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 

Thick slice of a vanilla layer cake on a white plate.

So youโ€™re looking for a gluten-free vanilla cake recipe to bake for a special someone and you need the absolute best vanilla cake? 

Youโ€™re in the right spot because not only is this the best gluten-free vanilla cake Iโ€™ve had, but Iโ€™m confident in saying it rivals regular cake.

I know, I know, a bold statement.

Youโ€™ll just have to try it and let me know whether or not you agree ๐Ÿ˜‰

When I was a kid, I always asked for vanilla cake with buttercream frosting and fresh strawberries in the middle for my birthday. 

While Iโ€™m 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 weโ€™re celebrating.

For instance, you can use chocolate frosting, cream cheese frosting, and add fresh fruit to the center layer. Plus, the cakeโ€™s your canvass when it comes to decoration!

Close up of a thick slice of vanilla cake with vanilla frosting.

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 donโ€™t 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.

Letโ€™s 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 Bobโ€™s 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 arenโ€™t 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 donโ€™t recommend using olive oil because youโ€™ll 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 doesnโ€™t taste like coconut.

I donโ€™t 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 havenโ€™t 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 youโ€™d 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 youโ€™re 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, confectionerโ€™s 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 wonโ€™t be as visually appealing.
  • If you arenโ€™t 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 
Two slices of vanilla layer cake on two plates.

Now that weโ€™re familiar with the basics, letโ€™s 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.

Dry ingredients for vanilla cake in a mixing bowl.

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.

Wet ingredients mixed up in a mixing bowl.

Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth cake batter forms.

Wet ingredients with dry ingredients on top in a mixing bowl.
Smooth vanilla cake batter in a mixing bowl, ready to be baked.

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.

Two 8-inch cake pans with vanilla cake inside, fresh out of the oven.

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 youโ€™d like, you can layer chopped strawberries or mashed raspberries here for a fruit layer.ย 

Vanilla cake with vanilla buttercream being spread on top.

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 heartโ€™s desire! This is not my forte, so I keep it plain and simple.

Frosted vanilla cake on a cake stand with sliced strawberries on top

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 donโ€™t 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.

Two slices of vanilla cake with a cake stand with the rest of the cake in the background.

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 

Two slices of vanilla cake on two white plates with fresh strawberries to the side.

And thatโ€™s it! A delicious, moist perfect vanilla cake recipe your friends and family will love.

If youโ€™re looking for more gluten-free cake recipes, also try out these reader favorites!

More Gluten-Free Cakes: 

Enjoy this slice of vanilla heaven at your next family birthday party or special occasion!

Two slices of vanilla cake on two white plates with fresh strawberries to the side.

Gluten-Free Vanilla Cake

5 from 9 votes
Light, fluffy, moist and delicious Gluten-Free Vanilla Cake that is perfect for celebrating birthdays and special occasions! This perfect layer cake will surely impress the whole family.
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 2 -tier 8-inch Vanilla Layer Cake

Ingredients

Gluten-Free Vanilla Cake:

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 youโ€™d 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 heartโ€™s 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

*Use Earth Balance butter or Miyokos. If you arenโ€™t dairy-free, use regular butter.
**Base the amount on the consistency and sweetness youโ€™re going for.
***If you arenโ€™t dairy-free, use heavy cream.
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.
Nutrition Facts are for the exact recipe as written, including the buttercream.

Nutrition

Serving: 1Slice (of 14) ยท Calories: 569kcal ยท Carbohydrates: 84g ยท Protein: 2g ยท Fat: 26g ยท Saturated Fat: 5g ยท Polyunsaturated Fat: 24g ยท Cholesterol: 40mg ยท Sodium: 401mg ยท Fiber: 1g ยท Sugar: 67g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: dairy free yellow cake recipe, dairy-free vanilla cake recipe, gluten-free vanilla cake, gluten-free yellow cake, vanilla birthday cake, vanilla layer cake
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
5 from 9 votes (8 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. 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?

    1. 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

  2. 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

    1. Hi Taylor! That is correct ๐Ÿ™‚ 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

  3. I switched the avocado oil to coconut oil but otherwise followed the recipe exactly.
    I used it for my sonโ€™s birthday cake. The cake got nothing but compliments on taste. I even had a friend text me hours later saying โ€œstill thinking about that cake!โ€

    1. @Julia, I was just at Safeway and couldnโ€™t find Betty Crocker gluten free cake mix. Found your recipe and bought ingredients. Iโ€™ve had luck with bobs red mill one to one flour for so many things Iโ€™m trying that for birthday cupcakes for teenagers tomorrow! Thanks.

      1. I’m happy to hear you’re trying the recipe! Let me know if you have any questions along the way! xo

  4. The batter is very sticky and oily. I was going to make a 13 x 9โ€œ cake but it barely covers the bottom of the pan. How much is this going to rise? It just looks really heavy.

    1. 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?

    1. 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 ๐Ÿ™‚

  5. 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

    1. I’m so happy to hear it, Crystal! Thanks so much for sharing your feedback ๐Ÿ™‚ Out of curiosity, which brand of gluten-free flour did you use? It is always great to know which brands work best. xo

    1. 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 ๐Ÿ™‚ xoxo

  6. Making this for my daughter in law!

    Donโ€™t have two springform pans! You think it would do ok in regular 8โ€ cake pans??

    Thanks!

    1. 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

  7. 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