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!
Lindsey says:
Hi there! Salted butter or unsalted? Thanks!
Christine McMichael replied:
Either is great, but I would go with unsalted since there’s added salt in the recipe!
Kristin says:
Tried this and it was spectacular. No one could tell it was gluten free. Tastes like an authentic home made birthday cake should! The cake itself was moist, buttery and light all at the same time. This is a fantastic recipe that I’ll use again and again 🙂
Thank you for sharing this great recipe.
Jar Of Lemons replied:
Thanks, Kristin! I’m glad you enjoyed this recipe!
Claudia says:
I tried this gluten-free funfetti cake, and it’s a hit! Light, fluffy, and full of colorful sprinkles—just like the classic but without the gluten! Perfect for any celebration.