Gluten-free vanilla cake with chocolate buttercream

Gluten-free vanilla cake with chocolate Buttercream is the perfect birthday cake for someone special who cannot have gluten.

Have I made this cake for a special occasion? No. Did I make this cake because I always wanted to make chocolate buttercream ribbons? Yep! And I wanted to make it gluten-free so that my daughter could have it too. She is the only one in the house who cannot have gluten, so she cannot eat most of the delicacies purchased by the store and gluten-free bakeries are very few.

I also have a husband and a son who both have a very big sweet tooth! If I haven't baked something, they let me know. "Can you make something beautiful, Mom?" Says my basketball loving 13 year old son who is ALWAYS hungry. I also get into trouble if I bake too much. I can't win! LOL!

I used my favorite gluten-free flour mixture for this cake and it just worked great! It is a recipe that I recently posted on the blog and I already use it for many gluten-free bakes. View my recent posts The Best Gluten Free Cinnamon Rolls of The Best Gluten Free Waffles or Naked Lemon Cake with Fresh Flowers. All delicious and you would never know that they are gluten free!

The chocolate buttercream ribbons were so fun to do. And also easy. I have used a cake dot 104 that is normally used for making roses. Use the wider side of the tip next to the cake while you pipe a vertical zigzag pattern all the way along the side of the cake. Repeat again and again until all sides are covered.

I hope you make this gluten-free vanilla cake with chocolate butter cream. It would be great as a birthday cake or just because you crave something sweet without gluten. To enjoy!

Gluten-free vanilla cake with chocolate buttercream

Gluten-free vanilla cake with chocolate Buttercream is the perfect birthday cake for someone special who cannot have gluten.

Preparation time 10 minutes

Cooking time 35 minutes

Total time 45 minutes

ingredients

For the pie

• 3 cups My favorite gluten-free flour mix
• 2 teaspoons baking powder
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 3/4 headline unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 big eggs, at room temperature
• 1 headline almond milk, at room temperature
• 1 tablespoon pure vanilla extract

For the chocolate buttercream

• 1 headline unsalted butter, softened
• 3 cups powdered sugar
• 2/3 headline cocoa powder
• 4-6 tablespoons almond milk

Instructions

For the pie

1. Preheat the oven to 350 ° F. Line 2 round 8-inch pans with baking paper and spray with non-stick cooking spray (I also spray under the paper). Put aside.
   

2. In a medium bowl, add all the dry ingredients for the cake. Beat together. Put aside.
   

3. In a large bowl, beat butter and sugar with an electric mixer until creamy. Gradually add the eggs (one by one) with the mixer on a low burner, let each egg combine with the butter and the sugar before adding the next egg. Once all eggs have been added, mix for 15 seconds on medium.
   

4. Measure almond milk and add the vanilla to your measuring cup. With the mixer on low, you exchange the dry ingredients and the almond milk mixture. Once you've added all the dry ingredients and milk, turn the mixer on a medium and beat for 15 seconds or until the batter is soft and all ingredients are combined.
   

5. Pour the batter into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake looks clean. Let cool.
   

For the glaze

1. Beat butter in a large bowl with an electric mixer on medium for 3 minutes. Turn to low and gradually add powdered sugar, cocoa powder and almond milk (first add 4 tablespoons, then add more if it is too thick). When you have added all the ingredients, continue mixing on low until everything is processed. Then run the mixer on medium and beat for 3 minutes.
   

2. Fill and cool the cooled cakes with a thin layer of glaze. Pour the remaining glaze into a large piping bag with a point 104. While the larger side of the tray almost touches the cake, you pipe a vertical ruffle along the side of the cake. Repeat with the same decoration right next to the one you just did and continue all the way around the cake.
   

3. Cut and serve. Store covered at room temperature for 24 hours or refrigerated for up to one week.