This moist and rich Gluten-Free Dairy-Free Vanilla Cake recipe is perfect for celebrating birthdays and special occasions! Whip it up with your favorite frosting and/or filling for an unforgettable celebration.ย
So youโre looking for a gluten-free vanilla cake recipe to bake for a special someone and you need the absolute best vanilla cake?
Youโre in the right spot because not only is this the best gluten-free vanilla cake Iโve had, but Iโm confident in saying it rivals regular cake.
I know, I know, a bold statement.
Youโll just have to try it and let me know whether or not you agree ๐
When I was a kid, I always asked for vanilla cake with buttercream frosting and fresh strawberries in the middle for my birthday.
While Iโm much more into something chocolate and gooey as an adult, vanilla cake holds that warm nostalgia.
The best part about this recipe is it can be customized to fit the taste buds of the person weโre celebrating.
For instance, you can use chocolate frosting, cream cheese frosting, and add fresh fruit to the center layer. Plus, the cakeโs your canvass when it comes to decoration!
You don’t need to own a stand mixer or even an electric hand mixer to prepare this recipe! All you need is a couple mixing bowls.
Even those who donโt follow a gluten-free diet or a dairy-free diet will find this gluten-free cake recipe simply sensational. The texture of the cake is so moist and divine and the flavor of the cake far supersedes a grocery store cake.
Letโs discuss the simple ingredients for this delicious vanilla cake recipe.
Ingredients for Gluten-Free Vanilla Cake:
Gluten-Free All-Purpose Flour: Taking the place of regular all-purpose flour, we use a gluten-free flour blend. Make sure the blend you use is designed to be a 1:1 replacement for regular flour.ย
I use King Arthur Measure For Measure Gluten-Free Flour and have also found Bobโs Red Mill 1-to-1 Baking Flour to be magnificent too.
The benefit to using a store-bought blend rather than making your own is it already has the right combination of starches, different flours and leavening agents, like potato starch, white rice flour, brown rice flour, and xanthan gum.
This ensures gluten free recipes turn out almost identical to recipes made with regular wheat flour.
After many years of gluten free baking without blends, I was ecstatic when they came on the market because they eradicate the troubleshooting. They make great fluffy cakes!
Granulated Sugar: In order to sweeten the cake, we use regular granulated sweetener. I stick with organic cane sugar.ย
Baking Powder and Baking Soda: The leavening agents here, we use both baking soda and baking powder. Be sure to check that they arenโt expired before starting any baking project.
Sea Salt: Salt enhances the flavors of every ingredient and brings out that vanilla flavor. One teaspoon of salt may sound like a lot, but trust me on this one. If you use iodized salt (regular table salt) instead of sea salt, decrease the measurement to ยฝ teaspoon, as iodized salt is saltier.ย
Avocado Oil: The moist crumb of this delicious cake can be attributed to its fat content. The majority of the fat in this dairy-free vanilla cake comes from avocado oil. I use avocado oil because it contains healthy fats (unlike canola oil or vegetable oil) and also has neutral flavor.
If you prefer using vegetable oils, feel free to make the swap. I donโt recommend using olive oil because youโll be able to taste it.
Full-Fat Canned Coconut Milk: Canned coconut milk brings additional liquid, moisture, and fat to the recipe as well as a very subtle naturally sweet flavor. Trust me, the cake doesnโt taste like coconut.
I donโt recommend replacing the coconut milk with any other dairy-free milk like almond milk, cashew milk or the coconut milk in a carton. While this route reduces the fat content of the cake, it also reduces the moisture.
Large Eggs: A few large eggs make the cake nice and fluffy and give it the best texture. No need to separate the egg yolks from the egg whites here!
I havenโt tested the recipe using an egg replacer like flax eggs, but let me know in the comments below if you try it.
I have had success with vegan cake recipes replacing the eggs with equal parts coconut milk. If youโd like to try this route, omit the eggs and use 1 ยพ cups of coconut milk (a full can).
Pure Vanilla Extract: The true star of the show here, a whopping tablespoon of pure vanilla extract is the key ingredient that provides the abundance of vanilla flavor in the cake. Be sure to use a good-quality vanilla extract for the best results.
Dairy-Free Buttercream Frosting:
If youโre looking for a creamy vanilla buttercream frosting recipe to frost the cake, I have provided one in the recipe card below.
A combination of vegan butter (or dairy-free butter spread), full-fat coconut milk, confectionerโs sweetener, and vanilla extract is all you need.
You can also make two batches of my Vegan Cream Cheese Frosting or use any store-bought or homemade frosting of choice.
Recipe Adaptations:
- If you prefer less refined sugars, I recommend replacing the cane sugar with maple sugar, which will still result in the classic pale yellow cake color. If you use coconut sugar, the cake will turn out looking slightly brown. It will still taste great but wonโt be as visually appealing.
- If you arenโt dairy-free, you can replace the avocado oil with 2 sticks of melted butter, and the full-fat canned coconut milk with 1 cup of buttermilk or whole milk
- For the vanilla buttercream, use softened unsalted butter and heavy cream to replace the vegan butter and coconut milk
- Finely chop strawberries or mash raspberries and add them to the filling between the cake layers
- If you don’t want to make a layer cake, bake the cake batter in a large 13″ x 9″ pan for a sheet cake.ย
Now that weโre familiar with the basics, letโs bake the best gluten-free vanilla cake!
How to Make Gluten-Free Vanilla Cake:
Preheat the oven to 350 degrees Fahrenheit and line two 8-inch spring form cake pans with rounds of parchment paper. You can also grease the sides of the cake pans.
In a large mixing bowl, combine the dry ingredients (gluten-free flour, granulated sugar, salt, baking powder, and baking soda) and stir together until everything is well-combined.
In a separate bowl, whisk together the avocado oil, eggs, full-fat coconut milk and vanilla extract (the wet ingredients).
Note: if your house is fairly chilly and the coconut milk has separated, transfer it to a jar and microwave it for 30-60 seconds or until it is easy to stir together.
Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth cake batter forms.
Divide the vanilla cake batter between the two prepared cake pans.
Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the cake has set up and is slightly golden brown around the edges.
The exact bake time depends on the flour you use, the elevation you life at, and the temperature of the cake batter going into the oven. If you’re at high altitude like me, you’ll need to bake closer to 28-30 minutes.
Cakes are considered fully cooked when they have reached an internal temperature of 190 to 200 degrees Fahrenheit. You can insert an instant read thermometer into the center of the cakes to verify the temperatures.
Once the cakes are out of the oven, allow them to cool completely to room temperature. If you have a wire rack or a cooling rack, cool the cakes on top of it.
Release the cakes from their molds and transfer one of them, rounded side down, to a serving dish or a cake stand.
Apply a generous layer of frosting on top of the first layer. Aim for about ยฝ inch thick. If youโd like, you can layer chopped strawberries or mashed raspberries here for a fruit layer.ย
Place the second cake layer rounded side down on top of the frosting (or use a sharp knife to cut the rounded part of the cake off so that it sits flat).
Frost the rest of the cake to your desired level of frosting. You can do as I do and engulf the whole thing in frosting, or take a naked cake approach and apply a light layer of frosting.
Decorate the cake to your heartโs desire! This is not my forte, so I keep it plain and simple.
Serve and enjoy!
How to Make Dairy-Free Vanilla Buttercream:
Beat the butter until creamy using a stand mixer fitted with a paddle attachment or a handheld mixer.
Add half of the powdered sugar, the coconut milk, vanilla extract and sea salt to the mixer. Beat on low speed until the sweetener has mixed in, then on high speed for 2 minutes. Check the frosting for consistency and flavor and add more powdered sugar to your liking.
Cake Tips:
Cake tastes even better and has the best texture the next day after it has been assembled. For this reason, I recommend preparing the full cake the day before you intend to serve it, or at least many hours.
You can also bake the cakes a day before you intend to frost them to ensure they have cooled completely and donโt shed crumbs when you frost the cake.
If you own a stand mixer or an electric mixer, feel free to put it to use here. Simply beat the wet ingredients followed by the dry ingredients on low speed until combined.
How to Store Cake:
Before the cake has been cut into, you can store it uncovered on the counter for 36 hours. Once cut, cover the cake in plastic wrap and keep it on the counter for up to 2 days.
Or, transfer the cake to an airtight container and refrigerate for up to 7 days.
You can also freeze cake by transferring it to a large freezer bag and freezing for up to 3 months.ย
And thatโs it! A delicious, moist perfect vanilla cake recipe your friends and family will love.
If youโre looking for more gluten-free cake recipes, also try out these reader favorites!
More Gluten-Free Cakes:
- The Best Gluten-Free Chocolate Cake ย
- Gluten-Free Carrot Cake ย
- Paleo Blueberry Cake
- Almond Flour Lemon Cakeย
- Grain-Free Banana Cake with Cashew Cream Cheese Frosting ย
- Almond Flour Carrot Cake ย
Enjoy this slice of vanilla heaven at your next family birthday party or special occasion!
Gluten-Free Vanilla Cake
Ingredients
Gluten-Free Vanilla Cake:
- 2 โ cups (320g ) gluten-free all-purpose flour
- 1 ยฝ cups (330g ) granulated sugar
- 1 tsp sea salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup (175ml) avocado oil
- 1 cup (225ml) full-fat canned coconut milk
- 3 large eggs
- 1 Tbsp pure vanilla extract
Dairy-Free Vanilla Buttercream Frosting:
- 2 sticks (1 cup, 230g) vegan butter*
- 4 to 6 cups (480-600g) powdered sugar**
- 6 to 8 Tbsp (80-100ml) full-fat canned coconut milk, as needed***
- 1 tsp pure vanilla extract
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two 8-inch spring form cake pans with rounds of parchment paper. You can also grease the sides of the cake pans.
- In a large mixing bowl, combine the dry ingredients (gluten-free flour, granulated sugar, salt, baking powder, and baking soda) and stir together until everything is well-combined.
- In a separate bowl, whisk together the avocado oil, eggs, full-fat coconut milk and vanilla extract (the wet ingredients). Note: if your house is fairly chilly and the coconut milk has separated, transfer it to a jar and microwave it for 30-60 seconds or until it is easy to stir together.
- Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth cake batter forms.
- Divide the vanilla cake batter between the two prepared cake pans. Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the cake has set up and is slightly golden brown around the edges. The exact bake time depends on the flour you use, the elevation you life at, and the temperature of the cake batter going into the oven. If you're at high altitude like me, you'll need to bake closer to 28-30 minutes.
- Once the cakes are out of the oven, allow them to cool completely to room temperature. If you have a wire rack or a cooling rack, cool the cakes on top of it.
- Release the cakes from their molds and transfer one of them, rounded side down, to a serving dish or a cake stand. Apply a generous layer of frosting on top of the first layer. Aim for about ยฝ inch thick. If youโd like, you can layer chopped strawberries or mashed raspberries here for a fruit layer.
- Place the second cake layer rounded side down on top of the frosting (or use a sharp knife to cut the rounded part of the cake off so that it sits flat). Frost the rest of the cake to your desired level of frosting. You can do as I do and engulf the whole thing in frosting, or take a naked cake approach and apply a light layer of frosting.
- Decorate the cake to your heartโs desire! This is not my forte, so I keep it plain and simple.
- Serve and enjoy!
Dairy-Free Vanilla Buttercream:
- Beat the butter until creamy using a stand mixer fitted with a paddle attachment or a handheld mixer.
- Add half of the powdered sugar, the coconut milk, vanilla extract and sea salt to the mixer. Beat on low speed until the sweetener has mixed in, then on high speed for 2 minutes. Check the frosting for consistency and flavor and add more powdered sugar to your liking.
Video
Notes
Nutrition
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This recipe looks great! If I halved the recipe to make a 2 layer 4โ cake, how long do you think it would need to bake?
Hi Mary! I haven’t tested the recipe myself using a 4″ pan but after a quick google, it looks like you should aim for 18 to 25 minutes. If you have a digital thermometer, I’d recommend checking the internal temperature of the cake to check for doneness. Ideally, you want the center to read somewhere between 190 and 205 degrees Fahrenheit. Hope you enjoy! xo
Hi I am making the buttercream right now and I find it not that thick how can I make it thicker? I only used 3 cups of powdered sugar would that be why?
Thanks
Hi Taylor! That is correct ๐ For buttercream to have the right consistency, the right amount of powdered sugar needs to be added. Let me know if you have any other questions! xo
How thick of a cake does this recipe make when baked in a 9×13 pan?
I switched the avocado oil to coconut oil but otherwise followed the recipe exactly.
I used it for my sonโs birthday cake. The cake got nothing but compliments on taste. I even had a friend text me hours later saying โstill thinking about that cake!โ
Aww I love that! Thanks so much for sharing, Jordan! xo
@Julia, I was just at Safeway and couldnโt find Betty Crocker gluten free cake mix. Found your recipe and bought ingredients. Iโve had luck with bobs red mill one to one flour for so many things Iโm trying that for birthday cupcakes for teenagers tomorrow! Thanks.
I’m happy to hear you’re trying the recipe! Let me know if you have any questions along the way! xo
The batter is very sticky and oily. I was going to make a 13 x 9โ cake but it barely covers the bottom of the pan. How much is this going to rise? It just looks really heavy.
Hi Heather! Did you make any substitutions to the recipe that would cause the batter to have an oily consistency? What type of flour did you use?
This was delicious!!
Yippyyyy! Happy you enjoy it, Sarah!
Is there any chance the batter can be made a day in advance and left in the fridge ? Need to make a few batches
Can you use date sugar?
Hi Sarah! I’ve actually never used date sugar so I’m not sure if there would be any changes that would need to be made. If you’ve used it as a 1:1 replacement in baked goods in the past, I would say it would work just fine ๐
I used this recipe to make cupcakes for my friend and they were a hit at the party! Super moist and not too crumbly, great flavor, thank you =D
I’m so happy to hear it, Crystal! Thanks so much for sharing your feedback ๐ Out of curiosity, which brand of gluten-free flour did you use? It is always great to know which brands work best. xo
@Crystal,
How many cupcakes did this recipe make for ya??
Hi! Making this now! How do I make the frosting more creamy and less grainy??
Hi Mia, My apologies for the late reply! Were you using regular powdered sugar or did you use cane sugar instead? The frosting shouldn’t come out grainy at all so let me know what brands/types of ingredients you were using and I can troubleshoot from there ๐ xoxo
Making this for my daughter in law!
Donโt have two springform pans! You think it would do ok in regular 8โ cake pans??
Thanks!
Hi Lora! You can use two 8-inch cake pans or even a large 13″ x 9″ casserole dish. Hope your daughter in law loves the cake! xo
I just need. WHITE gluten free cake recipe. I have yellow , vanilla chocolate gluten free cakes. Please give us a gf White cake recipe! Thanks. Linda kraner
Hi Linda. I just googled a gluten-free white cake recipe, and this one looks pretty great: https://www.mamagourmand.com/gluten-free-white-cake/