Best Gluten Free Vanilla Cake
A light, fluffy, and moist gluten-free vanilla cake that tastes just like traditional cake. Perfect for birthdays, celebrations, or any occasion.
Pin Share Print Servings: 12 Slice
Calories: 280kcal
Cost: 10 $
Equipment
- 1 Stand mixer (Or hand mixer)
- 1 8 round cake pans (Lined with parchment paper)
- 1 Digital kitchen scale (For accurate measurements)
- 1 Cooling rack (For even cooling)
- 1 Mixing bowl (Large size)
Ingredients
- 2 ½ cups Gluten-free all-purpose flour - With xanthan gum if not adding separately
- ½ cup Almond flour - Adds moisture
- ¼ cup Tapioca starch - Improves texture
- 2 teaspoon Baking powder - Helps with rise
- ½ teaspoon Fine sea salt - Enhances flavor
- ¾ cup Unsalted butter - Softened
- 1 ½ cups Granulated sugar - Can reduce slightly if preferred
- 3 Large Eggs - Room temperature
- ½ cup Full-fat sour cream - Can substitute coconut yogurt
- ¾ cup Whole milk - Room temperature
- 1 ½ tablespoon Pure vanilla extract - Use good quality
Instructions
- Preheat oven to 350°F. Line cake pans with parchment.
- Whisk dry ingredients in a bowl.
- Cream butter and sugar for 3-4 minutes.
- Add eggs one at a time, then mix in vanilla
- Alternate adding dry ingredients and milk, beginning and ending with flour mix.
- Pour batter into prepared pans.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack.
- Frost as desired once completely cool.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1Slice | Calories: 280kcal (14%) | Carbohydrates: 38g (13%) | Protein: 4g (8%) | Fat: 13g (20%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg (18%) | Sodium: 160mg (7%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 400IU (8%) | Vitamin C: 1mg (1%) | Calcium: 60mg (6%) | Iron: 1mg (6%)