Gluten Free Vanilla Cake

This recipe makes a great two-layer cake.

Course Desserts

Cuisine American, Canadian

Diet Gluten Free

Keyword gluten free layer cake, gluten free vanilla cake, layer cake

Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings slices

Calories 262kcal

Author Cathy

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, xanthan gum, (or Cathy's Gluten Free All Purpose Flour Blend) baking powder, and sea salt.
In a large bowl (Use a stand mixer, if you have one.), beat the butter until light, almost fluffy. 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.

Instead of measuring out the various flours for this recipe, you may prefer to simply use 2 ½ cup Cathy's Gluten Free All Purpose Flour Blend. I have tested it successfully with this recipe!
Fill and decorate this cake as you wish. It's good with jam between the layers and whipped cream and fresh berries on top!
This recipe also makes 12 cupcakes. Shorten the baking time for cupcakes to about 20 minutes.