This Vanilla Birthday Cake is easy to make and is completely gluten free and dairy free with just simple ingredients!
Vanilla Birthday Cake
What you’ll need:
- Milk (I use vanilla unsweetened almond milk)
- Apple Cider Vinegar
- Butter (vegan or regular)
- Eggs
- Vanilla Extract or Vanilla Bean Paste
- Avocado Oil
- Gluten Free Baking Flour (Bob’s Red Mill 1:1 Gluten Free Flour is my favorite!)
- Baking Powder (I use Otto’s Naturals)
- Salt
- Sprinkles
- Powdered Sugar
- Cream (I use nutpods for dairy free)
Cake Essentials:
- 8 inch Cake Pans
- Parchment Paper Rounds
- Stand Mixer
- Birthday Cake Plate
- Icing Spatula & Turntable
- Pink Cake Stand
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- dairy free
- nut free (if using dairy ingredients and not alternatives)
- vegetarian
Products I recommend:
Please note that baking is pretty specific, especially when it comes to gluten free, so before making any substitutions, please ask first! I never want any ingredients to go to waste!
- Gluten Free Flour
- Baking Powder
- Pure Vanilla Extract
- Almond Milk
- Butter (I use vegan butter for dairy free)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
More desserts to love:
- Ice Cream Cake
- Chocolate Sauce
- Apple Crumble Loaf Cake
- Pumpkin Cheesecake Bites
- Orange Almond Cake
- Drop Biscuit Strawberry Shortcake
- Vanilla Prosecco Berry Cake
- Almond Flour Lemon Cake
- Cosmic Brownies
- Chocolate Peanut Butter Ice Cream
- Chocolate Chip Zucchini Bread
- 4 Ingredient Mini Chocolate Tarts
- 4 Ingredient Chocolate Tart
- Chocolate Avocado Mousse
- Chocolate Covered Cherry Cake
- The Best Chocolate Cake
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Whip room temperature butter on medium speed until creamy and smooth.
- Add the salt and powdered sugar, one cup at a time, thoroughly mixing in the powdered sugar with each addition.
- Pour in the cream 1 tbsp at a time and whip for 20-30 seconds each time. Add the vanilla extract and mix on medium-high until fully mixed and thick.
- Allow your butter and eggs to come to room temperature.
- Preheat your oven to 350℉ and line 2 nonstick 8 inch cake pans with parchment rounds on the bottom.
- Combine the milk and apple cider vinegar and set aside.
- In a bowl or the bowl of a stand mixer, combine the room temperature butter and sugar. Mix until combined.
- Add in the eggs, vanilla, avocado oil and milk/apple cider vinegar mixture and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder and salt, then mix it into the wet ingredients until smooth and combined.
- Pour equal amounts of batter into the 2 cake pans and bake for 40-45 minutes or until a toothpick comes out clean. I sometimes underbake my layers just slightly to keep it extra moist.
- Once done, allow the cakes to rest for 10 minutes in their pans, then remove them to completely cool.
- Once cool, frost your cakes as desired. Don't forget the sprinkles and enjoy!
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