side view of sprinkle funfetti cake with vanilla icing on top

Gluten Free Funfetti Sprinkle Cake

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 9 slices 1x
  • Category: dessert
  • Method: baking
  • Cuisine: cake
  • Diet: Gluten Free


This gluten free sprinkle funfetti cake is perfect for a birthday or any celebration! The cake is fluffy, moist, and frosted with buttercream!



  • 1/2 cup unsalted butter, softened
  • 1/2 cup agave nectar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sprinkles
  • frosting – I use my vanilla buttercream frosting
  • extra sprinkles for decorating the icing


  1. Preheat oven to 350F.
  2. Soften the butter if you haven’t set it out ahead of time. Pop it in the microwave for about 30 seconds.
  3. Add the eggs, agave nectar, and vanilla to the bowl. Cream together until smooth.
  4. Add the almond flour, coconut flour, baking powder, and salt to the bowl.
  5. Mix again until combined.
  6. Finally, fold in all those beautiful funfetti sprinkles.
  7. Fold a piece of parchment paper so it drapes across two sides of an 8×8 square pan.
  8. Transfer the batter into the pan and spread it out in an even layer.
  9. Bake for 25 – 27 minutes until the top is golden brown and a toothpick comes out clean.
  10. Allow the cake to cool for a few minutes before transferring it to a cooling rack to cool completely.
  11. Once the cake is completely cool, frost the cake with vanilla buttercream and top with sprinkles. 


  • Serving Size: 1 slice
  • Calories: 246
  • Sugar: 14.4g
  • Sodium: 238mg
  • Fat: 16.1g
  • Saturated Fat: 7.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24.2g
  • Fiber: 5.7g
  • Protein: 5g
  • Cholesterol: 82mg

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