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.
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.
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
- 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 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.
- 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.
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 Pineapple Upside Down Cake
Gluten-Free Chocolate Bundt 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.
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.
Serve this with gluten free ice cream for an extra special treat. 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.
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.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 562Total Fat: 29gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 81mgSodium: 292mgCarbohydrates: 72gFiber: 1gSugar: 49gProtein: 6g
Mishkah
Hi, would this recipe work if I use butter instead of vegetable oil in the cake?
chrystal
Yes, you can use melted and cooled butter. Just a note that the texture will be slightly different.
Best,
Chrystal
Katie S.
How many cupcakes will this recipe yield?
chrystal
24 cupcakes.
Best,
Chrystal
Joan Nolan
I just made this cake and it turned out disappointing. The inside was what my Mum called “sad” not light and fluffy, but very dense and weighed a ton (not literally of course)
What did I do wrong? I would like to try again this week. I followed the ingredients except I did use EVOO not vegetable oil.
Thank you
Joan from Canada
chrystal
Hi Joan,
Can you tell me what flour blend you used and how you measured it? I will see if I can figure out what went wrong.
Best,
Chrystal
Joan
Hi Chrystal
I used BRM 1 to 1 and weighed it but my scales did not have 450g measurement and so I also used cups to check it and measured as you suggested. Not scooping it from the bag. I did use Lakanto sweetener with monk fruit instead of granulated sugar and as I said I used EVOO. I have every intention of making it again using granulated sugar in case that was the issue.
Thank you for your input Crystal
chrystal
Hi Joan,
I haven't personally used Lakanto in this recipe, but I have in another cupcake recipe and it didn't turn out.
Best,
Chrystal
Joan
Thank you Chrystal. I’ll try again with granulated sugar and a vegetable oil. I am determined to master at least one GF cake. I’ll let you know how it turns out.
Thank again
Joan
Jamie Sullivan
I made your vanilla cake using Bob's Red Mill Gluten Free 1-to-1 baking flour. The cake is delicious, however it was dense and a tad dry. I used refined coconut oil and Almond milk. I followed your instructions, not sure where I went wrong. Any ideas? Any input would be helpful. Thanks.
chrystal
Hi Jamie,
A couple of thoughts, how did you measure your flour? It's best to spoon it into the measuring cup and then level it, otherwise you'll end up with too much flour. Another thought, since some ovens run hot, is it possible it was baked a tad too much? You'll want to pull them out of the oven just as the center sets. The cake will continue to release steam and cook for a couple minutes after you pull it out of the oven.
I hope that helps.
Best,
Chrystal
Jamie Sullivan
Thank you for your quick response. I did use your suggested method of using a spoon and placing the flour into the measuring cup. Unfortunately, I do not have a scale. In reading your tips, possibly I should sift the flour before.
I will watch the time in the oven.
I sneaked a taste of the batter, (I know, I know) and it is delish!
Jamie
Julia
Hi,
Can regular all purpose flour be used cup for cup?
Thank you
Lindsay
I have not tested the recipe with regular flour at all. Sorry!
Jehrica
Thank you for this recipe 🙂 I chose avocado for the oil and turned out delicious, God bless you!
chrystal
I am so glad you liked it. Thank you for stopping back by to let me know.
Best,
Chrystal
Brittany
I was hoping to make a 3-layer cake with an ombre color effect (so I'd need to bake each layer separately). Do you think this recipe would work in 3 layers instead of 2? Would you just bake them each for less time?
chrystal
Hi Brittany,
Yes, this cake works as a 3 layer 6" cake. You'll want to reduce the bake time.
Best,
Chrystal
Lillian
Do you have a vegan version of this recipe?
chrystal
Hi Lillian,
I don't but you can use Bob's Red Mill egg replacer in this recipe.
Best,
Chrystal
Nata
My daughter is coeliac (8 years now) and I've been struggling to find a moist vanilla cake recipe. I think I've found it. I followed the recipe to the tee, I did not substitute with anything. It was amazing. I sifted all my dry ingredients and used free range eggs.
chrystal
I am so glad that you like. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Tahirah
Will this recipe work for a 9x13” cake?
Lindsay
Hi Tahirah! you can bake it in a 13x9 pan. Start at 35 minutes and watch for doneness from there.
Carla
I wanted to make a 3 tier cake with this recipe.
My 3 round pans are 7 inch.
Should I make 1.5 recipe? What do you suggest?
Lindsay
Hi Carla! I think that math sounds about right. 7-inch pans should need about 3-4 cups of batter each.
Valerie Johnson
Have you heard of anyone using avocado oil? If not, I'll be the first guinea pig and give it a try. My son can't have corn, so the vegetable oils are out for us.
Lindsay
Hi Valerie! I think avocado oil would work fine. Definitely try it and come back and let us know!
Maggie
I have used avocado oil, and it turned out great!
Lee Mayhan
I made a single cake using Lactose Free Milk. The taste was delicious. I was looking for an easy way to make a cake to use in Strawberry Shortcake and I do not like to use shortening. The basic cake was quick and easy.
Lindsay
Hi Lee! That's great that you were able to use it for Strawberry Shortcake - great idea!