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Gluten-Free Candy Cane Cake (Dairy-Free)


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4 from 1 review

  • Author: Katie Stymiest
  • Total Time: 1 Hour 5 Minutes
  • Yield: 10 Slices 1x
  • Diet: Gluten Free

Description

Three fluffy layers of delicious gluten-free candy cane cake covered with whipped white chocolate frosting and finished with a white chocolate drip and crushed candy canes.


Ingredients

Scale

Candy Cane Cake

  • 2 1/4 (288g) cups gluten-free flour blend *
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon xanthan gum **
  • ¼ cup (56g) dairy-free salted butter, room temperature
  • ½ cup (118mL) vegetable or canola oil
  • 1 ¼ cups (250g) granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup (170g) dairy-free sour cream  or plain yogurt, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (177mL) dairy-free milk, room temperature
  • 1 cup (185g) gluten-free crushed candy canes

White Chocolate Buttercream

  • 2 cups (450g) salted dairy-free butter, room temperature
  • 5 ½ cups (660g) icing sugar
  • 1 teaspoon fine sea salt
  • 1 bar (100g) dairy-free white chocolate
  • optional: pink gel food color
  • optional: crushed candy canes for decor

White Chocolate Ganache


Instructions

Candy Cane Cake

  1. Preheat the oven to 350°F and prepare three 6-inch cake pans with non-stick baking spray and parchment paper.
  2. In a medium bowl, combine the flour, baking powder, salt, and xanthan gum (if using) and set aside
  3. In the bowl of a stand mixer or large mixing bowl with a handheld electric mixer, cream together butter, oil, and granulated sugar on high for 2 minutes or until light and fluffy.
  4. Add the eggs, one at a time, mixing on medium speed until each egg is fully incorporated.
  5. Add the sour cream or plain yogurt and vanilla extract and mix just until combined.
  6. Add half of the dry ingredients to the wet ingredients and mix on low until combined. Pour in the milk and mix on low. Followed by the rest of the dry ingredients. Mix until just combined.
  7. Gently fold in the crushed candy canes with a spatula.
  8. Divide the cake batter evenly among the three prepared cake pans and bake for 30-35 minutes. A toothpick inserted in the center will come out clean and the cake edges will pull away from the pan when fully baked.
  9. Remove from the oven and allow to cool on a cooling rack for 10 minutes and then invert to fully cool.

White Chocolate Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter on high for 5-10 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Add in the melted white chocolate and pink gel food color (if using) and mix on low until combined.
  4. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

White Chocolate Ganache Drip

  1. Chop the white chocolate bar or chips as fine as you can and place them in a microwave-safe bowl.
  2. Pour in the heavy cream and heat in the microwave in 30-second bursts, stirring after each burst until fully melted and smooth.
  3. Whiten the chocolate ganache if desired, then cool to room temperature. This could take 5-20 minutes depending on the kitchen temperature.

Assembly

  1. Level each fully cooled candy cane cake layer with a cake leveler or knife if needed.

  2. Place one layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 ½ cups of white chocolate buttercream.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Remember that if at any time the cake or frosting feels soft or unstable, stop what you are doing and place both in the fridge to chill.

  4. Cover the cake with a final layer of buttercream and smooth the side and top with a cake smoother. allow the cake to chill in the fridge for approximately 20 minutes while the white chocolate ganache drip is prepared.
  5. With a spoon, piping bag, or drip bottle, drip the white chocolate ganache over the top edges of the cake and immediately place it back in the refrigerator for it to set.
  6. Decorate as you please. I placed crushed candy cane along the top edge where I had piped the white chocolate ganache drip. Enjoy!
  7. Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.

Notes

* Check to see if the gluten-free flour blend contains xanthan gum. 

** Omit xanthan gum if the gluten-free flour blend already contains it. Omit entirely if using regular flour.

  • Prep Time: 60 Minutes
  • Cook Time: 35 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 902
  • Sugar: 71 Grams
  • Sodium: 195 Miligrams
  • Fat: 54 Grams
  • Saturated Fat: 32 Grams
  • Carbohydrates: 87 Grams
  • Protein: 8 Grams
  • Cholesterol: 170 Miligrams