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–+ servings

Gluten-Free Funfetti Cake with Cream Cheese Frosting

Gentle Tummy
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Ingredients
  

Fluffy Cream Cheese Frosting:

  • 2 cups white sweet potatoes (steamed and cubed)
  • 4 oz cream cheese
  • 1/3 cup maple syrup
  • 2 tablespoons milk (almond milk is my fave)
  • 1 teaspoon lemon juice

Funfetti Birthday Cake:

  • 4 eggs
  • 2 egg whites
  • 2/3 cup unsweetened applesauce
  • 1/2 cup honey
  • 2 tablespoons oil (light olive is my fave)
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 2-1/2 cups almond flour
  • 2/3 cup tapioca flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sprinkles

Instructions
 

Fluffy Cream Cheese Frosting:

  • Peel and chop two medium-sized white sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.
  • Combine all the frosting ingredients in a food processor. Mix on high speed until all the ingredients are smooth and well combined. Transfer the frosting to a bowl and store it in the fridge until you're ready to frost the cake. The frosting can be made ahead of time and stored in the fridge if needed.

Funfetti Birthday Cake:

  • Preheat your oven to 350ºF.
  • Combine all the wet ingredients (eggs, egg whites, honey, applesauce, vanilla, and almond extract) in a mixing bowl. Mix with a whisk until all the eggs are well-combined. 
  • Add all the dry cake ingredients (almond flour, tapioca flour, baking powder, and salt) to the bowl. Mix with a whisk until well combined. Pour the sprinkles into the mixing bowl and gently mix until well combined.
  • Line your pans with parchment paper and lightly spray with non-stick cooking spray. Pour the batter evenly between three 6" pans, two 8" pans, or one 9x12" pan.
    Bake at 350ºF  for 27-30 minutes or until a toothpick comes out clean.
  • Place your first cake layer on your rotating cake turntable or serving plate.
    Spread an even layer of frosting on top of the first cake layer. You can use three scoops with a medium-sized cookie scoop for consistency. Repeat for the second layer and third layers.
  • Apply a thin layer of frosting to the sides of the cake. This crumb coat layer is meant to fill in any cracks or crevices. Wipe any crumbs off your spatula before putting it back into your bowl of frosting. Place your cake in the freezer for 10 minutes to allow the frosting to set.
  • Apply a thicker layer of frosting to the sides and top of the cake using your spatula. Gently turn the cake on the turntable to evenly spread the frosting on the sides of the cake.
    As an option, you can use a scraper to create decorative horizontal lines in the cake by holding the scraper at an angle to the cake and gently turning the cake.
  • I recommend using Gluten-Free Sprinkles with All-Natural Food Coloring. Transfer your cake to your serving plate. Spread a towel under the serving plate to catch extra sprinkles. 
    Generously pour the sprinkles onto the side of the cake about 2 inches from the bottom. Use your hand to press the sprinkles into the frosting gently. Tilt your cake plate slightly to shake off excess sprinkles onto the towel.
    Spread more sprinkles all over the top of the cake and gently press them into the frosting.
  • NOTE: You'll need at least an additional 1/2 batch of frosting if you'd like to add these eight decorative swirls to the top of the cake.
    Insert a jumbo star frosting tip into a pastry bag and fill it with the remaining frosting. Create a frosting swirl near the edge of the cake by gently pushing the frosting in a circular shape and then gradually moving to the swirl's center and lifting it to create a peak. Create swirl #2 on the opposite side of the cake. Then visually center swirls #3 and #4 between swirls #1 and #2. Then fill in the gaps with swirls #5-8 for a total of 8 swirls.

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)