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+ servings
two slices of gluten free vanilla cake on white plates

Gluten Free Vanilla Cake with Cream Cheese Frosting

Sandi Gaertner
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.
4.74 from 111 votes
Prep Time 20 mins
Cook Time 20 mins
Additional Time 30 mins
Total Time 1 hr 10 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 14 slices
Calories 399 kcal

Ingredients
  

Cake:

  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • 2 teaspoons baking powder
  • teaspoon salt
  • 3 eggs
  • ¾ cup light oil (*I used avocado oil)
  • ¾ cup milk * see note
  • 2 teaspoons pure vanilla extract

Frosting

  • 8 ounces cream cheese * see note
  • ¼ cup 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.
  • Use a cake spatula to frost the top and sides of the cake. Decorate how you like.

Video

Notes

  1. 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.
  2. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. 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 use vegan cream cheese.
  5. 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.
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1sliceCalories: 399kcalCarbohydrates: 48gProtein: 4gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 122mgPotassium: 113mgFiber: 2gSugar: 35gVitamin A: 391IUCalcium: 74mgIron: 1mg
Keyword gluten free vanilla cake, gluten free vanilla layer cake
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