Gluten Free Birthday Cake + Frosting

Prep Time

15 minutes

Prep Notes

One hour or more before preparing your cake, set the butter and eggs out in a warm room.  (If you forget to set the eggs out, you can also immerse them in a bowl of warm water for a few minutes before using.  You can try this with the butter as well - place them in a plastic zip-lock bag first.)

Wait until cake is completely cooled before frosting, otherwise chunks of cake will peel away.   It is best if you can prepare the cake the night before the celebration and frost before serving.

Cooking Time

35 minutes


1 Two-Layer Cake


For the cake:

1 cup (2 sticks) organic butter, softened

2 cups coconut sugar

4 large eggs, at room temp, separated

1 3/4 cups brown rice flour

1 cup sorghum flour

1/4 cup potato starch

1/2 cup tapioca flour

1 1/2 tsp guar gum

1 Tbsp + 1 tsp baking powder

1 tsp baking powder

1 tsp sea salt

1 1/2 cups milk or milk alternative, hot

For the frosting:

1 1/2 cups coarsely chopped unsweetened baking bar

3/4 cups avocado oil

1 1/2 cups maple syrup, or to taste

3 tsp vanilla extract


  1. Preheat oven to 350 degrees. Grease two 8" or 9" round cake pans and dust with brown rice flour.
  2. Using an electric mixer, beat butter and sugar on high in a large bowl until well combined, scraping down the sides of the bowl as needed.  Add egg yolks and beat again.
  3. In a separate bowl, sift together dry ingredients.
  4. Add to the butter/sugar bowl 1/3 of the hot milk and beat well.  Add 1/3 of the flour and beat again.  Repeat until all milk and flour have been added.
  5. In a separate bowl, beat egg whites until stiff and peaks form.  Gently fold these into the batter.
  6. Divide batter equally between the two prepared pans.  Bake at 350 degrees for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.  (This will take longer for 8" cake pans.)
  7. Allow to cool on wire racks completely before frosting.

For the frosting:

  1. In a double boiler, or a metal bowl set inside of a pot half filled with water, combine all ingredients and cook until chocolate is melted.
  2. Place bowl in the refrigerator for several hours until firm (you can speed up the process by placing in the freezer or dividing between a few smaller bowls).
  3. Using an electric mixer, whip until a thick frosting is formed.

To finish:

Using a large knife, cut one of the cakes so the top is flat.  This will be your bottom layer.  Begin by liberally covering the top of this bottom layer with frosting.  Then, place the other layer atop this and spread evenly with frosting on the top and the sides.  Decorate as you wish, and enjoy! 

Store leftovers in an airtight container on the counter for up to two days (it won't last this long, trust me).