We recently celebrated a birthday in our house. My younger daughter turned four this past week, and I have a secret obsession with making homemade cakes. I know the bakery versions are ridiculously pretty and perfect. But way before I had kids, making their birthday cakes was just one of the things I knew I always wanted to do. And so every year, the girls get to pick what kind of cake they want, and I do my best to make it happen. Over the years I’ve attempted cakes decorated with intricate flowers. I’ve done my best with owl, panda bear, and elmo cupcakes. And I’ve reluctantly given in to the more mainstream Dora and Hello Kitty cakes.
I always have so much fun making them, even if they don’t always turn out quite like the ones I see on Pinterest! For her birthday this year, Sophie requested a princess cake so I found a mold shaped like a crown, and got to it! And this year, I decided to make a cake I could actually eat, and set out to create a gluten free recipe that would be just as good as one filled with gluten. I think I came really close, so enjoy this gluten free birthday cake recipe. Or, this very special occasion cake recipe. Or heck, even a “we made it through the week” cake recipe!
Gluten Free Birthday Cake
1 cup brown rice flour
1 cup potato starch
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthem gum
1 cup (more if needed) coconut milk (I used the vanilla flavored one)
3 to 4 tablespoons coconut oil (melted)
1 tablespoon vanilla
Pre-heat the oven to 350 degrees. Mix dry ingredients in a small bowl, and wet ingredients in a larger bowl. Gradually combine the dry into the wet and beat with a mixer. Spray your cake mold (or 7 x 11 pan) with non-stick coconut oil (or whatever oil you prefer) and pour the batter in. Bake for approximately 20 to 25 minutes until the top is firm and the inside isn’t sticky. Let cool first in the mold or pan for about thirty minutes, and then on a wire rack. Once it’s completely cool, decorate and enjoy!