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
-
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.
Wendy
Hi Chrystal, I've made this cake as a granadilla (passion fruit) cake by substituting some of the milk for passion fruit pulp and adding lemon zest. I used butter and eggs for that one and it was wonderful. I then made chocolate cupcakes by adding 1/3 cup of cocoa and for that recipe I used rice milk and substituted the eggs with the liquid from chick peas (garbanzo beans) and it came out wonderfully. My kids are still talking about "The Delicious Cupcakes". Thank you very much!!
chrystal
Awe, I am so glad. Thanks for sharing.
Best,
Chrystal
rosi
can i replace the milk with any thing??
chrystal
Yes, you can use a dairy-free milk like almond milk.
Best,
Chrystal
Jeanmarie
Hi Chrystal, can I substitute vanilla bean paste for the vanilla extract in this recipe? Loved your GF chocolate cake also. It was a hit. Thanks!
chrystal
Yes, you can 🙂
Alley
How much aquafaba did you substitute to replace the four eggs in the recipe?
Ruby
Hi Wendy, did you whip the chickpea liquid or used it directly out of the can ? Please reply as my son is allergic to son and celiac. Desperately trying to find a good recipe. Thank you.
Rikki
Great Recipie!
Thank you!
Em
Beautiful cake! Thank you.
Linda
This cake is a winner! I used the self raising flour from Aldi supermarket. No bp in and it rose beautifully! I used the Sunflower oil!
Valery
I need to make this into a sheet cake with marshmallows and strawberries. How long should bake it?
chrystal
I'm not sure what the size is of your pan, but start it at 25 minutes, then watch for doness from there. I would imagine it will take about 30-35 minutes, but it doesn't hurt to check it earlier.
alessandra
how long would you recommend baking if I wanted to make smaller cakes in 6’’ cake pans?
chrystal
I'd start with 18-20 minutes and watch it from there.
Best,
Chrystal
Kimberly
Thank you! Thank you! Thank you! Seriously one of the best gluten free cakes I’ve ever made! The only change I made was using fruit preserves between my cake layers. I wish I could post a pic to show you how well it came out.
Kirstin
Hello, I love your site and have tried many of the recipes! I baked this vanilla cake over the holidays and unfortunately it didn't turn out - can you please help me understand where I went wrong so I can try again? The only change I made to your recipe was half the sugar and baking all the batter in one tin instead of 2 - the cake looked great when in oven but when took it out it was dense and gummy! Help!
chrystal
Hi Kirstin,
It could have been that you cut the sugar in half or it could have been the pan that you used if you baked it all in the same pan. For example, if you used a small pan it would make the batter thicker than it should be. Also, what flour blend did you use? Not all flour blends work in this recipe.
Best,
Chrystal
Sudan Marais
Hi... first time for me .... tge dough is rather dense after mixing everything together? I used coconut flour...
chrystal
Hi Susan! Welcome! This recipe uses a gluten free flour blend. Coconut flour works very differently than other flours and it's not a good 1-to-1 substitute in recipes. It absorbs 3x's more liquid. If you would like to use coconut flour you can search google for "coconut flour recipes" or "coconut flour cake".
If you're new to gluten free baking, you can start on my baking tips page for more information. Simply click on "Resources" in my menu at the top of the page.
I hope that helps.
Best,
Chrystal
Meg
The recipe sounds great. I plan to try it for my birthday this coming week. One question: Could I substitute applesauce for half of the vegetable oil? Thank you.
chrystal
Hello,
Yes, you can use applesauce in place of half the oil. Just note that the texture will be slightly different.
Best,
Chrystal
Angela
Yum! Delicious! I halved the recipe for a 4" cake, and replaced the vanilla with almond extract. What a wonderful, fluffy cake. I did use the recommended flour, and will save this recipe for later use. I love that it is a simple vanilla cake, they I feel I could substitute in many ways to change it up. Thank you so!
Ann
This recipe worked really well for me. And yes, it’s easy! I wanted to make my mother’s birthday cake for her 93rd birthday because I’m gluten and dairy intolerant, her appetite is tiny, so I’ll be eating most of it. I’d been procrastinating because I’ve had some bad luck with g-f cakes. I’m thrilled that this one turned out to be delicious and moist, with a great texture. Thank you!!
Carla
Hi Christal,
I would like to know if I add 1 or 2 teaspoons of cocoa powder in this recipe would it change its texture?
Thank you!
Carla
chrystal
Hi Carla,
I'm not sure if it will. If you're looking to make a chocolate cake, I have a recipe that you might like. Go to my website, it's on the landing page. You can also type in gluten free chocolate cake into the search bar.
Best,
Chrystal
Nicki
HI! Thanks for the recipe. I have not tried it yet and have a question. I am using my own AP GF flour blend and it does not contain xanthan gum. Will I need to add any and if so, how much?
thanks!
chrystal
Hi Nicki,
Yes, you can add 1 teaspoon of xanthan. I've tested this recipe with my flour blend and Bob's Red Mill 1-to-1.
Best,
Chrystal
Marin
Hi! If I only want one layer, should I just half the recipe?
chrystal
Yes, half the recipe.
Best,
Chrystal
Natalie
Could I add a box of vanilla pudding mix to this for extra moisture? Has anyone tried that?
chrystal
Hi Natalie,
I haven't personally tried it.
Best,
Chrystal
Phyllis S.
Can I make this recipe with your flour blend without xanthan gum?
chrystal
Yes, you can.
Best,
Chrystal
Jen
I have a lot of fresh strawberries and would like to make a strawberry cake using the purée. Would I be able to use this recipe and just add it in or would I need to modify something? Thanks!
chrystal
Hi Jen,
You can use strawberry puree. You'll need to adjust it due to the puree holding more moisture. I'd do 1/2 cup of milk and 1/2 cup of strawberry purree (instead of the 1 cup of milk). I am working on a strawberry cake now, since so many of my readers are asking for one. I hope to have it posted soon 🙂
Best,
Chrystal
Jen
Thanks. Any chance the recipe would be available by Thursday? Lol!!!
chrystal
Possibly 🙂 I have a few more photos to get so it depends on what the clouds/sun decide to do. If not, you can replace 1/2 cup of the milk with strawberry puree and add dehydrated strawberries (ground up into powder) to the frosting.
Danielle
Can I double the recipe to get 4 cakes or make 2 lots instead?
chrystal
Yes, you can double the recipe. I would make them during two lots though. They won't bake evenly if you put all 4 layers in the oven at once and if they sit too long they won't rise as well.
Best,
Chrystal
Kathy T
Hello,
I would like to try this recipe. Can I freeze the unfrosted cakes? I would then frost them when ready to use.
chrystal
Yes, you can freeze them. I like to freeze them unfrosted, defrost when ready to use, then frost.
Best,
Chrystal
Jess
Excited to attempt to use this recipe to piece together a racecar cake for my son! Will this work in a 9 x 13 cake pan? I'll keep a close eye on the time. Thank you!
chrystal
Yes, it works well in a 9 x 13. I hope you (and he) loves it!
Best,
Chrystal
Laura
I enjoyed this cake, thank you! You mentioned that it could be made using butter. Would you recommend melted butter in place of the oil or softened butter creamed with the sugar?
chrystal
Hi Laura,
I am so glad you enjoyed it. You can use melted and cooled butter in place of the oil, just note that the texture will be a little denser, like a bakery style cake.
Best,
Chrystal
Beth
HI I was wondering if this cake used as is no substations would be good fora small 6 inch stacked wedding cake. I am making the bottom layer regular cake. I would need three layers in the tier so it would be made in 3 separate pans then stacked. It would have strawberries and mousse in between the layers. I have never stacked a gluten free cake just wondering if the cake is dense enough to stack ? If no do you have a vanilla cake you would recommend that is stackable and gluten free? Thanks so much
chrystal
Yes, this cake is stackable. Many of my readers have used this recipe for wedding cake, and also my lemon cake recipe for wedding cakes.
Best,
Chrystal
Terry Anne
Hi there Chrystal,
i live in the UK so i am wondering what flour i can use as we don't get Bob's Red Mill flour here. I was going to use Doves Farm Self Raising flour instead.
chrystal
Hi Terry,
I haven't used that flour. If you use it, omit the baking powder since self rising flour should have it in it already.
Let me know how it turns out.
Best,
Chrystal
Terry
Hi there Chrystal, Oh my word the cake turned out so well (wish I could show a picture). I ended up just adding 1 tsp of baking powder & it is beautiful. So thank you for your recipe
chrystal
You are very welcome. I am so glad you liked it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Theresa
We love this cake! Have made it successfully several times! I was wondering if there’s a way to make the frosting less sweet, but still make the same amount. Thanks!
chrystal
I am so glad you like it. You can use a little more butter and a little less sugar to make it less sweet. You can also whip in some whipped cream.
Best,
Chrystal
Susan
We live at 8,800' and it's a challenge to create bake goods. This recipe was completely delicious, with great texture and it turned out like a moist cake! Thanks!
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
Vivian Gandara
Hi! I loved this recipe; it was very easy to make and it worked perfectly! With this recipe I was able to bake 2 - 8" cakes of 1" tall ea. Very fluffy and yummy!!! I'm absolutely baking this recipe again!
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
Janna
I loved making this cake! I cut the recipe down a bit and make a 6 inch cake. I am also lactose-free so I used Miyoko's vegan butter. It was super delicious!!!
chrystal
I am so glad you liked it. Thanks for sharing what you did 🙂
Best,
Chrystal
Jackie
Thank you...thank you...thank you!!! I am an experienced baker and cake decorator. I have made lots of gluten free goodies but had never really had much success with a cake that I could stack and decorate. This recipe is perfect!!!! It is light with a great crumb.
chrystal
Awe, I am so glad you loved it Jackie. Thank you for letting me know.
Best,
Chrystal
Natalie
This cake turned out beautifully- thank you for the recipe. Texture and technique all there 🙂 I am new to gluten-free dairy free baking and I can’t help it I just DONT LIKE the taste of gluten-free flour! I use Bobs (for baking) as I understand it to be the fave of most gf bakers. But still that weird gf flour taste eew. Do I just need to be making chocolate or lemon cakes to mask that flavor? Please help - I want to LOVE what I’m making.
chrystal
I am so glad you loved it. Do you use Bob's 1-to-1 or the all purpose? I'm not a fan of the all purpose.
Best,
Chrystal
meg
I tried this recipe again and it came out great! This will be my go-to gluten free cake recipe from now on. Thanks! (last year I used tapioca flour instead and left a comment and you were kind enough to explain why mine didn't work out, so I tried it again with the correct flour and it came perfect this time!)
chrystal
Hi Meg,
I am so glad it turned out for you this time. Thank you for letting me know.
Best,
Chrystal
Lisa
Fantastic cake! And, yes, better than the bakery! I have made it 3 times so far, slightly modifying it. So far, the best is using Open Nature GF Baking Flour 1=1, (It’s similar to Bob’s, minus the sorghum.) with avocado oil. But all 3 were very good! Thank you!
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Anja
This probably defends the purpose, but has anyone tried baking it with regular flour? I mainly need a dairy free cake, and haven't found a recipe that works well yet.
chrystal
You can use regular flour.
Best,
Chrystal