Chocolate Birthday Cake (gluten, egg & dairy free!)

For my father’s birthday, I was determined to make a cake that was safe for my food sensitivities, but still enjoyable for him. This delicious chocolate cake definitely fit the bill!


Chocolate Birthday Cake (gluten, egg & dairy free!)

(makes two 9-inch round cakes)

3 cups gluten-free flour blend (I used Bob’s Red Mill 1:1 baking flour)
1 3/4 cups granulated sugar (I used a blend of maple sugar and coconut crystals)
6 Tbsp cocoa powder
2 tsp baking soda
1 tsp sea salt
2 cups milk – can substitute nut/coconut milk for dairy-free version
1/2 cup unsweetened applesauce
2 Tbsp apple cider vinegar
1 tsp vanilla

  • Preheat oven to 350°F and coat two 9-inch cake pans with coconut oil.
  • Combine flour, sugar, cocoa powder, baking soda and salt in large bowl.
  • In another large bowl, combine milk, applesauce, vinegar and vanilla.
  • Gradually add dry ingredients to wet ingredients, stirring until smooth.
  • Divide mixture evenly into greased pans and bake for 25-30 minutes.


1/2 cup buttercan substitute non-dairy spread for dairy-free version
2 tsp vanilla
1/2 cup cocoa powder
3 cups powdered sugar
1/2 cup milk – can substitute nut/coconut milk for dairy-free version

  • Combine butter and vanilla, beating until smooth.
  • Add cocoa powder and powdered sugar.
  • Gradually add milk and beat until smooth. If frosting is too thin, add more powdered sugar. If too thick, add more milk.
  • Frost cakes when completely cool.

Post also shared on the weekly linkup at Kitchen Fun With My 3 Sons, The Country CookLife on Lakeshore Drive and A Pinch of Joy


    • You’re most welcome! I’ve served this to people who are gluten-free as well as people who are not gluten-free, and it was enjoyed by all!

      Liked by 1 person

  1. What a great Birthday Cake, it looks fantastic! Thanks so much for sharing your awesome post with Full Plate Thursday, I just pinned this recipe it looks so good! Hope you are having a great week and come back soon!
    Miz Helen


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