Gluten-Free Vanilla Cake Recipe

5 from 1 vote

When I’m craving something classic, this gluten-free vanilla cake is always the answer. It’s soft, fluffy, and full of sweet vanilla flavor, making it just right for birthdays, holidays, or an easy weekend dessert. I love that it’s simple to make but still feels special, and it holds up beautifully to any frosting or topping you want to add.

Step-by-step photos can be seen below the recipe card.

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: gluten-free vanilla cake

Servings: slices

Author: Sabine Venier

Ingredients

2¼ cups gluten-free all-purpose flour with xanthan gum I like Pillsbury or Cup4Cup
¼ cup cornstarch
2 tsp gluten-free baking powder
½ tsp baking soda
½ tsp salt
4 large eggs for egg-free, egg replacer (such as Bob’s Red Mill)
2 cups granulated sugar
½ cup vegetable oil
½ cup unsalted butter melted
1 cup buttermilk dairy or non-dairy for dairy-free option
2 tsp pure vanilla extract
gluten-free vanilla frosting click for recipe

US Customary - Metric

Instructions

Preheat your oven to 350°F. Adjust racks to be in the middle position for the most even results. 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!

Notes

To make buttermilk add 1 tbsp of white vinegar or lemon juice to 1 cup of milk. Let it rest for 5 minutes.
To make cupcakes, divide batter into a lined muffin tin and bake 18–20 minutes.
If your cake turns out too dry, add an extra tablespoon of milk next time or try a flour blend with more starch.

Nutrition