You guys. I’m turning 30 this month. The big 3-0. I will no longer be able to say I’m in my 20’s. So what better way to celebrate than with a gluten free funfetti cake, right? Who doesn’t love funfetti??! Funfetti cake recipes rock in my book! Bring on the sprinkles!
Ingredients
For the Cake
1 3/4 C gluten free all-purpose flour
3/4 tsp xanthan gum
2 tsp baking powder
1/4 tsp fine sea salt
2/3 C granulated sugar
1/4 C sprinkles
1 C coconut milk (from a carton), room temperature
1/2 C vegetable oil
1 tsp vanilla extract
4 egg whites, room temperature
For the Frosting
1/2 C shortening
1/2 C dairy-free butter
3 C powdered sugar
1 tsp almond extract
2 Tbsp coconut milk
food coloring, optional
sprinkles, for decorating
Instructions
For the cake:
Preheat oven to 325 degrees and spray 2 6-inch cake pans with non-stick spray and line them with parchment paper cut to fit the pan.
In the bowl of a stand mixer, sift together the gluten free flour, xanthan gum, baking powder, salt and sugar. Mix on low speed until combined. Mix in the sprinkles.
In a 2-cup liquid measuring cup, combine the coconut milk, oil and vanilla extract. Set aside.
In a medium bowl, use and electric hand mixer to whisk the egg whites until soft peaks form. Set aside.
Turn the stand mixer on low and slowly pour the milk mixture into the dry ingredients. Turn the mixer to medium and mix until combined, scraping the bowl as necessary.
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