Vanilla Cake- Gluten Free, Dairy Free

Sunday, May 28, 2017
When it comes to vanilla cake, I don’t know where to start. Ugh. I have not enjoyed vanilla cake since going gluten free. I tried soooo many recipes and bought every box brand I could find. Everything SUCKED.

Nothing is more disappointing than all of your hard work and you end up with a brick. Chocolate never did me dirty, vanilla was a dirty creep.

I decided to channel my frustration and make the damn thing myself. I used the methods of a glutenous cake and just tweaked all of the ingredient to make it GF and DF.

It is also important to remember that your All Purpose Flour mix is a huge part of this process. My AP Mix makes fluffy cakes and baked goods. I have bought some premade mixes from the store that caused major recipe fails, so please keep that in mind.

I will admit. I thought I had gotten in over my head. Could I really pull this off? This seemed like a tall order. Let me tell you, I nailed it.

This cake melted in my mouth. The fluffy sweetness as it touched my tongue and began to melt, made my senses dance.

Even my 5 year old Son who won’t eat anything unless it is chocolate said that it was very delicious. Score. I had not enjoyed a vanilla cake for 5 years, until I made this. My Husband couldn't get enough of it either.

Please follow the recipe. It is also so important to whip it up really well, and a stand mixer is the best way to do this. Sure, you could do things by hand but your results might not be the same. This will be the perfect base for any recipe that you have been saving that calls for a vanilla cake base.

Make sure to top it with the best ever Buttercream Frosting

For candy cane cupcakes simply top the buttercream with crushed candy canes. So easy and delicious!


2 ½ Cup GF All Purpose Flour

1 tsp. Xanthan Gum

2 tsp. Baking Powder

2 tsp. Baking Soda

¼ tsp. Salt (Dash)

1 Cup Water (Boiled)

1 Cup Dairy Free Milk

1 Cup Sugar

1/3 Cup Dairy Free Butter

2 TBSP. Coconut Oil

1 TBSP. Vanilla

2 Eggs


Preheat oven to 350.

  1. Boil the water in a sauce pan with a ½ cup of sugar for 3 minutes.
  2. Allow to cool.
  3. Preheat oven to 350 degrees F.
  4. In your stand mixer, blend the other ½ cup of sugar with the butter and melted coconut oil.
  5. Add the milk, cooled water and sugar mixture. (the mixer should be going the entire time)
  6. Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, and all purpose flour.
  7. Beat on medium for 5 minutes (scraping the sides of the bowl halfway through) until your batter is almost a pudding like consistency.
  8. Pour into your greased pans.
  9. Cupcakes will cook for about 10-13 minutes. 6 inch rounds 25 minutes and 8 inch rounds 25-30 minutes.
  10. Watch after 20 minutes incase your oven runs hot and test with toothpick. Enjoy!

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If you like this recipe you will love both of my E-books. They contain a meal plan and grocery list and lots of delicious gluten and dairy free recipes.