Gluten-Free Funfetti Cake Recipe
Goodness, friends. This confetti cake is everything! Every slice is melt-in-your-mouth birthday cake tastiness but made with everyday gluten-free ingredients. No crazy ingredients here! Two layers of light, fluffy, moist gluten-free cake with a hefty dollop of buttercream frosting on top and in between layers, finished off with sprinkles to your heart’s desire. It doesn’t get much better (or easier) than this Gluten-Free Funfetti Cake recipe!
RELATED: Almond Flour Chocolate Chip Cookies
In This Post
Ingredients
Here’s what you’ll need for this recipe:
Gluten-Free Funfetti Cake
- Oil – Coconut oil, avocado oil, or canola oil are all great options.
- Melted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Milk
- Greek Yogurt
- Gluten-Free All-Purpose Flour – A 1-to-1 ratio gluten-free flour is best!
- Almond Flour
- Baking Powder
- Salt
- Sprinkles – I love these natural dye sprinkles for a healthier alternative.
Buttercream
- Butter – Be sure to set it out a few hours before making the cake to soften.
- Powdered Sugar
- Milk
- Vanilla Extract
- Salt
Tip: Don’t have time to make your own buttercream? This healthy buttercream frosting is a great alternative!
How to Make a Gluten-Free Funfetti Cake
Making this Gluten-Free Funfetti Cake recipe is so easy! Here’s how to put it together:
- Mix the liquid ingredients.
- Add in the dry ingredients and beat until the batter is smooth.
- Fold in the sprinkles.
- Pour into two 8-inch or 9-inch round cake pans lined with parchment paper.
- Bake for 40-45 minuts.
- Let cool.
- Mix the vanilla buttercream frosting ingredients together.
- Frost the cake, adding frosting and extra sprinkles between cake layers and over the outside of the cake!
RELATED: Gluten-Free Healthy Rhubarb Muffins
Making Gluten-Free Funfetti Cupcakes
Want to turn this recipe into cupcakes? Simply pour the batter into a cupcake pan lined with cupcake liners and bake for 20-25 minutes (checking often). Check that a toothpick comes out clean before finishing baking!
How to Store
Gluten-free cake can be stored with or without frosting in an airtight container in the refrigerator for up to 4-5 days! It can also be frozen for up to 3 months. To freeze, wrap and store each slice or serving amount in an airtight container. Thaw it out in the fridge the night before to enjoy!
You’ll Also Love: Gluten-Free Waffles Recipe
More Gluten-Free Desserts You’ll Love
- Healthy Fudgy Tahini Brownies
- Oat Flour Chocolate Chip Cookies
- Vegan Cookie Bars (Gluten-Free)
- Healthy Banana Bread Recipe
- Vegan Strawberry Shortcake
Did you make this recipe? Be sure to give it a rating and follow along on Instagram @jar.of.lemons for more healthy recipe ideas!
Gluten-Free Funfetti Cake
Equipment
Ingredients
Gluten-Free Funfetti Cake
- 1/2 cup oil
- 1/4 cup melted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 1/2 Tablespoons vanilla extract
- 1 cup milk
- 1/4 cup Greek yogurt
- 2 1/2 cups gluten-free all-purpose flour
- 1 cup almond flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sprinkles
Buttercream Frosting
- 2 sticks butter, softened
- 4 cups powdered sugar
- 2-4 Tablespoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Mix The Cake Ingredients & Bake
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 8 or 9-inch baking pans with parchment paper and set aside.
- In a large mixing bowl, beat the oil, butter, sugar, eggs, vanilla, milk, and yogurt with an electric mixer.
- Add in both flours, the baking powder, and salt. Make sure to spoon and level the flour into your dry measuring cups, don’t scoop straight from the bag.
- Beat until you get a smooth batter.
- Fold in the sprinkles.
- Transfer to your prepared cake pans, keeping them as even as possible.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for about 20 minutes in the pan, then carefully flip onto a wire rack to finish cooling.
Make The Buttercream Frosting
- Meanwhile, add the softened butter for the buttercream to a bowl of a stand mixer and beat on low speed for about 3-5 minutes.
- Slowly beat in the powdered sugar, then add the milk (as much as needed to reach your desired consistency), vanilla and salt.
- Once the cake has cooled, frost and enjoy!
Brianna @Flippin' Delicious says:
These are SOOOO beautiful! I am a big, BIG, big fan of sprinkles and I love that you made them grain free too.
I’m featuring them on Savoring Saturdays this weekend. Thanks for linking up 🙂
Christine McMichael replied:
Thank you, Brianna! I am too! 🙂 Thank you so much for featuring them!!!! 🙂
Emily says:
Happy Birthday! I LOVE funfetti. 🙂 I was really excited to see that they used coconut flour.
Christine McMichael replied:
Thank you, Emily! Meeeeee too! 🙂 Yes, I love coconut flour too!
Shannon says:
These are beautiful! I LOVE your photography!
Christine McMichael replied:
Thank you so much, Shannon! 🙂
Sarah says:
Happy birthday! It’s not a proper birthday until funfetti is involved – these cupcakes looks almost too pretty to eat. Not that that would stop me from having one…or five!
Christine McMichael replied:
Thank you, Sarah! I definitely agree 🙂 Haha!
Bethany @ Athletic Avocado says:
Happy birthday to you! I always loved funfetti growing up, but I always used to box mix! I have never seen a recipe for gluten-free funfetti cupcakes, so kudos to you! They look delicious 🙂
Christine McMichael replied:
Thanks, Bethany! 🙂 🙂 🙂 Me too, same! Thank you, I’ve always wanted to find a way to healthify funfetti cupcakes, so this was a super fun recipe for me!