Gluten-Free Vanilla Cake Recipe
This gluten-free vanilla cake recipe is a delightful treat for anyone avoiding gluten. With its fluffy texture and rich vanilla flavor, it's perfect for birthdays, celebrations, or just a sweet indulgence. Plus, it's easy to make and sure to please everyone!
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.
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.