Birthday Cake-Gluten-Free of course!

Birthday cakes always have stories.

Stories of happy times, shared with friends and family.

Stories of successes as a new baker makes a delicious cake for a loved one.

Stories of failures that become part of family lore for years to come.

Stories of sadness when a medical diagnosis means you can’t have the recipe of your childhood and the commercial mixes just don’t come close to replacing what was lost.


So what do you do when the cake recipes of your youth don’t work anymore, but you still want to make the day super special for a loved one?

Start with a wonderful inspiration like this ratio from Michael Ruhlman.

Ruhlman’s Basic Sponge Cake Recipe= 1:1:1:1 / egg:sugar:flour:butter

Which translates to

ingredient      Amount, oz
eggs, large, RT    8 (4 whole + 1 yolk)
sugar    8 oz
salt    1 teaspoon
lemon juice    2 tablespoons
vanilla extract    1 teaspoon
baking powder (optional)    2 teaspoons
flour, sifted    8 oz
butter, melted but cool    8 oz

But you know that there is more than just a ratio to creating a great cake.

There is technique as well.  This recipe uses the classic technique of creaming the butter and sugar together to make a tender cake.

My mom would lovingly make this a cake like this one for my birthday each year, and was thrilled that I loved it to be filled with a layer of currant jelly and coconut. She really loved all the contrasts that the tart jam and sweetened coconut provided to the fluffy mocha frosting.

I knew it had to be replicated gluten free to continue the tradition for my girls.

My daughters love the tender texture for cupcakes as well. I rarely let them eat much of the icing, it has a bit of a caffeine rush.

So get all your ingredients lined up and at room temperature, that is so important.


[amd-zlrecipe-recipe:7]Now this is the birthday cake of my dreams, and my girls dreams, but what about those of you who need a different sort of cake to relive those childhood memories?  You should find it here amongst all the tempting treats developed for you.

GF Banana Rum Cupcakes with Rum Glaze (alcohol-free!) by Claire @ Gluten Freedom
GF Basic White Birthday Cake by Kate @ Gluten Free Gobsmacked
GF Boston Cream Pie by Britt @ GF in the City
GF Chocolate Hostess Cupcake Dupes by Erin @ The Sensitive Epicure
GF Chocolate Pistachio Pound Cake by Amie @ The Healthy Apple
GF Coconut Boston Cream Pie Cupcakes by Gretchen @ Kumquat-Blog
GF Confetti Cake by MaryFran @ FrannyCakes
GF Czech Cherry Bublanina by Rachel @ The Crispy Cook
GF Dark Chocolate Raspberry Cupcakes by Caroline @ The G-Spot
GF Frangelico Cupcakes with Nutella by Lisa @ Gluten Free Canteen
GF Fresh-Squeezed Lemon Cake by Caneel @ Mama Me Gluten Free
GF Lemon Poppy Seed Muffins by Maria @ Family Fresh Cooking
GF Lemon Tea Cake by Kate @ KateAlice Cookbook
GF Mocha Buttercream Yellow Birthday Cake by Dr. Jean Layton @ GF Doctor Recipes
GF Nina’s Hot Milk Cake by Charissa @ Zest Bakery
GF Tiramisu Cake by TR Crumbley @ No One Likes Crumbley Cookies
GF Traditional Birthday Cake by Karen @ Cooking – Gluten Free!
GF Vanilla Cupcakes by Winnie @ Healthy Green Kitchen
GF White Cake with Apricots & Blueberries by Brooke @ B and the Boy
GF White Chocolate Cupcakes by Caleigh @ Gluten Freek(k)


  1. says

    Oh, the flavor combinations in this cake look incredible! I haven’t ever tried anything like that – and am sure I’d love it. Yummm!