Funfetti Cake Gluten Free

Indulge your sweet tooth with this vibrant, Funfetti Cake Gluten Free. A celebration in every bite with a burst of colorful sprinkles!

Funfetti cake is a delightful twist on the classic white cake that incorporates a burst of color and joy into every bite. When adapting it for a gluten-free diet, the goal is to maintain that same spirit of celebration without any gluten-containing ingredients.

Here’s a picture of what one can expect from a gluten-free Funfetti cake:

Texturally, a good gluten-free Funfetti cake should mirror its gluten-full counterpart, with a tender, moist crumb that’s soft to the touch.
Visually, the cake should be a feast for the eyes, sprinkled with vibrant, rainbow-colored specks – these are the hallmark funfetti, or confetti, that give it its name and celebratory feel.
In terms of taste, it should have a vanilla-forward flavor, sweet but not overpowering, providing the perfect backdrop for the sugary crunch of the sprinkles.
A key feature is also inclusivity; making it gluten-free allows those with celiac disease or gluten sensitivities to join in the fun without worry.

Whether it’s layered with creamy frosting, topped with more sprinkles, or enjoyed as a single slice with a cup of tea, a gluten-free Funfetti cake is a way to bring a smile to any celebration, ensuring that everyone can partake in the cake-cutting moment.

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INGREDIENTS YOU NEED

Cake:

1/2 cup canola or vegetable oil
1/4 cup melted butter
1 1/3 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup milk of choice preferably high fat
1/4 cup sour cream
2 1/2 cups 1:1 gluten free flour with xanthan gum
1 cup almond flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup rainbow sprinkles

Frosting:

1 cup unsalted butter room temperature
4 cups powdered sugar
4 tbsp milk
2 tsp vanilla extract

Instructions To Make Funfetti Cake Gluten Free

Cake:

Preheat your oven to 350 degrees F, spray two 8 inch cake pans with non stick spray and line bottom with parchment paper. Set aside.
In a large mixing bowl, beat together your oil, butter, sugar, eggs, vanilla, milk, and sour cream with an electric mixer.
In a separate bowl, whisk together your gluten free flour, almond flour, the baking powder, and salt.
Mix your flour mix in to your wet ingredients, mix until smooth.
Fold in your sprinkles.
Evenly pour your batter in to each of your prepared cake pans. Bake for 40-45 minutes or until a toothpick inserted to the middle comes out almost clean.
Allow to cool in your cake pan for 20 minutes and then transfer to a wire cooling rack to cool completley.

Frosting:

Once your cakes have completely cooled, make your frosting by beating your butter until smooth.
Slowly beat in your powdered sugar, then the milk, and vanilla.
Frost your cake and enjoy!