This gluten free mini vanilla cake is perfect for a small party, weeknight dessert or date night recipe. It’s fluffy, moist, tender and can easily be made dairy free.
Today is my birthday (well, when this post gets published it will be) so it’s only fitting to share a gluten free funfetti birthday cake!
This mini vanilla cake is perfect for a small party (it serves 6), family birthday, or simple dessert to have for yourself throughout the week.
It’s moist, tender, loaded with sprinkles, finished with a simple vanilla buttercream frosting and can even be made dairy free!
Why you’ll love this recipe
- Dairy free friendly
- One bowl
- Moist & tender
- Freezer friendly
- Easy to make!
FLOUR. I used the Bob’s Red Mill 1:1 Gluten Free Baking Flour. I highly recommend that one for a consistent result, but you are also welcome to use a different blend as long as it has xanthan gum.
EGG. You only need one egg since this is a mini cake, but it will help bind all ingredients together and give the cake some rise.
SUGAR. I suggest white sugar to keep the cake a lighter color.
BUTTER & OIL. I love using a mix of butter and oil in cakes because the butter adds a rich flavor and the oil creates a more fluffy/lighter texture.
MILK. I used vanilla almond milk, but whatever you have on hand will work.
BAKING POWDER. Baking powder will help the cake rise, then some vanilla and salt will balance out the flavors.
How to make gluten free mini vanilla cake
Add all wet ingredients to a bowl and beat together with an electric mixer.
Add in the flour, baking powder and salt and beat until combined. Fold in the sprinkles then transfer to the prepared pan.
Bake for 40-45 minutes or until a toothpick comes out clean. 42 is usually perfect in my oven but all ovens are different.
Let cool in the pan for about 15 minutes, then flip onto a wire rack to finish cooling. I like to flip it, then flip it back over so the top is facing up.
Meanwhile, beat the butter with an electric mixer for about 1 minute.
Beat in the powdered sugar, then add in the milk, vanilla and salt. If it is too thick, add in more milk, too thin add more sugar.
Once the cake has cooled completely, frost and enjoy! There will be enough frosting to frost the top and edges, but you can also just do the top like I did in the photos.
How to store and freeze
Once prepared, this gluten free birthday cake will keep for about 3 days at room temperature or 5 in the fridge.
I usually slice it up and store in a container so it doesn’t dry out, but you can also store it right on the cake stand and cover it with a cover or foil.
You can definitely freeze this cake before frosting! Just allow it to cool completely, wrap tightly in plastic wrap (in multiple layers so it won’t dry out) and freeze for up to 1 month.
You can frost right from frozen, but let it come to room temperature before serving!
Frequently asked questions
Can I make it vegan?
Since this mini vanilla cake recipe only has one egg, I think it should be safe to use either a store bought egg replacer or something homemade like apple sauce or a flax egg.
If you use apple sauce, use 3 tablespoons or for the flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and wait 5 minutes to let thicken.
The texture of the cake may be slightly more dense, but the flavor will still be delicious.
Can I make it dairy free?
Yes! This cake can easily be dairy free by swapping the butter for a dairy free butter, and using a non-dairy milk.
Can it be refined sugar free?
Yes! You can swap the white sugar for coconut sugar, but keep in mind the color of the cake will be much darker.
I do not recommend any liquid sweeteners here such as maple syrup or honey because that will dramatically change the texture and lead to a wet/dense cake.
More gluten free cake recipes!
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Mini Gluten Free Vanilla Cake
by: claire cary
- 2 tablespoons butter melted
- 2 tablespoons oil
- 1 egg room temperature
- ½ cup sugar
- ⅓ cup milk room temperature
- 2 teaspoons vanilla
- ½ cup butter room temperature
- 2 cups powdered sugar
- 1-2 tablespoons milk
- Pinch of salt
- ½ teaspoon vanilla extract
- Preheat the oven to 350 Fahrenheit.
- Add all wet ingredients to a bowl and beat together with an electric mixer.
- Add in the flour, baking powder and salt and beat until combined.
- Fold in the sprinkles.
- Transfer to the prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean. 42 is usually perfect in my oven but all ovens are different.
- Let cool in the pan for about 15 minutes, then flip onto a wire rack to finish cooling. I like to flip it, then flip it back over so the top is facing up.
- Meanwhile, beat the butter with an electric mixer for about 1 minute.
- Beat in the powdered sugar, then add in the milk, vanilla and salt. If it is too thick, add in more milk, too thin add more sugar.
- Once the cake has cooled completely, frost and enjoy! There will be enough frosting to frost the top and edges, but you can also just do the top like I did in the photos.