Easy Gluten-Free Vanilla Cake Recipe

Easy Gluten-Free Vanilla Cake Recipe

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Easy Gluten-Free Vanilla Cake Recipe

The cake tastes even better after a day or two and I can taste the salty/sweet flavor better. It is the perfect balance. Great texture.  An easy gluten-free vanilla cake recipe that is tender and better than any bakery style gluten-free cake. You are going to love this gluten-free vanilla cake.

INGREDIENTS

FOR THE CAKE:

  • 1 cup (8 oz.) vegetable oil (or oil of choice)
  • 1 1/2 cups (320g) granulated sugar
  • 4 large eggs (220g.), room temperature
  • 3 cups (425g.) all purpose gluten-free flour blend (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob’s All Purpose GF Flour)
  • 1/2 teaspoon (3 g.) salt
  • 3 teaspoons (12g.) baking powder
  • 1 cup (8 oz.) dairy-free milk (or milk of choice)
  • 3 teaspoons (8g.) gluten-free vanilla extract

FOR THE FROSTING:

  • 1/2 cup (115g) dairy-free butter (or regular butter)
  • 1 1/2 teaspoons (4g) gluten-free vanilla extract
  • 1/2 cup (50g) unsweetened cocoa powder
  • 4 1/2 cups (450g) powdered sugar
  • 1/4 cup (40-60g) dairy-free milk (or regular milk)

INSTRUCTIONS

  1. For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8″ or 9″ pans with oil; set aside.
  2. In a medium mixing bowl combine oil and sugar.
  3. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
  4. Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
  5. Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
  6. For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
  7. Let cakes cool completely before frosting.
  8. Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

NOTES

  1. This recipe works best with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. It DOES NOT work with the Bob’s Red Mill all purose gluten free flour.
  2. Room temperature eggs work best. To bring cold eggs to room temperature, run them under warm water for a couple of minutes.
  3. When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don’t have the ingredient weights for all my recipes yet.
  4. Dairy – you can use regular dairy milk and dairy butter in this gluten-free vanilla cake recipe.
  5. Let cakes cool completely before frosting.

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