This Gluten Free Vanilla Cake is soft, fluffy, moist and scrumptious.
Simple and easy ingredients make this cake perfection! After 1 bite you will be amazed at how something so simple can taste so amazing! You will never need another cake recipe again!
This gluten free cake has an outstanding vanilla flavor and soft crumb texture. It is light, tender, fluffy but most of all it is delicious!
Truly a perfect bakery style classic vanilla cake. From weddings to BBQ’s this will, hands down, wow your guests.
This simple Gluten Free Vanilla Cake recipe is fantastic for tiered and layered cakes, cake pans, cupcakes, bundt cakes and is perfect under fondant.
What could get any better you ask? How about you don’t even need a mixer and all you need is 5 minutes to prep this delicious vanilla cake.
Oh wait! It gets even better……Gluten Free, Dairy Free and Egg Free Vanilla cake!! Yes you read that right. I have served this to gluten, dairy, egg eating friends and NOT ONE could tell the difference!
So how did I get a beautiful classic, light and fluffy cake to rise and get that perfect bakery style height to my cake? Baking powder, just that simple.
Baking powder at the right temp creates that perfect soft and tender cake texture.
This vanilla cake is such a great versatile recipe. I have used it for my Gluten Free Blueberry Dump Cake and my Gluten Free Lemon Cake. So many options.
I am now dreaming of carrot cake and chocolate cake options. Don’t you worry I will be in the kitchen whipping up those recipes in no time! 🙂
You can even make this a vegan Gluten Free Vanilla Cake. Check out my Tips for Making the best Gluten Free Vanilla Cake for simple options.
Have I convinced you that this is best Gluten Free Vanilla cake? AND it is the perfect soft, buttery, moist cake you will eat? Ok good, let’s get in the kitchen and make all our our cakes dreams come true!
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How to make the perfect gluten free cake
This truly is such an easy cake recipe! Let me show you how…..
- First preheat oven to 350 degrees. In a mixing bowl, add the flour, sugar, and baking soda.
- Next, in a measuring cup add butter (ghee). You can either place this in the microwave for 30 seconds or until melted, you can also melt the butter in a sauce pan on the stove. Add vanilla and almond milk (milk of choice) to the measuring cup and stir well.
- Pour the wet ingredients into the dry ingredients.
- Once you have mixed this really well, you will have a light and fluffy cake batter.
- Cut a piece of parchment paper to line your cake pan. Spray the bottom with a nonstick cooking spray and then place the parchment paper inside.
- Pour the cake into the pan. Make sure it is nice and even.
- Place the cake pan in the oven for 35-38 minutes. You can use a cake tester to make sure the center is done. Poke the cake in the center, if it comes out clean then it is done. Check at 35 minutes. Cook the additional 3 minutes if it is not quite finished. All oven temperatures vary.
- Once the cake has finished baking, let it cool on a cooling rack.
Tips for making the best gluten free cake
- DAIRY FREE OPTION: Instead of using butter, you can use Ghee or a Vegan alternative. Mikoyo is a great option to make this dairy free and Vegan. You can also use almond milk, coconut milk, or any nondairy milk you prefer. That is it. Simple and easy options.
- Gluten Free 1:1 Ratio Flour has been a game changer in gluten free baking. Certain brands have developed a recipe of combining different flours to cook and resemble the same texture as regular flour. I used King Arthur 1:1 (Measure for Measure) flour for this recipe. Bob Red Mill and Cup 4 Cup are also brands that I use in other recipes. Cup 4 Cup does have milk powder in the ingredients so if you are dairy free that would not be a good option for you.
- A dessert is a dessert but I am always trying to find the lesser of 2 evils as some would say. Instead of plain granulated sugar I use Evaporated Cane Sugar. Works the EXACT same but one has a few nutrients left from the sugar cane. Simple change but always trying to feel less guilty about sugar. Haha! Here is a great article explaining the difference. Almost all grocery stores carry this option.
- Make sure the cake is completely cool before you start to ice your cake. If not the cake will start to crumb and it will get all in your icing. If you let the cake cool, the icing will slide on nice and smooth.
How to level a cake
Do you want to make a tiered or layered cake? If so you might need to level the top of the cake. It is quite simple.
Use a serrated knife and slowly slice the “puffed” piece of the top of the cake. You want the entire round cake to be even and flat. This is perfect for your bottom layer.
If you are making more than 2 layers, do that for the second cake as well. The third layer or top layer does not need to be sliced. The “puffed” top will make the perfect presentation for your cake.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
I prefer to store my baked goods in the fridge. They taste fresh longer, in my opinion. You do not want your baked goods to dry out, BUT It can stay on the counter if that is what you prefer.
REHEATING INSTRUCTIONS: If you choose to refrigerate your cake.
Microwave: Place a slice of cake on a microwave safe plate. Heat for 10-15 seconds. We are just trying to soften the icing and warm the cake.
I hope you have enjoyed my version of Gluten Free Vanilla Cake. If you have tried this recipe, please leave a comment and review.
Check out some of my other desserts:
Gluten Free Vanilla Cake
Equipment
- Cake pan and mixing bowls
- Parchment paper
Ingredients
- 1 1/2 cup Gluten Free 1:1 Ratio Flour
- 1 cup Sugar
- 2 teaspoons Baking powder
- 6 tablespoons Ghee (Butter)
- 1 cup Almond Milk (milk of choice)
- 2 teaspoons Vanilla extract
Instructions
- Preheat oven to 350 degrees. In a bowl, add gluten free 1:1 ratio flour, sugar, and baking powder and stir.
- In a glass measuring bowl, add butter. Place in the microwave for 30 seconds or until it is melted. You can also melt the butter on the stove. Add vanilla and almond milk and mix everything together.
- Pour the wet ingredients into the dry ingredients and mix really well. It will become a light and fluffy batter.
- Spray your cake pan with cooking spray. Cut parchment paper to fix the bottom of your cake pan. (This will help the cake to not stick). Place the parchment paper on the bottom of the pan. Pour the cake mix into your cake pan. Spread to make sure it is nice and even.
- Place in the oven and bake for 35-38 minutes. Once it has finished cooking, let it cool before you remove it from the pan. Gently turn the pan upside down and the cake will slide out nice and easy.
Notes
- DAIRY FREE OPTION: Instead of using butter, you can use Ghee or a Vegan alternative. Mikoyo is a great option to make this dairy free and Vegan. You can also use almond milk, coconut milk, or any nondairy milk you prefer. That is it. Simple and easy options.
- Gluten Free 1:1 Ratio Flour has been a game changer in gluten free baking. Certain brands have developed a recipe of combining different flours to cook and resemble the same texture as regular flour. I used King Arthur 1:1 (Measure for Measure) flour. Bob Red Mill and Cup 4 Cup are also brands that I use in other recipes. Cup 4 Cup does have milk powder in the ingredients so if you are dairy free that would not be a good option for you.
- Make sure the cake is completely cool before you start to ice your cake. If not the cake will start to crumb and it will get all in your icing. If you let the cake cool, the icing will slide on nice and smooth.
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