The Best Gluten-Free Vanilla Cake

What's a birthday without the BEST gluten-free vanilla cake?

Twenty-one-years old?! Wow, it feels surreal! If you were to ask me five years ago where I thought I would be at twenty-one, I would’ve never pictured myself openly talking about my food allergies online.

Growing up, I hated my food allergies and tried to hide them at all costs. But once I embraced my allergies and started sharing allergy-friendly content online, my life changed! I’m no longer embarrassed about my allergies and live my life unapologetically. I find so much joy in empowering those with food allergies and creating delicious recipes that those with food allergies and those without can enjoy alike. So, let’s bake the best gluten-free vanilla cake to celebrate!

What’s Your Favorite Gluten-Free Flour?

I’ve found that the best gluten-free flour for baking is typically a gluten-free all-purpose flour blend. You want to use one with xanthan gum. My favorite brand is King Arthur Measure For Measure Gluten-Free Flour.

What’s Dairy-Free Buttermilk?

Buttermilk is fermented milk with a tangy flavor. It helps balance the sweetness of the sugar in the recipe and reacts with the leavening agents to help the cake rise.

Buttermilk is simple to make at home. Add a tablespoon of apple cider vinegar to a cup of dairy-free milk. Let the mixture sit for 5 -10 minutes, and the non-dairy milk will curdle. It will look a little weird and separated, which is a great sign. If you don’t have apple cider vinegar, use lemon juice or white vinegar.

Why Add Sour Cream to a Cake?

Although sour cream is usually used in savory dishes, it is a great addition to cake batter. Its high fat content makes the cake moist and adds a rich flavor. The acidity also helps balance the sweetness of the sugar.

My favorite dairy-free sour cream is Kite Hill. It’s made with a base of almond milk and coconut oil. If you’re looking for a nut-free option, I also like Tofutti sour cream, which is made with a soy base, or Violife sour cream, which is top allergen-free. Make sure to check the current ingredients and cross-contamination protocols to make sure it is safe for your allergies.

Can I Make This Recipe Into Cupcakes?

Yes, you can make cupcakes instead of layer cake. This recipe makes two 8” layers of cake or about 24 cupcakes. Below are cupcakes I made for a Valentine’s Day party, and everyone “fell in love” with them!

To make cupcakes, you can just follow the recipe below. But instead of greasing and filling two 8” pans, line two 12 cupcake pans. Cupcake liners are essential so the cake doesn’t stick to the pan. Fill the lines 3/4 of the way with batter and bake for about 18-20 minutes.

How do I know when the cakes are done?

Here are two ways to tell when the cakes are done. Here are a few methods:

1. Toothpick Test: Insert a toothpick or knife into the center of the cake. The cake is done if it comes out clean (no wet batter).

2. Touch Test: Gently press the top of the cake with your finger. If it springs back, it’s done. If it leaves an indent, it needs a few more minutes.

I suggest checking the cakes a few minutes before the listed baking time, as oven temperatures can vary. Also, avoid leaving the oven door open for too long, as the heat can escape.

Let’s Get Baking!

So, with the most popular questions answered, let’s get to the step-by-step recipe for the best gluten-free vanilla cake! If you have additional questions, feel free to reach out via the comments section or email.

Yield: 2 8" layer cakes

Author: Sarah Danna

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The Best Gluten-Free Vanilla Cake

Prep time: 20 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

Dry Ingredients

• 2 ½ cups gluten-free flour
• 1 ¼ cup sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup dairy-free milk
• 1 tablespoon apple cider vinegar
• ⅔ cup dairy-free sour cream
• ½ cup dairy-free butter melted
• 3 large eggs
• 2 teaspoons vanilla extract

Dairy-Free Buttercream

• 1 cup dairy-free butter
• 4 cups powdered sugar
• 1 tablespoon dairy-free milk
• 1-2 teaspoons vanilla extract

Instructions

1. In a large bowl, sift the dry ingredients. Set aside.
2. In a small bowl, combine the dairy-free milk and apple cider vinegar to make buttermilk. Set aside for at least 5 minutes to curdle.
3. In another bowl, cream the butter and sugar. Add the sour cream, eggs, and vanilla and mix until well combined.
4. Pour the dry ingredients into the wet ingredients and combine. Then mix in the buttermilk.
5. Place the batter in the refrigerator to chill for 30 minutes. This helps ensure a moist and fluffy cake texture.
6. Preheat the oven to 350F° and grease two 8" pans. Pour the batter into the pans and bake for 25-30 minutes or until cooked through.
7. While the cakes are baking, make the buttercream. Mix the butter until smooth. Then, add the powdered sugar. Add the vanilla extract and dairy-free milk. Color it to your preference.
8. Remove the cake from the pans and cool completely on a cooling rack. Frost the cake with the buttercream, and enjoy!

If you liked this recipe, you should check out my other sweet treat recipes, such as this guide on How To Make a Cake Mix Taste Better.

If you try this recipe, tag me on Instagram @sarahandspices and #sarahandspices so I can see your delicious re-creations! And I would love it if you could share your reviews in the comments below. Sarah xx