This Gluten Free Moist Vanilla Cake Recipe is the perfect adaptation of the classic Vanilla Cake. It’s easy to make and tastes just like the Original. We’ve also included Vegan & Other Special Diet Options.
The BEST Gluten Free Moist Vanilla Cake Recipe
This is The BEST Gluten Free Moist Vanilla Cake Recipe! It's EASY to make and tastes just like the original. With Vegan and Other Special Diet Options.
Ingredients
Dry Ingredients
- 3 Cups Gluten Free Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Wet Ingredients
- ½ Cup Butter (1 Stick) - softened (or Butter Alternative)
- ½ Cup Vegetable Oil (or Coconut Oil - melted)
- 1 ½ Cups Sugar
- 1 Cup Buttermilk, Milk or Milk Alternative*
- 3 Eggs** - room temperature
- 1 Tablespoon Vanilla Extract
Instructions
- Preheat oven to 350° F.
- Grease 2 (9") Round Baking Pans or Spray with Non-Stick Spray. Set-Aside.
- In small mixing bowl, whisk together the Dry Ingredients: Gluten Free Flour, Baking Powder, Baking Soda & Salt. Set-Aside.
- In large mixing bowl, cream together Butter, Oil & Sugar at Medium Speed.
- Beat in Buttermilk, Eggs and Vanilla, and mix until smooth.
- Gradually add Dry Ingredients to Wet Mixture until well combined, but avoid over-mixing. Stop to scrape sides of bowl as necessary.
- Divide Cake Batter evenly into your 2 prepared Baking Pans.
- Bake for approximately 35-45 minutes, or until a toothpick comes out clean.
- Let cakes rest no more than 3 minutes before carefully turning them out onto wire racks to cool.
- Cool completely before decorating.
Notes
SUBSTITUTION NOTES:
* Not yet tested in our kitchen, but a reader suggested that you may substitute ½ Cup Unsweetened Applesauce for the 3 Eggs. We also recommend adding 1 ½ Tablespoon Psyllium Husk Powder to the Dry Mix if you do.
** If you opt to use Milk or a Milk Alternative in place of Buttermilk, add 1 Teaspoon Apple Cider Vinegar to your wet mixture.
This Cake Batter can also be used to make Vanilla Cupcakes. You will need to adjust your baking time accordingly. Typically 18-22 minutes, but test with toothpick before removing from oven.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 16gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 119mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 3g
Allie
Do you think doubling this recipe would work to make a double-layer 12 inch cake?
Gluten Free Weekly
Yes, absolutely! We double this recipe all of the time to make two and three layer cakes. Enjoy!
Leah
I made 1 and 1/2 and it worked beautiful for 3-9 inch rounds. So may not have to double, just 1+1/2