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Wednesday, May 8, 2024

The BEST Gluten-Free Vanilla Cake (1 Bowl!)


Slice of gluten-free vanilla cake decorated with vanilla buttercream frosting and fresh berries

Mates, meet the vanilla cake of your DREAMS! It’s tremendous fluffy, completely moist, undetectably gluten-free (& dairy-free), and severely…the BEST. It’s spectacular sufficient for a birthday or perhaps a wedding ceremony!

Bonus? It’s additionally SO straightforward to make, with easy strategies, 1 bowl, and 9 substances. Preheat your oven. Allow them to eat cake!

Almond flour, almond milk, brown rice flour, potato starch, cane sugar, salt, vanilla, egg, and baking powder

This cake couldn’t be simpler to make! Merely whisk, pour, bake, and luxuriate in your cake, for goodness sake! 😉 Okay, that’s all of the Dr. Seuss we’ve bought in us, pals.

Whisking gluten-free flours with cane sugar

The secrets and techniques to this PERFECT gluten-free vanilla cake? Almond flour offers it a stunning crumb texture, potato starch retains it mild, and brown rice flour supplies construction. Cane sugar ensures a impartial sweetness and traditional vanilla cake taste.

Whisking cake batter in a bowl

Then we end it off with some cake classics: baking powder, salt, (dairy-free) milk, egg, and pure vanilla extract.

8-inch vanilla cake on a cooling rack

We’ve finished a vegan (& gluten-free) vanilla cake earlier than, however this model has egg, which makes for an additional fluffy outcome!

Removing a slice of our best gluten-free vanilla cake from a cake platter

We are able to’t wait so that you can do that vanilla cake! It’s:

Gentle & fluffy
Moist
Completely candy
Simple to make
Gluten-free + dairy-free
& SO traditional!

We love topping it with our Dairy-Free Buttercream Frosting and contemporary berries, however any of our frosting recipes can be welcome. Its impartial taste means you may get artistic and experiment with totally different fillings and frostings (lemon + raspberry, anybody?)!

Extra Gluten-Free Cake Recipes

In the event you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Close up shot of a slice of gluten-free vanilla cake to show the tender crumb texture

Prep Time 10 minutes

Cook dinner Time 25 minutes

Complete Time 35 minutes

Servings 8 (Slices)

Course Dessert

Delicacies Dairy-Free, Gluten-Free

Freezer Pleasant 1 month

Does it maintain? 2-3 Days

Stop your 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 (guarantee natural 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 advocate canned coconut milk // if not dairy-free, dairy milk also needs to work)
  • 1 massive egg* (natural, pasture-raised when doable)
  • 1 tsp vanilla extract
  • Preheat your oven to 350 levels F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Put aside.

  • To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk nicely till absolutely included. Subsequent add the dairy-free milk, egg, and vanilla extract. Whisk once more till simply mixed.

  • Pour the batter into your ready cake pan and bake for 24-28 minutes, till the middle springs again when touched or when a toothpick might be eliminated with only some crumbs left behind.

  • Let the cake cool in its pan for 10 minutes earlier than flipping it onto a cooling rack to let cool fully (~2-3 hours). Frost with buttercream or whipped cream, garnish with berries, and serve!

  • Finest loved inside 2 days. To maintain leftover cake moist, cowl with plastic wrap, a cake cowl, or a large bowl flipped the other way up. If utilizing a frosting that melts at room temperature, wait to frost till simply earlier than serving (really helpful), or refrigerate the frosted cake then set it out at room temperature for 1 hour earlier than serving.

*Images present use of a doubled recipe baked in two 8-inch cake pans to make a two-layer cake.
*Almond flour is essential on this recipe for the precise texture. The subsequent most suitable choice is cashew flour. If nut-free, you would probably add a neutral-flavored oil + a lesser quantity of a gluten-free flour mix, however it might require some experimenting and we are able to’t assure success!
*This recipe additionally works nicely for making cupcakes (bake for ~20 minutes)! Recipe as written makes 9 cupcakes.
*In search of a vegan + gluten-free vanilla cake? Discover our vegan model right here.
*Vitamin info is a tough estimate calculated with out elective substances.

Serving: 1 slice Energy: 228 Carbohydrates: 31.2 g Protein: 5.1 g Fats: 10.4 g Saturated Fats: 0.9 g Polyunsaturated Fats: 2.5 g Monounsaturated Fats: 6.4 g Trans Fats: 0 g 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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