Go Back Email Link
+ servings
a small three tiered gluten free wedding cake decorated with fresh flowers.

The Best Gluten Free Wedding Cake

Sandi Gaertner
This incredible vanilla cake makes an incredible gluten free wedding cake. I share lots of tips and tricks for decorating a wedding cake too.
5 from 6 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 359 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • 2 teaspoons baking powder aluminum free!
  • 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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. This cake is dairy-free. To make the frosting dairy-free, use dairy-free or vegan butter.
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.
To Make This A White Cake:
  1. Use only egg whites. Save your yolks for another recipe.
  2. 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.
  3. You will need ½ cup more milk to make the cake a white cake.
  4. If you want this cake pure white, use clear vanilla extract.
  5. Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix the batter.
  6. 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: 359kcalCarbohydrates: 48gProtein: 4gFat: 20gSaturated Fat: 6gCholesterol: 59mgSodium: 122mgPotassium: 113mgFiber: 2gSugar: 35gVitamin A: 391IUCalcium: 46mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.