Gluten-Free Vanilla Cake Recipe is a soft and moist dessert made using gluten-free flour, sugar, eggs, milk, and vanilla extract.
This Gluten-Free Vanilla Cake Recipe tastes rich, sweet, and tender, making it enjoyable for anyone avoiding gluten. Many people watch the recipe online through baking videos or food blogs.
Inspiration to make this Gluten-Free Vanilla Cake Recipe often comes during celebrations or when wanting to try a healthier baking option.
I will now explain how to make Gluten-Free Vanilla Cake Recipe using basic ingredients and step-by-step methods.
This Gluten-Free Vanilla Cake Recipe is baked until golden and topped with smooth vanilla buttercream, creating a delightful homemade treat everyone can enjoy.
Why You Should Try This Recipe Today?
You should try this Gluten-Free Vanilla Cake recipe today because it delivers a soft, moist texture and rich vanilla flavor without using any gluten.
It’s easy to make using simple ingredients already in your kitchen. Whether baking for yourself, family, or guests with dietary needs, this recipe offers a satisfying dessert everyone can enjoy.
Gluten-Free Vanilla Cake Recipe a great way to explore gluten-free baking while creating something that looks and tastes like a traditional cake.
No special skills required just mix, bake, frost, and serve. Freshly made, it tastes better than many store-bought gluten-free options and gives you full control over the ingredients.
How To Prepare Gluten-Free Vanilla Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- Two 9-inch round cake pans or cupcake tin
- Mixing bowls (2)
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake Batter:
- 1 ½ cups gluten-free all-purpose flour blend (use a 1:1 substitute like Bob’s Red Mill)
- 1 cup fine granulated sugar
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon kosher salt
- 3 large eggs, room temperature
- 1 cup milk (use dairy or non-dairy like almond or oat milk)
- 1 tablespoon pure vanilla extract
- ¼ cup neutral vegetable oil (e.g., canola or sunflower)
- ½ cup sour cream, room temperature (use dairy or plant-based)
For the Vanilla Buttercream:
- 1 ½ cups salted butter, softened (regular or dairy-free alternative)
- 5 cups powdered sugar (measured by spooning and leveling)
- ¼ cup heavy cream (or dairy-free cream alternative)
- 1 teaspoon vanilla extract
- Pinch of kosher salt
How To Make Gluten-Free Vanilla Cake Recipe
Step 1:
Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. Lightly dust with gluten-free flour and set aside.
Step 2:
In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set this bowl aside.
Step 3:
In a large mixing bowl, combine eggs, milk, sour cream, vanilla extract, and oil. Use a whisk or electric mixer to mix until smooth and well blended.
Step 4:
Gradually add the dry mixture into the wet ingredients. Mix on medium speed until the batter is smooth with no lumps. Avoid over mixing.
Step 5:
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6:
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer them onto a wire rack to cool completely before frosting.
Step 7:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed for 3–4 minutes until light and fluffy. Adjust consistency by adding more cream or sugar if needed.
Step 8:
Once the cakes are completely cool, spread a layer of frosting over the first layer, add the second cake on top, and frost the entire cake. Use an offset spatula for smooth sides and top.
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 Over mix: Over mixing 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 Gluten-Free Vanilla Cake 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 Gluten-Free Vanilla Cake 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 recipe 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.
(FAQs) Gluten-Free Vanilla Cake Recipe
Can I use any gluten-free flour for this recipe?
It’s best to use a gluten-free all-purpose flour blend that includes xanthan gum (like Bob’s Red Mill 1:1 Baking Flour). Substituting with single flours (like almond or coconut) may change the texture and results.
Can I make this cake dairy-free?
Yes, you can substitute dairy milk with almond, oat, or soy milk, and use dairy-free sour cream and butter for the frosting. The cake will still turn out moist and flavorful.
Can I make cupcakes instead of a layer cake?
Yes, simply divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Why did my cake turn out dense or gummy?
This can happen if the batter is overmixed or the flour blend lacks xanthan gum. Ensure you’re using room-temperature ingredients and measure your flour correctly by spooning and leveling.
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!
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Gluten-Free Vanilla Cake Recipe
Equipment
- Two 9-inch round cake pans or cupcake tin
- Mixing bowls (2)
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake Batter:
- 1 ½ cups gluten-free all-purpose flour blend use a 1:1 substitute like Bob’s Red Mill
- 1 cup fine granulated sugar
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon kosher salt
- 3 large eggs room temperature
- 1 cup milk use dairy or non-dairy like almond or oat milk
- 1 tablespoon pure vanilla extract
- ¼ cup neutral vegetable oil e.g., canola or sunflower
- ½ cup sour cream room temperature (use dairy or plant-based)
For the Vanilla Buttercream:
- 1 ½ cups salted butter softened (regular or dairy-free alternative)
- 5 cups powdered sugar measured by spooning and leveling
- ¼ cup heavy cream or dairy-free cream alternative
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Step 1:
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. Lightly dust with gluten-free flour and set aside.
Step 2:
- In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set this bowl aside.
Step 3:
- In a large mixing bowl, combine eggs, milk, sour cream, vanilla extract, and oil. Use a whisk or electric mixer to mix until smooth and well blended.
Step 4:
- Gradually add the dry mixture into the wet ingredients. Mix on medium speed until the batter is smooth with no lumps. Avoid over mixing.
Step 5:
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6:
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer them onto a wire rack to cool completely before frosting.
Step 7:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed for 3–4 minutes until light and fluffy. Adjust consistency by adding more cream or sugar if needed.
Step 8:
- Once the cakes are completely cool, spread a layer of frosting over the first layer, add the second cake on top, and frost the entire cake. Use an offset spatula for smooth sides and top.