Gluten Free Dairy Free Vanilla Cake

This Gluten free dairy free vanilla cake is soft, tender, and easy to make with simple pantry ingredients. This reliable one-bowl-style recipe bakes up moist, flavorful, and perfect for birthdays, snacks, or everyday dessert.

Why you’ll love this recipe

This gluten free dairy free vanilla cake has a light, fluffy crumb and classic vanilla flavor without tasting dense or dry. It’s made with simple, easy-to-find ingredients, comes together quickly, and is perfect for both everyday snacking cakes and special celebration desserts. The batter is smooth, forgiving, and bakes into a cake that stays moist for days.

You’ll also love that this recipe is flexible enough for different pans and easy flavor variations. You can keep it as a simple vanilla cake, turn it into cupcakes, or add cocoa powder for a chocolate version.

Notes on ingredients

Gluten free dairy free flour blend: Use a good-quality all-purpose gluten-free flour blend meant for baking. Choose one with a balanced mix of rice flour and starches for the best texture.

Xanthan gum: Add it only if your flour blend does not already include it. Xanthan gum helps bind the batter and improves crumb.

Blanched almond flour: This adds tenderness, moisture, and richness. Use finely ground blanched almond flour rather than coarse almond meal.

Baking powder and baking soda: Together, they help the cake rise evenly and bake up light.

Kosher salt: Salt balances the sweetness and brings out the vanilla flavor.

Eggs: Room temperature eggs mix more smoothly into the batter and help create a better rise.

Plain nondairy yogurt: This adds moisture and a slight tang while helping soften the crumb. Unsweetened yogurt works best.

Plain nondairy milk: Soy, almond, or carton coconut milk all work well here. Use an unsweetened, unflavored variety.

Vanilla extract: Use pure vanilla extract for the cleanest flavor.

Butter emulsion oil: This is optional, but it adds a richer bakery-style flavor without dairy.

Granulated sugar: Sugar sweetens the cake and helps keep it moist.

Neutral oil: Oil keeps this cake tender and soft even after chilling.

How do I make this Gluten Free Dairy Free Vanilla Cake

Start by preheating your oven to 350∘F. Grease and line an 8-inch square cake pan, or use a 9-inch round cake pan.

In a medium bowl, whisk together the gluten-free flour blend, xanthan gum if needed, almond flour, baking powder, baking soda, and salt. Set that bowl aside.

In a separate bowl or large measuring cup, whisk the eggs, nondairy yogurt, nondairy milk, vanilla extract, and optional butter emulsion until the mixture is very smooth.

In a large mixing bowl, whisk the granulated sugar and oil together for about 2 minutes. The mixture should appear smooth, creamy, and glossy. This step helps create a better texture.

Add the dry ingredients to the sugar-oil mixture in 3 parts, alternating with the wet egg mixture in 2 parts. Begin and end with the dry ingredients. Use a spatula to fold in the last addition so the batter stays smooth and well combined.

Transfer the batter to the prepared pan and spread it into an even layer. Gently shake the pan and tap it on the counter a few times to release any large air bubbles.

Bake for about 30 minutes, or until the cake is lightly golden, starts to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or slicing.

Storage instructions

Store the unfrosted or lightly frosted cake covered at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. Let chilled slices sit at room temperature for a bit before serving so the texture softens again.

To freeze, wrap the fully cooled cake or individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Let it sit at room temperature for a few hours or allow it to thaw overnight in the refrigerator.

FAQs:

Can this recipe be made into a layer cake?

Yes, you can turn this into a layer cake, but you’ll want to double the recipe for enough batter. Divide the batter evenly between two greased and lined 8-inch round cake pans and bake until the centers spring back lightly and a toothpick comes out clean. Start checking a few minutes earlier since thinner layers may bake faster.

Is this batter suitable for making cupcakes?

Yes, this batter works well for cupcakes. Line a standard muffin pan with cupcake liners, fill each about 2/3 full, and bake at 350∘F until the tops spring back and a toothpick comes out clean, usually around 18 to 22 minutes. This is a great option if you want individual servings for parties or lunchboxes.

What can I substitute for almond flour?

If you need to replace almond flour, try using additional gluten-free flour blend by weight, but expect a slightly less tender crumb. Another good option is finely ground sunflower seed flour if you need a nut-free alternative. The cake may vary a bit in texture, but it should still bake well.

Can I add cocoa powder for a gluten free dairy free chocolate cake?

Yes, you can add cocoa powder to make a chocolate version. A simple way is to replace some of the flour blend with unsweetened cocoa powder so the batter stays balanced. For example, swap about 1/4cup of the flour blend for 1/4 cup cocoa powder and consider adding an extra splash of nondairy milk if the batter seems too thick.

More gluten-free desserts to make ASAP!

• Gluten-Free Puff Pastry (Ultra Flaky & Golden)
• Gluten-Free Apple Turnovers (Easy, Flaky, Golden)
• Gluten-Free Chocolate Babka Recipe
• Gluten-Free Brownie Cookies
• Gluten-Free Chocolate Cake

You can also FOLLOW ME on Facebook and Pinterest to see more of the delicious food I’m making!