Gluten Free and Dairy Free Vanilla Cake
This Gluten-Free Dairy-Free Cake is light, fluffy, and perfect for any occasion! Whether you’re making cupcakes or cake layers, this recipe delivers a soft texture and delicious flavor that no one will guess is gluten and dairy-free.
Adding detailed steps, ingredient shots, and an FAQ to this post will make it even easier for you to recreate this dessert. Let’s dive in!

One of the first baked good recipes that I created is this gluten free and dairy free Vanilla Cake. It is the perfect gluten free birthday cake recipe!
Gluten Free and Dairy Free Vanilla Cake
When it comes to vanilla cake, I don’t know where to start. Ugh. Since going gluten and dairy free I had not enjoyed vanilla cake. After trial and error of soooo many recipes I had found, and none of them working out.
Then I was wasting money on every box brand I could find I could find at the store. As a result of this frustration I knew I needed to take matters into my own hands. All I wanted was a gluten free birthday cake for crying out loud!
Why this Gluten Free and Dairy Free Vanilla Cake is going to rock your world!
First of all, 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.
Finally, I was tired of having to settle more less than decent cake.

Due to my frustration I decided to make the darn thing myself and I used the methods of how I used to make a regular glutinous cake.
After I tweaked the ingredients and played around with it a bit to make it gluten and dairy free, voila! The world’s best tasting gluten free and dairy free Vanilla Cake!

Finally , I had a delicious cake with perfect texture! Could it be, cake that tastes like cake? The most noteworthy part of this recipe is how well it holds up and how comparable the texture is to a regular cake.
Therefore, I literally have friends and family that request this for their birthdays when they could easily get a normal cake at a bakery.
As a result of this cakes popularity, this recipe is tried and true a million times over. It has been used as the base for anything that calls for vanilla cake, especially during the holidays. It is truly the perfect gluten free birthday cake recipe.
Note: It is also important to remember that your All Purpose Flour mix is a huge part of this process, since My AP Mix makes fluffy cakes and baked goods I would highly recommend using it.
I have bought some pre-made mixes from the store that caused major recipe fails, so please keep that in mind.
The only store bought gluten free flour mix that I can recommend with confidence is Better Batter. If you want an easy cup for cup blend they are the best. You can use the code: livingfreelygf to get 30% off your purchase at BetterBatter.com.

My first thought was that I had gotten over my head, could I really pull this off? Gluten free and dairy free Vanilla Cake seemed like a tall order, but let me tell you- I nailed it!

My very picky Husband and Son whom are both partial to chocolate only love and request this cake often.
This cake literally melted in my mouth. The fluffy sweetness as it touched my tongue and began to melt, made my senses dance.
Even my non gluten free friends and family want this gluten free birthday cake every year!


Ingredients Need to Make Gluten Free Birthday Cake
2 ½ Cups Gluten-Free All-Purpose Flour (ensure it contains xanthan gum, or add 1 tsp separately)
1 tsp. Xanthan Gum (skip if included in your flour blend)
2 tsp. Baking Powder
2 tsp. Baking Soda
1 Cup Water (boiled)
1 Cup Dairy-Free Milk (any variety works, but almond or oat milk is preferred)
1 Cup Sugar (divided)
⅓ Cup Dairy-Free Butter (softened)
2 TBSP. Coconut Oil (melted)
1 TBSP. Vanilla Extract
2 Eggs
¼ tsp. Salt
Step-by-Step Baking Instructions for the Perfect Gluten-Free Dairy-Free Cake
1. Preheat the Oven
Set your oven to 350°F. Prepare your pans by greasing them with coconut oil or your preferred non-stick method.
2. Boil the Sugar and Water
In a saucepan, boil 1 cup of water with ½ cup of sugar for 3 minutes. Remove from heat and allow the mixture to cool.
3. Cream Butter and Sugar
In your stand mixer, cream together the remaining ½ cup of sugar, dairy-free butter, eggs, vanilla and melted coconut oil until smooth.
4. Add Liquids
With the mixer running on low, slowly add the cooled sugar-water mixture, followed by the dairy-free milk.
5. Incorporate Remaining Ingredients
Add the salt, baking soda, baking powder, and gluten-free all-purpose flour (plus xanthan gum if needed). Beat on medium speed for 5 minutes until the batter reaches a pudding-like consistency.
6. Pour and Bake
Pour the batter into your prepared pans:
- Cupcakes: Bake for 16-20 minutes.
- 6-inch Rounds: Bake for 27-30 minutes.
- 8-inch Rounds: Bake for 30-35 minutes.
Start checking for doneness at the earliest time listed, as ovens can vary. A toothpick inserted into the center should come out clean.
How do I make gluten free cake moist and fluffy?
Please follow the recipe. It’s also very important to whip it up really well, therefore 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.
FAQ
1. What Gluten-Free Flour Blend Should I Use?
A high-quality gluten-free all-purpose flour blend that includes xanthan gum is best for this recipe. If your blend doesn’t include it, be sure to add 1 tsp. xanthan gum separately.
2. Can I Use a Different Dairy-Free Milk?
Absolutely! Almond milk, oat milk, soy milk, or even coconut milk will all work well. Just ensure it’s unsweetened to avoid altering the flavor.
3. Can I Make This Recipe Egg-Free?
Yes, you can substitute the eggs with a Bob’s Red Mill Egg Replacer. This will slightly change the texture and the rise, but will still produce a delicious cake.
4. How Should I Store This Cake?
Once cooled, wrap the cake layers tightly in plastic wrap or store cupcakes in an airtight container. They will stay fresh for up to 3 days at room temperature or up to 5 days in the fridge.
5. Can I Freeze the Cake Layers?
Yes! Wrap each layer in plastic wrap and store in a freezer-safe bag. Thaw at room temperature before decorating.
Tips for Success
- Measure Flour Properly: Use a spoon to scoop flour into your measuring cup, then level it with a knife to avoid using too much.
- Don’t Overbake: Check early to prevent the cake from drying out.
- Cool Completely Before Frosting: Frosting warm cake layers can cause them to crumble.
Make sure to top it with the best ever Buttercream Frosting.
This recipe is a family favorite, perfect for birthdays, celebrations, or any time you’re craving a moist and delicious gluten-free cake. Let me know how it turns out for you!

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Ingredients
- 2 ½ Cup GF All Purpose Flour
- 1 tsp. Xanthan Gum
- 2 tsp. Baking Powder
- 2 tsp. Baking Soda
- 1 Cup Water Boiled
- 1 Cup Dairy Free Milk
- 1 Cup Sugar
- ⅓ Cup Dairy Free Butter
- 2 TBSP. Coconut Oil
- 1 TBSP. Vanilla
- 2 Eggs
- ¼ tsp. Salt
Instructions
- Preheat oven to 350°F.
- Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool.
- In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.
- Add the milk and the cooled water and sugar mixture. (The mixer should be going the entire time)
- Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour.
- Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.
- Pour into your greased pans. I use coconut oil to grease the pan.
- Cupcakes cook 16-20 minutes. 6 inch rounds cook about 27-30 minutes and 8 inch rounds cook 30-35 minutes. Watch after 20 minutes in case your oven runs hot. Test with toothpick. Enjoy!
Nutrition
Click HERE for the Best Ever Buttercream recipe. It is vegan too!


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