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Basic Gluten-Free Cake with Dairy-Free Frosting

Dive into the world of gluten-free baking with this moist and delicious cake. Using alternative flours like almond and oat, paired with dairy-free ingredients, this recipe creates a healthier dessert option without compromising taste or texture. Perfect for celebrations or a guilt-free treat!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 8

Ingredients
  

For the Cake:

  • 2 cups all-purpose gluten-free flour blend
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup melted butter or coconut oil
  • ¼ cup avocado oil
  • 2 large eggs room temperature
  • ⅔ cup dairy-free milk almond, oat, or coconut milk
  • 1 tbsp vanilla extract
  • Optional: ⅓ cup sprinkles for decoration

For Dairy-Free Frosting:

Coconut Cream Frosting:

  • 1 can of chilled coconut milk only the thick cream portion
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

For the Cake:

    Preheat the Oven:

    • Preheat to 350°F (175°C). Grease a 6-inch cake pan and line it with parchment paper.

    Mix the Dry Ingredients:

    • In a large bowl, whisk together gluten-free flour, sugar, baking powder, and sea salt.

    Prepare Wet Ingredients:

    • In a separate bowl, mix melted butter, avocado oil, eggs, dairy-free milk, and vanilla extract.

    Combine:

    • Gradually pour the wet ingredients into the dry mixture. Stir until just combined—avoid overmixing. If using sprinkles, gently fold them in at this stage.

    Bake:

    • Pour the batter into the prepared pan. Smooth the top and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

    Cool:

    • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

    For the Coconut Cream Frosting:

    • Chill the can of coconut milk overnight. Scoop out the thick cream portion.
    • In a mixing bowl, whip the coconut cream until fluffy.
    • Gradually add powdered sugar and vanilla extract, whipping until smooth and creamy.

    Assembly:

    • Spread the frosting evenly over the cooled cake. Garnish with fresh fruits, nuts, or edible flowers for extra flair.

    Notes

    Storage Tips

    • Room Temperature: Store in an airtight container for up to 3 days.
    • Refrigeration: Keep refrigerated for up to a week; bring to room temperature before serving.
    • Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.