Gluten Free Vanilla Cake is the perfect recipe for a layer cake or any other cake that you want to hold its shape well. This nut free recipe is light and neutral, a great base for fancy frostings or whatever else you might want to add.
I like mine with fresh berries and minimally sweetened chia berry jam, then topped off with freshly whipped pure cream.
What gluten free flour is best for 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.
Gluten Free Cake Recipes from Scratch
Here are some other gluten free cakes you might enjoy!
- Carrot Cake with Pineapple and Coconut
- Angel Food Cake
- Fruit Cocktail Cake
- Applesauce Spice Cake with Raisins
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.
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.
Equipment for This Recipe
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Gluten Free Vanilla Cake
This recipe makes a great two-layer cake.
- 1 cup white rice flour
- 1 cup tapioca flour
- 1/2 cup potato starch
- 4 teaspoons gluten free baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1/2 cup butter (at room temperature)
- 1 cup organic raw sugar
- 2 large eggs
- 1 cup coconut milk (from carton)
- 2 tablespoons avocado oil
- 1 tablespoon vanilla
Preheat oven to 350° F.
Grease the sides of two 9-inch 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 flour, 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, eggs, coconut milk, avocado oil, and vanilla. Continue beating until the batter is smooth.
Pour batter into prepared pans. Bake for 25 minutes.
Allow cake to cool on a wire rack for 10 minutes. Remove cake from pans, and let it finish cooling.
Fill and decorate this cake as you wish. It’s good with jam between the layers and whipped cream and fresh berries on top!