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Easy Gluten-Free Vanilla Cake

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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.

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.

A slice of gluten-free vanilla cake topped with chocolate frosting on a white plate with a fork and colored sprinkles

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 a easy gluten-free vanilla cake recipe. I’ve had my gluten-free vanilla cupcakes up for a while now and they get raving reviews.

Please read through this entire post. It’s chalked full of tips for making the best gluten-free vanilla cake.

This gluten free dairy free vanilla cake recipe isn’t vegan. It uses eggs. If you need a vegan cake you can check out Minimalist Bakers 1 Bowl Vegan Gluten-Free Vanilla Cake.

The other option is to use the equivalent of a flaxegg, but your cake texture will vary.

Top down view of a gluten-free vanilla cake with chocolate frosting and colored sprinkles.

Is Vanilla Extract Gluten-Free

Yes, pure vanilla extra is gluten free. You’ll want to always check labels, especially on imitation vanilla extracts as additional ingredients may be added.

How to make gluten-free vanilla cake

There are a couple of tips and tricks to getting the right texture with this gluten-free vanilla cake recipe. First, you have to follow the recipe.

So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out. If you make a substitution, you are doing so on your own.

Other than the dairy substitute, I haven’t tried other substitutes in this recipe.

Second, you want to mix at the right time and not over-mix. When you are beating the oil, sugar, and eggs you’ll want to beat it for the time listed.

This adds air which in turn helps the cake rise. Beating any longer will cause the batter to stiffen.

Steps to make a Gluten-Free Dairy-Free Cake

  1. Make sure to preheat your oven before you begin.
  2. In a medium mixing bowl combine oil and sugar.
  3. 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.
  4. Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
  5. Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
  6. 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.

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.

A slice of gluten-free vanilla cake with chocolate frosting being served from a cake plate.

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.

Gluten-Free Vanilla Cake Mixes

We’ve tried several gluten-free vanilla cake mixes. Here are a few that we enjoyed if you are wanting 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

Cup4Cup Gluten-Free Vanilla Cake Mix

King Arthur Gluten-Free Vanilla Cake Mix

Pamela’s Gluten-Free Vanilla Cake Mix

Some of my favorite gluten-free cake recipes:

Gluten-Free Chocolate Bundt Cake

Grain-Free Hummingbird Cake

Gluten-Free Lemon Cake

Gluten-Free Vegan Chocolate Ganache Cake

My Gluten Free Angel Food Cake is also perfect. If you are looking for cupcake recipes, just search cupcakes in the search bar on the right.

A slice of gluten-free vanilla cake with chocolate frosting on a white plate with a fork, with the words easy gluten free vanilla cake in text at the top

Why did my gluten-free vanilla cake sink?

There are several reason 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.

If you need a sugar free or low carb version you’ll want to check out this Keto Vanilla Cake. The recipe can also be made into cupcakes.

If you made this gluten-free vanilla cake recipe I want to hear from you! Please leave a star rating and a comment below letting me know what you thought.

Yield: 1 two-layer gluten-free vanilla cake

Easy Gluten-Free Vanilla Cake

A slice of gluten-free vanilla cake topped with chocolate frosting on a white plate with a fork and colored sprinkles

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.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For the cake:

For the frosting:

Instructions

  1. 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.
  2. In a medium mixing bowl combine oil and sugar.
  3. 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.
  4. Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
  5. Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
  6. 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.
  7. Let cakes cool completely before frosting.
  8. Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Notes

  1. 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).
  2. 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.
  3. Room temperature eggs work best. To bring cold eggs to room temperature, run them under warm water for a couple of minutes.
  4. 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.
  5. Dairy - you can use regular dairy milk and dairy butter in this gluten-free vanilla cake recipe.
  6. Let cakes cool completely before frosting.

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 562Total Fat: 29gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 81mgSodium: 292mgCarbohydrates: 72gFiber: 1gSugar: 49gProtein: 6g
© Chrystal
Cuisine: American / Category: Desserts
A slice of gluten-free vanilla cake with chocolate frosting being served from a cake plate, with the words best gluten free vanilla cake written at the top

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Reader Interactions

Comments

      • 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!

        Reply

        • 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

          Reply

          • Have you ever tried Better Batter 1:1 flour for this recipe? I already have that and need to use it up!

        • 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.

          Reply

          • 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!

          • You are welcome. I’ve had several readers have challenges with the Namaste blend, which is why I don’t recommend it.

            Best,
            Chrystal

          • 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.

    • 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.

      Reply

  2. 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?

    Reply

      • 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!❤️

        Reply

  3. 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)

    Reply

    • 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.

      Reply

      • 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

        Reply

  4. Hello!! I wanted to try this!! Has anyone tried it with King Arthur’s All purpose gluten free flour? Thanks!!!

    Reply

    • 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!

      Reply

        • 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!!!

          Reply

  6. 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?

    Reply

    • 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

      Reply

  7. 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.

    Reply

    • 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!

      Reply

  8. 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!

    Reply

    • 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

      Reply

  9. 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?

    Reply

  10. I have a reaction to vanilla, is there anything else I could use with this cake to get a nice flavor and consistency?

    Reply

  12. 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!

    Reply

  13. 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,

    Reply

    • 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

      Reply

  14. 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!

    Reply

  15. 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.

    Reply

    • 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

      Reply

  16. 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…

    Reply

    • 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

      Reply

  19. 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

    Reply

  20. 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.

    Reply

  21. 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).

    Reply

  22. 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!

    Reply

  23. 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!

    Reply

  24. 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!!

    Reply

  25. 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!

    Reply

  26. 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.

    Reply

  28. 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.

    Reply

  29. 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.

    Reply

    • 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

      Reply

  30. My wife made this for us tonight. Hand whisked half the recipe. Turned out phenomenal. Tasty, light, sweet and just plain delicious. Thank you!

    Reply

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