[AllergyPossible.com] Best Birthday Cake, Ever! [RECIPE]

I make this recipe for birthdays so that my daughter can have a delicious cake to look forward to enjoying at celebrations. I even pack a cupcake or slice of the cake so that she can bring it with her to friend’s birthday parties. I don’t ever want her to feel left out when it’s cake time. This cake is so delicious that it never lasts long because everyone goes for seconds! Not to brag or anything but I’ve even witnessed some of the pickiest eaters dive right into not being able to resist having a slice of this cake.

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Rating: 5 out of 5.

Best Birthday Cake Ever![RECIPE]

***As an Amazon Associate I earn from qualifying purchases.

Dry Ingredients:

  • 1 1/2 C Brown Rice Flour
  • 1/4 C Sweet Rice Flour
  • 1/2 C Potato Starch
  • 1 tsp Baking Powder
  • 1 tsp Xanthan gum
  • a dash of salt

Wet Ingredients:

  • 1 1/2 Sticks Avocado Butter (room temperature). Substitute with any butter that happens to be safe for your family.
  • 1 C Sugar
  • 1 Can of Aquafaba (liquid in a can of unsalted chickpeas/garbanzo beans).
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 C Oat Milk
  • (Optional) Allergy Friendly Sprinkles


Preheat oven to 350°

  • Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
  • In a separate large bowl, mix avocado butter, sugar, aquafaba and vanilla extract with an electric hand mixer for a few minutes (usually 4 minutes).
  • Gradually add the dry ingredients into the bowl of wet ingredients and initially begin mixing with spatula. Then, gradually add in oat milk and use hand mixer to finish mixing (which also adds air into the batter.) (Usually 2-4 minutes).
  • OPTIONAL This is the point at which you can decide if you want to add some allergy friendly sprinkles into your cake batter for a colorful surprise! (I fold them into the batter with a spatula).
  • Grease 2 glass pie dishes (for a two layered 9″ round cake) or cupcake liners with avocado butter. Pour batter into the two pie dishes (or spoon batter to fill 12 cupcake liners, in a cupcake pan).
  • Bake at 350° for 40 minutes. (Oven temperatures vary and using metal pans instead of glass will also affect cooking times. You may want to check the cake/cupcakes sooner, or they may even have to bake longer, depending on your oven.)
  • After removing from the oven, allow ample time to completely cool. (Don’t apply frosting until the cake is room temperature.)
  • I spread buttercream frosting (see recipe link below) between the two layers of cake and then I frost the entire exterior.
  • I again add some sprinkles to the entire exterior surface of the frosted cake.
  • Refrigerate immediately after frosting the cake.




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Published by Monique Faella

Monique Faella: Wife, mother of two, artist, blogger, designer! Residing in Southern New England. I have a B.F.A. degree in Graphic Design. I have been drawing and painting since I could hold a crayon. I’m pretty much a self-taught painter since the only painting class I ever took was a brief, watercolor class, (hosted at my local library.) Making art is a craving that I need to satisfy.

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