Gluten Free Vanilla Cake with Cream Cheese Frosting
A deliciously light gluten free vanilla cake that is perfect for birthdays, weddings, or any party. This recipe can be made into cupcakes, sheet cake, or a layer cake. Homemade cream cheese frosting.
Ingredients
Cake:
- 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
Frosting
- 8 ounces cream cheese * see note
- ¼ cup unsalted butter softened
- 2 ¼ cups powdered sugar
- 1 teaspoon pur vanilla extract
Instructions
- Preheat the oven to 350º F.
- In a large bowl, add the dry cake ingredients and use a whisk to blend.
- In a smaller bowl, add the wet ingredients and 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. Use the toothpick method described below to know when your cakes are done.)
- 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.
- 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 cream cheese, butter, 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.
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. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten-free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work, but 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.
- 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.
- 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.
To Make This a White Cake:
- 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 and gently fold them into the egg whites.
- You will need 1/2 cup more milk to make the cake a white cake.
- If you want this cake pure white, use 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1sliceCalories: 399kcalCarbohydrates: 48gProtein: 4gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 122mgPotassium: 113mgFiber: 2gSugar: 35gVitamin A: 391IUCalcium: 74mgIron: 1mg
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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.