Dairy Free Birthday Cake
Birthdays can’t be celebrated without cake, and this dairy free birthday cake is the ultimate white layer cake filled with rainbow sprinkle confetti and topped with a subtly sweet dairy free buttercream frosting.
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.
Ingredients
- 3 cups all-purpose flour 360g
- 3 tablespoons cornstarch
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 2 sticks vegan butter room temperature
- 2 cups sugar 420g
- 6 large egg whites
- 1 1/4 oat milk room temperature
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles
- 1/2 cup vegan butter
- 1/2 cup vegetable shortening
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 2 – 4 tablespoons oat milk
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk together the all-purpose flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
- Cream the vegan butter and sugar together in a large bowl until light and fluffy.
- Add the egg whites one at a time, beating well after each addition.
- In a separate bowl, combine the oat milk and vanilla extract.
- Gradually add the oat milk mixture to the butter and sugar mixture, alternating with the flour mixture. Begin and end with the flour mixture, mixing until just combined.
- Fold in the rainbow sprinkles gently until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat together the vegan butter, vegetable shortening, and vanilla extract until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add oat milk as needed to reach your desired consistency. Beat until smooth.
- Once the cakes are completely cool, assemble the cake by spreading a layer of frosting between each cake layer and covering the top and sides with the remaining frosting.
- Decorate the cake with additional rainbow sprinkles, if desired.
Hi Melissa!
I assume you mean 1 1/4 cups of oat milk for the cake?? Please confirm. Thanks
Yes 1 ¼ cups should go into the cake batter. There is an additional measurement of 2-4 tablespoons for the frosting.
Thanks Melissa for getting back so promptly. Making the cake today. I will be needing the cake for tomorrow. Can I store it at room temperature overnight? Also, can I make the frosting today and then use it tomorrow – assume frosting needs to be in the refridgerator overnight?? Thanks!
Yes. You can store it at room temperature. If it’s not frosted, I would recommend wrapping the cooled layers. If you make the frosting ahead of time, you can refrigerate until the morning, but it will need to be room temperature to be spreadable. I hope that helps!
It does. Thanks ever so much!
Hi there,
Can I freeze this cake? I’ve made it in advance for my daughters birthday in a couple of days but did not check to see if it’s freezer friendly.
Thanks!
Hi! I’ve unfortunately never frozen a cake before so I’m really not sure. I think if you follow normal cake freezing methods, it should work just like a regular cake!
This is by far THE best from scratch white cake recipe out there – dairy free or otherwise. I have tried SO. MANY. RECIPES. and they never come out the way I hope they will. This is an absolute winner. It had my husband and son standing over the cake tops I cut off like a pair of starved raccoons! 😅 Thank you!!