Vegan Gluten-Free Funfetti Birthday Cake

Vegan Gluten-Free Funfetti Birthday Cake

Vegan Gluten-Free Funfetti Birthday Cake. This classic birthday cake is a kid's dream. It is sweet, moist, light, fluffy and is sure to impress both kids and adults at any party. Both vegan and gluten-free so anybody can enjoy it!

Sprinkles. They are bright, colorful, sweet, crunchy and super fun. This has got to be my favorite cake I've made, to date. Not only because of the classic birthday cake flavor I created, but the texture is the closest to a traditional all-purpose flour cake I've created. It's a dream cake. I got a request for a Vegan Gluten-free Funfetti Birthday Cake and I don't really use sprinkles, maybe once a year, if even that. They are not healthy, but since it is such a rare, rare thing I would use, I don't stress over those small things in life. I think it's ridiculous to do so. Besides, it's cake, not exactly health food to begin with.

This cake is everything a birthday cake should be. It is perfectly moist, sweet, light, tender, fluffy and doesn't taste healthy or vegan or gluten-free, period. I cannot stand healthy baked vegan goods that taste like sad versions of dessert. That is pointless to me and I aim for my desserts to wow all the non-vegans, not just myself. That is always my goal.

It's also cause for a mini-celebration as I recently hit over 100k followers, a little over 102k as of this morning. I never in a million years thought that many people would be interested in my blog and recipes. I don't see the number as "my followers" exactly (prefer the word readers). Rather, I look at the bigger picture, and that is how many people are interested in vegan food, and THAT is what my goal is and what truly excites me. So, thank you to everybody subscribing to my blog everyday! Let's eat cake.

My daughter helped me decorate some with the sprinkles, so that's why they are a bit messy, lol. She was going just about insane waiting for me to finish the photos so we could slice it. I, on the other hand, was tired of testing and eating cake. I honestly think I gained 5 lbs in just a few days from all the calories. Oh well, life is too short to worry about it now.

Remember these Fluffy Buttermilk Pancakes? Remember I said I was going to turn it into a cake? Well, when I got that request for a funfetti one around the same time, I knew it would be the perfect time to do it. I can't even tell you how amazing it turned out! It wasn't as easy as I thought it would be. I thought all I would need to do was simply make the same recipe, but into a cake. Wrong. It just doesn't work like that. With it baking up as a cake in a larger size and cooking method, it was too dry and crumbly. So, I had to do a few trials and had to adjust my measurements to create the most delicious funfetti cake ever.

THIS FROSTING. Y'all, this Vegan Vanilla Buttercream Frosting is to-die-for. It's silky smooth, creamy, buttery, perfectly sweet and so easy to make, without using oil or butter. I used a combo of my Vegan Strawberry Coconut Butter "Buttercream" Frosting and Cashew Vanilla Frosting as inspiration. That frosting has been such a hit with readers, that I wanted to use coconut butter again. For one, it helps the frosting to set up so it can hold it's shape, and it's creamy and delicious. I obviously left out the strawberries and changed up the recipe, using mainly maple syrup for the sweetener. I'm not a huge fan of the flavor of coconut,  yet I LOVE this frosting. The coconut flavor is very mild because of the milk, syrup, cashew butter, vanilla and powdered sugar additions. It tastes freaking amazing. Also, by using storebought coconut butter that is MUCH smoother and zero grittiness whatsoever, the flavor is so much better. I rarely use powdered white sugar, but I added a small amount to help lend to that classic buttercream frosting taste and help with the structure. Remember, I want this cake to taste as close to traditional funfetti cake as possible, just healthier, and even more delicious!

I tested both a 9 inch cake and also for photo purposes, I made a 6 inch tall cake, which is in some of these photos. While it looked beautiful, I wasn't in love with how it baked up. The texture worked out better in a standard 9 inch cake pan.

But, I really do love the look of a super tall cake.

Since most sprinkles at the stores are not vegan, I found this Etsy shop called Sweetapolita, where this lady makes the MOST beautiful sprinkles I've ever seen in my life and she has a ton of vegan options, so I ordered mine through her. Seriously, check out her page and be prepared to be amazed. A HUGE bottle was worth the price because they are beautiful, crunchy and sweet...they don't taste awful and cardboard-like as other cheap brands do.

Both recipes, the cake and the frosting, couldn't be easier. The cake recipe is just 8 ingredients (+ salt) and the Vanilla Buttercream Frosting is just 6 ingredients. The cake is all done in just 1 bowl too! If you have a go-to frosting you typically use for cake, then by all means, use it, but I'd highly encourage to try this one. It is my favorite icing I've ever created and oh boy, does it blow away any frosting I had as a kid!

Here is a quick video to get you drooling!

I hope you all (and your kids!) really love this Vegan Gluten-free Funfetti Birthday Cake! It's my favorite cake to date, tastes just like a cake I would eat as a kid! Be sure to come back and leave me feedback after you do. It means so much to hear from you all. Remember, I'm in the kitchen testing for many hours, days and weeks on recipes, so to hear  you love something, makes it all worth it! You can share any pics on Facebook or Instagram and be sure to use my tag #thevegan8 on IG, so I don't miss it!

One last thing, regarding my cake kit for the Vanilla Chocolate Chip Cake, they are now offering my readers a code for 20% off, yay!! Just use code THEVEGAN8 in your checkout! Thank you to everybody who has ordered one so far, it really means a lot and shows your support, so thank you! You can order here your CAKE KIT.

Vegan Gluten-Free Funfetti Birthday Cake

Yields 2 layer 8 inch cake

This classic funfetti cake is both vegan and gluten-free, but out-of-this-world delicious. It is lacking in nothing and full of everything we love in a party cake. Sweet, moist, light, delicious and topped with a wonderful sweet frosting. This one kids, and adults, will love!

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Ingredients

    This makes a 2 layer 8 inch cake, so that is why the measurements are large. I wrote this based on traditional birthday cake party size.
  • 1 1/2 cups (168 g) blanched almond flour (See below NOTE)
  • 1 1/2 cups (240 g) white rice flour, I use Bob's Red Mill (brown rice flour does not work here, the white is crucial for structure and taste)
  • 3/4 cup (144 g) potato starch, not potato flour
  • 4 teaspoons double-acting baking powder
  • 1 teaspoon fine sea salt
  • 1 1/4 cups (440 g) pure maple syrup
  • 1 1/4 cups (326 g) "lite" coconut milk
  • 2 tablespoons vanilla extract (30 ml)
  • 6 tablespoons (72 g) vegan sprinkles (I used this brand , they are gorgeous!)
  • Vanilla Buttercream Frosting
  • 2 cups (460 g)melted liquid coconut butter (this is simply pureed coconut)I highly recommend buying this from the store instead of making your own, as the storebought is much smoother. I recommend Maranatha brand or Dastony from Whole Foods. Make sure the only ingredient is coconut. The end frosting result is milder in coconut flavor too.)
  • 1 cup plant milk (I used "lite" coconut milk)
  • 1 cup pure maple syrup
  • 6 tablespoons (96 g) raw cashew butter
  • 8 tablespoons (60 g) vegan powdered sugar (I use Wholesome Sweeteners brand)
  • 2 teaspoons vanilla powder (I use a white powder instead of extract to keep the frosting as white as possible. I LOVE this brand , it has no weird aftertaste, just heavenly)
  • Note: It's crucial to use blanched almond flour because it is what makes the cake so moist and light. Without the almond flour, it will be DRY. DO NOT use Bob's Red Mill blanched almond flour for this cake. It is not light enough and will produce a wet/dense/gummy result. I highly recommend King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, it's perfect.
    Helpful tips: I tested this cake 5 times and the above recipe resulted in the most perfect funfetti cake that I loved the best. There are no subs for the above flours. I CANNOT vouch for results if you change the recipe or measurements. Always use a scale and zero out between measuring each ingredient. Do not compare your cup measurements to mine, as we all measure differently, which is why scales are so important. If you need a nut-free cake, then make my Vanilla Chocolate Chip Cake and sub the chocolate chips for sprinkles and just use the frosting above instead of the chocolate ganache. The texture is a bit different on that one but it has been a HUGE success with readers, so it should still be delicious as a funfetti cake.
    Not gluten-free? Great, then make this vanilla cake instead and add the 6 Tbsp sprinkles to the batter.

Instructions

  1. This cake is best made the day of the party so it is moist and has the best structure, so plan to make it the morning of. The frosting however can be made the day before, just remove it from the fridge an hour or so before needing to frost the cake. As always, use a scale for accuracy. This is so crucial when using gluten-free flours. So, do yourself a favor and get a scale. I use this one and have for 2 years and love it. We all measure with cups differently, so following my weight measurements will yield what I shared above.
  2. Preheat your oven to 350 degrees and lightly spray two 8 inch round cake pans (with 2 inch tall sides) and line with a round piece of parchment paper just on the bottoms. I used coconut oil nonstick spray.
  3. To a very large bowl, weigh each flour (zeroing out in between) and add to the bowl the almond flour, rice flour and potato starch. If you absolutely must use measuring cups, scoop the flours out with the cup and lightly pat down each flour making sure there are no gaps, then level off. Add the baking powder and salt and whisk really well to break up any lumps. It should be light and smooth.
  4. To the same bowl, pour in the syrup, milk and vanilla. Whisk again for at least a minute until it becomes completely smooth and thickens a bit. It will seem too runny at first, whisk a full minute or so. Stir in the sprinkles. Pour the batter evenly among the 2 pans. Give it a jiggle to smooth out.
  5. Bake both cakes on the same rack with a couple inches in between them for best results for 25 minutes or until a toothpick comes out totally clean. Each trial I did was perfect at exactly 25 minutes each time. You don't want any wet batter. Should be clean, a couple of DRY crumbs are ok. Leave in the pan for 30 minutes, no exceptions, or it can crack if removed too early. Place a piece of parchment paper on a cooling rack and invert it over the cake pan and flip the cake over and release. Leave to fully cool 1 full hour. Crucial to let it finish cooking a full hour before frosting.
  6. For the frosting, I use a straight icing spatula and my dough scraper for easy spreading and smoothing. Make sure all your ingredients are at room temperature. If the milk or syrup is cold, it will cause the coconut butter to harden upon contact and ruin your icing and then you will be crying. Coconut butter is finicky and once it seizes up, it's very hard to get it back. If your coconut butter is hardened, it is crucial to melt it to a complete runny liquid, it should basically look like oil when pouring it. Simply heat it in the microwave for 15-30 seconds and stir to get it thoroughly mixed and smooth, be very careful not to burn it. If you did not measure the weight of it already, then you must measure out 2 full cups (460 g) of the melted butter. Add it to the food processor and quickly add the remaining ingredients. Process until completely smooth and a nut butter consistency. Pour into a bowl, making sure to scrape out all that yummy icing. Place in the freezer for 20-30 mins until it's firm enough to whip. If it gets too hard, just let it sit at room temperature until it softens back up. If it is too stiff, it will not spread easily on your cake and can tear your cake. Whip just a few minutes until fluffy. Spread a layer onto the bottom cake, place the next cake on top (with the rounded dome top facing up) and start to frost the cake. The best way to frost a cake is to add a super thin layer on first to smooth out any crumbs, then add a bunch of frosting on the top of the cake and begin to spread it out to the edges, letting it slightly hand over and pulling it down, continuing to add more as needed. Once you are ready to smooth the sides, it is best to go into one continuous direction, spinning your cake stand around as you gently drag the icing spatula along. Don't drag it back and forth or it will create a mess and can pull crumbs into the icing. Keep repeating until your cake is fully covered. Once you've iced the whole cake, if you drag the edge of the icing spatula very gently across the top and then sides, you can create a very smooth, clean look. A dough scraper edge helps too. It can take practice to get it down. Decorate with extra sprinkles and devour! When slicing the cake, use a very sharp smooth knife for clean slices, as a rough jagged knife will tear the cake more, making a messier slice.
  7. While I usually suggest storing leftover cake at room temp, I found with my trials that this cake is delicious stored at both room temp and in the fridge. However, I would suggest storing your cake in a cake dome or on a large plate covered tightly with foil at room temp, to keep it more moist this way. The frosting does soften a bit the longer it sits at room temp, especially if you live in a hot climate. If you store the cake in the fridge, the frosting will harden and the cake can dry out a bit quicker, but it was still really delicious the day after and I liked it cold. Whatever your preference.
Cuisine: Makes a 2 layer 9 inch cake. | Recipe Type: Dessert

Notes

Nutrition per cake slice (without frosting) based off 12 slices: 336.5 calories, 63.5 carbs, 8 g fat, 2.1 g protein, .75 g fiber, 13 g sugar, 157.9 mg sodium

If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.


59 Comments

  1. O but didn’t you know? Funfetti calories don’t count…EVER! 😉

  2. Love this recipe! I’ll definitely have to try it for a friend who is allergic to gluten.

    Do you have any recipes that are nut free, in addition to vegan and/or gluten free?

  3. Where did you find the fork? I love it/ I gotta have it

    • brandi.doming@yahoo.com

      Hi Leta! Here is where I ordered it 🙂 You can customize anything you want. I have many pieces and love them. http://forsuchatimedesigns.com/

  4. You don’t even know how excitedly I’ve been waiting to see a sprinkle-filled email in my inbox from you. It is absolutely perfect! I would’ve been right there with Olivia–can we cut it yet pleassseeeee!?!? Plus the inside is so pretty and colorful, just like the funfetti from a box. If only the pancake batter had worked, that would be the most versatile batter ever ha. But I can still see many similarities in ingredients and definitely a similarity in big time fluff factor. And this frosting. Oh man, I know I could gain five pounds off that! I really love the way you decorated it too. And that fork is taunting me. I want to fork, you have no idea how much I really want to!!! lol 😀 Beautiful creation, you are on a cake roll!

    • brandi.doming@yahoo.com

      Thank you so much Natalie!! You are so sweet! Cakes are my favorite to make of course, lol. Yes, that frosting is super fattening, but oh boy is it incredibly delicious!!

  5. Any kid would go wild for that cake, Brandi! It just says “celebrate” and “eat me” :-)!! Love the bright splashes of color in the cake.

    • brandi.doming@yahoo.com

      Thank you so much Annie!

  6. Awww, you made me a birthday cake – how sweet! 🙂 My birthday is next week (the big 4-0) and I think this will be just perfect! Haha! Seriously, looks amazing, Brandi!

    • brandi.doming@yahoo.com

      Haha! Oooh happy early birthday girl!! Perfect way to celebrate, thank you Jenn 😉

  7. What a gorgeous cake, Brandi! And I love the video.

    • brandi.doming@yahoo.com

      Thank you Becky!

  8. OMG!!!!!! Over 100k?!?! Congratulations, girl!! ❤️❤️❤️ I am SO proud of you and love your outlook – followers is such an icky word to me, so it’s nice to hear how you view the number. But this cake…it’s GORGEOUS!!! And tell Olivia that we think she did an awesome job with those beautiful sprinkles 😀 I remember during all of the trials for Willow’s birthday cake and gaining weight from all the calories! Haha!! I absolutely cannot wait to try this recipe! Oh! I just recently found King Arthur’s almond flour and it’s become my favorite!!! Congrats, again, my friend!!! Definitely something to be proud of. Your blog is beautiful and this cake is just amazing!! XO

    • brandi.doming@yahoo.com

      Thank you so much my sweet friend!! You are so kind! Yes, I hate the word followers too, prefer to call them readers and even friends, and yes, it’s totally about the overall picture of how many more people are transitioning to eating more vegan/cruelty-free food! Thank you so much Mandy! I love King Arthur almond flour, so good!

  9. Fabulously bright and cheery! I love how th e sprinkles look on the white icing and I’m sure they taste as good as they look!

    • brandi.doming@yahoo.com

      Thank you Angela! I love thow they look too, sprinkles are just too much fun and make you feel like a kid again!

  10. Brandi, you’ve outdone yourself! This is such a beautiful cake to celebrate! Now I’m totally craving funfetti cake, deal! Big congrats to you to reach the over 100 K followers so happy and excited for you! You do an amazing job my friend, love seeing all your new and fantastic creations!

    • brandi.doming@yahoo.com

      Thank you so much Florian, I’m so glad you like it! Thank you so much for your kind words!!

  11. I’m so excited to learn that there are vegan sprinkles in the universe! So exciting!

    This cake looks delicious, Brandi!

    • brandi.doming@yahoo.com

      Ha! Yes, and amazing ones at that…some vegan brands are so muted and ugly and I can’t have ugly sprinkles in my cake, lol! Thank you, Linda!

  12. This is so gorgeous, and literally the cake of my dreams! I ask for a funfetti cake every year for my birthday because to me birthdays are dull without sprinkles :). Also, congrats!

    • brandi.doming@yahoo.com

      You are the sweetest! Cake of your dreams? Awesome, then run and go make it! Can’t wait to hear what you think Hannah!

  13. Congratulations on 100k Brandi!!! How amazing is that?!? And this cake!!! Oh holly smoke!!! Looks just prefect, everything that I would want from a birthday cake! I would also be on Olivia’s and Natalie’s side, waiting to stuff my face with some of this heavenly cake (and probably, if it was me, it would not even make it to the photo shoot! 😀 ) xxx

    • brandi.doming@yahoo.com

      Aww thank you so much Anna! That many people want to eat vegan food, what is there not to celebrate? Ha! You are so sweet, so glad you like this cake! Olivia really loves this cake, but I’ve had to give her small pieces so she’s not overindulging too much, lol.

  14. Just look at that tender crumb! I can’t believe this beautiful cake is gluten-free and vegan. And 100K readers is definitely reason to celebrate! Though I’d take a slice any day 🙂

    • brandi.doming@yahoo.com

      Thank you so much Alisa! 5 trials to get that tender perfect crumb, haha! But oh boy, I’ve eaten this cake more than any other cake I’ve ever created, it is just that darn delicious!

  15. This cake is calling out my name. “Aimeeeeeeeeeeee. Aimeeeeeee!” I can’t take it, I just want to eat it all right NOW! <3

    • brandi.doming@yahoo.com

      Thank you Aimee! Haha!

  16. Oh, wow! This looks like an amazing birthday cake, Brandi!! 🙂

    • brandi.doming@yahoo.com

      Thank you so much Sina!

  17. Girl, bring on the sprinkles!! I’ve never had funfetti cake, I’m really not a huge cake person, but this cake is gorgeous and SO fun looking!! My kids would love it. Totally have to try it for a party or something! And in your honor I’ll just eat a handful of sprinkles every week just to prove that I won’t die if I indulge 😉

    • brandi.doming@yahoo.com

      Bahahaha, thank you for taking one for the team, lol! This is definitely a kids birthday cake, well, and mine too, haha! Thanks lady!

  18. This cake is just gorgeous! The cake of my dreams, can’t believe it is vegan!

    • brandi.doming@yahoo.com

      You are so sweet Bethany! Thank you so much! Yup, vegan AND gluten-free!

  19. I’m making this tonight for my daughters birthday. For the coconut milk are you using canned or boxed?
    Thanks!

    • brandi.doming@yahoo.com

      Yay!! I can’t wait to hear! Yes, just use “lite” canned coconut milk and shake the can well first. 🙂

  20. WOW!!!!! These were soooooo delicious!!!!!!! My husband and son gave thumbs up (son was eating the batter). 😉 I’m personally a cake-a-holic, so a vegan recipe is right up my alley. Thank you!

    FYI, I cut the recipe in half and made cupcakes. Half of the recipe produced exactly 12 cupcakes.

    • brandi.doming@yahoo.com

      Yay!! So so happy to hear that Courtney, thank you so much for the wonderful feedback!!

  21. This cake is beautiful!!! I would like to leave out the sprinkles and add strawberry flavor and top with strawberries and chocolate drizzle. What would you recommend to add to the cake batter as a sub for the sprinkles? Would strawberry jam work?

    • brandi.doming@yahoo.com

      Hi Molly! That is a tough question because adding strawberry jam will be adding more liquid/moisture to the cake and the cake does not need that and it could make the cake too heavy and dense. The sprinkles are just an add-in so removing them won’t alter the cake texture in any way, so they aren’t replaceable with something like a jam. I have never put a jam in a cake before so it’s really hard to tell you what to try without testing something like that myself. My best suggestion (without having tested it) would be to puree some strawberries into a complete liquid in a food processor and sub part of the coconut milk with that. I would suggest no more than 1/2 cup, as I think too much fruit puree may make the cake too moist. You could also add some strawberry extract to increase the strawberry flavor and maybe a pinch of beetroot powder to make it more pink. Those are some suggestions to try. That is what I would try. Just do a trial run before your needed cake event. Just make sure the toothpick is clean before removing from the oven.
      Then you can top extra strawberries on top of the cake or if you want a really strawberry cake, I have a Strawberry Buttercream Recipe here: http://thevegan8.com/2015/10/26/vegan-strawberry-buttercream-frosting/

      And I find this so funny you are asking, because my daughter’s birthday is in October and she specifically asked for a strawberry cake with chocolate frosting, haha! So my plan is to turn either this cake or my other vanilla cake into a strawberry one, but I just haven’t tested it yet. I will be posting it once it’s done but I’m sure you need it before I get around to that. Let me know what you try!

  22. This is the most heavenly birthday cake! I love how classic it looks. It reminds me of my childhood birthday cakes, but a much healthier version. Those sprinkles are insane, too! I must order some 🙂

    • brandi.doming@yahoo.com

      Thank you so much Melissa, you are so sweet!

  23. Finally made this today!!! Cake was amazing!!! But my icing wasn’t right. I followed the recipe but it was very dark (I used white vanilla powder) and super duper runny. Wouldn’t even stay on the cake. One thing was my weight measurements seemed off. Like the cashew butter weight equaled only 3T when it called for 6. I was confused what to do. Did you use a light maple syrup??? I just can’t figure it out! Will definitely try again!

    • brandi.doming@yahoo.com

      Hi Angie! Yay, so glad you loved the cake, such great news! Oh no, that’s the first I’ve heard that about the icing, but Yes, the icing is very running until you freeze it and it firms up a ton, because coconut butter when melted is a complete liquid, but once it firms up, then it becomes thick like a buttercream frosting. Did you freeze it until it got really firm? As far as the cashew butter, 96 g is correct, so you can’t go wrong as long as you always go by the weights I have listed since we may all measure a bit differently when using cups or spoons. Did you do the 96 g? I just used a regular grade A maple syrup and the icing is light like in the photo. Are you sure you used coconut butter and not a vegan butter made from coconut oil? I’ve had some readers get those 2 confused. Lastly, I would ask if you added all the powdered sugar? That helps it a ton to thicken up as well and turn the icing a lighter color. I hope all that helps, let me know!

  24. Where do I begin?! This cake is INSANELY delicious!! I made two in a matter of days! So moist, flavor that goes on for days, and completely addicting!! I honestly don’t know how you come up with these recipes but I’m so glad that you do!! This makes the best breakfast with a cup of coffee! The second one I made I skipped the sprinkles and used soy milk instead of coconut milk for the frosting and used 1/2 soy milk 1/2 coconut milk in the cake–still turned out amazing!

    Thank you, Brandi!!

    • brandi.doming@yahoo.com

      Thank you so much Brooke! So darn excited you loved this cake so much and wow, 2 already?! Ha! Thank you so much for the wonderful feedback!

  25. Hello . I finally gathered all the ingredients for this but just realized the coconut butter destonay brand I bought will not be enough in one jar for the recipe. Is it OK if I use the second cup of coconut butter vanilla flavored? I can not locate plain coconut butter locally and do not have time to order another one. Ugh….

    • brandi.doming@yahoo.com

      Hi Molly! Oh yes, definitely vanilla will work, in fact, that sounds really delicious! I have never seen vanilla-flavored coconut butter before, wow that sounds good! Can’t wait to hear what you think!

  26. Do you think this would work with the Simple Truth blanched almond flour? You suggested that one in another recipe, and I know I can get it locally. Thanks!!

    • brandi.doming@yahoo.com

      Yes, definitely!

  27. Bec

    This cake looks amazing! I’m wondering if I could swap out the almond flour for coconut flour? I’m allergic to almonds.

    • brandi.doming@yahoo.com

      Hi Bec! Unfortunately, that will not work. Almond flour is crucial to the recipe for texture and moisture. Since there is no oil, it gives the cake it’s needed moisture and wonderful texture. Coconut flour has the opposite effect, making things rather dry. Since you are allergic, instead, make this other vanilla cake on my blog and swap out the chocolate chips for funfetti sprinkles. You can still use this vanilla buttercream frosting, but if you are only making a single cake, just half the frosting recipe for that vanilla chocolate chip cake here: http://thevegan8.com/2016/06/29/vegan-gluten-free-vanilla-chocolate-chip-cake/

  28. I don’t have a sensitivity to gluten, so is there any other flour that can be used?

    • brandi.doming@yahoo.com

      Hi Cheri! You are in luck, because I am testing a regular all-purpose flour version this week because I’ve had so many requests for one made with regular flour. I’m going to be making a new post with this new recipe but will add it to this when it’s ready as well. If you like, I can email you when it’s ready? It’s best to not change this existing recipe with regular flour because it changes the whole liquids and everything since it is written based off using almond flour for the moisture, no oil, etc.

  29. Can you use regular flour instead of almond flour?? We don’t have that over here (not that I can find anyway)

    • brandi.doming@yahoo.com

      Hi Khalisha! No, unfortunately that would completely change the outcome of the recipe. Almond flour is crucial to the moisture and texture of the cake. If you cannot find any, then I would make this cake instead. It is very popular with readers and does not use any almond flour. You can simply swap out the chocolate chips for funfetti sprinkles instead. You can still make this icing here though, but it does make enough for a double layer cake, so keep that in mind. Hope that helps!

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