Gluten-Free Vanilla Cake

Name: Gluten-Free Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup gluten-free all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 3 large eggs (at room temperature); 1 tbsp vanilla extract; 1 cup milk (or lactose-free milk); 2 tsp baking powder (gluten-free); 1/2 tsp salt

50 min 8 slices Easy

All Recipes

A delightful gluten-free vanilla cake perfect for any occasion.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Easy

Creating a gluten-free vanilla cake that is both fluffy and flavourful is easier than you might think. This cake is perfect for those with gluten sensitivities who still want to enjoy a classic dessert. The warm aroma of vanilla fills your kitchen as this cake bakes to perfection. With its light texture and rich vanilla taste, this cake is sure to become a favourite in your household.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Pro tip: Use an oven thermometer to ensure the temperature is accurate.

Mix dry ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Pro tip: Ensure butter is at room temperature for a smoother mix.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Crack eggs into a separate bowl to avoid shell fragments.

Combine wet and dry ingredients

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour the batter into the prepared cake pan. Bake for 28-30 minutes, or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Pro tip: Run a knife around the edge of the pan to help release the cake.

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Tips & Tricks

Ensure all ingredients are at room temperature for better mixing.
Use an oven thermometer to guarantee accurate baking temperature.
Let the cake cool completely before frosting to prevent melting.
Use parchment paper to prevent the cake from sticking to the pan.

Frequently Asked Questions

How can I make this cake lactose-free?

Use lactose-free milk and ensure your butter is lactose-free.

What can I use instead of gluten-free flour?

You can try using almond flour or a blend of rice flour and potato starch, but results may vary.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Wrap it tightly and store it in the fridge.

What frosting goes best with this cake?

A classic buttercream or cream cheese frosting pairs well with this vanilla cake.

How do I prevent the cake from sticking to the pan?

Grease the pan well and use parchment paper for easy removal.

Serving Suggestions

Serve this gluten-free vanilla cake with your favourite frosting or a simple dusting of powdered sugar. Pair it with fresh berries or a scoop of ice cream for an extra special treat. To make ahead, bake the cake and wrap it tightly in plastic wrap before refrigerating. This cake can be stored for up to 2 days in the fridge, ensuring it stays moist and delicious.