Dairy Free Birthday Cake
by: claire cary
This fluffy dairy free cake is moist, tender and so easy to make. It's made in just one bowl and has a rich vanilla flavor. Top it off with my favorite dairy free vanilla or chocolate buttercream frosting!
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16
Ingredients
Wet
- 4 large eggs
- 1 ¾ cup white granulated sugar
- ⅔ cup plain oil
- ⅔ cup full fat coconut milk
- ½ cup non-dairy milk
- 4 teaspoons vanilla
Dry
- 3 ½ cups gluten free all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 8 or 9 inch cake pans with parchment paper and set aside.
- Shake up the can of coconut milk so the white part and liquid are completely combined, making a smooth milk. I usually add it to a blender to ensure everything is completely smooth.
- In a large mixing bowl, beat together all wet ingredients with an electric mixer until well combined.
- Beat in the dry ingredients, aside from the sprinkles, just until a batter forms.
- Fold in the sprinkles, if using.
- Transfer to your prepared cake pans, trying to keep each as even as possible.
- For 8 inch cakes, bake for 40-50 minutes, for 9 inch cakes, bake for 35-45 minutes or until a toothpick comes out clean.
- Let cool in the pans for 15 minutes, then carefully flip onto a wire rack to finish cooling.
- Once completely cooled, frost with my buttercream (just swap for dairy free butter) and enjoy!
Notes
If you are not gluten free, you can sub for regular all purpose flour.
Serving: 1slice, without frosting / Calories: 298kcal / Carbohydrates: 41g / Protein: 5g / Fat: 14g / Fiber: 3g / Sugar: 28g
