My Confetti Cake is a birthday dream! Two layers of gluten free vanilla sprinkle cake layered up with fluffy vanilla frosting, that is made from coconut cream, this cake will have you celebrating half-birthdays and Tuesday nights too.
Just as I promised on Monday when I showered you with Rocky Road Coconut Milk Ice Cream, I have some cake for you!! And it’s not just any cake, it’s Confetti Cake!
My Confetti Cake is moist, has that nostalgic vanilla sprinkle flavor, is dotted with beautiful confetti, and is totally gluten free! And the frosting? It’s dairy-free! And of course, lots more sprinkles on top.
I couldn’t be happier to be sharing this cake with you. I mean, sprinkles are total happy food.
This cake is for my beautiful kiddos, E & G. These two little ones turn four on Saturday and I couldn’t be more shocked and happy. Shocked simply because I had no idea that kids could grow up so quickly. I may only be their nanny, but I’ve been there for them every week since they were 10 months old. I can’t believe that they’re making up fantastical stories and carrying on real conversations with me now!
Whether you have a birthday coming up to celebrate or want to make this for Easter…or for a random Spring evening, this cake is sure to make you smile. Light a candle, make a wish!
- ½ cup white rice flour
- ¼ cup sorghum flour
- 1/8 cup coconut flour
- 1 Tbs. tapioca starch
- ½ cup raw sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. xanthan gum
- ½ tsp. sea salt
- ¼ cup coconut oil, melted
- 2 egg whites
- 1 ½ cups unsweetened almond milk
- ½ tsp. apple cider vinegar
- 2 tsp. artificial vanilla extract*
- pinch of nutmeg
- 2 Tbs. confetti sprinkles
- 1 can unsweetened coconut milk, full fat, refrigerated overnight
- 2 Tbs. powdered sugar, sifted
- 1 tsp. artificial vanilla extract
- more sprinkles for decorating
- First, stir together the almond milk and vinegar and let set for 10 minutes.
- Preheat your oven to 350 deg F. Spray two 6” cake pans with nonstick spray.
- In a mixing bowl, combine all of the dry ingredients (all of the flours, starch, sugar, salt and nutmeg). Stir well.
- In a separate bowl, combine the wet ingredients. Add the wet to the dry and fold until combined. Then add the sprinkles and stir in.
- Divide your batter evenly between your pans. Bake for 40 minutes, or until a test stick comes out clean and the top is a light golden hue.
- Let the cakes cool slightly on a wire rack before turning them carefully out of the pans. Then let cool completely before assembling. I like to wrap my cooled cakes in plastic and place in the fridge overnight (while the coconut milk is getting cold) which traps in moisture and results in a better cake (in my opinion). [Also, wrapping them up now allows me to throw the layers in the freezer if I decide to finish the cake in a few weeks or when I actually need it.]
- Open the coconut milk can, scoop out the solid coconut meat, avoiding the liquid, and place it into the bowl of your mixer. Pour the liquid into a jar to save for smoothies. Whip the coconut on medium speed with the whisk attachment for a couple minutes, until fluffy and smooth. Then, sift in your powdered sugar, mix until combined, then add extract and let that mix up quickly until combined.
- Place one layer of cake down on your cake plate or stand. Add ½ of the frosting on top of it and smooth into an even layer, all the way out to the edges. Center and place the second layer on. Add the rest of the frosting, smoothing it out into a nice layer. Sprinkle on sprinkles! Light a candle, make a wish, and enjoy!
- Finished cake layers can be kept in the fridge, well wrapped, for up to four days or in the freezer indefinitely. Assembled cake should be eaten the day it is made, but you can wrap up the leftovers and keep them in the fridge for a few days. But seriously, just eat the cake, you know you want to.
- *It’s very important to use the fake, clear vanilla here! That’s what gives the cake that iconic confetti (with an “F”) flavor.