You Can Have Your Cake and Clear Skin Too (The Ultimate Gluten-Free Birthday Cake)

Recipe + Blog by Katie Stewart, RHN, FDN-P

Today’s my birthday, so naturally, I’m celebrating the only way I know how: with cake. But not just any cake. This is the gluten-free birthday cake our family makes for every celebration. It’s soft, fluffy, golden, and perfectly sweet. It’s the kind of cake that makes people say, “Wait, this is gluten-free?” before going in for seconds.

And yes, it’s completely dairy-free, refined sugar-free, and soy-free too. This is the cake I wish I had years ago: one that feels indulgent and nostalgic, but still supports your skin, hormones, and gut. Because clear skin and cake can coexist.

The Story Behind This Gluten-Free Birthday Cake

This gluten-free birthday cake started with a simple goal: make a classic vanilla cake that everyone would love with no gluten, no dairy, no refined sugar, and no weird aftertaste. I wanted the kind of cake that feels nostalgic and special but still fits the way I like to eat now.

It took a few rounds of testing to get it right, but this version checks every box. It’s light, soft, and bakery-style moist, layered with a creamy coconut butter frosting and a little berry jam for balance. I make it for the gluten-eaters in my family too, and they love it (even my super picky father-in-law), which says a lot.

It’s become the cake we bring out for birthdays and any reason to celebrate. Simple, classic, and proof that eating well doesn’t mean giving up the things you actually enjoy.

Why This Cake Loves You Back

Here’s why this gluten-free vanilla birthday cake stands out:

• Made with King Arthur Measure for Measure Gluten-Free Flour for a perfect texture with no grittiness or dryness.
• Sweetened with maple syrup or coconut nectar instead of refined sugar, keeping blood sugar balanced.
• Dairy-free and soy-free, which means it’s gentle on digestion and skin-friendly.
• Frosted with coconut butter rather than buttercream, offering nourishing fats that support hormone health.
• Layered with berry jam for antioxidants, flavour, and a pop of colour.

It’s the kind of cake that satisfies your sweet tooth and leaves you feeling energized, not sluggish.

The Connection Between Cake, Hormones, and Clear Skin

Before jumping into the recipe, it helps to understand why most traditional cakes can trigger breakouts and why this gluten-free birthday cake recipe won’t.

When you eat refined sugar and dairy, your blood sugar spikes. That spike increases insulin levels, which, in turn, causes hormonal imbalances and increased oil production on the skin. More oil can clog pores and lead to acne.

Dairy and refined oils are also pro-inflammatory, which aggravates existing breakouts and slows healing.

This cake avoids those ingredients completely. Instead, it’s made with maple syrup for steady energy, coconut oil for healthy fats, and antioxidant-rich berries that help calm inflammation. It’s a dessert that supports your skin instead of stressing it.

Gluten-Free Vanilla Birthday Cake

Moist, fluffy gluten free birthday cake that’s dairy free and naturally sweetened. Perfect for celebrating without compromising flavor.

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Author: Katie Stewart

Ingredients

Cake Ingredients (Makes two 8-inch layers)

• 2 ¼ cups gluten-free flour blend tested with King Arthur Measure for Measure Gluten-Free Flour, which includes xanthan gum
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 3 large eggs
• ½ cup pure maple syrup
• ½ cup melted coconut oil
• 1 cup unsweetened non-dairy milk
• 2 tsp vanilla extract
• ½ tsp almond extract
• ⅓ cup naturally dyed sprinkles optional

Frosting Ingredients

• 1 cup coconut butter softened in warm water
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 4 –6 tbsp full-fat coconut milk from a can — more for a creamier texture
• Pinch of sea salt

Berry Jam Filling

• ½ cup of Homemade Chia Jam with berries of choice or your favorite berry jam

Instructions

Prep the Cake Batter

• Prep the pans: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease the sides with coconut oil.
• Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and sea salt.
• Mix the wet ingredients: In another bowl, whisk the eggs, maple syrup, melted coconut oil, non-dairy milk, vanilla, and almond extract until smooth.
• Combine: Pour the wet ingredients into the dry mixture and stir until just combined — no overmixing! Gently fold in sprinkles if using.
• Bake: Divide the batter evenly between the pans and bake for 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean.
• Cool completely: Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

• In a mixing bowl, combine softened coconut butter, maple syrup, vanilla, and salt.
• Add coconut milk 1 tablespoon at a time, whisking or blending until smooth, creamy, and spreadable.
• If it’s too soft, add a little more coconut butter to thicken.

Assemble the Cake

• Place one cake layer on your serving plate and spread a generous layer of berry jam across the top.
• Add the second cake layer and frost the entire cake with the coconut butter frosting.
• Decorate with sprinkles, fresh berries, or edible flowers.
• Let sit at room temperature for 15–20 minutes before serving for the best texture.