Sugar Cookie Dough Birthday Cake
gluten free
The cutest most delicious gluten free birthday cake, layered with gf edible sugar cookies dough and decorated with rainbow sprinkles!
I’m not going to lie, I am not the biggest baking pro. My birthday was this past Saturday and my goal was to make myself an awesome gluten free cake. I wanted it to be the best cake I’ve ever made, with 3 layers, icing all the way around, and I wanted something special about it. I also wanted to amp it up a little and make it gluten free, which I was a little intimidated about baking a cake completely gluten free.
Once I got over my irrational fear and tested a few recipes out, I think I absolutely NAILED it. This cake it sweet, but not overly sweet like some gluten free desserts can be. Adding the gf sugar cookie dough also made this cake so insanely delicious! I literally couldn’t decide between whether I wanted a birthday cake or birthday cookies, so I combined them! I mean, I could eat this edible sugar cookie dough with a spoon all day, and I loved adding it not only to the top of the cake, but in the layers as well so you’re always getting a bite of it.
Here’s what you’ll need for my Sugar Cookie Dough Birthday Cake:
almond flour
coconut flour
arrowroot powder
baking powder
salt
eggs
coconut oil
olive oil
milk (can use plant-based milk)
vanilla extract
white sugar
rainbow sprinkles
your favorite vanilla frosting (I used Simple Mills vanilla frosting)
butter
There is nothing more fun than getting to eat funfetti on your birthday. For me being a devote vanilla lover over chocolate, funfetti is my go to for a birthday cake. The edible cookie dough gives this cake another fun element to make someone’s birthday feel extra extra special. I’m using all gluten free flour for the cake and the cookie dough. I’m eliminating eggs for the cookie dough so it is totally edible and safe to eat, but still tastes amazing and you can still bake it like regular cookies!
Sugar Cookie Dough Birthday Cake
(makes a triple layer 6” cake)
ingredients:
gluten free birthday cake:
2 cups almond flour
1 tbsp coconut flour
1 tbsp arrowroot powder
1 tsp baking powder
1/2 tsp salt
3 large eggs
1/4 cup + 1 tbsp coconut oil, melted
2 tbsp olive oil
1/3 cup regular milk (can use plant-based milk)
2 tsp vanilla extract
1/3 cup white sugar (can use coconut sugar)
1/2 cup rainbow sprinkles
1 1/2 jar simple mills vanilla frosting
edible sugar cookie dough:
1 1/2 cup almond flour
5 tbsp butter, unsalted softened
1/8 tsp salt
1/2 cup sugar
1 1/2 tsp vanilla extract
1 tbsp milk
1/4 cup rainbow sprinkles
directions:
grease and/or place a piece of parchment paper in your 3 6” cake tins. preheat oven to 325 F.
combine the almond flour, coconut flour, arrowroot powder, baking powder, and salt in a bowl. mix together.
in a separate bowl, combine the eggs, coconut oil, olive oil, vanilla extract, milk, and sugar together.
add the wet ingredients to the dry ingredients and mix well. stir in the rainbow sprinkles.
pour the batter evenly to your cake pans. make sure to try and get them as level as possible. bake for 23 minutes. once done, remove and let completely cool.
meanwhile, make the sugar cookie dough topping and filling by mixing together the softened butter and sugar until combined. mix in the vanilla and milk. slowly add in the almond flour and salt. mix to combine and lastly, mix in the rainbow sprinkles. transfer to an airtight container and refrigerate for at least 1 hour.
to assemble the cake, start with the first layer, and then spread your favorite vanilla frosting over top. next, scoop around 1/4 cup of the edible sugar cookie dough on top of the frosting and flatten it out with your hands or a spatula. try and get it to evenly coat the entire cake. add the next cake layer and repeat. frost the top and sides of the cake generously and add some sprinkles. then using an ice cream scoop, add scoops of the edible cookie dough around the top of the cake. top with more sprinkles.
you can serve it right away or refrigerate it before hand. enjoy!
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