Gluten Free Dairy Free Sprinkle Cake
Now let me start off by saying, cake decorating is WAY outside my comfort zone! You are not going to find many dressed up desserts on my website. It’s just not my forte!
But once in a while I see a challenge and go for it. Why? Well, sometimes it’s nice to push our limits and see what we are actually capable of!
Oh and just so you know, I was questioning myself the entire time while making this sprinkle cake. I saw someone make it on Tik Tok and thought…”I bet I could make this for the 4th of July”!
So to make it a little easier on myself, I opted for a boxed cake mix (I bought King Arthur’s gluten free vanilla cake mix). Well actually, I bought two boxes. As I was going for a 3 tiered look.
There was a minor adjustment to my cake. Since I don’t eat eggs, I replaced the eggs with applesauce. 1 egg is equivalent to ¼ cup of applesauce. The box called for 4 eggs, so I used 1 cup of applesauce as my replacement.
Other than that, I baked my three, 8 inch round cakes just like the box told me to. Be sure to let the cakes completely cook before you start frosting them.
Now you are ready to start building the cake. Cut a circular hole in the middle of each cake (a quarter sized). This is going to be for the sprinkles you’ll be pouring inside.
Put your first tier on the cake stand. Now pour your choice of sprinkles inside the hole you cut earlier. Then start frosting the sides of your first layer and then frost the middle (being careful not to cover up the hole).
Next, layer your second cake tier on top of the first. Pour a different kind of sprinkle inside the hole. Then continue frosting. Starting with the outside and again moving towards the middle. (Again be careful not to cover the hole!)
Now it’s time for your final cake tier. Set it on top of your second tier. Pouring sprinkles inside the final hole.
Finish frosting the entire cake…sides, middle and the top of the cake. Decorate the cake however much you like. I just added star sprinkles all over mine, to go with my 4th Of July theme.
When you are finally ready to show off your masterpiece, cut your first slice of cake, carefully. Now pull the piece away slowly and watch all the sprinkles fall beautifully!
Many Hugs,
Cathleen
Gluten Free Dairy Free Sprinkle Cake
Ingredients
- I used two King Arthur’s gluten free boxed vanilla cake mixes. I made three, 8 inch round cakes
- After baking according to package directions, let cakes cool completely before frosting them.
- 2 cups dairy free butter, salted (softened to room temperature)
- 6 cups powdered sugar
- 3-4 tablespoons non-dairy milk
- 2 teaspoon pure vanilla extract
Instructions
- Beat the softened butter for 2 minutes either by using a stand mixer, with the paddle attachment. Or in a large mixing bowl using an electric hand mixer.
- Then on low speed, gradually add the powdered sugar, one cup at a time. Once all the powdered sugar is added, continue mixing on medium speed until the butter and powdered sugar is well incorporated.
- Now add the dairy free milk and vanilla extract. Continue beating on medium speed for 4 minutes, or until the frosting starts to thicken and hold its shape. Scrape the bowl as needed.
- If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too runny, add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
- You can make the frosting up to two days ahead of time. Store in the refrigerator until ready to frost your cake.
Nutrition Facts
Calories
745.39Fat
43Sat. Fat
8.11Carbs
92.62Fiber
0.06Net carbs
92.56Sugar
89.39Protein
0.37Sodium
369.39Cholesterol
0Nutritional Info is generated automatically and may not be 100% accurate.