This delicious gluten free wedding cake recipe not only makes a fluffy cake, but it is also simple to decorate! No fancy piping skills are needed, just use your favorite flowers. Best yet, this cake tastes incredible and nobody will know it is gluten free!
Jump To:
A custom wedding cake can be expensive. You can make your own gluten free wedding cake for a fraction of the cost!! The first time you make a wedding cake may seem a little scary, but it is not as difficult as it looks!
A wedding cake doesn't have to be ridiculously fancy to make an impression at your special event. My homemade gluten free wedding cake recipe is full of delicious flavor. I share some tips and tricks so your cake will turn out perfectly.
All good cakes need a good frosting. This gluten free frosting recipe has not only a delicious fluffy buttercream frosting recipe, but it has lots of ideas to color and flavor your frosting. These tips will allow you to customize your cake any way the bride would like!
I used my popular gluten free vanilla cake recipe to make this cake. It has received rave reviews from over 100 readers. Many bakeries also use this recipe. I also have lots of delicious gluten free cake recipes so you can make any flavor of cake for the wedding.
Why This Wedding Cake Is Great:
- The gluten free vanilla cake is light and fluffy.
- It can be made in any size, just scale the quantities of the ingredients to make more batter for larger wedding cakes.
- You can bake the cake batter in any shape from square, round, or even as cupcakes.
- You can use any flavor of frosting, though I include a yummy gluten free vanilla buttercream frosting recipe to use.
- This cake can be made ahead, then assembled and frosted later.
- Decorate the cake with fresh flowers for a simple elegant look. No fancy cake decorating skills are needed!
Ingredient Notes:
- Gluten Free Flour Blend - I tested this recipe with King Arthur Measure For Measure Gluten Free Flour Blend. Other blends should work well, but I haven't tested them. I would love to hear which blend you use!
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Baking Powder - Use aluminum-free. This is important because baking powder with aluminum can leave a bitter flavor.
- Vanilla Extract - Please use pure vanilla extract. Imitation vanilla will not give this cake the same flavor.
- Eggs - I recommend using size large eggs.
- Oil - I used avocado oil. I definitely think using a very mild oil is important. Canola is another nice mild oil.
- Milk - I used almond milk but any non-dairy or regular milk should be fine.
- Food Coloring - This would be used only if you are going to use colored frosting to decorate your cake.
- Cream Cheese or Butter and Powdered Sugar - You can decide if you want to make a butter cream or cream cheese frosting for your wedding cake. If you are dairy-free you can use a vegan butter to make the frosting.
Recipe Step By Step Directions:
In making this recipe, you will need to know how large the wedding will be. If there are going to be a lot of people, you will need to triple or even quadruple this cake recipe. Preheat the oven to 350º F.
Step 1: In a large mixing bowl, add the gluten free flour blend, sugar, baking powder, and sea salt. Use a whisk to blend the dry ingredients together.
Using the right amount of flour is very important when making a cake. To measure your gluten free flour, I recommend using either the spoon method or leveling method.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: In a medium bowl, add the eggs, oil, vanilla extract, and milk. Whisk for 30 seconds to combine them.
Step 3: Combine the ingredients by pouring the wet ingredients into the dry ingredients. Mix the two together until they are just barely mixed. This will help keep your cake fluffy.
I do not recommend a standing mixer to make the cake batter because it will overmix the batter.
Step 4: Line the bottom of two small cake pans with parchment paper. Pour the cake batter into the pan and use a rubber spatula to spread the cake batter evenly over the bottom of the pans. Scrape the bottom of the bowl to get all of the batter.
Step 5: Bake the cakes for 25 minutes. Note that the baking time will vary depending on the size, quantity, and depth of the cakes. Remove the cakes and tilt them gently to remove them from the pans onto a wire rack to cool.
To test the cakes, insert a toothpick into the center of each cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
Step 6: Add the frosting ingredients to a standing mixer bowl. Use the wire whisk attachment. Turn it on low speed and gradually increase it to medium speed until the frosting until it is creamy. (If you don't have a whisk attachment, a paddle attachment is fine.)
Step 7: Use a cake knife to remove the dome top from baking. Then cut the cake in half to make two layers. If you want thicker layers, you can skip this and use each cake as one layer.
Put a small dab of frosting onto the cake spinner. I like this spinner because it comes with the spatulas and edgers you need for frosting the cake. This will prevent the cake from sliding and make it easier to frost the cake evenly.
Step 8: Place the bottom layer of cake on the dab of frosting and press down gently. Add frosting to the top of that cake layer.
You can add lemon curd, thinly sliced fresh strawberries, or a seedless raspberry jam on top of that layer of frosting for flavor between the layers.
I used lemon curd when I made this Gluten Free Lemon Layer Cake. I used seedless raspberry jam in this Gluten Free Chocolate Raspberry Layer Cake.
Step 9: If you are assembling multiple size layers for a tiered cake, I recommend using these dowels. You would insert the dowel after your have added and frosted the between layers of cake. This will make your cake more sturdy.
Cut the dowel to just shorter than the cake height. Hold the dowel over the middle of the top of the cake and gently push the dowel into the cake. Be sure it is long enough to go through all layers to the bottom of the cake.
Use five dowels in total. One in the middle, then make a box around the center dowel with the remaining four dowels.
Step 10: Now that the gluten free wedding cake is built and filled, it is time to frost the sides and top of the cake. Use the cake spatula to spread frosting to the side of the cake. This is where using a cake spinner becomes really handy!
Ways to Decorate a Gluten Free Wedding Cake:
The most important step is to decide if the cake will have frosted sides, or be a naked style cake like. A naked cake has most of the frosting on the sides scraped off. The frosting is pictured above. The sides are mostly frosted just to fill the gaps between the cake layers.
Use a cake scraper to scrape down the sides of the cake to remove or smooth the frosting. The linked cake scraper comes with several textured edges as well so you can make a decorative pattern in the frosting.
You can also use a cake spatula to smear frosting across the sides and top of the cake as in the main featured photograph at the very top of this post. I love the look of how the frosting smears add to the artistic look of the cake.
Now that the side of the cake is done, spread frosting along the top of the cake. Use your spatula to smooth the top if you prefer to have a flat frosting surface.
Decorating Tools:
Use different sized frosting tips to decorate the cake. I used star tips to pipe a decorative edge around the top and or the base of the cake. There are a ton of great videos on YouTube and TikTok that demonstrate how to use different frosting tips.
Grab a large frosting bag. Hold up the tip to the bottom triangle. Use scissors to cut the pointy end off the bag so that the tip will sit inside the bag snugly. Insert the tip in the bag.
Fill the bag with frosting. A quick squeeze will make a nice puffed floral design. If you look at the image above, you will see what this looks like. Star tips come in multiple sizes so you can decide what size puff you want to make.
Use a larger star tip if you want to make a swirled floral design all over your cake this the photo above. Squeeze your frosting out in a gentle steady pressure to make circles all around the cake. This adds a fancy look to the cake!
Lastly, head to a floral shop and talk to the florist to get a nice arrangement of flowers and greens in a color that will match the wedding colors. Arrange the flowers on the cake. Use as many as you like. You can completely top the cake like the photo above, or keep the amount of flowers used minimal.
When you are finished, you need to remove the cake from the cake spinner. I highly recommend using a cake lifter so you can move the cake to a disposable tall cake box for transport to the reception location.
After the wedding ceremony, slice the cake and enjoy!
Tips and Recipe FAQ:
Using dowels is the best way to secure the wedding cake so it won't break or fall.
I recommend a special disposable tall cake box to transport your cake. Even better if you have a trusted person with you to hold the box.
This cake should be put together and frosted the day before the wedding so it is at its freshest. You can bake the cakes and freeze them until you need them.
It is easy to freeze the cake before frosting. Place each cake layer into a zipper freezer bag and freeze it flat. To thaw the cake, just remove it from the bag and allow it to come to room temperature on the counter.
More Gluten Free Cake Flavors To Try:
Who said a wedding cake has to be vanilla? Try one of these other popular gluten free cake flavors!!
- The Best Gluten Free Chocolate Cake
- Gluten Free Banana Cake (use this cupcake recipe to make the cakes)
- Simple Gluten Free Carrot Cake
- Easy Gluten Free Hummingbird Cake
Recipe
The Best Gluten Free Wedding Cake
Ingredients
- 2 cups gluten free flour blend * see note
- 1 cup sugar
- 2 teaspoons baking powder aluminum free!
- ⅛ teaspoon sea salt
- 3 large eggs * see note for white cake
- ¾ cup light oil
- ¾ cup milk or non-dairy milk * see note
- 2 teaspoons pure vanilla extract
Frosting:
- 3 cups powdered sugar
- ½ cup butter
- 1 ½ teaspoons pure vanilla extract
- 3 tablespoons milk *use more or less depending on how stiff you want your frosting.
Instructions
- This is a recipe I am going to tell you to scroll up and read the ENTIRE post. It is full of tips and tricks to ensure your wedding cake is perfect.
- Preheat the oven to 350º F.
- In a large mixing bowl, add the gluten free flour blend, sugar, baking powder, and sea salt. Use a whisk to blend the dry ingredients together.
- In a medium bowl, add the eggs, oil, vanilla extract, and milk. Whisk for 30 seconds to combine them.
- Combine the ingredients by pouring the wet ingredients into the dry ingredients. Mix the two together until they are just barely mixed. This will help keep your cake fluffy.
- Line the bottom of two small cake pans with parchment paper. Pour the cake batter into the pan and use a rubber spatula to spread the cake batter evenly over the bottom of the pans. Scrape the bottom of the bowl to get all of the batter out.
- Bake the cakes for 25 minutes. Note that the baking time will vary depending on the size, quantity, and depth of the cakes. Remove the cakes and tilt them gently to remove them from the pans onto a wire rack to cool.
- To test the cakes, insert a toothpick into the center of each cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Add the frosting ingredients to a standing mixer bowl. Use the wire whisk attachment. Turn it on low speed and gradually increase it to medium speed until the frosting until it is creamy. (If you don't have a whisk attachment, a paddle attachment is fine.)
- Use a cake knife to remove the dome top from baking. Then cut the cake in half to make two layers. If you want thicker layers, you can skip this and use each cake as one layer.
- Put a small dab of frosting onto the cake spinner. I like this spinner because it comes with the spatulas and edgers you need for frosting the cake. This will prevent the cake from sliding and make it easier to frost the cake evenly.
- Place the bottom layer of cake on the dab of frosting and press down gently. Add frosting to the top of that cake layer.
- Optional: You can add lemon curd, thinly sliced fresh strawberries, or a seedless raspberry jam on top of that layer of frosting for flavor between the layers.
- If you are assembling multiple-size layers for a tiered cake, I recommend using these dowels. You would insert the dowel after your have added and frosted the between layers of cake. This will make your cake more sturdy.
- Now that the gluten free wedding cake is built and filled, it is time to frost the sides and top of the cake. Use the cake spatula to spread frosting to the side of the cake. This is where using a cake spinner becomes really handy!
Notes
- I used King Arthur's Measure for Measure to make this cake. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- This cake is dairy-free. To make the frosting dairy-free, use dairy-free or vegan butter.
- Use only egg whites. Save your yolks for another recipe.
- Whip the egg whites until they form soft peaks (not stiff!) Add the rest of the wet ingredients in and gently fold them into the egg whites.
- You will need ½ cup more milk to make the cake a white cake.
- If you want this cake 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.
Nutrition
Nutrition 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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free holiday cookies baking tips!)
Linda kraner
So I need to make. Fall wedding cake white gluten free cake. So I just omit the egg yolks?
Sandi Gaertner
I haven't tested this specific cake with only egg whites. If you try it, please let me know how it turns out.
Arlene
This looks amazing. thank you for sharing.
Sandi Gaertner
You are welcome, I hope you get a chance to make the cake.