I perfected a Gluten Free Dairy Free Funfetti Cake that stays tender and moist, bursting with rainbow sprinkles and finished with a sweet vanilla glaze.

Jump to Recipe

I never meant to make something so bright but I ended up with a cake that keeps surprising me. This Gluten Free Pound Cake looked simple on paper, yet when I sliced it the crumb was unbelievably tender, and those rainbow sprinkles peek out like tiny confetti.

I used dairy free unsalted butter so you still get that rich mouthfeel, only without dairy. Partway through testing it became my go to Dairy Free Confetti Cake for birthdays when someone needs a fuss free dessert.

It tastes familiar but not boring, makes you want to ask how I did it, even though I probably wont tell.

Ingredients

Print Recipe (No Advertisments)

Adds richness and tender crumb, mostly fat, little protein, carries flavor.
Main source of carbs, often lower fiber, protein varies by blend.
Provide protein and structure, help bind, add moisture and a bit richness.
Gives moisture and mild flavor, it’s low protein usually, sometimes adds sweetness.
Adds tang, tenderizes crumb, contributes fat and creaminess without dairy.
Tiny amount improves elasticity and texture, helps trap air to hold structure.
Mostly sugar, adds color and crunch, decorative and brings playful sweetness.
Sweet glossy finish, mainly sugar, adds simple shine and quick sweetness.

Ingredient Quantities

1 cup (226 g) dairy-free unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

4 large eggs

2 1/4 cups (315 g) gluten-free 1-to-1 baking flour blend

1 tsp xanthan gum (only if your blend does not already contain it)

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp fine sea salt

2/3 cup (160 ml) dairy-free milk (almond or oat)

1/4 cup (60 g) full-fat dairy-free plain yogurt or sour cream alternative

2 tsp vanilla extract

1/2 cup (about 80 g) rainbow sprinkles, gluten-free

1 cup (120 g) powdered sugar for glaze

1 to 2 tbsp dairy-free milk for glaze

1/2 tsp vanilla extract for glaze

pinch of salt for glaze

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325 F and grease and line a 9 by 5 inch loaf pan with parchment, leaving an overhang to lift the cake out later.

2. In a large bowl cream 1 cup softened dairy free unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 5 minutes with a hand mixer or stand mixer. Scrape down the bowl as needed.

3. Add the 4 large eggs one at a time, beating well after each addition so the batter stays smooth and stable.

4. Whisk together 2 1/4 cups gluten free 1 to 1 baking flour blend, 1 tsp xanthan gum if your blend does not already have it, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine sea salt in a separate bowl.

5. In a measuring cup mix 2/3 cup dairy free milk with 1/4 cup full fat dairy free plain yogurt or sour cream alternative and 2 tsp vanilla extract. Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry. Mix just until combined dont overwork it.

6. Toss 1/2 cup rainbow sprinkles in a tablespoon of the reserved flour mixture to help prevent bleeding and sinking, then gently fold them into the batter by hand.

7. Pour the batter into your prepared pan, smooth the top, and bake on the middle rack for about 60 to 75 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If the top browns too fast tent loosely with foil.

8. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before glazing or the glaze will run off.

9. Make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons dairy free milk until pourable, then stir in 1/2 tsp vanilla extract and a pinch of salt. Add milk slowly until you get the thickness you want.

10. Drizzle the glaze over the cooled cake, let it set for at least 30 minutes, then slice. Store at room temperature in an airtight container for up to 3 days or refrigerate if your kitchen is warm.

Equipment Needed

1. Oven you can set to 325 F and preheat, plus oven mitts for safety
2. 9 by 5 inch loaf pan and parchment paper (leave a big overhang so you can lift the cake out easily), plus a little nonstick spray or oil to grease the pan
3. Stand mixer or hand mixer and a large mixing bowl for creaming the butter and sugar
4. Medium bowl for whisking dry ingredients and a small bowl to toss the sprinkles in flour so they dont sink
5. Measuring cups and measuring spoons for flour, milk, sugar, etc
6. Rubber spatula for scraping and folding, and a wooden spoon or silicone spoon for gentle mixing
7. Whisk for glaze and for combining wet ingredients, plus a clear glass measuring cup for the milk/yogurt mix
8. Wire cooling rack, toothpick or cake tester for doneness, and a sheet of foil to tent the cake if it browns too fast

FAQ

Q: Can I use regular dairy butter or milk instead of the dairy-free versions?
A: Yes, if you dont need the cake to be dairy-free you can swap equal amounts of unsalted butter and regular milk or yogurt. If you use salted butter, cut the added salt a bit so it does not taste too salty.

Q: My gluten-free flour blend already has xanthan gum, should I still add the 1 tsp?
A: No, dont add extra xanthan gum if the blend already lists it. Too much makes the cake gummy. Only add the 1 tsp if your mix does not contain it.

Q: The sprinkles sink to the bottom of my cakes. How do I keep them evenly distributed?
A: Toss the sprinkles in a tablespoon of the gluten-free flour first, then gently fold them into the batter at the end. That light coating helps suspend them so they dont all drop.

Q: How do I know when the pound cake is done baking?
A: A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter. For a more exact check the internal temp should be about 200 to 205 F when fully baked.

Q: My cake came out dense or a bit gummy, what went wrong?
A: Common causes are overmixing after adding the flour, not using the right gluten-free blend, or underbaking. Measure flour by spooning it into the cup, mix until just combined, and check doneness with a toothpick or thermometer.

Q: How should I store or freeze the cake and glaze?
A: Store cooled cake in an airtight container at room temp for up to 2 to 3 days, or in the fridge up to 5 days. For longer storage wrap slices well and freeze up to 2 to 3 months. Add the glaze after thawing or right before serving so it stays pretty.

Gluten Free Pound Cake With Sprinkles Recipe Substitutions and Variations

Butter: use 1 cup vegan stick margarine (measure 1:1) or 1 cup solid refined coconut oil, softened. If you choose a liquid oil (canola, light olive) the cake will be slightly denser since you can’t cream it, so expect a different crumb.
Eggs: replace each large egg with 3 tbsp aquafaba (whipped a bit for lift) or 1 tbsp ground flax + 3 tbsp water (mix and let sit 5 minutes). Aquafaba gives lighter rise, flax gives a slightly denser, nuttier crumb.
Gluten-free 1-to-1 blend: if you don’t have a commercial blend use a homemade combo: per 3 cups, mix 2 cups rice flour + 1 cup tapioca starch (or potato starch) and add 1 tsp xanthan gum if your mix needs it. Or just swap in any cup-for-cup GF all-purpose flour.
Dairy-free yogurt / sour cream alternative: swap 1/4 cup with 1/4 cup unsweetened applesauce (moist but a bit sweeter), or 1/4 cup silken tofu blended, or 1/4 cup dairy-free cream cheese thinned with a splash of dairy-free milk for similar tang and richness.

Pro Tips

1) Use room temp eggs and butter. They blend way easier and give a lighter crumb, dont try to rush it by nuking the butter or using cold eggs, you’ll end up with a greasy or curdled batter. If the butter gets too soft, pop the bowl in the fridge for 10 minutes and then finish.

2) Weigh your gluten free flour. Volume measures lie, scales dont. Also make sure your baking powder is fresh and only add xanthan gum if your blend needs it, too much of it makes cakes gummy.

3) Handle the sprinkles and batter gently. Toss the sprinkles in a tablespoon of your flour mix like you already do, then fold them in by hand slowly so they dont burst and bleed color or sink to the bottom.

4) Watch the bake not the clock. Use a toothpick for doneness, tent with foil if the top browns early, and rotate the pan once halfway through if your oven has hot spots. Cool completely before glazing or the glaze will slide right off, or chill the loaf briefly to set it faster.

Gluten Free Pound Cake With Sprinkles Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a Gluten Free Dairy Free Funfetti Cake that stays tender and moist, bursting with rainbow sprinkles and finished with a sweet vanilla glaze.

Servings

servings

Calories

433

kcal

Equipment: 1. Oven you can set to 325 F and preheat, plus oven mitts for safety
2. 9 by 5 inch loaf pan and parchment paper (leave a big overhang so you can lift the cake out easily), plus a little nonstick spray or oil to grease the pan
3. Stand mixer or hand mixer and a large mixing bowl for creaming the butter and sugar
4. Medium bowl for whisking dry ingredients and a small bowl to toss the sprinkles in flour so they dont sink
5. Measuring cups and measuring spoons for flour, milk, sugar, etc
6. Rubber spatula for scraping and folding, and a wooden spoon or silicone spoon for gentle mixing
7. Whisk for glaze and for combining wet ingredients, plus a clear glass measuring cup for the milk/yogurt mix
8. Wire cooling rack, toothpick or cake tester for doneness, and a sheet of foil to tent the cake if it browns too fast

Ingredients

1 cup (226 g) dairy-free unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 large eggs
2 1/4 cups (315 g) gluten-free 1-to-1 baking flour blend
1 tsp xanthan gum (only if your blend does not already contain it)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
2/3 cup (160 ml) dairy-free milk (almond or oat)
1/4 cup (60 g) full-fat dairy-free plain yogurt or sour cream alternative
2 tsp vanilla extract
1/2 cup (about 80 g) rainbow sprinkles, gluten-free
1 cup (120 g) powdered sugar for glaze
1 to 2 tbsp dairy-free milk for glaze
1/2 tsp vanilla extract for glaze
pinch of salt for glaze

Directions

Preheat oven to 325 F and grease and line a 9 by 5 inch loaf pan with parchment, leaving an overhang to lift the cake out later.
In a large bowl cream 1 cup softened dairy free unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 5 minutes with a hand mixer or stand mixer. Scrape down the bowl as needed.
Add the 4 large eggs one at a time, beating well after each addition so the batter stays smooth and stable.
Whisk together 2 1/4 cups gluten free 1 to 1 baking flour blend, 1 tsp xanthan gum if your blend does not already have it, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine sea salt in a separate bowl.
In a measuring cup mix 2/3 cup dairy free milk with 1/4 cup full fat dairy free plain yogurt or sour cream alternative and 2 tsp vanilla extract. Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry. Mix just until combined dont overwork it.
Toss 1/2 cup rainbow sprinkles in a tablespoon of the reserved flour mixture to help prevent bleeding and sinking, then gently fold them into the batter by hand.
Pour the batter into your prepared pan, smooth the top, and bake on the middle rack for about 60 to 75 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If the top browns too fast tent loosely with foil.
Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before glazing or the glaze will run off.
Make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons dairy free milk until pourable, then stir in 1/2 tsp vanilla extract and a pinch of salt. Add milk slowly until you get the thickness you want.
Drizzle the glaze over the cooled cake, let it set for at least 30 minutes, then slice. Store at room temperature in an airtight container for up to 3 days or refrigerate if your kitchen is warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.