Grain-Free Funfetti Cake

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Grain-Free + Vegan Funfetti Cake!

Happy Birthday!!
It has to be somebody’s birthday, right?? Well, whoever you are, this one’s for you! 😀

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Ahhh, the Funfetti Cake. Or as I like to call it, “Jackpot Cake” (I know, nerd alert!). Seriously speaking though, it is indeed the stuff that dreams are made of. Add a couple of gum drops and you pretty much have CandyLand in cake form. Luscious vanilla layers with rainbow confetti gems all wrapped up in sugary, pastel frosting. It appeals to the eyes, tastebuds, and to the kid that still exists in all of us. You know, I actually get more requests for this cake from adults than I do from children! That’s because it’s a total momentary escape from adult responsibility into confectionary paradise. It’s really good cake! 😉

I have some tips for you below, I would like first to say that decorating a layered cake is no easy feat. There are those that are naturally gifted at this–you know who you are!! And you are BLESSED. I am not one of those people, I have to prepare to be patient and careful with each layer and the spreading of frosting. I find that freezing the layers first and using a piping bag to pipe the icing on each layer saves a great deal of time and headache. But do not be daunted by the multi layered cake, you will ultimately find yourself having loads of fun–and cupcakes are always an option!

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Tips:
*I used Wilton’s 4 piece easy layer pans for this recipe, it helped in creating 4 thinner, even layers. You can also use three 8″ cake pans, just pour the same amount of batter in each. It can be made as a 2 layer cake as well, just know that the layers will be thick—you’ll want to handle them with special care transferring them to your cake stand or plate.
*If you don’t have time to decorate a multi layer cake, use this recipe to make cupcakes instead! Yields about 20 cupcakes
* Make sure you whisk the dry ingredients well, the agar powder is a thickener, you want it to be evenly distributed for a fluffier cake.
* Do NOT use round sprinkles-make sure to find the cylindrical style-also known as “Jimmies”. The round sprinkles bleed their color quickly and you can end up with a greenish-grey batter.
* I found an organic brand of sprinkles/jimmies made by Color Kitchen. You can find them here. They’re gluten-free with no artificial dyes. They’re also Non-GMO. They do, however, have some cornstarch. Some grain-freers use this sparingly, but some cannot. If you are not able to tolerate it, then I suggest making your own Jimmies. It’s surprisingly easy and that way, you have complete control over the ingredients. If you do a quick google search for “homemade jimmies”, you’ll find a few good recipes. You will need a good grain-free powdered sugar for that, which is my next tip.
* We use an organic grain-free powdered sugar brand called “Wholesome!”.
* Food coloring with no artificial dyes
* Use clear vanilla extract in the icing and cake for lighter color.
* Using parchment paper rounds aids in a smooth release of cake from the pan.
* Remember that thinner cake layers take less time in the oven.
* Make sure that your cake layers are COMPLETELY cooled through before moving or frosting them–this way, everything stays in place.
* Pipe icing onto layers for easier spreading and an even cake.
*And dont be afraid to get creative with the colors, there are so many options, like these spring cupcakes below.

Ok, we are all set! Happy Cake Making!:-)

Instructions:
Whisk together almond flour, potato starch, sugar, baking powder and agar until combined evenly. Then add almond milk, applesauce, melted butter, vanilla extract and mix thoroughly. (Batter will be thick). Sprinkle baking soda over the batter and pour the apple cider vinegar overtop, allowing fizzy reaction to occur, then incorporate into batter well. And in sprinkles and mix again.
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Pour batter into greased 8×8 cake pans and place into oven at 350 degrees. Bake for 20-25 minutes, or until mostly firm and golden. There will be just a touch of softness when pressing on the top. Remove cake pans from oven and place onto cooling rack for ten minutes. Then run a knife around the edges and carefully flip over onto cooling rack. Do not move cake layers until they are COMPLETELY cooled.

Prepare Frosting: While your layers are cooling, prepare the frosting. Cream room temperature vegan butter with hand mixer, blend in vanilla and almond milk. Slowly add in sifted powdered sugar and salt until all is combined and fluffy. Add coloring and place in piping bags if desired. Build Layers: Carefully place one layer on the cake stand. (Make sure the tops of your cake layers are even–if not, use a serrated knife to slice a very thin layer off the top). Pipe frosting onto layer, spread and carefully stack your next layer, and repeat. Continue until the final layer is stacked and frost the top and sides, add embellishments and sprinkles. Slice cake, serve and enjoy!
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Print
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Grain-Free Funfetti Cake


  • Author: Lila Ruth
  • Prep Time: 1 hr (including decorating)
  • Cook Time: 25 min
  • Total Time: 1 hr 25 min
  • Yield: 10 slices (20 cupcakes) 1x

Ingredients

Scale
  • FOR THE CAKE:
  • 4 1/2 cups almond flour
  • 2 1/4 cups potato starch (not potato flour)
  • 3/4 cup + 1 Tbsp sugar
  • 1 teaspoon baking powder (grain-free, we use Hain brand).
  • 1/8 teaspoon agar powder (we use Now Foods brand) or guar gum
  • 1 cup unsweetened almond milk
  • 1 cup applesauce
  • 1/2 cup melted vegan butter (Earth Balance)
  • 3 tablespoons vanilla extract (clear for lighter color)
  • 1/2 teaspoon baking soda
  • 2 tablespoons apple cider vinegar
  • 1/3 cup rainbow sprinkles (“Jimmies”) ColorKitchen GF brand
  • FOR THE FROSTING:
  • 8 cups sifted powdered sugar (grain-free, we use Wholesome! brand).
  • 2 cups room temperature vegan butter (Earth Balance Soy-Free).
  • 3 tablespoons almond milk
  • 2 tablespoons vanilla
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, baking powder and agar until combined evenly.
  3. Add almond milk, applesauce, melted butter, vanilla extract and mix thoroughly. (Batter will be thick). Sprinkle baking soda over the batter and pour the apple cider vinegar overtop, allowing fizzy reaction to occur. Then incorporate into batter well. Add in sprinkles and mix again.
  4. Pour batter into greased 8×8 cake pans and place into oven at 350 degrees. Bake for 20-25 minutes, or until mostly firm and golden. There will be just a touch of softness when pressing on the top.
  5. Remove cake pans from oven and place onto cooling rack for ten minutes. Then run a knife around the edges and carefully flip over onto cooling rack. Do not move cake layers until they are COMPLETELY cooled.
  6. While your layers are cooling, prepare the frosting. (Freezing the layers can actually make the frosting go on more smoothly. Then, as the cake defrosts under the frosting, it will be even more moist and delicious when you cut into it!)
  7. Cream room temperature vegan butter with hand mixer, blend in vanilla and almond milk. Slowly add in sifted powdered sugar and salt until all is combined and fluffy. Add coloring and place in piping bags if desired.
  8. Carefully place one layer on the cake stand. (Make sure the tops of your cake layers are even–if not, use a serrated knife to slice a very thin layer off the top). Pipe frosting onto layer and spread, then carefully stack your next layer, and repeat.
  9. Continue until the final layer is stacked and frost the top and sides, add embellishments and rainbow sprinkles.
  10. Slice cake, serve and enjoy!!

Keywords: grainfree, vegan, funfetticake, unicorncake, birthday, glutenfree, dairyfree

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9 Comments

  1. I’m making this cake for my daughter’s 1st birthday because she can’t have grain. I’m a little nervous about the amount of vanilla. It seems like a lot.

    1. I hope you all love the cake, Happy Birthday to your daughter! This is a large recipe and we really do use and love the full amount recommended of vanilla extract here, but you can absolutely use 2 tablespoons of vanilla instead of three if you prefer and it will still be delicious, Happy Baking!

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