An easy gluten-free vanilla cake recipe that is tender and better than any bakery-style gluten-free cake. You guys have been asking for the best gluten-free vanilla cake recipe, and here it is! You are going to love this gluten-free vanilla cake.
Celebrate special occasions with a gluten-free birthday cake or enjoy the simplicity of gluten-free vanilla bean cupcakes and gluten-free sponge cake. Elevate your gluten-free experience with tried-and-trusted recipes that promise flavor without compromise. Short on time, then try one of the best gluten-free cake mix brands.
Embark on a flavorful gluten-free journey with engaging and comprehensive gluten-free courses on Udemy, providing valuable insights and skills for crafting delicious gluten-free dishes.
Gluten-Free Vanilla Cake
In case you were wondering, this gluten-free vanilla cake has the best texture. It's light, tender, and it isn't dry like many gluten-free vanilla cake recipes.
Everyone agrees that this is the best gluten-free vanilla cake. No need to ever buy a gluten-free vanilla cake mix at the store.
Several of my readers have been asking for an easy gluten-free vanilla cake recipe. I've had my gluten-free vanilla cupcakes up for a while now, and they get raving reviews.
This gluten-free dairy-free vanilla cake is a spin off my gluten-free vanilla cupcakes.
If you are more of a gluten-free chocolate person, you are going to want to check out my easy gluten-free chocolate cake.
Please read through this entire post. It's full of tips for making the best gluten-free vanilla cake.
Why You’re Going to Love These Gluten-Free Vanilla Cake
Exceptional Texture - This gluten-free vanilla cake offers a light and tender texture, dispelling the common notion that gluten-free cakes can be dry. It's a treat with a bakery-style quality.
Easy Preparation - With straightforward instructions, this recipe is accessible for both novice and experienced bakers. Follow the steps closely, and you'll achieve a perfect gluten-free vanilla cake.
Versatility in Ingredients - Whether you prefer dairy-free or don't mind using dairy, this recipe accommodates both choices. You can customize it to your liking, and the cake remains delicious with either dairy-free or regular butter and milk.
No Need for Store-Bought Mixes - Forget about store-bought gluten-free vanilla cake mixes. This recipe allows you to create a homemade, from-scratch cake that surpasses the flavor and texture of many commercial alternatives.
Ingredients in Gluten-Free Vanilla Cake
Vegetable Oil (or oil of choice) - Provides moisture to the cake, contributing to its tenderness and preventing it from being dry. Canola oil has great benefits especially for your heart.
Granulated Sugar - Sweetens the cake but also plays a crucial role in creating a light and airy texture by incorporating air during the beating process.
Large Eggs - Act as a binder, helping to hold the cake together and contribute to its structure.
All-Purpose Gluten-Free Flour Blend - The main dry ingredient, replacing traditional wheat flour for those with gluten sensitivity. It gives structure to the cake, and the choice of a good blend ensures the right texture.
Salt - Enhances the overall flavor by balancing sweetness and other flavors in the cake.
Baking Powder - A leavening agent that helps the cake rise by releasing carbon dioxide when exposed to heat.
Dairy-Free Milk (or milk of choice) - Adds liquid to the batter for moisture, and the choice of a dairy-free option caters to those with lactose intolerance or a vegan preference.
Gluten-Free Vanilla Extract - Infuses the cake with a sweet and aromatic vanilla flavor.
Dairy-Free Butter (or regular butter) for Frosting - Creates a smooth and creamy frosting consistency, adding richness and flavor.
Unsweetened Cocoa Powder for Frosting - Gives the frosting a rich chocolate flavor.
Powdered Sugar for Frosting - Sweetens and thickens the frosting, providing the right consistency.
Dairy-Free Milk (or regular milk) for Frosting - Adjusts the thickness of the frosting to achieve the desired spreadable texture.
Equipment Needed for This Gluten-Free Vanilla Cake
Mixing Bowls - Essential for combining and beating ingredients to achieve a smooth batter.
Electric or Stand Mixer - Aids in beating the oil, sugar, and eggs to incorporate air, contributing to the cake's light and tender texture.
Measuring Cups and Spoons - Precise measurements are crucial in baking, ensuring the right balance of ingredients.
Cake Pans (8" or 9") - Baking the cake layers is required. Grease them with oil to prevent sticking.
Cooling Rack - Allows the cakes to cool evenly and prevents them from becoming soggy on the bottom.
Spoon or Scoop - Useful for evenly distributing the batter into the cake pans.
Frosting Spatula or Knife - Essential for spreading the frosting evenly over the cooled cake layers.
If you have any questions about making Gluten-Free Vanilla Cake, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Vanilla Cake
- Make sure to preheat your oven before you begin.
- In a medium mixing bowl, combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the center springs back when touched and cakes are lightly browned.
- Let cool in the pan on a rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
- Let cakes cool completely before frosting.
For the detailed instructions and ingredients for this gluten-free vanilla cake recipe, please see the complete recipe below.
Tips for Making the Best Gluten-Free Vanilla Cake
There are a couple of tips and tricks to getting the right texture with this gluten-free vanilla cake recipe.
- Follow the Recipe - Stick to the specified ingredients and measurements to achieve the intended texture and flavor. Substituting may yield different results.
- Proper Mixing Time - Beat the oil, sugar, and eggs for the recommended time. Overmixing can lead to a stiff batter, affecting the cake's rise and texture.
- Careful Oven Placement - Ensure the cake is placed in the center of the oven. Placing it too high or having an excessively hot oven can cause cracking on the top.
- Consider Altitude - If baking at a high altitude, reduce the baking powder to prevent rapid rising and potential sinking.
- Room Temperature Eggs - Use eggs at room temperature for optimal results. Cold eggs can affect the texture of the cake.
- Mind Moisture Levels - In humid climates, excess moisture can cause the cake to sink. Be mindful of ingredient freshness and humidity levels.
- Choose the Right Flour Blend - Use the recommended gluten-free flour blend for the best texture. Substituting with untested blends may yield poor results.
- Preheat the Oven - Ensure the oven is fully preheated before placing the cake inside. Consistent temperature is crucial for even baking.
- Cooling Before Frosting - Let the cakes cool completely on a rack before applying frosting to prevent it from melting and creating a mess.
Tips For Frosting This GF Vanilla Cake:
- Butter Consistency - Ensure that your dairy-free or regular butter is at room temperature for smooth and creamy frosting. Softened butter incorporates better with other ingredients.
- Gradual Sugar Addition - When adding powdered sugar to the frosting, do it gradually, one cup at a time. This prevents lumps and allows for better control over the sweetness and consistency of the frosting.
- Cocoa Powder Incorporation - If making chocolate frosting, add the cocoa powder to the softened butter and vanilla before adding the powdered sugar. This helps to distribute the cocoa flavor evenly.
- Adjusting Consistency - If the frosting is too thick, gradually add more milk, a little at a time, until you reach the desired consistency. On the other hand, if it's too thin, add more powdered sugar.
- Beating Time - Beat the frosting until it is smooth and creamy. Overbeating can incorporate too much air, resulting in a lighter but less stable frosting.
Here's my favorite gluten-free frosting, and guess what? It is done in just 10 minutes!
Frequently Asked Questions
Is Vanilla Extract Gluten-Free?
Yes, pure vanilla extract is gluten-free. You'll want to always check labels, especially on imitation vanilla extracts, as additional ingredients may be added.
How Do I Store Gluten-Free Vanilla Cake?
Store the gluten-free vanilla cake in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to a week. Ensure the container is tightly sealed to prevent the cake from drying out.
Can I Freeze Gluten-Free Vanilla Cake?
Yes, you can freeze gluten-free vanilla cake. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil. Label with the date, and it can be stored in the freezer for up to three months. Thaw slices in the refrigerator before serving.
Can You Make This Gluten-Free Vanilla Cake Ahead of Time?
Absolutely! You can make the gluten-free vanilla cake ahead of time. Bake the cake layers, allow them to cool completely, and then store them in an airtight container. Prepare the frosting separately and refrigerate. Assemble and frost the cake when you're ready to serve for a freshly frosted taste.
What Substitutions / Replacements Can I Make in This Gluten-Free Vanilla Cake?
Egg- free - This gluten-free dairy-free vanilla cake recipe isn't vegan. It uses eggs. If you require a vegan cake, you may use the equivalent of a flaxegg, but your cake texture will vary.
Can I use dairy in this cake?
Yes, you can use regular dairy butter and dairy milk in this recipe. Just note that if you use butter instead of oil in the recipe, the cake will be a little heavier. This isn't a bad thing; it's just a smidge more dense.
What causes a gluten-free cake to crack on top?
You might see cracks if your temperature is too high, or your cake is placed in the oven too high. The heat of baking activates the baking powder and causes it to release carbon dioxide, which forms bubbles and raises the cake.
If your oven is too hot, that process is sped up. Make sure to place your cake in the center, and regularly check your oven’s temperature.
Another reason is if you are at a high altitude. If you are baking this gluten-free vanilla cake at a high altitude, consider cutting the baking powder in half.
Can I Use This GF Vanilla Cake Recipe To Make Cupcakes?
Yes, you can use this gluten-free vanilla cake recipe to make cupcakes. Remember that the baking time may vary, so it's a good idea to start checking for doneness around the 15-minute mark. Once baked, let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes as desired.
How Do I Choose the Right Gluten-Free Flour Blend for This Recipe?
When selecting a gluten-free flour blend for this recipe, it's crucial to stick to tested blends recommended for baking, such as the specified one in the recipe or trusted commercial options like Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Be cautious with all-purpose blends containing bean flours, as they may introduce a strong flavor that doesn't complement a vanilla cake.
Homemade blends are an option, incorporating a mix of flours and starches like rice flour, potato starch, tapioca starch, and xanthan gum for elasticity. Check for the inclusion of xanthan gum or guar gum, or add it separately if necessary.
Test the chosen blend in small batches before committing to a full cake, ensuring it behaves as expected. Watch out for distinct flavors in some gluten-free flours and prioritize blends that mimic the consistency of traditional all-purpose flour for the desired structure and crumb in your gluten-free vanilla cake.
What Cake Pan Should I Use?
The appropriate cake pan is crucial for achieving the best results with your gluten-free vanilla cake. Opt for either 8-inch or 9-inch cake pans, as specified in this recipe, and ensure they are well-greased with oil to prevent sticking.
Choosing an 8-inch or 9-inch pan can affect the thickness and baking time of the cake layers, so use the size recommended in any recipe for optimal results.
Additionally, consider using high-quality cake pans that distribute heat evenly to promote uniform baking. Investing in good pans contributes to a well-baked and evenly textured gluten-free vanilla cake.
Why did my gluten-free vanilla cake sink?
There are several reasons why gluten-free cakes sink. One is from over-beating the batter and adding too much air.
Also, cakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, the center of the gluten-free vanilla cake rises rapidly and then falls during baking.
In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
All these tips are relevant to most cake recipes, not just this gluten-free vanilla cake recipe.
Serve this with gluten-free ice cream for an extra special treat.
Gluten-Free Vanilla Cake Mixes
We've tried several gluten-free vanilla cake mixes. Here are a few that we enjoyed if you want to keep one on hand.
You can also mix the dry ingredients for this gluten-free vanilla cake and store them in a jar, essentially making your own mix.
- Bob's Red Mill Gluten-Free Vanilla Cake Mix
- Extra White Gold Vanilla Cake Mix
- Simple Mills Almond Flour Vanilla Cupcake & Cake Mix
- Miss Jones Baking Organic Vanilla Yellow Cake and Cupcake Mix
Some of my favorite gluten-free cake recipes
- Gluten Free Pineapple Upside Down Cake
- Gluten-Free Chocolate Bundt Cake
- Grain-Free Hummingbird Cake
- Gluten-Free Lemon Cake
- Gluten-Free Strawberry Cake
- Gluten-Free Carrot Cake
- My Gluten Free Angel Food Cake is also perfect.
If you are looking for cupcake recipes, search cupcakes in the search bar on the right.
To view our step-by-step video for this recipe on YouTube, click here.
Easy Gluten-Free Vanilla Cake
An easy gluten-free vanilla cake recipe that is tender and better than any bakery style gluten-free cake. You are going to love this gluten-free vanilla cake.
Ingredients
For the cake:
- 1 cup (8 oz.) vegetable oil (or oil of choice)
- 1 ½ cups (300g.) granulated sugar
- 4 large eggs (200g.), room temperature
- 3 cups (420g.) all purpose gluten-free flour blend (I used my flour blend or Bob's Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob's All Purpose GF Flour)
- ½ teaspoon (3 g.) salt
- 3 teaspoons (12g.) baking powder (cut in half if at high altitude)
- 1 cup (8 oz.) dairy-free milk (or milk of choice)
- 3 teaspoons (8g.) gluten-free vanilla extract
For the frosting:
- ½ cup (115g) dairy-free butter (or regular butter)
- 1 ½ teaspoons (4g) gluten-free vanilla extract
- ½ cup (50g) unsweetened cocoa powder
- 4 ½ cups (450g) powdered sugar
- ¼ cup (40-60g) dairy-free milk (or regular milk)
Instructions
- For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
- Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
- Let cakes cool completely before frosting.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Notes
- This recipe works with my flour blend or Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. It DOES NOT work with the Bob's Red Mill all purose gluten free flour (which is different from their gluten free 1-to-1 baking flour).
- Using another flour blend other then what I've tested this recipe with may yeild different results. Readers have gotten poor results using the Namaste 1:1 Blend in this recipe.
- Room temperature eggs work best. To bring cold eggs to room temperature, run them under warm water for a couple of minutes.
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
- Dairy - you can use regular dairy milk and dairy butter in this gluten-free vanilla cake recipe.
- Let cakes cool completely before frosting.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
-
Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece
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Gorilla Grip Stainless Steel Multipurpose BPA-Free Spring Scoop, 4 TBSP, for Melon, Cookie Dough, Ice Cream Scoops, Perfect Portion Sizes, Easy Squeeze and Clean Release, Scooper Size 16, Aqua
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KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Removable bowl, Aqua Sky
-
Rodelle Organics Baker's Extract 16oz
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 64-ounce (Pack of 4)
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 49mgSodium: 30mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 3g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Catherine
Have you ever substituted strawberry concentrate for some of the liquid and made a strawberry cake?
chrystal
I haven't personally but a few readers have. Maybe try 1/2 cup?
Best,
Chrystal
Cathy McCallum
I made this cake yesterday for my 10 year old niece's birthday. What a total disaster! I followed the recipe exactly, using Namaste 1:1 flour mixture. We also followed the directions to a tee. The result was not a batter at all, but more of a dough, which tasted like flour, not cake! It sort of glopped into the cake pans and I was barely able to spread it out. It really didn't rise while baking - I wish I had taken a photo of it. We decorated it anyway and tried to eat it but it was vile! The texture was like uncooked dough and that's what it tasted like. The brave birthday girl ate her piece, I couldn't eat more than two bites. The rest has now gone into the garbage. I don't believe for one second that the photo shown is a piece of this cake - simply not possible! This was a total embarrassment, to say nothing of the wasted time and ingredients. I would NEVER suggest to anyone that they try this recipe. How did it possibly receive a 5-star rating? I am 65 years old, with a lifetime of baking experience so we can't suggest that the failure was due to me being a novice baker. So very disappointing for all in attendance!
chrystal
Hi Cathy,
I'm sorry to hear you didn't have a good experience with the Namaste flour blend in this recipe. It doesn't sound like you followed the recipe as I clearly state to use my blend or Bob's Red Mill 1-to-1 Gluten Free Baking Flour. I haven't personally used the Namaste 1:1 Flour in this recipe because I don't tend to get good results with it.
The cake in the photo was made with Bob's Red Mill 1-to-1 Gluten Free Flour and it is most definitely this cake recipe - we make it often. The reason this recipe receives 5 stars and glowing comments from other bakers is because the people who made it used my blend or Bob's Red Mill 1-to-1, as instructed.
I hope you'll consider trying it again with one of the two blends that I call for in the recipe. Thank you for sharing your experience using Namaste 1:1 flour in this recipe, I'll be sure to add a note so others don't use that blend.
All my best,
Chrystal
Justina Merdian
Have you ever tried Better Batter 1:1 flour for this recipe? I already have that and need to use it up!
chrystal
Hi Justina,
I haven't personally tried it in this recipe but a few readers have and the left comments saying it was amazing.
Best,
Chrystal
Sheena
Hi Cathy,
I've tried Namaste flour for my own gluten free pancake recipe that I've made for years using other flour blends like Bobs or King Arthur with no problems, but the results with Namaste were truly awful and the pancakes were basically inedible which just goes to show that not all flour blends are made equally! I would never buy it again, I threw it all out. I'd try the cake again with a different flour like Bobs.
Thuy-Linh Carroll
I’ve had the same problem with Namaste as well - basically, turned gummy. Thanks for your notes about the brands and specific blends you use! This is truly helpful!
chrystal
You are welcome. I've had several readers have challenges with the Namaste blend, which is why I don't recommend it.
Best,
Chrystal
Jake
Im so sorry for the lady who had an awful experience using this recipe but with NAMASTE flour instead of 1 to 1 Bobs Red Mill (which is clearly mentioned). Yes you are 65 years old and (again im so sorry if im being disrespectful) but still you don't know how follow the instruction.
Maggie Herron
Hi, you mentioned in your recipe that you used your own flour blend, but there is no link for your diy flour blend. Would you be able to share your flour blend recipe for this cake? Thank you.
chrystal
Sorry about that. The link must've been removed by accident. I have two blends that would work in this recipe. You can find them at: https://www.glutenfreepalate.com/gluten-free-flours/
Best,
Chrystal
Tami
Chrystal,
This was the first time I made a GF cake. My step-daughter and husband have gluten sensitivity. She requested a vanilla cake with vanilla frosting. It turned out fantastic! It was moist and tasted as good as any successfully made cake I have tried.
Can this cake be frozen?
chrystal
I am so glad you like it. Yes, you can freeze it.
Best,
Chrystal
Bonnie
I loved this recipe! I followed the instructions exactly except for the gluten free flour... I did have the bob's red mill. I also used fine baker's sugar, which I believe made a huge difference. This cake was the number one best cake I have ever made, bar none. I added a lemon frosting and it was epic.
My husband was blown away. So was I!❤️
chrystal
I am so glad you loved it. Thank you for sharing.
Best,
chrystal
Helen
Hi Chrystal, it’s just me & my husband eating GF & I find a whole cake goes dry before we finish. So I usually make the small tins or cupcakes then freeze them until we eat it. Do you think this recipe will work that way to? Desperately looking for a good recipe for vanilla cake! Store bought is pretty much terrible. Thanks much, Helen :0)
chrystal
Hi Helen,
I have a cupcake version that would work well for you. Just search vanilla cupcakes on my site.
Best,
Chrystal
Pat
Hi, I have to bake a 10 in and 12 in gluten free vanilla cake and was wondering if I can double the recipe to make the 12 inch cake. If so, what about the 10 in? Would this current recipe bake a 10 inch cake? Any helpful suggestion would be appreciated. Thank you.
chrystal
This recipe makes a 8 or 9 inch double-layer cake. To get a thicker single layer 10 inch and a single layer 12 inch cake you can double the recipe. I haven't personally done this, but a few readers who have made a wedding cake with this recipe have. You can also double the recipe and make a double layer 10 and 12 inch, but with the layers being thinner.
Best,
Chrystal
Amanda Allen
Hello!! I wanted to try this!! Has anyone tried it with King Arthur’s All purpose gluten free flour? Thanks!!!
chrystal
I think a few readers have tried it with success. I haven't personally tried it.
Best,
Chrystal
Amanda
I made this today for the 4th and oh my gosh it is out of this world good. I’ve been strictly GF for 4 years and I’ve always stayed away from baking because it seemed so much more difficult compared to regular gluten filled baking. This recipe could not have been easier or more delicious. Thank you!
chrystal
I am so glad you like it.
Best,
Chrystal
Lori Fennessy
I just made this for someone’s birthday. The batter was amazing and poured easily. The cake cooked perfectly at 350° for 33min. It’s the perfect golden colour. Once it cools I’ll be filing the layers with fresh strawberries and icing it with a Lactose free/GF icing. If it tastes anything like the small slice that came off with the parchment paper, it’s going to be amazing. I used the Bobs Red Mills 1 to 1 Baking Flour. 5 stars!!!
chrystal
I am so glad you loved it. Thank you for sharing.
Best,
Chrystal
brandy
Hi. Can you make this as a sheet cake instead of using round pans?
chrystal
Yes, you can make it into a sheet cake. Use a 9 x 13 and watch the time for doneness.
Best,
Chrystal
Donna Louise
I have never been so confident following recipes since visiting your site for the first time last year. I can’t believe how deliciously simple every recipe has been. I wanted to make two sheet cakes to cut up and turn into a number “4” layer cake for my grandson’s birthday this week. My sheet pans are 8” x 13”. I will make Your chocolate cake and this vanilla cake. How much time to baking should I add for a sheet pan?
chrystal
Hi Donna,
I am so glad you like my recipes. Thank you for letting me know. As for your question, I would start with 28 minutes and watch for donness from there.
Best,
Chrystal
Samanthan
Cakes with gf flour are my nemesis but this was delicious! I was looking for a gf df white cake and this was perfect, thanks so much.
chrystal
Hi Samantha,
I am so glad you liked it. Thank you for taking time to stop back by and let me know.
Best,
Chrystal
Theresa
What oil is best to use with this recipe? Would sunflower oil work?
chrystal
I like to use a milk flavored oil. I've used everything from avocado oil to vegetable oil. Sunflower oil should work nicely.
Best,
Chrystal
Bet
This is the second GF cake I have baked and I admit as I took my first
bite I was braced for disappointment - but this cake was delicious!!! I like it at least as much as my go-to cake before we found out about celiac in the family. My daughter very specifically wanted vanilla cake with lemon icing so we used your lemon icing (now I’m dying to try the lemon cake too!). I used half butter and half oil, and Better Batter flour. Thanks for sharing this great recipe!
chrystal
You are very welcome. I am so glad you liked it.
Best,
Chrystal
Linzi
Hi there!
I am going to try this cake in hopes to add it to my gluten free cake choices in the future. When you converted the recipe from US to metric - I have one question. When you typed out “oz” for metric, did you mean fluid ounces or weight ounces?
Thanks so much!
chrystal
Hi Linzi,
I did grams for the dry ingredients and fluid ounces for the milk. Where are you from? Is that how you use metric measurements when you cook and bake? I'd love to know as I am going to be updating ALL of my recipes to include metric measurements.
Thank you,
Chrystal
Elissa Hunter
I'm not the original poster, but for reference, in Australia we use grams for weight and millilitres for liquid.
chrystal
Thank you for sharing!
Best,
Chrystal
Meghan
This cake was delicious! My kids wanted a “firework” cake for July 4. I colored some of the batter red and blue and baked it in a Bundt pan. So good! Do you think adding strawberries to the batter would work with this cake?
chrystal
I am so glad you liked it. You could add strawberries to the batter.
Best,
Chrystal
elizabeth
I have a reaction to vanilla, is there anything else I could use with this cake to get a nice flavor and consistency?
chrystal
Do you like orange? An orange extract would be lovely in this cake.
Best,
Chrystal
Aparna
Can I use the gf flour blend from your site in this recipe ? Pls advise
chrystal
Yes, my blend and Bob's Red Mill 1-to-1 work best.
Cheers,
Chrystal
Aparna
Thnx so much Chrystal
Coley H
Thanks to you, my search for the perfect gluten free vanilla cake recipe has ended. For the record, I used LouAna brand coconut oil, Silk brand unsweetened coconut milk, and King Arthur measure for measure GF flour. I followed your directions exactly, and it came out gorgeous. We already ate half of the test cake, and I didn't even get any frosting made yet!
chrystal
Hi Coley,
I am so glad everyone loved it. Thank you for stopping back by to let me know.
Best,
Chrystal
Lee
Hi,
What is the correct measurement to use ? I'm in the UK and your conversion from cup to gram is a little off imo - How can 1 1/2 cups = 320g, but 3 cups = 425 ?
Will try using the cup measurement and see how I go.
Thanks,
chrystal
Hi Lee,
I just updated it for you. Sugar weighs more then flour, which is why 1 1/2 cups of sugar weighs more then 1 1/2 cups of flour. I hope that helps.
Best,
Chrystal
Kellie
Planning to make this cake for a birthday next weekend after all the rave reviews I've read! Just checking... you've commented a few times that it's fine to freeze, but is it 'better' if it's fresh made? It would be baked and iced the day before, but I'd prefer to bake it earlier in the week if possible!
chrystal
You can make it ahead and freeze it. I'd wrap it and freeze it, then defrost it and ice it.
Best,
Chrystal
Meredith Shumaker
I want to try this cake recipe, but I can't get Bob's Redmill flour were I live. I have an all purpose blend that I make at home. It consists of 300g of sweet rice flour, 300g of cornstarch, and 400g of millet flour. Would it work in this cake mix? Thanks for your time and effort. I can't wait to try this recipe.
chrystal
Hi Meredith,
I haven't personally tried that combination of flours and starches in this cake recipe, but I would imagine it would work. The sweet rice flour and cornstarch might absorb a little more of the liquid. If you try it, make sure to spoon your homemade blend into the measuring cup and then level it (I'm not sure what the metric conversion would be since each flour and starch weighs different). Maybe start with 2 3/4 cup flour (instead of 3) to see how the batter looks. The batter shouldn't be thick, or super runny.
Best,
Chrystal
Julia
This came out very good. (I'm all about chocolate so I can never be as enthusiastic about vanilla, but I was requested to make vanilla cake yesterday and I couldn't be selfish!) I should note I am dairy-free as well so I made this with coconut milk.
I used my own blend which is very close to your first gf flour recipe but with a little arrowroot starch in the mix as well. But I had only two cups of my blend and I no white rice flour on hand. (I'm waiting for the one I order to become available again.) So my last cup of flour was equal parts tapioca and potato flours with a little arrowroot.
I was afraid my last cup of flour would really throw off the recipe but it still came out nicely. I should add that I don't have round cake pans. I put it in an 8 x11 pan and baked for almost 45 minutes.
I just had a small piece of cake this morning and it tastes even better. I don't know if you've noticed but I think that with cake and brownies that they taste better the second day, cake especially. (But cookies are best the first day.) I don't know if that's just me and if it's just a gluten-free thing, but I think it you really want to impress with a gluten-free cake at an event that you should bake it the day before.
Not that I'm going to any events these days...
chrystal
I am so glad you liked it. Thanks for sharing!
Best,
Chrystal
Lorelle
Pretty good. Everyone enjoyed it. Surprisingly moist and great texture, didn’t miss the gluten.
chrystal
I am glad you liked it.
Best,
Chrystal
KC
Has anyone used Cup4Cup and had success? That’s what I have in hand.
chrystal
Hi KC,
Several readers have had good results with cup 4 cup in this recipe. Make sure to spoon the flour into the measuring cup and then level it.
Best,
Chrystal
Kate
New to g/f baking but a long time as a regular baker. This recipe was outstanding and made a Victoria sponge on a par with my regular Victoria sponge cake. My only tweak was to add some dessicated coconut.
Thank you so much
chrystal
You are very welcome. I am so glad you liked it.
Best,
Chrystal
Gabrielle
Such an excellent cake thank you !!! Multiple allergies and intolerances in my family mean i’m looking for new wheat/gluten free and Dairy free recipes for birthday cakes. This cake is lovely. Any Australian bakers, I just used the Woolworths select brand Gluten feee flour and it’s worked marvellously.
chrystal
I am glad you loved it. Thanks for sharing what flour blend you used.
Best,
Chrystal
Yvonne
What are your thoughts about using monk fruit sweetener instead of regular sugar? I can’t have sugar, but I don’t want a keto cake (you suggested one as an alternative).
chrystal
I haven't personally tried monk fruit sweetener in this recipe. Sorry I can't be more help.
Best,
Chrystal
Yvonne
I made this cake yesterday and it was the BEST gluten free dessert I’ve tried. I followed the directions exactly with the exception of using Monkfruit Baking Sweetener instead of sugar. Thanks for a easy recipe and cake I can eat!
chrystal
I am so glad you loved it. Thank you for sharing that you used monk fruit sweetener.
Best,
Chrystal
Donna Alexander
I would like to make a manderin cake with simple truth yellow cake mix can I substitute the 11 oz can for the milk or just use 8 oz and would it turn or fall?
Thank you!
chrystal
Hi Donna,
I haven't personally made a cake with simple truth mixes. Sorry I can't be more help.
Best,
Chrystal
Kelly
We made this cake for my husband's birthday. We thought that the flavor of the cake was delecious, and the icing was very tasty.
Thank you for the recipe!
chrystal
So glad you liked it. Thank you for letting me know.
Best,
Chrystal
Debra
I just literally pulled the vanilla cupcakes out of the oven and could't wait to try them. I'm not gluten free myself but family members are and these and the chocolate cake I tried were AMAZING!! So I'm pretty sure this cake will be as well! I'm using RobinHoods gf blend (in Canada) and honestly it's pretty hard to tell the difference between cupcakes made with regular flour and these. Thanks so much! You've made baking gf so simple!!
chrystal
I am so glad you love them. Thank you for sharing what flour blend you used. I'm glad to hear that it worked well.
Best,
Chrystal
Lauren
I made this for my daughter’s 2nd birthday! It was so delicious! I used Bob’s 1 to 1 flour, whole milk, and store-bought frosting. I’ll definitely make it again!
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
Dee
So I made three 6in layers of this cake this morning at 5am. I read your post maybe four times in the days prior so that I could get it done correctly. I don’t know why I set butter out last night to warm to room temperature when the recipe calls for oil (possibly in reading other recipes) but that’s what I used instead of oil since I already had it out. I followed all the other instructions to the Tee (as explicitly stated in your post). Now after mixing all ingredients, I was a little weary because the product was super thick, like a cross between a dough and a batter. Nevertheless, I popped it into the over and when it was done it was sooooo soft and fluffy! Part of it crumbled coming out of the pan (I didn’t grease it enough) so I tasted the broken pieces and it was beautiful! So delicious! Just the right amount of sweet so that icing won’t make it too sweet. I’m so glad I tried your recipe. It’s definitely a win in my book. Hands down the best gluten free cake I’ve ever had. If you’ve ever been to the south and had public cake, this is definitely comparable.
chrystal
I am so glad you liked it Dee. Thank you for letting me know.
Best,
Chrystal
Kelsey 13
I have used this recipe many of times! I works amazing every time. My family loves it.
chrystal
I am glad. Thank you so much for letting me know.
Best,
Chrystal
Pam
Absolutely just like a great regular non-gluten-free cake. We all loved this. Followed the recipe exactly as written. Wouldn’t change a thing.
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Trina
I have no experience baking gluten free cakes but picked out a recipe (not yours) online and it was a total disaster. I was making this for a gluten free friend so I could not just give up. I threw the failed cake away and proceeded to make your recipe. I used Krusteaz all purpose flour and added some cinnamon and nutmeg to make it a spice cake. I frosted it with maple-cream cheese frosting. It’s a beautiful AND delicious cake and my friend was so grateful for it. When I make this again, could I substitute some or all the regular sugar for brown sugar? Thanks so much for this awesome recipe.
chrystal
I am so glad you loved my cake recipe. I love the idea of maple-cream cheese frosting with the added spices. Yes, you can use brown sugar. I'd start with 1/2 white and 1/2 brown and see if you like the flavor and texture.
Best,
Chrystal
DRM
My wife made this for us tonight. Hand whisked half the recipe. Turned out phenomenal. Tasty, light, sweet and just plain delicious. Thank you!
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal