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–+ servings

Gluten-Free Vanilla Cake

A delightful gluten-free vanilla cake that is easy to make and perfect for everyone, including those with dietary restrictions.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour blend Choose a blend that includes xanthan gum.
  • 1 cup granulated sugar Adds sweetness and helps create a light, fluffy cake.
  • 1/2 cup unsalted butter, softened Provides richness and moisture.
  • 1 cup milk (dairy or non-dairy) Adds moisture; can use almond, soy, or oat milk.
  • 3 large eggs Help bind the ingredients together.
  • 2 teaspoons vanilla extract Adds vanilla flavor.
  • 1 tablespoon baking powder Essential for leavening.
  • 1/2 teaspoon salt Balances sweetness.

Equipment

  • oven
  • mixing bowls
  • Whisk
  • spatula
  • cake pans
  • wire rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your baking pans by greasing and flouring two 9-inch round cake pans.
  3. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
  4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the milk, until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, checking for doneness with a toothpick.
  8. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 250kcalProtein: 4gSodium: 150mg

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