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This Gluten-Free 4th of July Cake is the perfect festive dessert! It’s a gluten-free and nut-free vanilla cake topped with sweet and fluffy buttercream and fresh seasonal berries!
Easy 4th of July Dessert
If you’ve tried my gluten-free cake recipe, you know it’s pretty darn epic. BUT, I’ve gotten a lot of requests for a gluten-free cake that is also nut-free. So, this cake is for you!
This Gluten-Free 4th of July Cake is an insanely easy recipe that makes the perfect 4th of July dessert or treat for any occasion. It’s fluffy, moist, gluten-free, grain-free, dairy-free, nut-free, and finished off with a 3-ingredient buttercream frosting and fresh berries.
Top it with your favorite fruit, clean sprinkles, and other naturally colored frosting flavors for a perfect grain-free cake recipe!Whether you’re headed to a BBQ or hosting a get together with your friends, this 4th of July cake is a dessert that everyone will love!
Ingredients Needed:
Scroll down for the full recipe!
Cake:
- Flour: our gluten-free flour blend is a combination of coconut flour and tapioca flour.
- Baking Soda and Baking Powder:
- Fine Pink Sea Salt: cuts the sweetness.
- Eggs: our binding agent to help the cake hold its shape.
- Applesauce and Honey: these two add moisture and sweetness to the cake.
- Vanilla: adds flavor depth and a touch of warm sweetness.
Frosting:
- Buttercream Frosting: we’re whipping up a super simple homemade frosting made with powdered sugar, butter, and vanilla extract.
- Garnishes: I love to brighten it up with some festive 4th of july colors with raspberries, blueberries, and sliced strawberries.
How to Make This Gluten Free Cake Recipe
- Combine dry ingredients: In a large bowl, combine flour, baking soda and powder, and salt.
- Add wet ingredients: Add in eggs, applesauce, honey, and vanilla, then whisk until smooth.
- Bake and cool: Transfer the batter to a greased 8-inch round cake pan, then bake at 350ºF until a toothpick comes out clean. Cool completely.
- Make the frosting: With a hand mixer, beat butter until creamy, then slowly add in the powdered sugar. Whisk in vanilla, then mix for 8-10 minutes or until fluffy.
- Frost, garnish, and serve: Once the cake is cooled completely, top it off with frosting and fresh berries, then slice and serve!
How Do You Make a Gluten-Free Cake More Moist?
There are plenty of things you can do to make sure that your gluten-free cake comes out fluffy and moist, and never dry!
- Don’t over-measure the flour. When you’re measuring out your flour, I recommend spooning it into the measuring cup and leveling it off gently with your finger. This prevents it from getting packed in so you don’t end up with too much flour. Too much flour results in a dry cake.
- Use moist ingredients. The eggs, honey, applesauce, and vanilla all add moisture to this gluten-free cake. Don’t skip them!
- Don’t over-bake. Take the cake out of the oven as soon as it’s cooked enough that a toothpick comes out clean. If it stays in the oven too long, the moisture will bake out and the cake will become dry.
Tips and Notes
- Don’t swap the flour. Coconut flour is much more absorbent than other flours. The measurements in this recipe are designed for the types of flour used. If you switch them out, the texture will be off.
- Sift the flour if needed to remove any clumps. We want the batter to be nice and smooth!
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, it’s good to go.
- Cool the cake completely before adding the frosting. Add it onto a hot cake and it will just melt.
How to Store
Once frosted, your 4th of July cake will last covered at room temperature for up to 5 days.
You can also freeze your cake, but I recommend doing so unfrosted. To freeze, cool completely, wrap tightly, then store in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight, then frost and serve.
More Summer Desserts You’ll Love
Watch the Video:
Gluten-Free 4th of July Cake
Ingredients
Cake:
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp baking powder
- Dash fine sea salt
- 5 eggs
- 1/2 cup + 2 tablespoons unsweetened applesauce
- 1/3 cup honey
- 1 teaspoon vanilla
Easy Buttercream Frosting:
- 2 cups organic powdered sugar
- 1/2 cup grass-fed butter
- 1 tsp vanilla extract
Garnishes:
- 1/3 cup organic raspberries
- 1/2 cup organic blueberries
- 1/2 cup organic strawberries sliced
Instructions
- Preheat oven to 350ºF.
- Grease 8 inch round pan with butter or avocado oil spray.
- In a large bowl combine dry ingredients (sift if flour has clumps).
- Add in wet ingredients and whisk together until smooth.
- Pour cake batter into greased cake pan.
- Bake for about 25-30 minutes, or until a toothpick comes out clean,
- Using a hand mixer, cream butter then slowly add powdered sugar and whisk to combine for 8-10 minutes.
- Let cake fully cool before frosting.
- Garnish with raspberries and serve!
Has anyone made the frosting with a non dairy product instead of butter?
I love this cake! Regularly make it to use for strawberry shortcake! Delicious!!! 🙂
This cake was really amazing! I’m really impressed with the consistency.
Has anyone tried this with chia eggs/flax eggs?
THE BEST CAKE EVER!!! Thank you so very much
This looks amazing love everything about this cake
The frosting says 1/2 cup butter (2 sticks), however those are not equal. One stick of butter is 1/2 cup. Which measurement is correct?