FOOD

We’re Celebrating Thrive Market’s 5th Birthday With Fluffy, Gluten-Free Cake

November 8th, 2019

Thrive Market is turning 5! To celebrate, we raided the pantry for colored sprinkles and our new yellow cake mix to make the perfect dessert—gluten- and grain-free, of course. We may be another year older, but this party is really about you—our amazing members who continually inspire us to make healthy living accessible to all. We’re sharing our recipe so you can enjoy a slice, too. The mix is made from six GF ingredients like almond flour and arrowroot powder, and the luscious buttercream frosting can be turned into your favorite hue with natural food coloring.

Gluten-Free Triple Layer Birthday Cake

Yield: 1 triple layer cake
Active Time: 10 minutes
Total Time: 1 hour

Ingredients

For the cake
Coconut oil spray
9 eggs
1 ⅓ cups Thrive Market Organic Virgin Coconut Oil, melted
1 ⅓ cups water, room temperature
3 tablespoons Thrive Market Organic Vanilla Extract
3 bags Thrive Market Almond Flour Yellow Cake Mix

For the frosting
1 cup unsalted butter (2 sticks), softened
3 cups Thrive Market Organic Powdered Sugar
2 tablespoons heavy cream, plus more as needed
1 teaspoon Thrive Market Organic Vanilla Extract
Natural food coloring, optional
Sprinkles, optional

Instructions

Make the cake:
Heat oven to 350°F and grease three 8-inch round cake pans with coconut spray. Whisk eggs, coconut oil, water, and vanilla in a large bowl. Add baking mix and use a spatula to combine until incorporated. Divide batter evenly between pans, then bake 30 to 35 minutes, or until a toothpick comes out clean. Cool 10 minutes, then remove from pan and cool completely before frosting.

Make the frosting:
Add all ingredients except food coloring to a food processor and process until smooth. If the frosting is too dry, add more heavy cream 1 tablespoon at a time until the consistency is thick yet spreadable. If using food coloring, add 1 drop at a time while the motor is running until desired hue is reached. Frost cake, top with sprinkles, and enjoy!

Recipe credit: Marlie Crisafulli

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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