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Momofuku Milk Bar Birthday Layer Cake, made gluten free + dairy free = Happy Birthday to me

March 21, 2015 By Jessica

Lots of me and birthday thoughts before the recipe, jump over if you want to head straight to the recipe (no offense taken).

So, it’s my birthday, no. 45, on this gorgeous green planet. I think because I have reached the mid-forties hump I left off the exclamation point on the end. It’s not that I’m not excited, well, I am, just not as much as say my 21st or 40th – twenty-one for officially becoming an adult/feeling “free”, and forty for throwing the feeling of “people pleasing” out the window and embracing the “who cares” approach – just not “BOOYAH!” excited.

However, birthdays are fun.

Momofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas Kitchen

I love all the extra special perks of breakfast served in bed (fried eggs with toast and sour cherry jam please), dinner out (Thai please), cake, lots of cake (um, yeah). A free Happy Birthday drink (quad espresso over ice – winter or summer) from the fabulous gals at my local Starbucks, “happy birthday!” phone calls with their best wishes, a mocktail made by my thirteen year old (no alcohol mixing for him) and every year since he’s nine (last year a classic “mojito”), hearing my twin boys sing happy birthday along with everyone (a first last year!), birthday lunch with my girlfriends, gathering over plates, and plates of food and drinks, birthday hugs & kisses, notes/birthday cards, and the loving morning birthday kiss from my hubby – the guy who makes my everyday stresses feel lighter with his simplicity. I cherish these moments and am grateful. Very grateful.

And with every birthday, I also try to think like Oprah: “how to do better” and grow within. This time around: I look forward to working on my self-doubt. Being a wife, and a mother of four in her forties, I still have not gotten over that hurdle. Ha! But I have a whole year to work on that right? Yes. I’m on it.

No more self-doubt over:

1. not being able to tackle more than 50 things in a day
2. not being perfect, despite my attempts
3. not having it in me to read bedtime stories
4. not taking blog photos as well styled as other bloggers
5. not being able to increase my running time, no matter how hard I try
6. not spending enough time with my children
7. not giving a sh** when the dishes are piled high, even though I should
8. not being able to please everyone, all the time
9. not charging the battery on my inner-critic every time it runs low
10. not doing enough, even though my husband says I do more than most

There. I said it out loud. Now I can move on and say happy birthday to me, a celebration I am happy to share with my awesome family, close friends and all of you rockstars.

Momofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas Kitchen

My oldest (he’s 22) asked if he could bake my birthday cake. Without hesitation, I gave him an exuberant yes. My first thought was coconut cake. Or, maybe a chocolate cake with marshmallowy cream frosting, reminiscent of my days after school at 7-eleven buying hostess cakes. Then, as if the birthday cake angels were tapping me on the shoulder, I remembered Momofuku Milk Bar’s birthday layer cake from my days living in NYC. I decided I want sprinkles. Give me sprinkles! So, when I told my son that I want this cake he was amused.

Amused at the fact that I would like such a girly cake, because a) I’m not the girliest of girls b) it has sprinkles, not something the guys in my house ever want for dessert c) that I believed he could pull it off. I knew he could do it.

My only peeve is that the dye-free sprinkles lost their color when baked. Kind of a bummer, because I did want those bright girly girl sprinkles but health over dyed sprinkles matters. This is one kick ass cake, my friends. My son out did himself with this tall request and even took prep photos.

Momofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas Kitchen

So, let me tell you a little about the cake (gosh, I chewed your ear off already) … it has a burnt sugar flavor to it. Think: chocolate chip cookie dough (without the chips) meets vanilla sugar cookies with a slam of slightly burnt caramel rolled up in one. Need I say more?

On the technical side: I adapted the recipe as well as the preparation and assembly of the cake to make is less complex for my son (and you if you choose to make it). Also, to create a cake without dyes and preservatives. So, no clear imitation extract, dyed bright sprinkles, and corn syrup. The golden flax seed meal and flax eggs give the cake a carrot cake color – more golden than a white vanilla cake. This was pretty darn amazing, even without the junk I grew up on. Gluten and dairy free, my friends, has never been better.

So that’s the cake.

Momofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas Kitchen

The frosting does taste similar to the tubs my Mom would buy when I was a kid with a hint of saltiness to it. The acid cuts the overly-sweet taste most frostings have and recently learned that baking powder prevents crystallization. That Christina Tosi is a genius; she’s the lady behind Momofuku Milk Bar in NYC and will gladly copy her technique here-on-in. Then, if that wasn’t enough, there are the cake crumbs on top that crisp up when cooled and leftover cake crumbs with crunch. Yes.

Many components to this cake, but very doable and a good cake to make in advance.

Have a wonderful weekend and if you are celebrating a birthday this weekend “Happy Birthday to you!”

Jessica

Momofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas KitchenMomofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas KitchenMomofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas KitchenMomofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas KitchenMomofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas KitchenMomofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas Kitchen

The original said to sprinkle one-third of the birthday crumbs evenly over the frosting. use the back of your hand to anchor them in place. He did not do that, instead saved the remaining crumbs (in the freezer for future cupcakes or something).

The original also asked too much of my son (and most home bakers) so I nixed some of the original steps … something about tucking the acetate strip between the cake ring before the final layer.

Momofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas KitchenMomofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas KitchenMomofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas Kitchen

My son took it out of the freezer at 9AM then let it defrost in the fridge at noon to eat at my birthday lunch. It was incredible and made me feel extra special. It definitely is a labor of love but absolutely worth it.

Momofuku-Birthday-Layer-Cake-gluten-free-dairy-free-From Jessicas Kitchen

Momofuku Milk Bar Birthday Layer Cake, made gluten free + dairy free = Happy Birthday to me
 
Save Print
Prep time
13 hours 10 mins
Cook time
50 mins
Total time
14 hours
 
The famous Momofuku Milk Bar's Birthday cake is now gluten free, dairy free, and DYE-FREE with a vegan option. Many components of the cake can be made in advance to make it easier. Have your cake and eat it too!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: 6-8
Ingredients
  • Momofuku Milk Bar Birthday Layer Cake, adapted from here
  • Makes 1 (6-inch) layer cake, 5 to 6 inches tall. serves 6 - please read through before beginning
  • 1 recipe birthday cake (all recipes found below)
  • 1 recipe birthday cake soak
  • 1 recipe birthday cake frosting
  • 1 recipe birthday cake crumb
  • Special equipment:
  • 1 (6-inch) cake ring, sold here or in baking supply stores
  • 2 strips acetate, each 3 inches wide and 20 inches long, here or in baking supply stores
  • 9x13 inch baking dish
  • 8-inch square baking dish
  • .
  • .
  • For the cake:
  • 1¼ cup white rice flour
  • 1 cup tapioca starch
  • ¾ cup ground golden flaxseed meal
  • ¼ cup brown rice flour
  • 2 teaspoons aluminum free baking powder
  • 1 teaspoon kosher salt
  • ⅓ cup plus 2 tablespoons rainbow sprinkles (1 container of India Tree carnival mix dye-free sprinkles)
  • ¾ cup coconut or nut milk
  • 1 tablespoon apple cider vinegar
  • ⅓ cup plus 3 tablespoons grapeseed oil
  • 3 teaspoons vanilla bean paste, or extract
  • ½ cup palm shortening (I use spectrum organics)
  • 6 tablespoons (3 oz) non-dairy soy free buttery spread
  • 1¾ cups cane or coconut sugar
  • 5 tablespoons light brown sugar, packed
  • 3 large eggs
  • Egg Free Sub: 5 tablespoons golden flax seed meal or ground white chia seeds + 3 tablespoons hot water, let sit for 15 minutes)
  • 3 tablespoons vegan soy free mayonnaise (I use Just Mayo brand)
  • .
  • .
  • Birthday Cake Soak:
  • ¼ cup coconut milk, vanilla flavored
  • 1 teaspoon pure vanilla extract
  • Whisk together the milk and vanilla in a small bowl.
  • .
  • .
  • Birthday Cake Frosting:
  • Makes about 2 cups
  • 1 stick (4 oz) non-dairy soy free buttery spread
  • ¼ cup vegetable shortening
  • 3 tablespoons light agave syrup
  • 1 tablespoon pure vanilla extract
  • 1½ cups confectioners’ sugar, sifted
  • ½ teaspoon kosher salt
  • ¼ teaspoon aluminum free baking powder (pinch)
  • 1 teaspoon pure lemon juice
  • .
  • .
  • Birthday Cake Crumb:
  • Makes about 4 cups
  • 2 tablespoons cane sugar or raw sugar
  • ½ teaspoon aluminum free baking powder
  • ¼ teaspoon kosher salt
  • ⅛ cup plus 1 tablespoon grapeseed oil
  • 1 cup tapioca starch
Preparation
  1. Birthday Cake Preparation:
  2. Preheat the oven to 350°F (175 degrees C).
  3. Grease baking dishes with palm shortening and line with parchment paper, crosswise (the ends will be uncovered).
  4. In a medium bowl, combine all flours, baking powder, kosher salt, and ⅓ cup of rainbow sprinkles. Set aside.
  5. Combine coconut milk and apple cider vinegar in a measuring cup, set aside. Do not stir. This is the “buttermilk”.
  6. In a small bowl combine grapeseed oil, vanilla paste. Set aside.
  7. In a stand mixer fitted with a paddle attachment, add palm shortening, non-dairy buttery spread, cane and light brown sugar. Cream together on medium-high for 3-4 minutes. Then scrape down the sides of the bowl with a rubber spatula, add the eggs, or “flax eggs” and mix on medium-high for 2 to 3 minutes, scrape down the sides once more.
  8. Reduce to low speed, add the “buttermilk”, oil, and vanilla. Increase the mixer speed to medium-high and mix for 4 minutes, until the mixture is practically white (it gets paler after 3 minutes, keep going), twice the size of your original fluffy butter-sugar mixture and fully incorporated.
  9. Note: Don’t rush the process, you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid so this step will take more time than most batters. There should be no streaks of fat or liquid when done. Stop the mixer and scrape down the sides of the bowl.
  10. Turn back on to low speed, add the dry blend and mix for 30 seconds, just until your batter comes together. Scrape down the sides of the bowl, then pour into greased baking sheets.
  11. Spread cake batter in even layers (two-thirds in the large and ⅓ of it in the small square dish). Sprinkle remaining rainbow sprinkles evenly on top of the batter.
  12. Bake for 30-35 minutes. The cake will only rise slightly. At 32 minutes, test for doneness using a toothpick. It’s ready when it comes out with slight crumb, not wet. Add 2-3 minutes, if needed. Check again.
  13. Take cake out of the oven (reduce oven temp to 300 degrees F for making cake crumb) and cool in its' pans for 20 minutes, then refrigerate for 2 hours or freeze for 1 hour (uncovered).
  14. While holding the parchment paper, lift out the cake and gently transfer onto a half size baking sheet or any freezer safe pan (s) that will hold the three layers. Use the cake ring to stamp out 3 circles from the cake. Twisting the cake ring will help get a clean cut-through.
  15. Meanwhile, make crumb and frosting (see both preparations below), set aside.
  16. Then, using a pastry brush, give the cake layers a few generous brushes of the birthday cake soak (see recipe, used about ⅛ of a cup total of the ¼ cup he made).
  17. Place the first layer on your plate or cake platter. Using an off-set spatula spread a quarter of the frosting (see recipe) in an even layer over the cake.
  18. Gently transfer the second layer over the frosted first layer.
  19. Frost the second layer with another quarter of the frosting, spread evenly.
  20. Gently transfer the final cake layer and spread the remaining frosting. Garnish the top with the birthday crumbs (had about 2 cups of crumbs left over that we froze) then wrap the cake with acetate lining (food grade plastic strips) and tape so the lining will hold the cake in shape.
  21. Freeze (make sure your cake platter is freezer safe) for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.
  22. Note: It was in the freezer overnight (uncovered) then frosted with added cake crumble the next day while it sat at room temperature. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
  23. Remove from freezer and gently pull off the acetate lining at least 3 hours before you are ready to serve the cake. Defrost in the fridge for another 1-2 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days). Serve slightly chilled.
  24. Birthday Cake Crumb Preparation:
  25. Preheat the oven to 300° degrees F (149 degrees C)
  26. Combine the sugar, baking powder, salt, and oil in medium bowl. press together with a fork until you have a thick, hard to mix paste, then add tapioca starch and combine well. Add the blend to the cake crumbs (spread out on the baking sheet) and squeeze clumps together to form various sized clusters.
  27. Bake for 15-20 minutes. Let crumbs cool completely before using. Note: If making ahead, store in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
  28. Birthday Cake Frosting Preparation:
  29. In the bowl of a stand mixer fitted with the paddle attachment combine the buttery spread, and shortening and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.
  30. Then reduce speed to lowest speed, stream in agave, and vanilla. Increase speed to medium-high and beat for 3 minutes, until the mixture is silky smooth and a pale cream color. Stop and scrape down the sides of the bowl and bottom to fully blend.
  31. Turn back on to low and add the confectioners’ sugar, salt, baking powder, and lemon juice and mix on low speed just to incorporate them into the batter. Increase speed back to medium-high and beat for 2 to 3 minutes, until you have a beautifully smooth off-white colored frosting. Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
  32. Note: A cake layer lifter, found at baking or craft supply stores makes lifting layers easy or use a wide spatula.
  33. Note: The original recipe says to take the remaining crumbs (from these 2 cut outs) and put them in the acetate lined cake ring and press them together to form the bottom layer. I told my son not to bother since there isn’t any gluten to “glue” it together (hence the additional baking dish).
  34. To make ahead: freeze the cut out layers and bake the crumbs, then freeze. Make frosting and assemble same day.
3.5.3208

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gluten free dairy free recipes
recipe image
Recipes
Momofuku Milk Bar Birthday Layer Cake - Gluten & Dairy Free
Published On
2015-03-21
Preparation Time
13 hours 10 min min
Cook Time
50 min
Total Time
14 hours
Average Rating
51star1star1star1star1star Based on 3 Review(s)

Filed Under: cakes, dessert, entertaining Tagged With: cakes, dairy-free, dessert, entertaining, gluten-free, soy-free, vegan-optional

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Comments

  1. Jill says

    March 21, 2015 at 8:29 pm

    Happy birthday Jessica! No way are you 45! The cake looks absolutely amazing what a feat! Your son is awesome to make this cake for you. Cheers from down under!
    Reply
    • Jessica says

      March 23, 2015 at 8:07 am

      Thanks Jill! It was a task he conquered and being new at baking he made an awesome cake!!
      Reply
  2. Lindsey says

    March 21, 2015 at 9:11 pm

    OMG those bday cards- so sweet! Happy Bday Jessica hope you had a terrific one. I have a feeling it was with that unreal cake! You never cease to amaze me. Pinning it STAT.
    Reply
    • Jessica says

      March 23, 2015 at 10:06 am

      Thank you Lindsey! It was!
      Reply
  3. Erin says

    March 21, 2015 at 10:07 pm

    Happy Birthday Jessica! Hope it was a good one. Cake looks to die for and love that you also made it dye free for your kids, that's awesome. Cards from kids are priceless!
    Reply
  4. Laura says

    March 21, 2015 at 11:45 pm

    Happy Birthday! Your son made THAT?! No way, is he a baker or did you help him? I am over the moon excited to make this for my birthday in June. I have seen this all over the web and gf versions too but none as pretty as yours. I can just taste that slice! The recipe looks like a challenge but I'm now inspired :)
    Reply
  5. Jenna says

    March 21, 2015 at 11:57 pm

    Happy Birthday Jessica, your post hit home about self doubt, my own shtick and think the more we try to acheive, the more we question ourselves. Thank you for sharing your beautiful heart, and this stunning cake's recipe that your son made (WOW)! best wishes :)
    Reply
  6. Laurie says

    March 22, 2015 at 9:05 am

    Happy Birthday!
    Reply
    • Jessica says

      March 23, 2015 at 10:41 am

      Thanks Laurie!
      Reply
  7. Sylvia says

    March 22, 2015 at 9:38 am

    A touching read, and a beautiful cake. Happy belated birthday Jessica you inspire me to push through my own doubts with your story :)
    Reply
    • Jessica says

      March 23, 2015 at 10:41 am

      Thank you Sylvia so much! I love hearing that it pushes through your own doubts and I try to mine. Much love!
      Reply
  8. Michelle says

    March 22, 2015 at 9:47 am

    Oh my gosh I have been dreaming about trying this cake but gave up on it thinking I would never find a recipe gf/df, dye free AND egg free! I feel like it's my bday with this gift of a recipe which looks beyond gorgeous. Happy birthday Jessica hope it was as fab as you :)
    Reply
    • Jessica says

      March 23, 2015 at 10:40 am

      Thanks so much Michelle! Without all that yet delicious, you will LOVE it! :)
      Reply
  9. Zoe says

    March 22, 2015 at 10:06 am

    Loving the site "makeover", your birthday thoughts AND this stunning cake you kept clean rather than the junk in the original recipe. Happy belated 45th!
    Reply
    • Jessica says

      March 23, 2015 at 10:39 am

      Thank you Zoe!! Happy to hear you like the not-so-bright-yet-dye-free sprinkles and the mini makeover to the blog:)
      Reply
  10. Tina says

    March 22, 2015 at 10:42 am

    Your list of "no more" had me laughing but not laughing like funny more laughing like that is so me. Thank you for opening your heart and sharing this gorgeous birthday cake recipe. I don't know how your son made this, you didn't have anything to do with it? I'm impressed. Wishing you a warm belated birthday. Much love.
    Reply
    • Jessica says

      March 23, 2015 at 10:37 am

      Thank you so much Tina, much love!! My son made the cake I adapted the recipe for him and gave him some guidance as to how to measure flour, how to cut the cake without tearing, etc (the notes you see in the recipe) but that's pretty much it. He has watched me frost and bake before so he has an idea of how it works. He's an impressive kind of guy!
      Reply
  11. Chloe @ Cloe Bakes says

    March 22, 2015 at 11:13 am

    I will be honest, I would have added the dye sprinkles, left out the ground flaxseed to make the cake look as true to the original, but I love that you kept it real & natural for your loved ones, that says so so much about you. Happy birthday Jessica :) p.s- loving the site makeover
    Reply
    • Jessica says

      March 23, 2015 at 10:34 am

      Thanks Chloe I appreciate that. I just can't find it in my heart to add dyes for the sake of a picture. I definitely add my share of sugar in my baking recipes but try to keep it as healthy as I possibly can yet still delicious. Some like it and some don't, I just have to do what's right for us and hope you all will enjoy it too :)
      Reply
  12. Beth says

    March 22, 2015 at 11:18 am

    Hi I wasn't excited for my 45th birthday either LOL. I could've been more excited if I had a gorgeous cake like this wow and actually doesn't even look that difficult to make. I know what I want on my next birthday:) HB Jessica!
    Reply
    • Jessica says

      March 23, 2015 at 10:31 am

      Thanks so much Beth! Not difficult at all just a few components, with planning and preparing parts ahead it makes it stress-free. My son wasn't overwhelmed but he did need to sit down and plan it out.
      Reply
  13. Lanney says

    March 22, 2015 at 11:19 am

    Wishing you the best belated birthday! Pinning this!!
    Reply
    • Jessica says

      March 23, 2015 at 10:30 am

      Thanks so much Lanney!
      Reply
  14. Gina says

    March 22, 2015 at 12:02 pm

    I can completely relate to having self doubts even at 51- think it's part of evolution and being comfortable within your skin, but anyhoo I love your heartfelt words and find it remarkable that you can make it many "frees", yet still come out with a beautiful cake. I couldn't stop staring at the slice! Happy 45th Jessica :)
    Reply
    • Jessica says

      March 23, 2015 at 10:29 am

      Gina, I completely agree being comfortable in your own skin despite outer influences is a work in progress. Fortunately, life gives us the opportunity to work on it :) Yes, many "frees" in this cake but you would never know when you taste (we all didn't). A celebratory cake that's a must try!
      Reply
  15. Marley Castro says

    March 22, 2015 at 1:47 pm

    I've researched this cake before, years ago, and did not think it could be made gf. Im not dairy free but im absolutely printing this and diving in come July ( my niece's bday. Her two sisters are gf). Thank you! Happy happy birthday to you!! Came out exceptional!
    Reply
    • Jessica says

      March 23, 2015 at 10:26 am

      Marley, thank you so much! Your nieces will think you are the best ever. Let me know how you liked it. Enjoy!
      Reply
  16. Gabe says

    March 22, 2015 at 1:50 pm

    Amen to all that you wrote! Cheers for your birthday!!
    Reply
    • Jessica says

      March 23, 2015 at 10:23 am

      Thanks Gabe!
      Reply
  17. Sam says

    March 22, 2015 at 3:41 pm

    Your post touched my heart. Not a side of you I usually see and welcome more of. I felt the tweaks to your site weren't necessary but feels more streamlined now looking through it. Wishing you a happy belated birthday! Now I need to print this for MY birthday in May!!
    Reply
    • Jessica says

      March 23, 2015 at 10:22 am

      Sam, I know I'm usually about the recipe, but kind of felt to share a little of what was in my heart on my birthday, thank you for embracing it. :) And thank you for your birthday wishes!
      Reply
  18. Margaret says

    March 22, 2015 at 3:47 pm

    I just saw your recipe on pinterest and think it looks AMAZING. I had this cake at Milk Bar years ago but even though I live a few blocks away I can't come near the place since diagnosed with celiac and lactose intolerance. My fiance cannot eat egg so when I saw this my mouth dropped. Question: if I don't use ground flax meal in the flour blend, what do you suggest I replace with? Thanks a happy belated btw!
    Reply
    • Jessica says

      March 23, 2015 at 10:20 am

      Thank you Margaret! It warms my heart to share my recipes for those like you with celiac and/or allergies who can have their cake and eat it too!! pun intended (wink, wink). You can easily sub the flax for brown rice flour in equal measure. Enjoy!
      Reply
  19. Rita says

    March 22, 2015 at 7:13 pm

    OMG Jessica this is killer and how sweet those birthdays cards are! Your birthday thoughts and feelings are inspiring and honestly so is making this cake. My daughter's 17th birthday is in a few weeks and she would go nuts for this cake, I like that I can make parts of it ahead. Have to ask: Did you purposely makeover your site for your birthday? It looks great :) Hope your b-day was a great one.
    Reply
    • Jessica says

      March 23, 2015 at 10:17 am

      Thank you Rita! Those cards melted my heart, I just had to share. This cake is ideal for making ahead. I did do it on purpose, you caught me - I wanted a little makeover since reaching no. 45 :) I agree, your daughter will LOVE it!
      Reply
  20. Irina says

    March 22, 2015 at 7:24 pm

    Your post was heartwarming to read. I really connected to what you said especially no. 8 and is joy to read more about you and looking at these beautiful photos of your birthday cake. I hope to make it one day. Hope you had a wonderful birthday! Love from Berlin!!
    Reply
    • Jessica says

      March 23, 2015 at 10:15 am

      Thank you Irina! You are so sweet and thank you hanging out with me here all the way from Berlin, much love!!
      Reply
  21. Jill says

    March 22, 2015 at 10:58 pm

    Oh. my. lord. Thank you for sharing your birthday cake recipe for us who wish to eat these cakes we hear about but can't because of allergies. I saw this on Foodgawker tonight and was enamored by this and stunned that it's healthy as healthy can be with sugar. Think I'm going to find an excuse to eat this soon! :)
    Reply
    • Jessica says

      March 23, 2015 at 10:13 am

      Thank you Jill for visiting! You will LOVE this cake, a real treat :)
      Reply
  22. Chris says

    March 24, 2015 at 8:46 pm

    This looks outrageous. My wife will go nuts for this cake. She used to get it all the time before her celiac disease dianosis. Thanks for sharing the recipe I will definitely be making this for her birthday..
    Reply
    • Jessica says

      March 26, 2015 at 9:26 pm

      Chris, Aww that is so sweet of you. I must say my recipe tastes very similar to the real thing (had it years ago while in NY) she will LOVE it and you even more for making it :) Enjoy!
      Reply
  23. Pam says

    June 1, 2015 at 10:17 am

    This DOES exist?? Wow thank you! This is a dream of mine! One question: Any other recommendations for an egg substitute? Thanks
    Reply
    • Jessica says

      June 1, 2015 at 8:39 pm

      Hmm, I guess you could use an egg replacer. Energ-e makes a good egg replacer that I have used in the past. Hope that helps.
      Reply
  24. Irene says

    June 10, 2015 at 6:51 pm

    WOW! This looks divine. I wish someone made this for my birthday!
    Reply
  25. Chi @twopickypigs says

    July 9, 2015 at 9:51 am

    I loveee Momofuku Milk Bar but never tried their birthday cake. I heard it's really sweet and decadent, and I'm a bit of a light palate. Is it that labor-intensive to make? I'm thinking of giving it a try. Thanks for the recipe. Best of luck with your blogging :)
    Reply
    • Jessica says

      July 10, 2015 at 5:55 pm

      Me too! I'm obsessed with adapting Tosi's recipes...I tried the birthday cake many years ago and from what I remember it is sweeter than my version, not sure if it's because of the sprinkles or type of sugar? It's not too labor intensive where you need some serious baker skills (which I don't!) but it is a process so I make the frosting two days before, prep my dry blend the day before and do the rest the next day because I don't have three straight hours to work on cake :) I can tell you that it was worth the effort and tasted similar to the real thing despite my lack of gluten, dairy, and egg. Go figure. Let me know your thoughts if you do choose to make it. :) Happy Friday Chi!
      Reply
  26. Blair says

    October 24, 2015 at 9:14 pm

    I have been holding onto this recipe for months prepared all the different components yesterday and had it today to celebrate my boyfriend's birthday. He has celiac and is lactose intolerant so most cakes are pretty much out of the question. When I saw her your cake on Pinterest I knew this was going to be the cake for his birthday. Thank you so much for all the effort you made in the adapting this recipe because it is truly one heck of a spectacular cake. Everyone loved it and no one could believe it was gluten and dairy free!!
    Reply
  27. Heather says

    September 8, 2020 at 12:27 pm

    Hi! I am going to make this for my husband who has wheat allergies. We have the 1:1 flour mixes, will that work in sub for tapioca starch and rice flours? So excited to try this!!!
    Reply

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    December 8, 2019 at 3:21 pm
    […] Best Dairy Free Birthday Cake from Momofuku Milk Bar Birthday Layer Cake made gluten free. Source Image: fromjessicaskitchen.com. Visit this site for details: fromjessicaskitchen.com […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

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