Friends, meet the vanilla cake of your DREAMS! It’s super fluffy, perfectly moist, not detectable gluten free (and dairy free) and seriously…the BEST. It’s impressive enough for a birthday or even a wedding!
Bonus? It’s also so easy to do, with simple methods, 1 bowlAnd 9 ingredients. Preheat your oven. Let them eat cake!
This cake couldn’t be easier to make! Just whisk, pour, bake and enjoy your cake, for goodness sake! 😉 Okay, that’s all about Dr. Seuss we have in us, friends.
The secrets to this PERFECT gluten-free vanilla cake? Almond flour gives it a beautiful crumb structure, potato starch provides lightness and brown rice flour provides structure. Cane sugar provides a neutral sweetness and the classic vanilla cake taste.
We then finish off the cake with some cake classics: baking powder, salt, (dairy-free) milk, egg and pure vanilla extract.
We’ve made a vegan (and gluten-free) vanilla cake before, but this version contains egg, which makes for one extra fluffy result!
We can’t wait for you to try this vanilla cake! It is:
Light and fluffy
Moist
Completely sweet
Easy to do
Gluten free + dairy free
& SO classic!
We love topping it with our dairy-free buttercream frosting and fresh berries, but any of our frosting recipes would be welcome. Its neutral flavor means you can get creative and experiment with different fillings and glazes (lemon + raspberry, anyone?)!
More gluten-free cake recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers friends!
portions 8th (slices)
Prevent your screen from going dark
- 1 ⅓ Cup Almond flour*
- 1/3 heaped cup potato starch (1/3 heaped cup = 1/3 cup + 1 tbsp*)
- 1/4 Cup brown rice flour
- 2/3 Cup Cane sugar (Make sure it is suitable for vegans.)
- 1 ½ TL baking powder
- 1/2 TL sea-salt
- 2/3 Cup dairy-free milk (simple, unsweetened // we used almonds // we don’t recommend canned coconut milk // if it’s not dairy-free, milk should work too)
- 1 large Egg* (Organic, pasture raised if possible)
- 1 TL vanilla extract
-
Preheat your oven to 350°F (176°C) and grease an 8-inch cake pan* (we used avocado oil). Put aside.
-
In a medium mixing bowl, add almond flour, potato starch, brown rice flour, cane sugar, baking powder and sea salt. Mix well until everything is fully incorporated. Next, add the non-dairy milk, egg and vanilla extract. Whisk again until well combined.
-
Pour the batter into the prepared cake pan and bake until the center springs back when touched or a toothpick can be removed and only a few crumbs remain, 24 to 28 minutes.
-
Allow the cake to cool in the pan for 10 minutes before turning it out onto a cooling rack and allowing it to cool completely (about 2-3 hours). Spread with buttercream or whipped cream, garnish with berries and serve!
-
Best enjoyed within 2 days. To keep leftover cake moist, cover it with plastic wrap, a cake lid, or a wide, inverted bowl. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended) or place the frosting cake in the refrigerator and then let it sit at room temperature for an hour before serving.
*Almond flour is key to getting the right consistency in this recipe. The next best option is cashew flour. If it’s nut-free, you could possibly add a neutral flavored oil + a smaller amount of a gluten-free flour blend, but that would require some experimentation and we can’t guarantee success!
*This recipe is also good for making cupcakes (bake for about 20 minutes)! The recipe described makes 9 cupcakes.
*Looking for a vegan + gluten-free vanilla cake? You can find our vegan version here.
*Nutritional information is a rough estimate, calculated excluding optional ingredients.
Portion: 1 disc Calories: 228 Carbohydrates: 31.2 G Protein: 5.1 G Fat: 10.4 G Saturated fatty acids: 0.9 G Polyunsaturated fat: 2.5 G Monounsaturated fatty acids: 6.4 G Trans fats: 0 G 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