This gluten-free vanilla cake bakes up soft and fluffy with delicious classic vanilla flavor. Everyone will think this cake came from a fancy bakery. It slices cleanly, holds its shape well for layering, and works beautifully with buttercream and other frostings. The recipe is dairy-free, easy to make, and tried-and-true for your birthdays, weddings, or everyday celebrations.
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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.
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If you are looking for a foolproof gluten-free vanilla cake recipe that delivers incredible flavor and texture, this is it. It has 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.
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 does not 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 works 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, Bobb’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.
A Note From My 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.
How to Make a Gluten-Free Vanilla Cake (Step-By-Step)
Step 1: In a large bowl, whisk together the dry ingredients. A wire whisk helps distribute everything evenly.
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. Do not open the oven door early, or your cake may sink. When they are done baking, let the cakes cool in their pans for 3 to 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 did not 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.
Love This Recipe?
💬 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
- 2 cups gluten free flour blend * see note
- 1 cup cane sugar
- 2 teaspoons baking powder aluminum-free
- ⅛ teaspoon salt
- 3 large eggs
- ¾ cup light oil (*I used avocado oil)
- ¾ cup non-dairy milk * see note
- 2 teaspoons pure vanilla extract
- 8 ounces cream cheese * see note
- ¼ cup unsalted butter softened
- 2 ¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
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
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.
Private Notes
Tried this recipe?
Let us know how it was!
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 truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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 🙂