Dairy Free Birthday Cake (2024)

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Why you’ll love this dairy free birthday cake

I can’t even begin to tell you how perfect this birthday cake is. It’s the most requested birthday cake in our house, and I’m sure that once you give it a try, it will be yours, too. The sprinkles give it a funfetti look without the box, but the crumb on this cake is next level. Not to mention the frosting that’s just sweet enough you won’t want to scrape it off (I’m looking at your box-store cakes).

If you like this recipe, you have to try these birthday cupcakes with sprinkles (they even have crushed golden Oreos to make them extra special), one layer cake with chocolate buttercream or this 1234 cake with dairy free cream cheese frosting, but if you prefer a totally chocolate cake, try my dairy free chocolate cake. More recipe ideas. Sprinkle cookies / Birthday cake pancakes

Searching for more dairy free dessert recipes? My family really loves these mini lemon bundt cakes and raspberry cupcakes. The kids are also very into dairy free dirt cups and my vegan peach cobbler. If that’s not enough, you can also browse my dairy free dessert index.

Ingredients & substitutions

• Dairy free milk – Any unsweetened, plain milk will work for this. I’ve used almond, oat and flaxmilk, and they all work well.
• Vegan butter – I use Earth Balance Vegan Buttery Sticks for baking. They are the most common brand (in my opinion) and they are nut-free and have a soy-free option. Plus, I think they bake great.
• Vegetable shortening – This is for the frosting. You can also use dairy free butter for this, but I think the shortening gives the best texture for frosting, and it holds it’s shape better when piped.
• Egg whites – You need egg whites, and only egg whites, in this cake. Removing the yolks gives your cake that gorgeous white color, otherwise it’d be a yellow cake. I haven’t tried it with any alternatives, so I can’t say if it would work for sure.
• Vanilla extract – We usually only use vanilla extract, but if you like almond, feel free to add about 1/2 teaspoon to the batter to get that classic birthday cake flavor.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make this dairy free birthday cake

Mise en place. Preheat your oven to 350˚F. Grease and flour two 8-inch cake pans – I normally use coconut oil cooking spray, but dairy free butter or shortening also works. Then, gather your ingredients and measure them out before starting.

Make the batter. In a mixing bowl, whisk the flour, cornstarch, baking powder and salt together until combined. Set the bowl aside for later.

Next, add the butter to the bowl of an electric mixer and beat until light and fluffy. Then add the sugar and continue to beat until fully creamed and lighter in color – about 1 minute. Then, add the egg whites, one at a time, and beating to incorporate.

Stir the vanilla extract into the dairy free milk. Next, alternate between adding some of the milk mixture and some of the flour mixture, beating each addition until it’s incorporated. Scrape the sides as needed and continue to beat until the batter is smooth. Then, gently in the sprinkles with a rubber spatula.

Bake the cakes. Divide the batter between your prepared pans. I like to use a kitchen scale to make sure that my cake pans are equally filled. Then, bake the cake layers for about 35 – 45 minutes (this will vary depending on your oven and a few other variables). The cake is done when the center no longer wobbles and an inserted toothpick should come out clean. Remove them from the oven and allow them to cool for about 10 minutes or so before carefully flipping them onto a cooling rack.

Make the frosting. With an electric mixer, beat the shortening until fluffy. Then add vanilla extract, a pinch of salt and about 1 tablespoon of dairy free milk. Then, mix in powdered sugar – in 3/4 cup increments – until incorporated. As you add sugar, you will need to add more dairy free milk to help mix and to get to your desired thickness. I generally add about 1/4 cup (4 tablespoons) total.

Assemble your cake. When the cake has completely cooled, spread a thin layer of frosting on top of one layer, then add the next layer. Then, use the rest of the frosting to cover the cake. If you have extra frosting, it can be used for piping or discarded.

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• Author: Melissa Belanger
• Prep Time: 15 minutes
• Cook Time: 35-40
• Total Time: 0 hours
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Instructions

Nutrition

• Serving Size:
• Calories: 533
• Sugar: 63 g
• Sodium: 333.9 mg
• Fat: 20.2 g
• Saturated Fat: 4.6 g
• Carbohydrates: 92.5 g
• Fiber: 1.1 g
• Protein: 5.4 g
• Cholesterol: 0 mg