Gluten-Free Vanilla Cake Recipe

5 from 1 vote

This gluten-free vanilla cake is moist, light, and fluffy. Topped with my favorite vanilla frosting, no one will suspect it's gluten-free!

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: gluten-free vanilla cake

Servings: slices

Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment paper and set aside.
In a large mixing bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, baking soda, and salt.
In another bowl, mix the eggs, granulated sugar, vegetable oil, melted unsalted butter, buttermilk, and vanilla extract, until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined. Avoid overmixing to prevent the cake from becoming tough.
Pour the batter into the prepared cake pans (about 671g per pan) and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Once the cake is cooled, you can frost the cake with your favorite frosting and decorate as desired. Serve and enjoy!

Spray your pans with gluten-free cooking spray. I use gluten-free coconut oil cooking spray.
It’s best to measure the gluten-free flour with the “spoon & level” method. This stops you from using too much flour in the recipe.
Nutritional information does not include the frosting. See frosting recipe for nutritional information.
To store: Store gluten-free vanilla cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
To freeze: Freeze the cake uncovered until the frosting is firm, then wrap in plastic wrap and aluminum foil for up to 3 months.