
The Joy of "Almost" Perfect Gluten-Free Occasion Cake (Because Let's Be Real)
Hello, my fellow kitchen adventurers! Let's talk cake. Not just any cake, but the kind of cake that makes even the most seasoned baker do a little happy dance. But here's the honest truth: baking gluten-free can sometimes feel like trying to herd cats. It's a delicate dance between textures, flavors, and a whole lot of hoping that your creation won't crumble into a sad heap. But don't worry, because today we're tackling a gluten-free occasion cake that's *almost* perfect (because, let's be honest, what *is* perfect?).
This recipe started as a challenge – a dear friend of mine has celiac disease, and every year, her birthday cake options seemed so limited. I wanted to make something that felt special, celebratory, and wouldn't make anyone feel like they were missing out on all the deliciousness. So, after many trials (and a few cake fails that shall not be named), I finally landed on this beauty. It combines rich flavors, a wonderfully tender crumb, and a frosting that's so good you'll want to eat it with a spoon.
Let's get to it, shall we?
Ingredients: The All-Stars of Our Gluten-Free Lineup
Gluten-Free Occasion Cake
Prep time: 20 minutes
Cook time: 30-35 minutes
Servings: 10-12
For the Cake:
- 1 ½ cups gluten-free all-purpose flour blend
(make sure it contains xanthan gum or add ½ teaspoon separately)
If you prefer you can try a blend that has rice flour, tapioca and sorghum for a better structure
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder, good quality
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon espresso powder (optional, but it enhances the chocolate flavor so much!)
- ¾ teaspoon salt
- 1 cup buttermilk
(you can use regular milk with 1 tablespoon of lemon juice or white vinegar as a substitute, let it sit 5 minutes to curdle)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot, freshly brewed coffee
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2-4 tablespoons of milk or cream (add gradually until the desired consistency is reached)
Instructions: Let's Get Baking!
- Prep Time! Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans (or cupcake tins, for individual cakes).
Pro-tip: Line the bottoms of your pans with parchment paper for extra insurance against sticking.
- Combine the Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, sugar, cocoa powder, baking powder, baking soda, espresso powder (if using), and salt. Make sure everything is evenly distributed.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until well combined.
- Wet & Dry Meet: Gently pour the wet ingredients into the dry ingredients. Mix using a hand mixer, or stand mixer with the paddle attachment. Mix just until combined, be careful not to overmix.
You may need to scrape the bottom of the bowl to ensure everythign is incorporated
- The secret ingredient: Slowly add the hot coffee to the batter while mixing on low speed. The batter will be thin, but that's ok!
- Pour and Bake: Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remember every oven bakes differently so keep an eye on it toward the end.
- Cool Down: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
Don't be tempted to frost a warm cake, trust me.
- Frosting Fun: While the cakes are cooling, let's make the frosting! In a large bowl, cream the softened cream cheese and butter together until smooth and creamy. Make sure there are no lumps.
- Sweet and Creamy: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed, until well incorporated. Increase the mixer speed to medium and add in, vanilla extract and salt. Beat for an additional minute or two, until the frosting is light and fluffy.
- Touch of Moisture: Add milk or cream, 1 tablespoon at a time, until you reach your desired frosting consistency. We want it spreadable but sturdy!
- Frosting and Build!: Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the entire cake. Decorate as you desire!
Get creative, try using a piping bag to do a swirl design or sprinkles!

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Tips & Tricks: Making it Your Own
- Flavor Boost: Add a tablespoon of chocolate liqueur or a pinch of cinnamon to the cake batter to heighten the flavor profile. A tsp of almond extract would be lovely as well!
- Frosting Variations: Don't like cream cheese frosting? Try a decadent chocolate buttercream or a light and fluffy vanilla frosting. You can also add a few tablespoons of peanut butter for a peanut butter twist!
- Filling Fun: Slice each cake layer in half horizontally and fill with homemade jam, chocolate ganache, or a whipped cream. The possibilities are endless!
- Dairy-Free Options: For dairy-free needs, replace the buttermilk with unsweetened plant based milk and the cream cheese and butter with dairy-free alternatives.
- For an extra moist cake: Brush the cake layers with a simple syrup while its cooling, this will add additional moisture and flavor.
- Presentation: Top with fresh berries, chocolate shavings, a dusting of cocoa powder and you can use a cake stand to display this beauty.
Product Recommendations
- For the best even baking, I love using my Wilton non-stick cake pans, they release cakes beautifully every time!
- A KitchenAid stand mixer really makes baking a joyful breeze! It makes easy work of combining the batter and making the frosting!
- A good Off-set spatula will be amazing for frosting the cake

This cake isn't just a recipe; it's a testament that gluten-free baking can be just as delicious and satisfying as traditional baking. I hope you enjoy creating this special occasion cake as much as I do. Happy baking, friends!
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