Friends, meet the vanilla cake of your dreams! It's so fluffy and moist. so imperceptible Gluten-free (and dairy-free), and seriously…the best. Impressive enough for a birthday or wedding!
bonus? It's so easy and simple to make 1 bowland 9 ingredients. Preheat the oven. Tell them to eat their cake!
This cake couldn't be easier to make! Simply whisk, pour, bake, and enjoy your cake! 😉 Okay, that's what we have with Dr. It's all about Seuss, friends.
What's the secret to this perfect gluten-free vanilla cake? Almond flour gives the crumb a beautiful texture, potato starch keeps it light, and brown rice flour provides structure. Cane sugar ensures a neutral sweetness and classic vanilla cake flavor.
Then top it off with a few classic cakes: baking powder, salt, milk (dairy-free), eggs, and pure vanilla extract.
I've made a vegan (and gluten-free) vanilla cake before, but this version contains eggs. additional Fluffy result!
We can’t wait for you to try this vanilla cake! that:
light and fluffy
moist
perfectly sweet
easy to make
Gluten Free + Dairy Free
& It's such a classic!
We like to top it with dairy-free buttercream frosting and fresh berries, but any frosting recipe is welcome. The neutral flavor allows you to get creative and experiment with different fillings and frostings (lemon + raspberry anyone?)!
More Gluten Free Cake Recipes
Let me know if you try this recipe! Don't forget to leave a comment, rate it, and tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (sliced)
Prevent your screen from going dark
- 1 ⅓ cup Almond flour*
- 1/3 stacking cups potato starch (1/3 cup = 1/3 cup + 1 tablespoon*)
- 1/4 cup brown rice powder
- 2/3 cup cane sugar (Ensure vegan friendly organic products)
- 1 ½ teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup dairy-free milk (Plain, unsweetened // we used almond // canned coconut milk is not recommended // if you're dairy-free, dairy milk also works)
- One large in size egg* (Organic, pasture-raised when possible)
- One teaspoon vanilla extract
Preheat the oven to 350°F (176°C) and grease an 8-inch cake pan* (we used avocado oil). separately.
In a medium mixing bowl, add almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until completely combined. Next, add the dairy-free milk, eggs, and vanilla extract. Whisk again until just combined.
Pour batter into prepared cake pan and bake for 24 to 28 minutes, until center springs back when touched or a toothpick inserted with only a few crumbs remains.
Cool the cake in the pan for 10 minutes, then place on a cooling rack to cool completely (about 2-3 hours). Top with buttercream or whipped cream, garnish with berries, and serve!
Best enjoyed within 2 days. To keep the remaining cake moist, cover it with plastic wrap, a cake cover, or a large inverted bowl. If using a frosting that melts at room temperature, wait until just before serving (recommended) or refrigerate the frosted cake and let it come to room temperature for 1 hour before serving.
*Almond flour is key to this recipe for the right texture. The next best option is cashew powder. If you don't have nuts, you can add less of the neutral flavor oil + gluten free flour mixture, but this will require a bit of experimentation and no guarantee of success!
*This recipe also works great for making cupcakes (bake for about 20 minutes)! The recipe as written makes 9 cupcakes.
*Looking for a vegan + gluten-free vanilla cake? Find the vegan version here.
*Nutritional information is approximate, excluding optional ingredients.
clothing material: One Part calorie: 228 carbohydrate: 31.2 g protein: 5.1 g province: 10.4 g Saturated Fat: 0.9 g Polyunsaturated fat: 2.5 g Monounsaturated fat: 6.4 g trans fat: 0 g cholesterol: 23 mg salt: 261 mg potassium: 171 mg fiber: 2.2 g sugar: 17.7 g Vitamin A: 61 IU Vitamin C: 0 mg calcium: 137 mg steel: 0.9 mg
