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Home Β» Baked Goods Β» Fluffy & Light Gluten-Free, Dairy-Free Vanilla Cake

December 21, 2020 (last updated April 8, 2023)

Fluffy & Light Gluten-Free, Dairy-Free Vanilla Cake

5 from 21 reviews
Janet Harlow
Leave a Comment Jump to Recipe

This is the only gluten-free and dairy-free vanilla cake recipe you will ever need, trust me! It is rich in flavor, moist, fluffy, and so delicious. Perfect for birthdays and special celebrations, this versatile vanilla cake comes together in under an hour. Gluten-free baking tips included!

For a fun treat with vanilla cake, try these gluten-free cake pops or my gluten-free vanilla mug cake. For more gluten-free cakes, be sure to check out my gluten-free coconut cake recipe and gluten-free lemon cake recipe.

Gluten-Free Flour Blends

Flour can be a confusing subject if you’re new to a gluten-free diet. I answer several questions about flour here including “Is flour gluten-free?”

If you prefer a store bought blend, I like King Arthur Flour Measure for Measure Flour. It works well in many of my recipes and is widely available in grocery stores. Be sure to check out my collection of King Arthur Gluten-Free Flour recipes.

Gluten-free flours for baking are quite expensive compared to wheat flour. But King Arthur is the most affordable of the of all the ones I’ve tested. Pamela’s All Purpose Artisan blend is similar and works well in this recipe too. Cup4Cup is a another option but contains milk powder so I have not tested it in this recipe. All of these are certified gluten-free and contain binders like xanthan gum, guar gum and inulin. So no need to add extra if your flour blend contains it.


DIY Gluten-Free Flour

My custom gluten-free, rice-free flour blend of sorghum and millet is an amazing option. I prefer it for the taste and texture it creates in cakes and muffins. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post which has several tips for baking with gluten-free flour.

2 layer gluten free vanilla cake with buttercream frosting and pink drizzle on white marble cake stand. Cake server pulling slice from cake. Plate with slice of cake in back left. White background.

How to Make a Gluten-Free Cake Light and Fluffy

Gluten-free cakes need a little help in the light and fluffy department. Creating that is a little different from cakes made with wheat flour. It’s not really about how you mix the batter, but more about the ingredients. Without gluten, gf cakes need the right balance of ingredients to create a structure that will hold the tiny air pockets.

You’ll find that gluten-free cakes have a little more baking powder than wheat filled cakes. Baking powder makes cakes rise by creating little pockets of air. To hold the air pockets, the gluten-free cake recipe might have an extra egg. The protein in the egg creates that structure that is needed to assure that the air pockets don’t get pushed out.

And finally a binder is needed. Gluten is what makes cakes hold together without crumbling. So gluten-free flour blends contain binders like xanthan gum and guar gum that takes over the job of keeping the cake fluffy, moist and light.

Ingredients

The ingredients in this cake are pretty simple. You should have most of them on hand.

Vanilla-Vanilla extract is pretty much the standard for getting vanilla flavor into baked goods. When I was looking for a way to get vanilla into frosting without tinting it a pale shade of beige, I discovered vanilla powder. It’s pale, it’s sweet and it has no alcohol. I highly recommend Cooks Vanilla Powder for this cake too.

Dairy-Free-Any unsweetened non-dairy milk substitute will work in this recipe. I have used hemp, coconut (beverage, not canned coconut milk), almond, macadamia, rice and soy “milks” all with great results.

Oil is my preferred way to make a cake moist. It does a much better job than butter znd hold up better after a day or two. Use avocado, sunflower, canola or any neutral tasting vegetable oil.

The remaining ingredients are just the basics – eggs, baking powder and salt.

Glass bowl with gluten free flour blend and metal measuring cup on burlap mat. Strainer on left, wood spoon on right and milk and eggs in background

Cake Variations

This recipe is so versatile. With some simple additions, it can be turned into a different cake flavor. Vanilla is a great flavor enhancer so it stays in the recipe regardless of the cake.

  • Add 3 tablespoons of freshly grated ginger for a cake with wonderful zing!
  • For a Gluten-Free Spice Cake, add 1/2 tsp cinnamon, 2 pinches each of nutmeg, ginger and ground clove.

More Layer Cake Recipes

For more layer cakes that are perfect for birthdays or special occasions try my gluten-free-spice cake and butternut squash cake. They are moist, fluffy and easily made dairy free.

2 layer gluten free dairy free vanilla cake with vanilla butter cream frosting and pink ganache drip on sides on white cake stand. Cake server pulling out a slice on left. Cake slices on white plates in foreground and background.

How to Stack a 2 Layer Cake

For a bakery style, flat topped cake that has 2 perfect looking layers, here is how to assemble the cake.

  • Use a long blade, serrated knife.
  • Hold it parallel to the counter top and shave off the domed part of the cake top. Do this for both layers.
  • Place one of the layers on a cake plate, cake board or cake turntable, bottom side down.
  • Coat just the top of this layer with frosting, using firm pressure.
  • Place the other layer on top of it, bottom side up. This will give you a nice flat, sharp edged top layer.
  • Now frost the outside of the cake

This gluten-free cake pops recipe is a perfect way to use the trimmings when using this method. You’ll need a little extra frosting and some cake pop sticks, but that’s it!

Cake Frosting Recipes

overhead view of whole 2 layer gluten-free dairy-free vanilla cake with buttercream frosting.

The recipe card below includes my recipe for vanilla buttercream frosting. This cake is also perfect frosted with my pipeable cream cheese frosting, vegan chocolate frosting, chocolate buttercream frosting, or creamy sweet potato frosting without powdered sugar (no cane sugar at all).

slice of 2 layer gluten free dairy free vanilla cake on white plate with fork. Whole cake on stand in background,
2 layer gluten free dairy free vanilla cake with vanilla butter cream frosting and pink ganache drip on sides on white cake stand. Cake server pulling out a slice on left. Cake slices on white plates in foreground and background.

Fluffy & Light Gluten-Free Dairy-Free Vanilla Cake

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 2 8″ or 9″ layers, 26 cupcakes
This is the only gluten-free and dairy-free vanilla cake recipe you will ever need, trust me! It is rich in flavor, moist, fluffy, and so delicious. Perfect for birthdays and special celebrations, this versatile vanilla cake comes together in under an hour!
4.96 from 21 reviews
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins

Recommended Products

  • Cooks Vanilla Powder
  • King Arthur Gluten-Free Measure for Measure Flour

Ingredients
  

Vanilla Cake

  • 2 1/2 c gluten-free flour blend* gluten-free, rice-free flour option
  • 1 Tbsp baking powder
  • 1 tsp xanthan gum omit if your flour bend contains guar gum, inulin or xanthan gum
  • 1/2 tsp salt
  • 1 3/4 c sugar
  • 4 large eggs
  • 1 c oil neutral oil like sunflower or avocado
  • 1 c milk or non-dairy substitute
  • 2 tsp vanilla extract, powder or bean paste homemade gluten-free vanilla extract

Vanilla Buttercream Frosting

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 6 c powdered sugar, sifted
  • 1 Tbsp milk or dairy-free milk sub
  • 1 Tbsp vanilla extract, powder or bean paste
  • ΒΌ tsp salt

Instructions
 

Make the Cake

  • Pre-heat the oven to 350Β°F. Line two 8 or 9 inch cake pans with parchment and spray with oil.
    Overhead view of 2 round cake pans lined with parchment and greased.
  • To a large mixing bowl, add the sugar, oil, milk, eggs, vanilla and salt.
    overhead view of mixing bowl with cake liquid ingredients being mixed with a whisk.
  • Beat with a whisk or electric mixer until the mixture is smooth and creamy.
    overhead view of mixing bowl with cake liquid ingredients being mixed with a whisk.
  • Add the flour and baking powder to the liquids.
    Overhead view of flour being added to mixing bowl with cake liquid ingredients.
  • Fold in with a rubber spatula, then switch to a whisk to mix until smooth. Or if using an electric mixer, start on low and turn to medium high to mix until smooth-no more than 1 minute.
    overhead view of mixing bowl with cake ingredients being mixed with a rubber spatula.
  • Divide the batter evenly between the 2 pans. Use a measuring cup for even layers-a little more than 2Β½ cups batter per layer.
    Overhead view of 2 round cake pans lined with parchment and greased. Batter being poured into one pan.
  • Bake for 35-40 minutes for 8 inch layers or until the top is set and a toothpick comes out clean.
  • Cool the layers or cupcakes in the pan for 5 minutes. Then transfer to a wire rack to cool completely.

Make the Frosting

  • Place the butter in a large mixing bowl or in a bowl of a stand mixer. Use the paddle attachment on a stand mixer.
  • Beat the butter on medium high speed until pale and creamy – about one minute.
  • Add the powdered sugar in 3 equal additions beating on low for 15 seconds after each third.
  • Scrape down the sides and bottom of the bowl. Add the milk, vanilla and salt.
  • Beat on medium high for about 15 seconds or until the frosting is creamy and smooth. Over beating will create air pockets.

Assemble the Cake

  • Use a long blade, serrated knife. Hold the knife parallel to the counter top and shave off the domed part of the cake top. Do this for both layers.
  • Place one of the layers on a cake plate, cake board or cake turntable, bottom side down. Coat just the top of this layer with frosting, using firm pressure.
  • Place the other layer on top of it, bottom side up. This will give you a nice flat, sharp edged top layer.
  • Now frost the outside of the cake.
  • Covered with a cake dome or in a cake carrier, this cake will stay fresh for 2-3 days.

Notes

This recipe was tested with King Arthur Measure for Measure Flour and Pamela’s All Purpose Artisan Blend.
Omit the xanthan gum in the recipe if your flour blend contains guar gum, inulin or xanthan gum. Most flour blends like King Arthur Measure for Measure, Cup4Cup, Bos’s Red Mill 1-to-1 and Pamela’s All Purpose Artisan blend contain binders like xanthan gum and the ones listed above.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 61gProtein: 10gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 20gCholesterol: 78mgSodium: 387mgFiber: 1gSugar: 34g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods, Dessert · Tagged: cake, dairy-free, layer cake, vanilla

Comments

  1. Lisa Tames says

    July 7, 2021 at 10:26 am

    5 stars
    It is the best ever! You would never know it is gluten free!

    Reply
    • Janet Harlow says

      July 7, 2021 at 8:15 am

      I am so glad you enjoyed it!

      Reply
  2. Kirsten Legner says

    June 29, 2022 at 2:17 pm

    Hi Chef Janet! Do you offer any of your recipes with metric/weight measurements anywhere? I find weighing my ingredients gives me better and more consistent results – especially with the finicky nature of gluten free baking.

    Reply
    • Janet Harlow says

      July 4, 2022 at 3:50 pm

      Hi Kirsten, I do not have weight measurements available for my recipes. But this recipe is super reliable. I occasionally try to be a little careless in my measuring (on purpose) and the cake is consistently delicious and the recipe forgiving.

      Reply
  3. Tracy says

    July 6, 2022 at 5:16 pm

    Hi Janet,
    Can I use psyllium husk powder or chia seeds as a substitute for xanthan gum?
    Also, can I reduce the sugar to 1 cup?
    Thanks

    Reply
    • Janet Harlow says

      July 6, 2022 at 5:32 pm

      Hi Tracy, I have not tested this recipe with chia seeds or psyllium husk so I am not sure how well it would work. Cutting the sugar to one cup would have a significant effect on the texture and flavor of the cake. The sugar not only makes the cake sweet but also adds moisture.

      Reply
      • Tracy says

        July 6, 2022 at 9:39 pm

        Thanks for getting back to me. I’ll test with psyllium/ chia and see how it goes. We can’t have gums unfortunately.

        Reply
        • Janet Harlow says

          July 6, 2022 at 6:54 pm

          I’d love to hear how it goes.

          Reply
  4. Christina says

    October 15, 2022 at 6:55 pm

    5 stars
    This recipe really hit the spot !! I made my frosting with half vanilla and half almond extract and man that was so good!! Almost tasted like pistachio flavor. The cake was moist too!! Wonderful recipe! Thank you!

    Reply
  5. Rose says

    January 13, 2023 at 2:08 am

    Hi, what sized tins did you use? I couldn’t see any mention of it in the method.

    Reply
    • Janet Harlow says

      January 13, 2023 at 7:42 am

      Sorry about that! Thanks for letting me know. The recipe has been updated. It is 8 or 9 inch cake pans.

      Reply
  6. Christina K. says

    February 1, 2023 at 2:06 pm

    Hi! I’m going to make this cake for my MIL’s birthday this weekend! Was wondering if you think oatmilk or almond milk would be better?
    Thank you!

    Reply
    • Janet Harlow says

      February 1, 2023 at 2:39 pm

      Hi Christina! I have not tested the recipe with oat milk because oats can be a tricky ingredient for people with Celiac disease or a severe gluten sensitivity. However I have used almond milk, coconut milk and soy milk all with excellent results. I am confident that oat milk would work equally well.

      Reply
  7. Christina Kuehn says

    February 2, 2023 at 8:05 pm

    Hi! If I made this as cupcakes what time would you suggest for baking? Around 18-20 min?

    Reply
    • Janet Harlow says

      February 2, 2023 at 8:16 pm

      Yes 18-20 minutes. Also I have a gf vanilla cupcake recipe

      Reply
  8. Robyn Bodnarchuk says

    February 20, 2023 at 9:38 am

    I have a kiddo who is allergic to eggs (and everything!!), can you recommend a sub for the eggs in this recipe?

    Reply
    • Janet Harlow says

      February 20, 2023 at 11:55 am

      Hi Robyn, I have not had the best results with egg replacers in gluten free-cakes. I know there are other bloggers who have figured it out. Sorry I can’t help with this.

      Reply
  9. Pamela J Meier says

    March 23, 2023 at 8:48 am

    I would like to use a 9×13 cake pan and make a regular cake, not a layered cake. I never make layered cakes!! How long would that bake?

    Reply
    • Janet Harlow says

      March 27, 2023 at 11:03 am

      Hi Pamela, I have not baked this particular cake as a 9×13 but it will likely bake in 35-40 minutes. I would check it at 35 and test it for doneness as instructed in the recipe.

      Reply

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