Gluten Free Vanilla Cake
Indulge your sweet tooth with Flour Farm’s gluten free vanilla cake. This moist and richly decadent cake recipe will knock your knickers off! We absolutely love it. Best of all, easily adapt this recipe to meet your family’s specific tastes.
Moist & Delicious Three Ways
We tested this recipe using three different fats, and all three delight the taste buds. We used avocado oil based mayonnaise, butter, and butter-oil in combination. Each fat produces a cake that is moist, tender and perfectly sweet. Mayonnaise produced the cake with the highest rise and lightest texture. Butter became our personal favorite as it yielded the most tender crumb and richest flavor. The combination of butter and oil surprised us. This cake is light and delicious, but lacks the richness of all butter. View the photo to get a better feel for our test results. The recipe below provides instructions for making all three versions.
Just in case you are wondering if this recipe makes cupcakes, the answer is an enthusiastic yes! If you fill regular cupcake wells about 2/3 of the way full, you should have about 19-20 cupcakes. Be mindful not to overfill the liners as this may cause your cupcakes to fall. We use a 2 oz Blue #16 scoop, and that seems to keep our cupcakes in the same size ballpark. Bake for 17 minutes. Quick – quick!
As usual, our family often skips the frosting. We rarely frost any of our baked goods, as we prefer them naked. However, if we do frost, we top with whipped cream, whipped coconut cream, or a combination of cream and cream cheese with vanilla. We adapted our favorite cream cheese frosting from Serious Eats to use less sugar; it has become our go-to frosting recipe. Click on this link for instructions. Sally from Sally’s Baking Addiction has a page devoted to frosting recipes that you can access by clicking on this link. Check out her dreamy chocolate toppings.
Let us know how your decadent, gluten free Vanilla Cake turns out. Which version did you choose to make? Leave us a message in the comment section below. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Updated 11/20 – added cupcakes and photosPrint
Indulge your sweet tooth with this decadent, gluten free vanilla cake. Make it to your specifications following directions for one of three versions described below. Use mayonnaise for a light and fluffy crumb; use butter for a bit denser, richer flavor; or use a combination of oil and butter for a cake that is lighter but less rich in flavor.
Instructions for cupcakes in the notes below.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 272g (9.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/2 C spoon & level)
- 30g (1 oz) Tapioca Flour/Starch (1/4 C)
- 2 tsp Double Acting, Aluminum Free Baking Powder (9g)
- 1/2 tsp Baking Soda (2.5g)
- 3/4 tsp Xanthan Gum (2.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 142g (5 oz) Salted Butter, softened (10T) – If using unsalted butter, increase salt to 1/2 tsp (3g)
- 315g (11 oz) Cane Sugar (1 1/2 C)
- 57g (2 oz) Plain Greek Yogurt (1/4 C)
- 2 tsp Pure Vanilla Extract (10 ml)
- 3 Large Pasture Raised Eggs (150g)
- 237 ml (8 fl oz) Whole Milk (1 C)
Equipment: Digital scale (preferred), Two 8 inch cake pans, Stand mixer with paddle attachment or hand mixer, Whisk, Measuring spoons & cups, Mixing bowls, Non-Stick spray, Cooling Racks
Before You Dive In – Prep: Please read!
- Bring eggs & butter to room temperature
- Warm the milk (30 seconds in the microwave works)
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Grease or spray the cake pans with non-stick spray and place parchment on the bottom if pans are not non-stick or silicone coated. Grease or spray the parchment. We like to use our non-stick baking Goop.
Make a cake!
Step 1: In a medium sized bowl, whisk together the dry ingredients.
Step 2: In a bowl that attaches to a stand up mixer or a large mixing bowl, cream together the butter (or mayo or butter and oil combination,) sugar, yogurt and vanilla. Beat on medium for several minutes.
Step 3: Turn the mixer to low and beat in eggs one at a time.
Step 4: When the eggs are thoroughly mixed, turn the mixer off and scrape down the sides of the bowl. Turn the mixer back on to medium-low for a few seconds to incorporate the mix.
Step 5: Turn the mixer to low and alternate spooning in a third of the flour blend and half the milk. Start with the flour and end with the flour. Once the flour is incorporated, scrape down the sides of the bowl again and blend just until mixed. Do not over blend.
Step 6: Pour batter evenly into two prepared 8″ round cake pans. Bake in the center of a preheated oven (350 degrees F/177 degrees C,) for 30-35 minutes. Check cakes after 30 minutes. A toothpick inserted in the center should come out clean.
Step 7: Remove cakes from the oven and cool in their pans on a cooling rack for 5-10 minutes. You should be able to touch a pan comfortably with your bare hands. Remove cakes from pans and continue to cool on a rack(s) for about 2 hours. Frost when completely cool.
Variations: To make this recipe with mayonnaise, substitute 5 oz mayo for the butter. We use avocado oil based mayonnaise and love the flavor and texture of the cake. To make this cake with a combination of butter and oil, substitute 85g (3 oz) of butter and 57g (2 oz) of neutral oil for the full amount of butter. We like to use organic sunflower or avocado oil.
Cupcakes: Evenly fill about 20 cupcake liners 2/3 of the way full, (we use a 2 oz, Blue #16 scoop.) Do not over fill or cupcakes may fall in the middle. Bake for 15-17 minutes. A toothpick inserted in the center will come out clean. Remove from oven and allow to cool in the pan on a baking rack until the pan is cool enough to touch. Transfer cupcakes to a rack to finish cooling. Frost when completely cool.
To store: The cake says moist for up to two days when loosely covered in plastic wrap or a cake container. Freeze each cake individually and un-frosted for up to one month. Thaw on the counter overnight.
The nutrition information provided below is for the recipe as written using organic salted butter and sliced into 14 pieces.
- Category: cake
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Gluten Free Vanilla Cake
For more sweet, gluten free recipes by Flour Farm, visit our recipe page. Click on this link!