The BEST Gluten-Free Vanilla Cake (1 Bowl!)
Associates, meet the vanilla cake of your DREAMS! It’s large fluffy, utterly moist, undetectably gluten-free (& dairy-free), and critically…the BEST. It’s spectacular enough for a birthday or maybe a wedding ceremony!
Bonus? It’s moreover SO easy to make, with straightforward methods, 1 bowland 9 parts. Preheat your oven. Enable them to eat cake!
This cake could not be less complicated to make! Merely whisk, pour, bake, and enjoy your cake, for goodness sake! 😉 Okay, that’s the entire Dr. Seuss we’ve obtained in us, mates.
The secrets and techniques and methods to this PERFECT gluten-free vanilla cake? Almond flour affords it a lovely crumb texture, potato starch retains it gentle, and brown rice flour provides development. Cane sugar ensures a neutral sweetness and conventional vanilla cake style.
Then we finish it off with some cake classics: baking powder, salt, (dairy-free) milk, egg, and pure vanilla extract.
We’ve carried out a vegan (& gluten-free) vanilla cake sooner than, nevertheless this mannequin has egg, which makes for an additional fluffy final result!
We’re capable of’t wait so to do that vanilla cake! It’s:
Gentle & fluffy
Moist
Utterly sweet
Easy to make
Gluten-free + dairy-free
& SO conventional!
We love topping it with our Dairy-Free Buttercream Frosting and up to date berries, nevertheless any of our frosting recipes could be welcome. Its neutral style means you’re going to get creative and experiment with utterly totally different fillings and frostings (lemon + raspberry, anyone?)!
Additional Gluten-Free Cake Recipes
In case you do that recipe, inform us! Depart a comment, cost it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 8 (Slices)
Cease your show display from going darkish
- 1 ⅓ cup almond flour*
- 1/3 heaping cup potato starch (1/3 heaping cup = 1/3 cup + 1 Tbsp*)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar (assure pure for vegan-friendly)
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup dairy-free milk (plain, unsweetened // we used almond // we don’t counsel canned coconut milk // if not dairy-free, dairy milk should additionally work)
- 1 large egg* (pure, pasture-raised when doable)
- 1 tsp vanilla extract
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Preheat your oven to 350 ranges F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Put apart.
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To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk properly until completely included. Subsequent add the dairy-free milk, egg, and vanilla extract. Whisk as soon as extra until merely blended.
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Pour the batter into your prepared cake pan and bake for 24-28 minutes, until the center springs once more when touched or when a toothpick shall be eradicated with just some crumbs left behind.
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Let the cake cool in its pan for 10 minutes sooner than flipping it onto a cooling rack to let cool absolutely (~2-3 hours). Frost with buttercream or whipped cream, garnish with berries, and serve!
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Best cherished inside 2 days. To keep up leftover cake moist, cowl with plastic wrap, a cake cowl, or a big bowl flipped the opposite method up. If using a frosting that melts at room temperature, wait to frost until merely sooner than serving (actually helpful), or refrigerate the frosted cake then set it out at room temperature for 1 hour sooner than serving.
*Almond flour is important on this recipe for the exact texture. The following most suitable option is cashew flour. If nut-free, you probably can in all probability add a neutral-flavored oil + a lesser amount of a gluten-free flour combine, nevertheless it would require some experimenting and we’re capable of’t guarantee success!
*This recipe moreover works properly for making cupcakes (bake for 20-25 minutes)! Recipe as written makes 9 cupcakes.
*In the hunt for a vegan + gluten-free vanilla cake? Uncover our vegan mannequin proper right here.
*Vitamin knowledge is a troublesome estimate calculated with out non-compulsory parts.
Serving: 1 slice Power: 228 Carbohydrates: 31.2 g Protein: 5.1 g Fat: 10.4 g Saturated Fat: 0.9 g Polyunsaturated Fat: 2.5 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Ldl ldl cholesterol: 23 mg Sodium: 261 mg Potassium: 171 mg Fiber: 2.2 g Sugar: 17.7 g Vitamin A: 61 IU Vitamin C: 0 mg Calcium: 137 mg Iron: 0.9 mg
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