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    Home » Recipes by Type » Recipes

    Published: Mar 29, 2021 · Modified: Mar 28, 2022 by Cathy · This post may contain affiliate links

    Home » Recipes by Type » Recipes

    Gluten Free Vanilla Cake Recipe

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    Gluten Free Vanilla Cake is the perfect recipe for a layer cake or any other cake that you want to hold its shape well. Whether you need a gluten free cake for a child's birthday party, a baby shower, an anniversary, or any other special occasion, this is the one! The cake is moist, light, and neutral - a great base for fancy frostings or whatever decorations you might want to add. And - it tastes great!

    closeup of wedge of gluten free vanilla cake topped with whipped cream and berries, remaining cake in background
    Jump to:
    • Gluten Free Vanilla Cake Ingredients
    • Instructions
    • Recipe Tips and FAQ's
    • Other gluten free cakes you might enjoy!
    • Recipe

    I like mine with fresh berries and minimally sweetened chia berry jam, then topped off with freshly whipped pure cream.

    Gluten Free Vanilla Cake Ingredients

    ingredients for gluten free vanilla cake in small bowls with labels
    • Baking Powder - Use gluten free baking powder to make the recipe truly gluten free.
    • Potato Starch - This is different from potato flour. Don't mix them up!
    • Tapioca Flour - On the other hand, this is the same as tapioca starch, so they are interchangeable.
    • Raw Sugar - This acts a lot like refined sugar in a recipe, but is - less refined!

    Instructions

    Note: I've updated this recipe since the video was made. The video is still helpful, but where it differs from this recipe, follow the recipe here.

    Combine the dry ingredients in one bowl. In another bowl, beat the butter, sugar, and eggs. Then add the dry ingredients to the butter mixture in 3 parts, alternating with a blend of milk, oil, and vanilla in two parts. Bake the batter in prepared pans.

    When the cake has finished baking, let it sit on a wire rack for 10 minutes. Then, slide a knife or other straight edge around the edge to free the cake from the pan. After that, simply tip the cake over onto a cooling rack and peel off the parchment paper from the bottom.

    two layers of vanilla cake laid out to cool on wire racks

    Place one cake layer with the top, rounded side, down. Spread a filling over it. Jam makes a great filling between layers of cake. I like a strawberry chia jam that isn't too sweet.

    strawberry jam spread over a single layer of vanilla cake on a pedestal plate

    Set the second layer on the first, flat bottom side down. I spread the jam over the top layer, too, before adding whipped cream.

    strawberry jam spread over the top layer of cake

    You can spread whipped cream over the top of the second layer. Then, top it with fresh, seasonal berries.

    two layers of light cake with whipped cream and strawberries on top

    Strawberry chia jam between the layers makes it even better the second day!

    two layers of vanilla cake with strawberry jam between them and whipped cream on top, garnished with fresh strawberries

    If you'd like to keep things even simpler, use whipped cream for the filling and frosting. Garnish your cake with any kind of berries, if you wish.

    two round layers of gluten free vanilla cake topped with whipped cream and raspberries

    Recipe Tips and FAQ's

    What is the best gluten free flour for baking cakes?

    This is a question that people often ask. My answer is always that there isn't one gluten free flour that you can simply substitute for wheat flour. Good gluten free baking requires a blend of flours. The specific blend you use depends on what you are making. That's why I list the exact flours that I've found to work best for this recipe. Read more about that in Gluten Free Flours.

    How do you grease a pan for a gluten free cake?

    A little tip that I like to use for greasing gluten free cake pans actually works well for any kind of cake. I grease the sides of the pan with butter or lard residue that remains on the wrapper before discarding it. Then I simply trace the bottom of my cake pan onto parchment paper, cut out the shape, and press it into the bottom of the pan.

    vanilla layer cake with whipped cream and berries served on a white plate

    Other gluten free cakes you might enjoy!

    • Carrot Cake with Pineapple and Coconut
    • Angel Food Cake
    • Fruit Cocktail Cake
    • Applesauce Spice Cake with Raisins
    • Chocolate Chip Cookie Cake
    • Lemon Cake

    Recipe

    closeup of wedge of gluten free vanilla cake topped with whipped cream and berries, remaining cake in background
    Print

    Gluten Free Vanilla Cake

    This recipe makes a great two-layer cake.
    Prep Time 10 minutes
    Cook Time 25 minutes
    Cooling Time 10 minutes
    Total Time 45 minutes
    Servings 12 slices
    Calories 271kcal
    Author Cathy

    Equipment

    • Two 9-inch layer cake pans

    Ingredients

    • 1 cup white rice flour
    • ½ cup brown rice flour
    • ½ cup tapioca flour
    • ½ cup potato starch
    • 4 teaspoons gluten free baking powder
    • 1 teaspoon xanthan gum
    • 1 teaspoon fine sea salt
    • ½ cup butter at room temperature
    • ¾ cup organic raw sugar
    • 2 large eggs
    • 1 cup dairy free milk (coconut milk, for nut free)
    • 2 tablespoons avocado oil
    • 1 tablespoon vanilla
    US Customary - Metric

    Instructions

    • Preheat oven to 350° F (177° C).
    • Grease the sides of two 9-inch (23 cm) cake layer pans. Trace around the bottom of pans onto a sheet of parchment paper. Cut them out and place them inside the bottoms of your pans.
    • In a medium mixing bowl, whisk together the rice flours, tapioca flour, potato starch, baking, powder, xanthan gum, and sea salt.
    • In a large bowl (Use a stand mixer, if you have one.), beat the butter until light. One by one, add the sugar and eggs. Combine the coconut milk, avocado oil, and vanilla in a measuring cup. Add the dry, flour mixture to the batter in 3 parts, alternating with the liquid mixture in 2 parts. Continue beating until the batter is smooth.
    • Pour batter into prepared pans. Bake for 25 minutes in preheated oven, until the internal temperature reaches 210°F (99° C).
    • Allow cake to cool on a wire rack for 10 minutes. Remove cake from pans, and let it finish cooling.
    • Decorate as you wish.

    Video

    Notes

    Fill and decorate this cake as you wish. It's good with jam between the layers and whipped cream and fresh berries on top! 

    Nutrition

    Serving: 1slice | Calories: 271kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 453mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
    Save this recipe to make again.@CathysGlutenFree
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