
Gluten-Free Celebration Cake with Whipped Coconut Cream Frosting
Okay, let's dive into a recipe that's near and dear to my heart, a dish that's not only incredibly delicious but also proves that gluten-free doesn't mean flavor-free, or fun-free! We're making a show-stopping Gluten-Free Celebration Cake with Whipped Coconut Cream Frosting. Now, before you start thinking this is some complicated, multi-layered masterpiece only a professional baker could tackle, let me assure you, it's not! I've designed it to be joyful, straightforward, and utterly delicious – perfect for birthdays, anniversaries, or just a random Tuesday when you feel like celebrating yourself.
I remember the first time I went gluten-free, I felt like I was saying goodbye to half the desserts on earth. But the truth is, that was just the start of a whole new baking adventure! This cake came from one of those adventures, born out of a craving for a rich, moist, and genuinely celebratory cake that everyone could enjoy, regardless of dietary restrictions. It's been a hit at every occasion since, and I'm absolutely thrilled to share it with you. Let's get started, shall we?
Ingredients
For the Cake:
- 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add ½ teaspoon if not)
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (or dairy free alternative like almond milk with 1 tablespoon lemon juice added and left to sit for 5 minutes)
- ½ cup vegetable or coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or strong brewed coffee (coffee enhances the chocolate flavour beautifully)
For the Whipped Coconut Cream Frosting:
- 2 cans (13.5-14 ounces each) full-fat coconut milk, refrigerated overnight
- ¼ cup powdered sugar, plus more to taste.
- 1 teaspoon vanilla extract or flavor of your choice.
- Pinch of salt
Instructions
- Preheat and Prep: First things first, let's get that oven humming along! Preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans. I like to line the bottoms with parchment circles for extra insurance against sticking – it's a total game-changer, especially with gluten-free cakes. You can use parchment paper rounds if you are aiming for perfectly round cakes.
- Dry Ingredients Dance: In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure it is well combined. This dry dance is like the foundation of our cake, so make sure everything is evenly distributed.
- Wet Ingredients Tango: In a separate bowl, combine the buttermilk (or your alternative), oil, eggs, and vanilla extract. Whisk really well until everything is emulsified. This "wet" mixture is what is going to form the moist and tender crumb we want.
- The Grand Combine: Now, pour the wet ingredients into the dry ingredients. Mix on low speed just until combined. Don't overmix! It's a common mistake with gluten-free baking, as it can make the cake too dense. A smooth batter is what we are aiming for.
- Hot Water Hustle: While mixing slowly, begin gradually pouring in the hot water (or coffee). The batter will thin considerably when this is added. At this point you want to increase speed of the mixer and mix a further 20 seconds. The batter will look quite thin so don't panic as that is what it is meant to look like.
- Divide and conquer: Now you should evenly divide the batter between your prepared cake pans. I weigh mine on digital scales to make sure they are both of similar weight. This will help them cook at the same rate.
- Bake and Be Patient: Pop those beautiful batters into the preheated oven and bake for about 28-32 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on them.
- Cooling is Key: Take the cakes out and let them cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Cooling time is absolutely essential for gluten-free baking as it helps the structure of the cake set firm.
- Whip it Good (Frosting Edition): While your cakes cool, it's time to make that irresistible frosting. Carefully scoop the thick coconut cream from the top of the chilled cans into a large bowl, leaving behind the watery liquid (you can save the watery liquid for smoothie). Use an electric mixer (a stand mixer makes this a breeze) to whip the coconut cream until it begins to form soft peaks. Start with a lower speed and gradually increase to medium-high.
- Sweeten and Salt: Now, sift in the powdered sugar, vanilla extract, and a tiny pinch of salt. Continue whipping until the frosting is light and fluffy. Taste and add more powdered sugar if you want it sweeter. Remember, start with less and add more.
- Frost & Admire: Once the cakes are completely cool, it's time for frosting magic! Use a spatula to generously frost the top of one of the cake layers. Gently place the second layer on top, and frost the entire cake with the remaining coconut cream.
- Serve and Celebrate: You can go wild with sprinkles, fresh berries, or some grated chocolate for decoration. Slice with the great satisfaction of knowing that you just made your own fabulous gluten free celebration cake.
Tips & Tricks
- The Flour Power: Gluten-free flour blends can vary quite a bit. I've found that a blend containing xanthan gum works best for this recipe. If your blend doesn't have it, definitely add 1/2 teaspoon to the dry ingredients.
- Buttermilk Bonanza: If you don't have buttermilk on hand for the cake, don't fret! Just add one tablespoon of lemon juice or white vinegar to a cup of milk (dairy or non dairy) and let it sit for five minutes.
- Frosting Fantasies: For a richer frosting, you can try adding a tablespoon or two of melted (and slightly cooled) dark chocolate.
- Make It Ahead: The cake layers can be baked a day ahead and kept wrapped at room temperature, or the coconut cream frosting can be made a few hours in advance and stored in the fridge. I am a big fan of prepping before the rush.
- Presentation Power: Don't feel like you have to make the cake perfect! A simple dusting of cocoa powder on top can look lovely.
- Flavour Boost: If you want to add a little extra flavor to your cake you can use strong coffee instead of hot water in the recipe. I would recommend trying this if you are a chocoholic.

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Recipe Card
- Gluten-Free Celebration Cake with Whipped Coconut Cream Frosting
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling time)
- Servings: 12
Ingredients:
For the Cake:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (or dairy-free alternative)
- ½ cup vegetable or coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or strong brewed coffee
For the Whipped Coconut Cream Frosting:
- 2 cans (13.5-14 ounces each) full-fat coconut milk, refrigerated overnight
- ¼ cup powdered sugar, plus more to taste
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk together dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt).
- Whisk together wet ingredients (buttermilk, oil, eggs, vanilla).
- Combine wet and dry ingredients; mix until just combined.
- Gradually pour in hot water (or coffee) and mix until smooth.
- Divide batter among cake pans.
- Bake for 28-32 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Scoop thick coconut cream from chilled cans into a bowl. Whip until soft peaks form.
- Sift in powdered sugar, add vanilla and salt. Whip to fluffy.
- Frost the cake and enjoy this gorgeous celebration gluten free cake.

This Gluten-Free Celebration Cake is more than just a dessert; it's a statement that gluten-free baking can be delicious. I hope you enjoy making it as much as I do! Let me know in the comments if you have any questions or what your favorite cake decorations are. Happy baking!
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