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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.

Gluten-Free Dairy-Free Vanilla Cake

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 2 8" or 9" layers, 26 cupcakes
This gluten-free vanilla cake is fluffy, rich and sublime. It is the perfect base for a birthday cake.
4.88 from 8 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 2 1/2 c gluten-free flour blend*
  • 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 powder or extract


  • Pre-heat the oven to 350°F. Line 2 cake pans with parchment and spray with oil.
  • Place the flour, baking powder, xanthan gum, salt and vanilla, if in powder form, into a large mixing bowl. Whisk to combine.
  • Beat the sugar with the eggs, milk, oil and (liquid) vanilla in a mixing bowl. Beat until smooth and foamy.
  • Pour the liquid ingredients into the dry and mix until the batter is smooth.
  • Divide the batter evenly between the 2 pans and bake for 35-40 minutes 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.


This recipe was tested with King Arthur Measure for Measure Flour, Pamela's All Purpose Artisan Blend and my DIY blends below.
Omit the xanthan gum in the recipe if your flour blend contains guar gum, inulin or xanthan gum.

This is the gluten-free flour blend I prefer for this cake:

These flours can all be found (certified gluten-free) at Vitacost.com
  • 1 c sweet white sorghum flour
  • 3/4 c millet flour
  • 1/4 c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch

This is an easy DIY gluten-free flour blend:

  • 2 c brown rice flour
  • 2/3 c potato starch
  • 1/3 cup tapioca starch


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.