Ingredients:

  • 2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup almond milk (or dairy-free alternative)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream (or dairy-free alternative)
  • 2 teaspoons vanilla extract (for frosting)
  • A pinch of salt (for frosting)
  • Fresh flowers (edible varieties) or gluten-free sprinkles (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line them with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, mixing well after each addition. Then mix in the vanilla and almond extracts until fully combined.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with the almond milk. Start and end with the dry ingredients, and mix until just combined. Be careful not to overmix.
  6. Divide the cake batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  8. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix on low until combined. Add heavy cream, vanilla extract, and a pinch of salt, and beat on high speed until fluffy (about 3-4 minutes).
  9. Once the cakes are completely cooled, place one layer on a cake stand or serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake evenly.
  10. Garnish the cake with fresh flowers or gluten-free sprinkles as desired.