Dairy-Free Birthday Cake [Gluten-Free]

Celebration cakes can feel stressful when you’re (or your kid is!) avoiding dairy or gluten, but they absolutely don’t have to be disappointing. As a mom of three, I’ve tested my fair share of allergy-friendly birthday cakes, and this dairy-free, gluten-free cake is the one I come back to every single time (especially when I don’t want to rely on things like my protein cupcake recipe).

It’s soft, fluffy, and made with coconut flour (not almond flour), so you skip the heavy or grainy texture many gluten-free cakes have. I’ve served it at birthday parties, baby showers, and kid-packed gatherings where allergies matter but taste still has to win. And, with its simple dairy-free frosting and colorful sprinkles, it’s always a hit (just like these gluten-free cupcakes with almond flour).

Ingredients and Substitutions

• Applesauce: This is what helps keep the dairy-free vanilla cake light instead of dense, which can often happen with coconut flour. If you don't have any on hand, you should be able to use yogurt here.
• Olive oil: You can use olive oil or avocado oil for this recipe. However, coconut oil will change the texture and shouldn’t be substituted.
• Honey: The gluten-free vanilla cake is naturally sweetened with honey! This makes the cake itself sweet but not too sweet. That way, you can adjust the flavor a bit based on the icing.
• Dairy-free icing: The recipe uses a vegan cashew-based butter I get locally for the icing. However, any dairy-free butter should work. Just know that a nut-based butter will cause the icing to melt more quickly than a traditional, lactose-free one.
• Make the birthday cake paleo: The only non-paleo part of the birthday cake is the sugar and icing. To make the cake paleo-approved, use coconut palm sugar in place of cane sugar and homemade paleo, powdered sugar for the icing.

Important Tips To Know Before You Bake

Since coconut flour absorbs so much liquid, I recommend halving the recipe and mixing each layer in its own bowl. This keeps the texture light; otherwise, the batter can turn dense and uneven if split after mixing.

Because the cake is soft, chill the layers for an hour before icing them to prevent tearing. If using multiple icing colors, whip the frosting first, then divide and color.

For smooth piping, use the icing right after whipping. If it firms up in the fridge, it won’t pipe well. Runny frosting? Add more icing sugar or decorate in batches, chilling the cake between layers.

How To Store It

Prepping in advance: The cake is best iced when it’s had time to cool fully. Thus, it can be stored in the fridge for 1-2 days before adding the frosting.

When storing the vanilla birthday cake layers (before frosting), make sure they have had time to cool fully before wrapping them in plastic wrap and putting them in the fridge. Otherwise, moisture could get in, and it would alter the texture/making the cake soggy.

Storing leftovers: Once the cake is fully finished, it can be stored in the fridge until ready to eat! Simply let it sit out 3-5 minutes before serving. The cake will stay fresh for 3-4 days once made and frosted.

Freezing the birthday cake: The vanilla cake can be stored unfrosted in the freezer for up to a month. Make sure to wrap each layer individually in plastic wrap before placing it into a freezer bag. When you need it, let it thaw in the fridge overnight before icing it.

Dairy-Free Birthday Cake FAQs

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