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This edible cake batter is the perfect no-cook snack! It’s totally gluten-free, dairy-free, and can be made paleo-friendly.

Edible Cake Batter

Gluten-Free Edible Cake Batter

Ever have the craving for something like a decadent vanilla cake but don’t want to bake a cake? Been there, and I got you! Say hello to edible cake batter!

This edible cake batter has everything you love about cake but without having to bake it. It’s the perfect no-cook option for getting a taste of vanilla cake! Plus, it’s gluten-free and can be made dairy-free!

The Ingredients for This Recipe

  • Almond flour
  • Coconut flour
  • Ghee
  • Maple syrup
  • Vanilla
  • Sprinkles

How to Make Gluten-Free Edible Cake Batter

  • Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
  • Fold in the wet ingredients and stir until a soft batter forms.
  • Stir in the sprinkles.
  • Enjoy immediately or store chilled for 3-4 days.

Edible Cake Batter in Bowl 

How do you eat this cake batter?

Straight with a spoon! Heck yes. You can also use it as a dip with something like cookies or another dipper of your choice!

Can you bake a cake or cupcakes with this dough?

I wouldn’t. There’s no leavener like eggs or baking soda so it would not properly come together.

How do you store this edible cake batter? How long does it stay fresh?

The best way to store this is in a glass, airtight container in the fridge. You can keep this in the fridge for about 3-4 days.

However, do keep in mind that this recipe is best fresh and the ghee will harden and change the texture of the batter. It’s still great chilled though! I haven’t tried to freeze it, but I’m confident it would work.

What sprinkles do you use for this recipe?

I’ve been wanting to make more recipes with sprinkles forever, but I haven’t been able to find a decent option. Most healthier sprinkles are made with corn starch which I don’t personally tolerate. Also, they’re often colored with natural colors from things like paprika which I have an intolerance to.

However, these sprinkles are the best option I’ve found! I bought them at Natural Grocers, but I’m sure other stores sell them. The colors are derived from curcumin, red cabbage, beet, and turmeric… all real colorings and no nightshades or corn in sight.

Let's do organic sprinkles

Can you leave out the sprinkles? What are the alternatives?

You can for sure leave out the sprinkles if you can’t find an option you like. A good alternative would be shredded coconut as it has a similar look to sprinkles and will add a yummy coconut taste!

Can you make this recipe nut-free? What about coconut free?

I think you can reasonably try and make this recipe nut-free by using tigernut flour! Tigernut is a bit more gritty than almond flour so the texture won’t be the same, but it’s for sure worth a try.

The coconut flour absorbs excess moisture from the ghee and maple syrup, so I don’t recommend swapping that out.

Can you make this without the ghee?

Ghee is clarified butter (which is free of lactose and casein) and it really adds a lot of cakey flavor to this recipe. You can also use coconut oil instead but it will change the flavor a bit.

Can you use honey or agave instead of maple syrup?

I don’t really use agave syrup so I can’t speak from experience, but both agave or honey should likely work as a swap for maple syrup.

Edible Cake Batter

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Gluten-Free Edible Cake Batter (Healthier, No Cook)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 5 servings 1x
  • Category: Treats
  • Method: No Cook
  • Cuisine: American
Print Recipe

Description

This edible cake batter is the perfect no-cook snack! It’s totally gluten-free, dairy-free, and can be made paleo-friendly.

Ingredients

Units Scale
  • 3/4 cup almond flour (see notes for AIP swap)
  • 1/4 cup + 1 tbsp coconut flour
  • 1/4 cup maple syrup
  • 1/4 tsp vanilla extract (sub vanilla bean powder)
  • 3 tbsp ghee, melted (sub coconut oil)
  • 2–3 tsp sprinkles (I use this brand, see notes to omit)

Instructions

  1. Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
  2. Fold in the wet ingredients and stir until a soft batter forms.
  3. Fold in the sprinkles and stir until well combined.
  4. Enjoy immediately or store chilled for 3-4 days.

Notes

To make this recipe AIP. For nut-free/AIP tigernut flour would be the best option to sub the almond flour. It is more gritty than almond flour, so be sure it’s well sifted! Also, use coconut oil instead of ghee and shredded coconut instead of sprinkles.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 167
  • Fat: 3.8g
  • Carbohydrates: 18.1g
  • Fiber: 3.1g
  • Protein: 3.9g

Edible Cake Batter