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.
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.
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.
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
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).
Fluffy & Light Gluten-Free Dairy-Free Vanilla Cake
Recommended Products
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.
- To a large mixing bowl, add the sugar, oil, milk, eggs, vanilla and salt.
- Beat with a whisk or electric mixer until the mixture is smooth and creamy.
- Add the flour and baking powder to the liquids.
- 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.
- Divide the batter evenly between the 2 pans. Use a measuring cup for even layers-a little more than 2Β½ cups batter per layer.
- 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.
It is the best ever! You would never know it is gluten free!
I am so glad you enjoyed it!
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.
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.
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
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.
Thanks for getting back to me. Iβll test with psyllium/ chia and see how it goes. We canβt have gums unfortunately.
I’d love to hear how it goes.
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!
Hi, what sized tins did you use? I couldn’t see any mention of it in the method.
Sorry about that! Thanks for letting me know. The recipe has been updated. It is 8 or 9 inch cake pans.
Hi! Iβm going to make this cake for my MILβs birthday this weekend! Was wondering if you think oatmilk or almond milk would be better?
Thank you!
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.
Hi! If I made this as cupcakes what time would you suggest for baking? Around 18-20 min?
Yes 18-20 minutes. Also I have a gf vanilla cupcake recipe
I have a kiddo who is allergic to eggs (and everything!!), can you recommend a sub for the eggs in this recipe?
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.
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?
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.