Gluten-free vanilla cake recipe is a delicious dessert made without wheat flour, using alternative flours like almond or rice flour. The taste is light, airy, and slightly sweet with a soft texture.
Many people find it just as flavorful as regular vanilla cake, and sometimes even more moist, thanks to ingredients like almond flour or coconut flour.
To make it, you typically mix gluten-free flour, sugar, eggs, vanilla extract, baking powder, and butter (or a substitute). You can bake it in the oven until golden and fluffy.
People make gluten-free vanilla cakes for various reasons mainly for those with gluten intolerance or celiac disease.
The origins are unclear, but gluten-free baking became popular in the early 2000s as awareness of gluten-related health issues grew.
It’s often enjoyed by people with dietary restrictions, who say it’s just as tasty as traditional cakes!
Why You Should Try This Recipe Today?
I highly recommend trying this gluten-free vanilla cake recipe today because it’s a simple yet delicious way to enjoy a classic dessert without worrying about gluten.
The gluten-free vanilla cake recipe is moist, light, and perfectly flavored with vanilla, and the buttery frosting is the perfect finishing touch.
Whether you’re gluten-sensitive or just looking for a treat everyone can enjoy, this recipe is sure to impress.
It’s easy to make, and the result is a beautiful, crowd-pleasing cake that will leave everyone wanting more!
How To Prepare Gluten-Free Vanilla Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Sifter
- Cake pans (8-inch round or 9-inch round)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 ½ cups gluten-free all-purpose flour blend (ensure xanthan gum is included, or add 1 tsp separately)
- 1 cup granulated sugar
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs (at room temperature)
- 1 cup milk (dairy or non-dairy like almond milk)
- 1 tbsp vanilla extract
- ¼ cup vegetable oil
- ¼ cup (30g) cornstarch
- 1 tbsp apple cider vinegar
For the Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar (sifted)
- 2 tbsp heavy cream (or milk for a lighter version)
- 1 tsp vanilla extract
- Pinch of salt
How To Make Gluten-Free Vanilla Cake Recipe
1. Preheat:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Prepare dry ingredients:
In a large bowl, sift together the gluten-free flour blend, sugar, baking powder, baking soda, salt, and cornstarch. Set aside.
3. Cream the butter and sugar:
Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
4. Add the wet ingredients:
Add the eggs one at a time, beating well after each addition. Then, mix in the milk, vanilla extract, vegetable oil, and apple cider vinegar until fully combined.
5. Combine dry and wet ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing until just incorporated. Do not overmix to keep the cake light and fluffy.
6. Bake the cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake:
Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
8. Prepare the buttercream:
While the cakes cool, beat the softened butter in a mixing bowl until smooth. Gradually add the sifted powdered sugar, followed by the vanilla extract, heavy cream (or milk), and a pinch of salt. Beat on high for 3-4 minutes until the buttercream is light and fluffy.
9. Assemble the cake:
Once the cakes have cooled completely, spread a layer of buttercream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate as desired.
Special Notes
❖ Gluten-Free Flour: Make sure you’re using a high-quality gluten-free all-purpose flour blend with xanthan gum. If your blend doesn’t contain xanthan gum, you can add about 1 teaspoon of it to help with texture.
❖ Buttercream Variations: For a lighter buttercream, you can substitute half of the butter with cream cheese. This will give it a tangy flavor and lighter texture.
❖ Dairy-Free: To make the recipe dairy-free, substitute the butter with a plant-based butter and the milk with almond milk or coconut milk.
Nutrition Facts Gluten-Free Vanilla Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 450g |
| Sugars | 35g |
| Protein | 7g |
| Sodium | 200 |
Tips For A Perfect Gluten-Free Vanilla Cake
1. Use a Quality Gluten-Free Flour Blend: Ensure your gluten-free flour blend contains xanthan gum, a binding agent that helps mimic gluten. Some popular brands include Bob’s Red Mill Gluten-Free All-Purpose Baking Flour or Cup4Cup Gluten-Free Flour Blend.
2. Room Temperature Ingredients: Letting your ingredients like eggs, milk, and butter come to room temperature ensures even mixing and a smooth batter.
3. Don’t Overmix: Overmixing can lead to a dense cake. Mix the batter until just combined, then stop.
4. Frosting Ideas: This cake pairs well with various frostings. Try a classic vanilla buttercream, a rich chocolate frosting, or a light and fruity frosting made with fresh berries.
With this recipe and these tips, you’re sure to create a gluten-free vanilla cake that everyone will rave about! So go forth, bake, and enjoy!
Can I Use Regular All-Purpose Flour Instead Of Gluten-Free Flour?
While you can technically use regular all-purpose flour, it will no longer be a gluten-free cake. If you’re not avoiding gluten, feel free to substitute regular flour.
However, for those with gluten sensitivities or celiac disease, it’s crucial to use a high-quality gluten-free all-purpose flour blend to achieve the desired texture and taste.
Why Is My Gluten-Free Vanilla Cake Dry?
Dryness in gluten-free cakes can occur due to several factors. One common reason is using too much flour or overmixing the batter, which can result in a dense and dry cake.
To prevent this, make sure to measure your flour accurately and avoid overmixing. Additionally, consider adding a bit more moisture to the batter, such as an extra tablespoon of oil or a splash of almond milk.
Can I Make This Cake Vegan?
Absolutely! You can easily adapt this recipe to be vegan-friendly by replacing the eggs with a suitable egg replacer, such as mashed bananas, applesauce, or a commercial egg substitute.
Additionally, use a non-dairy milk alternative, such as almond milk or soy milk, and ensure your frosting is vegan-friendly.
How Can I Prevent My Cake From Sticking To The Pan?
To prevent your cake from sticking to the pan, it’s essential to properly prepare the pans before adding the batter.
Start by greasing the pans generously with oil or non-stick cooking spray. Then, line the bottom of the pans with parchment paper to ensure easy removal.
Once the cakes are baked, allow them to cool in the pans for 10 minutes before carefully removing them onto a wire rack to cool completely.
Can I Freeze Leftover Cake?
Yes, you can freeze leftover gluten-free vanilla cake for future enjoyment. To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil.
Place the wrapped cake in a freezer-safe container or bag, and store it in the freezer for up to 2-3 months.
When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours.
Conclusion
Baking a gluten-free vanilla cake recipe is not just about following a recipe; it’s about embracing a delicious journey of creativity and inclusivity.
With the right ingredients, techniques, and a dash of passion, you can create a cake that delights the taste buds and warms the heart, regardless of dietary restrictions.
So, preheat your oven, embrace the joy of baking inclusivity, and celebrate the creation of a cake that everyone can savor!
Gluten-Free Vanilla Cake Recipe
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Sifter
- Cake pans (8-inch round or 9-inch round)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 ½ cups gluten-free all-purpose flour blend ensure xanthan gum is included, or add 1 tsp separately
- 1 cup granulated sugar
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 3 large eggs at room temperature
- 1 cup milk dairy or non-dairy like almond milk
- 1 tbsp vanilla extract
- ¼ cup vegetable oil
- ¼ cup 30g cornstarch
- 1 tbsp apple cider vinegar
For the Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tbsp heavy cream or milk for a lighter version
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preheat:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Prepare dry ingredients:
- In a large bowl, sift together the gluten-free flour blend, sugar, baking powder, baking soda, salt, and cornstarch. Set aside.
Cream the butter and sugar:
- Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the wet ingredients:
- Add the eggs one at a time, beating well after each addition. Then, mix in the milk, vanilla extract, vegetable oil, and apple cider vinegar until fully combined.
Combine dry and wet ingredients:
- Gradually add the dry flour mixture to the wet ingredients, mixing until just incorporated. Do not overmix to keep the cake light and fluffy.
Bake the cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake:
- Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Prepare the buttercream:
- While the cakes cool, beat the softened butter in a mixing bowl until smooth. Gradually add the sifted powdered sugar, followed by the vanilla extract, heavy cream (or milk), and a pinch of salt. Beat on high for 3-4 minutes until the buttercream is light and fluffy.
Assemble the cake:
- Once the cakes have cooled completely, spread a layer of buttercream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate as desired.