This soft and fluffy gluten-free vanilla cake is just the thing for birthdays, weddings, or everyday celebrations. It’s dairy-free, easy to make, and tastes like it came from a bakery, without anyone guessing it’s gluten-free.
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❤️ Sandi’s Summary
1. This cake is special. It is perfect for a birthday and fancy enough to be a wedding cake! This is my family’s favorite cake for any party!
2. My cake is fluffy, light, and has a pure vanilla flavor! It tastes like it came from an expensive bakery!
3. You can make this as a classic vanilla cake or adapt it into a white cake.
4. The cream cheese frosting adds a tangy twist that balances the cake’s sweetness.
5. Use this cake recipe to make gluten-free cake pops for a fun spin.
[👉 Jump to Recipe]
If you’re looking for a foolproof gluten-free vanilla cake recipe that delivers incredible flavor and texture, this is it. It’s been tested with multiple flour blends and dairy-free ingredients, and readers love how easily it comes together.
I often make this cake for family birthday parties. Sometimes I frost it, other times I add a nice dusting of powdered sugar. It is a versatile cake recipe that will be a big hit for your family celebrations.
I have a lot of easy gluten-free cake recipes on the blog. You are sure to find some new favorites. If you prefer a chocolate cake for your celebration, this is an incredible Gluten-Free Chocolate Cake that is moist and full of rich chocolate flavor.
Allergen Information:
This homemade vanilla cake is:
- gluten-free
- dairy-free
- nut-free
- oat-free
- soy-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – Tested with King Arthur Measure for Measure and Bob’s Red Mill 1:1 GF blend. Both work well to create a soft, moist crumb. Readers have also used President’s Choice GF Blend and Namaste successfully. Always spoon and level flour, or check out my guide on measuring gluten-free flour correctly.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon to ensure proper structure.
- Baking Powder – Use aluminum-free baking powder; it makes a difference in flavor.
- Light Oil – Avocado or canola oil work best. Avoid olive oil or other strong-flavored oils.
- Milk – I use almond milk as my non-dairy milk to keep my cake dairy-free, but any plant-based milk will work.
- Eggs – Use size large. For an egg-free version, Bob’s Red Mill Egg Replacer has been successful (see reader feedback above).
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Cream Cheese – For dairy-free, Kite Hill cream cheese is a great option.
Tips for a Moist, Fluffy Gluten-Free Vanilla Cake:
- Do not overmix: Mix the batter until it is just combined to avoid a dense texture.
- Avoid a stand mixer: It can easily overmix your batter.
- Use room temperature ingredients: This helps everything blend more evenly.
- Use pure vanilla: It makes a huge flavor difference in a vanilla-forward recipe.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide. Also, having the right Tools for Making Cake makes making gluten-free cake easier.
How to Make a Gluten-Free Vanilla Cake (Step-By-Step)
Note From The Kitchen: When I first started baking gluten-free, I remember how discouraging it felt when cakes turned out gummy or dense. This vanilla cake recipe is the one I kept coming back to while I tested different flours; it just works. My biggest advice? Be gentle with the batter. Overmixing is one of the easiest ways to lose that soft, fluffy texture, especially when using gluten-free flour blends.
Step 1: In a large bowl, whisk together the dry ingredients. A wire whisk helps distribute everything evenly.
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Step 2: In a smaller
Step 3: Pour the wet ingredients into the dry ingredients and mix until the two are barely mixed. This is the secret to getting the fluffiest cake!
Step 4: The batter will be creamy. Scrape down the sides to make sure everything is incorporated.
Step 5: Divide the batter into greased cake pans (I love using Wilton’s layer cake pans for even layers).
Step 6: Bake according to the pan size. Don’t open the oven door early, or your cake may sink. When they are done baking, let the cakes cool in their pans for 3–4 minutes, then carefully transfer to a wire rack to cool completely.
Step 7: Make the frosting and mix well until thick and creamy.
🔑 Sandi says: If you want to know what brands of sprinkles are gluten-free and celiac-safe, check out my guide to gluten-free sprinkles. If you want to use a colored, flavored, or buttercream frosting with this cake recipe, my Gluten Free Frosting recipe includes lots of different flavors and colors of frosting you can make.
Reader Modifications:
Jennifer M. – Swapped vanilla for lemon juice + yellow food coloring for a lemon version.
Julie S. – Used butter instead of oil and added 3/4 tsp baking soda with sour milk.
Sophia – Turned it into a pink strawberry cake with strawberry Jello and almond extract.
Frequently Asked Questions:
Yes! Use Bob’s Red Mill egg replacer, dairy-free milk, and cream cheese.
The secret to keeping this gluten free cake moist is not to overmix the cake batter. Mix the batter until the ingredients are just barely mixed to keep it moist and fluffy.
Layer cake rounds with frosting in between. Use a spatula to smooth each layer as you build. Chill slightly before final decorating for best results.
It may be underbaked, or the oven door was opened too soon.
It was either overmixed or didn’t have enough moisture for your specific flour blend.
This gluten-free vanilla cake will stay in an airtight container for up to 4 days or 4 months in the freezer.
Gluten-Free White Cake Instructions:
To make this gluten-free vanilla cake a white cake, you must make a few easy adaptations.
- Use egg whites only (save the yolks for another recipe).
- Whip egg whites to soft peaks, then fold in wet ingredients.
- You will need 1/2 cup more milk to make the cake a white cake.
- If you want this cake to be pure white, use this clear vanilla extract.
- Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix the batter.
- Add to your cake pans and bake as directed.
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💬 Did you make this gluten-free vanilla cake recipe? Let me know how it turned out! ⭐⭐⭐⭐⭐ If you could please include which flour blend you used, this will help others know this recipe is delicious. Thank you!
Gluten Free Vanilla Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350º F.
- In a large mixing bowl, add 2 cups gluten free flour blend, 1 cup cane sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt and use a whisk to blend.
- In a smaller bowl, add 3 large eggs, 3/4 cup light oil, 2 teaspoons pure vanilla extract, and 3/4 cup non-dairy milk. Use a wire whisk to mix.
- Pour the wet ingredients into the dry ingredients and mix well. Note photo above of the batter consistency.
- Spoon batter into greased cake pans, or cupcake pan.
- Bake for 20-25 minutes (for the small layer cake pans). You will want to bake longer for larger pans.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer
- Remove the cake layers from the oven and allow to cool on a cooling rack. If you are making a layer cake, inspect each layer for bumps (if one area of the cake rose more.)
- Use a knife to level any bumps to make your cake layers flat. Do not ice the cake until it has fully cooled.
- Place the bottom layer of cake on a cake stand. Add frosting to the top of the layer. Place the next cake layer on top of the frosting, and frost that layer. Repeat until all layers are frosted.
- To make the gluten free cream cheese frosting, add softened 8 ounces cream cheese, room temperature 1/4 cup unsalted butter, 1 teaspoon pure vanilla extract, 2 1/4 cups powdered sugar, and a bit of water to a bowl and mix well until thick and creamy.
- Use a cake spatula to frost the top and sides of the cake. Decorate how you like.
Nutrition
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. Other blends will work, but you may need to tweak the moisture levels depending on the blend.
- If your gluten-free flour blend doesn’t contain Xanthan Gum, add 3/4 teaspoon.
- I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
- The cake is naturally dairy-free. To make this fully dairy-free, you need to alter the frosting ingredients by substituting the butter for vegan butter and using vegan cream cheese.
- This cake will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- See my Gluten-Free Cake Troubleshooting Guide for more tips and any troubleshooting issues.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
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Gluten-Free Related Reading
Gluten-free baking is like a science experiment. There are so many things you need to understand the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
I’m mixing this up right now and can’t find any pan sizes What size should this make and do you suggest metal or glass pans?
Hi Cyd, I talk a lot about pan size in the recipe post. I used Wilton mini layer pans (there is a photo of them in the post as well), but it will make one 9-inch cake as well. I only use metal pans.
Hi! I’m a fan of this recipe, thanks so much for sharing it.
I once made it when I had no milk on hand, just heavy cream. It turned out great with cream!
Did it used to include almond flour before the update? I swear it used to have almond flour. If so, what was the recipe that included almond flour please? Thanks!
I am so glad you loved this cake. I am so glad heavy cream worked well. This cake has always been dairy-free and nut-free, I think you must be thinking of another cake recipe on the blog.
This is the absolute best gluten free cake I’ve ever made!! Thank you so much for sharing! 🥰
You made my day. I am so glad you loved my recipe.
Can this recipe be doubled or tripled to make a half sheet cake?
Hi, yes, you can easily double the recipe.
Awesome! Thank you 😊
What size can pan if doubling the recipe is recommended for a layered cake (28 slices)?
Good question. I haven’t had to make a layer cake to feed that many. I usually do a sheet cake.
I’m not seeing instructions for the frosting.
That is odd, I see them on the back end, but I think an ad was over them. I sent a note to the ad company and re-pasted the frosting directions. I think it should be there now.
Best gluten free cake recipe I’ve ever tried! I appreciate the simple ingredients which make for a classic taste and texture. I also use this recipe as a base for when I make strawberry cake. I add a packet of strawberry jello, 1/4 tsp almond extract, and a little extra splash of milk and it bakes up pink and beautifully. Thank you for this recipe!
Wow, thank you so much. I never thought to add jello to this cake, but what a fun idea. Thank you!
Made for a Canada Day strawberry tea party. I’m glad to report that the cake worked beautifully with an inexpensive gluten free flour blend that is easy to find here in Canada.
I will use this recipe again and again! I have photos which I can send if you tell me how.
The President’s Choice all purpose gluten free blend contains tapioca starch, potato starch, corn flour, modified cellulose and Xanthan gum. It was very moist and not at all crumbly.
Thank you so much for coming back to let me know you loved the recipe. I am certain other Canadian readers will be glad to know the flour blend you used worked well. Thank you!
I made this today as cupcakes & love it!!
Oooh, I love this cake as cupcakes. I am so glad you loved the recipe. Thank you, Sue!
I have a question or two. Does this cake work with regular cows milk? And would strawberries hold up for a few days if put between layers as well as on top? Thank you! I am eagar to try this!!!
Hi Linda, it should work with regular milk. Honestly, I wouldn’t make the cake too far ahead…gluten free tends to spoil quicker because the flours don’t have the added preservatives. I would think it will hold up making the day before with strawberries.
Can I make this in a 9 by 13 cake pan?
Hi Tamara, a 9×13 cake pan should be fine, but it may not be really thick since that is slightly larger than the 9-inch cake pan.
I’m a professional chef/baker and was looking for a Great gf/vegan cake for our special clients with special needs. I researched plenty through the years and I absolutely loved this recipe. I subbed BobsMill egg replacement and used lactose free half and half instead of milk, used half tsp salt and extra vanilla. It’s simple to make and one of the best gf cakes I’ve had. I made sure not to over mix. Thanks for this recipe!!! I’m keeping it my rotation
Wow, Thank you so much for the compliment. You absolutely made my day.
Can I substitute the GF flour for Almond flour?
Hi Katrina, unfortunately, almond flour behaves VERY differently in a recipe than gluten free flour. It doesn’t absorb liquid in the same way, nor will almond flour work by itself. If you are looking for a grain-free cake recipe, I would recommend searching Pinterest.
I didn’t imagine that a GF cake could taste this good! My husband and I both enjoyed it.
I used the King Arthur’s Measure for Measure and the avocado oil, and I used whole milk. I used three 8″-round cake pans, and baked them for 20 minutes. I made this a white cake and substituted 3T egg white powder and the recommended water on the package for the three egg whites, and added the extra milk as in your instructions. I cut back to 2 cups of powdered sugar for the frosting.
Thanks for this recipe. I will definitely being make this cake again!
I am so glad you loved this recipe. Thank you so much for coming back to let me know that the egg white powder worked!
I used the king Arthur’s Measure for Measure gluten-free flour and have used it before in your cookie recipe. The flavor of the cake was fantastic. However, it was a little dry and gritty. Wondering, like with the toll house cookie recipe, if I should let the batter sit for about 15 minutes prior to baking. Also, I used skim milk and vegetable oil. Going to give it another try with almond milk and avocado oil, like you did. Wanting your advice on the resting period … Thanks so much for these delicious recipes, they make my GF family. Very happy. 🙂
Hi Kathleen, you can definitely let the batter sit to soften up the rice flour. I usually don’t notice grit with this blend. Almond milk and avocado oil shouldn’t make any difference. I am really glad you loved the cake!
Thank you very much! One more question, do these need to be refrigerated in a sealed container for four days like the cookies? You stated they lasted up to four days in a sealed container so I wanted to clarify. I wondered if refrigerating mine added to the dryness. ☺️
Gluten free tends to spoil very quickly, so yes, you want to store in the refrigerator.
How long do you cook the cake for a six inch round pan?
And a four inch?
I haven’t used either size pan with this recipe so you will need to bake it for 20 minutes and then keep checking on it.
Okay, thank you! Do you know how well the cake holds up with tiers?
Hi Samantha, I assume it does. I know a few bakeries have written that they use this recipe for wedding cakes.
may i ask why you do not recommend coconut milk for this recipe?
I don’t recommend canned coconut milk because it seems to be heavier and as a result, it makes the cake denser.
Loved this cake! I used two 9 inch cake pans and it turned out perfectly! Love this recipe so much! Thank you!!
I am so glad you loved this cake recipe, Alissa! I really appreciate your coming back to give it a rating and leave a comment.
The size pans you use are specialty 6” pans and very shallow. What size regular cake pans would this fit? Also – your instructions simply say to double or triple the recipe for larger cakes, but you give no indication of how many or what size cake pans each would accommodate, nor the exact baking times needed for different size pans. This would all be very helpful information to know! 🙂
I am sitting here debating about trying this because I need a cake for tomorrow but I have no idea how much batter this recipe makes and whether it will work in my 9” round cake pans from a single recipe or if it needs to be doubled! (I am not trying to be rude, it’s just that this recipe didn’t include information about making it in regular size pans, which is what most people have!) if you could add some additional info about these things into your recipe, that would be very helpful because it looks wonderful and I would really like to be able to make it without having to guess how much batter to make! 😂
Hi Lizzie, I have not made this cake any other way except in these smaller layer pans, so I can only guesstimate for you. Developing a recipe is costly so once it is perfect, I don’t make it multiple other times to test pan size. This recipe uses 2 cups of flour, so it would probably fill a 9-inch cake pan pretty full. If you are making a larger layer cake, I would double the recipe.
Loved this!! I used the 6 Wilton pans 0.75 in high (bought on Amazon) and did a small layer cake. I used almond milk and it was perfect!
I am so glad you loved this recipe Yuri. I appreciate your coming back to let me know!
How long do you bake and at what temp for cupcakes?! Thanks!
Hi Kaitlyn, Same temperature 350º F. I recommend baking for 20-25 minutes depending on how deep you fill the cupcake tins.
Sandi- what size cake pans did you use? You said they are small; did you double the recipe to get four layers?
Thanks, can’t wait to try!
Carol
I link the cake pans I used close to the top of the recipe, right under the third photo. They are 6 inches in diameter.
Hi there , I would love to make this cake but I live in the UK and I don’t have cup measurements so could you possibly covert them to pounds and ounces for me that would be great thank you 👍😀
Hi Jackie, you would want to use a metric converter. If you put that into Google, it will pull one for you.
Can this cake work with just egg whites, so that it is truly a white cake?
Hi Mike, I haven’t tested it with just egg whites, but I suspect it would be fine. I think the yolks in the eggs I used were very pale.
Can i use sunflower oil
I have not used sunflower oil, so I can only guess it will be fine to use.
your batter consistency photo is that one recipe, double recipe or triple recipe. I am wanting to make two 9 x 13 cakes, and 12 cupcakes. which recipe should I use?
Thanks
Anita
My photo is for one cake. For two one-layer 9×13 cakes you would need to double the recipe.
Hello! Do you know approximately how many cups of batter this recipe makes? If it is already listed, I may have just overlooked it. Thank you!
Hi Heather, I don’t know but I would think if you add up the number of cups in the ingredients, it will give a good estimate.
Thank you, Sandi!
You are welcome 🙂
Hello, could I use coconut oil instead of avocado oil?
Hi Patricia, you can use coconut oil easily instead.
can i make this into chocoalte, is i added 1/2 cup of coco gf to it awesome cake as white
Hi Candy, I can’t tell if you are asking to make this into a chocolate cake, or if you did it. Either way, this cake is delicious!
Hi Sandi, What Can I use instead of eggs as replacement to make it vegan?
Hi Ruby, I have not tried to make this cake vegan. I like to use Bob’s Red Mill GF Egg Replacer, but again I haven’t tested it in this recipe yet. If you try it, please come back and let me know if it works. Thank you!
I used bobs egg replacer and it turned out wonderful
Hello! If I’m using 9 inch cake pans, will I be able to get one or two pans out of the recipe? Thank you!
You may have enough, though it depends on how deep the pans are. I used 6-inch very shallow pans.
Hello!
Thank you for sharing this recipe! I am wondering if it is ok to use Almond milk?
almond milk is fine Toree 🙂
Do you use vanilla extract or vanilla flavoring? Also, did you find the egg yolks make this cake look more like yellow cake instead of white?
Hi Atena, I use vanilla extract. Vanilla flavoring isn’t made with real vanilla. I didn’t notice egg yolks coloring the cake more yellow, but the yolks were not dark yellow.
I’m curious if anyone has tried this using pop or champagne in place of the milk. I found the cake to be a bit dense. Is that just the nature of gf flour? I’m making a gf wedding cake for my brother and I haven’t done a lot of gf baking.
Don’t get me wrong this cake is wonderful and A favorite for gf just wondering if anyone has tried using something a bit more airy.
Hi Charity, I think it will completely depend on the gluten free flour blend you use. The starchier blends tend to absorb more liquid, which could cause the cake to be dense.
Hello!
Thank you for sharing this recipe! I am wondering if it is ok to use Almond milk?
Hi Toree, almond milk is fine 🙂
Can you make this with regular (not GF) flour?
Any adjustments to the amount?
Hi Kathy, I haven’t baked with regular flour in over 10 years so I really do not know how to answer your question.
Do you think I could replace the sugar with a sugar substitute to make it gluten free and sugar free?
Hi Michaele, I have never substituted a sugar substitute so I really don’t know if it would work in this recipe. Sorry I can’t be of more help.
Do you double the recipe for a half sheet?
Hi Kyla, I haven’t made sheet cake with this recipe, so I am not sure how much you would need. I assume doubling the recipe could work. What size pan do you plan to use?