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Gluten Free and Dairy Free Vanilla Cake

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! 

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.

Easy Gluten Free Vanilla Cake

Vanilla Cake on a cake plate surrounded by berries

 

 

Due to my frustration I decided to make the damn thing myself and I used the methods of how I used to make a regular glutenous cake.

After I tweaked the ingredients and played around with it a bit to make it gluten and dairy free, voila! The worlds best tasting gluten free and dairy free Vanilla Cake!

 

 
 

Slice of vanilla cake on a plate with a bite on a fork

 

 

 

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. 

 

 
 
 

Vanilla cake with vanilla buttercream and sprinkles on a cake plate

 

 

 
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!

 

Gluten Free Vanilla cake slice on a plate

 

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!

 

Gluten free dairy free cake on a cake plate next to the window

Gluten Free Birthday Cake

 
 

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. 

Make sure to top it with the best ever Buttercream Frosting

 

4.21 from 125 votes
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Gluten Free and Dairy Free Vanilla Cake

This perfect Gluten Free and Dairy Free Vanilla Cake will melt in your mouth. It is so good that no one will know that it is gluten and dairy free. 

Course Dessert
Cuisine American
Keyword gluten free cake, gluten free vanilla cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10 people
Calories 289 kcal

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
  • Cup Dairy Free Butter
  • 2 TBSP. Coconut Oil
  • 1 TBSP. Vanilla
  • 2 Eggs
  • ¼ tsp. Salt

Instructions

  1. Preheat oven to 350°F.
  2. Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool.
  3. In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.
  4. Add the milk and the cooled water and sugar mixture. (The mixer should be going the entire time)
  5. Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour.
  6. Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.
  7. Pour into your greased pans. I use coconut oil to grease the pan.
  8. 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 Facts
Gluten Free and Dairy Free Vanilla Cake
Amount Per Serving
Calories 289 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 457mg20%
Potassium 111mg3%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 21g23%
Protein 4g8%
Vitamin A 45IU1%
Calcium 68mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Click HERE for the Best Ever Buttercream recipe. It is vegan too!

 

 

 
 

 

 

 

 

I you like this recipe then you will love my cookbook, because it contains this recipe plus over 100 more. 
 
 

 

 
easy gluten free vanilla cake slice on a plate
 
 

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114 Comments

  1. That cake is amazing. My cakes never look that pretty. hahaha And, I understand your frustration when it comes to finding cook stuff to eat for us Gluten Free People.

    1. livingfreelygf says:

      Thanks Susie! We love this cake too. I make it all the time!

      1. Tara Taylor says:

        What could you use to replace the sugar that would still hold up? (Natural alternative)? Also would this cake stand up to being wrapped with fondant?

        1. livingfreelygf says:

          Hi Tara. As far as sweeteners go the only natural one I have used is coconut sugar. However, it will change the color and flavor of the cake. Any liquid sweeteners can change the texture, so that is not recommended. There is a brand called Lakanto that makes a granulated “sugar” that I think is sweetened with monk fruit and that would be my first recommendation.
          You can absolutely wrap this fondant. I have many, many times and it has turned out great. Just make sure to store it in the fridge first, but let the came come to room temperature before serving.

    2. 5 stars
      This is the fourth time we’ve made this cake due to popular demand!I It is absolutely the best!

      1. livingfreelygf says:

        Sherry you just made my day 🙂 I am so happy everyone is loving it! Make sure to take a pic and tag me on social media @livingfreelyglutenfree I also has a brand new cookbook coming out in March that will have German Chocolate Cake, Yellow Cake with Fudge Frosting, Funfetti Cake and Carrot Cake.

  2. Beth Bennett says:

    Well, I think it’s weird that I can your replies, but not people’ comments! Of course, it wouldn’t have done me any good, since I made the batter before I thought to read them. Anyway, the batter looks excellent and tastes nice. The cupcakes are in the oven, and I guess I can post again in about 12 minutes.
    Thanks for the recipe!
    Beth

    1. livingfreelygf says:

      Are comments not showing up? It could be that this recipe is one of my first, and since created it I have changed hosts and platforms. Anyways, please always reach out to me with questions. You can follow me on Facebook and Instagram and I check my messages frequently.

        1. livingfreelygf says:

          Probably, but it should have a pudding like consistency. What flour did you use?

    2. Sarah Horst says:

      Can i sub sugar with something else? We cant eat it!

      1. livingfreelygf says:

        If you have a sugar replacement that is granulated such as lakanto, or something like that then it would work. I have not tried to make this without a graunlated type of sugar.

  3. Beth Bennett says:

    5 stars
    Well, the cupcakes are out of the oven, and they are 22 absolutely beautiful, cupcakes. They all have perfectly domed tops, which is what I like when I make cupcakes! They tested done by touch, and then with a small, sharp knife (couldn’t fine my toothpick holder) at exactly 20 minutes. The second pan I put in 3 1/2 minutes after the 1st pan, but they all tested done at the same time. However, after cutting open and eating one from the 2nd pan, they should have stayed in that extra few minutes. Still amazing, but the tiniest bit not so perfect. A tiny bit too moist, which in GF baking can translate to gumminess. My fault entirely.

    There are two things I would do next time: increase the salt, which would intensify the flavor, and use a better vanilla than I used. I don’t care for this vanilla I bought, which is too floral for me. A really good vanilla would really shine in this recipe! Oh, and I used Parrot brand coconut milk, which I got at Sam’s Club, and for the flour, I used Mama’s Almond Blend all purpose flour. For cakes, I think it is the best. If you can have almond.

    NO ONE is going to know that these cupcakes are gluten free. They are substantial, yet fluffy and melt-in-your-mouth all at the same time. For my granddaughters birthdays, I have been trying recipes that are called, “The best GF DF cake in the entire universe!” blah, blah, blah. I have to admit, some of them have been good, but I really do think this is the best one. Delicious!
    Now I am going to subscribe to your website! Thanks so much.
    Beth Bennett

    1. livingfreelygf says:

      Hi Beth,

      Nothing makes me happier than waking up to comments like this! I am so glad that you are happy with the cupcakes. I will try the salt and I am also going to attempt this recipe with my grain free all purpose flour blend recipe that is almond and coconut flour based. I want to give these a try with a scraped vanilla bean one of these days. I bet that would really intensify the flavor. Thank you for trusting me and giving my recipe a try. I hope you will try some more soon. Have a wonderful day.

      1. Hunter Melissa says:

        Help! I made these cupcakes last night in preparation for making my daughters engagement cake. They came out great except for a bad after taste and some flavor I can’t describe that is not good. What could I have done wrong. Again, they are so nice and fluffy.

        Help! Missy

        1. livingfreelygf says:

          Hi Missy,
          What flour did you use and what dairy free butter? I have noticed a flavor change depending on the butter I use. Some all purpose flours have beans, or other grains that can have strong flavors. You can also try scraping a vanilla bean in the batter for some extra flavor.

        2. livingfreelygf says:

          Also, did you frost them before trying them or just eat them plain?

          1. What is your suggestion for storing or cooling the cake overnight in preparation of frosting them? By the way they are in the oven and smelling heavenly!

          2. livingfreelygf says:

            Yay! Wrap them in plastic wrap and store in the fridge. 🙂

  4. This cake looks delish! I will definitely try it out but I was just wondering what you use for your AP gluten-free flour mix? Your own mixture or a prepackaged brand?
    Thanks!

    1. livingfreelygf says:

      Hi Chris,
      I use my own blend. It is simple and inexpensive.

  5. Angi Korte says:

    How do you think this would do as a tiered wedding cake? After reading the reviews for several recipes, yours appears to be the winner!

    1. livingfreelygf says:

      Hi Angi,

      I have had professional bakers use this for birthday’s and weddings. If you use it for a tiered wedding cake would you please send me pictures that I can share? How exciting!

  6. Angi Korte says:

    5 stars
    I used this recipe for a tierbof a wedding cake. Easy recipe for a beginner gluten and dairy free baker. The cake turned out great! The frosting tasted amazing. I did have a little bit of a problem with the frosting sliding down, but I expected that as I had to transport an hour in 95 degree heat. I took extra frosting with me and touched it up which was easy since it doesn’t form a crust. I will definitely keep this recipe on hand as I am getting more and more “special diet” requests. Thank you so much!

    1. livingfreelygf says:

      Thank you Angi! I am so happy that it turned out great. 🙂

      1. Angi Korte says:

        5 stars
        I posted a picture on your pin. ☺

  7. anthony rainsford says:

    Hi, I have two questons can this be made without eggs? and can it be baked in a 9*13 pan?

    Thanks

    1. livingfreelygf says:

      Hi,

      You can make this with egg replacer, but your outcome could be slightly different. You can bake in any size pan, but you will likely need to adjust the cooking time.

      1. If you use a GF flour blend that has the xantham gum in it can I omit it?

        1. livingfreelygf says:

          Yes, do not use more xanthan gum if it is in the flour.

  8. This recipe is a keeper! Have tried so many gluten free recipes, but nothing has worked, until I stumbled upon this. Made a lovely frozen themed 2 tier birthday cake. Thank you for this!

    1. livingfreelygf says:

      YAY! Thank you Salika! I am so glad you enjoyed it. We had a Frozen themed birthday for my 4 year old this year too! 🙂

  9. I’m not dairy free, if I make this exact recipe but use regular butter and milk is that fine? Or would I need to adjust anything?

    1. livingfreelygf says:

      You can use the exact same measurements of butter and milk. Thanks!

    2. Hi there! This recipe looks like the best gluten free dairy free option out there and I am so excited to make it for a family birthday with dairy free and gluten free family members! I was curious how long it can be made ahead and how to store it? Covered at room temperature… fridge? Or does it need to be eaten the same day? Thanks so much!

      1. livingfreelygf says:

        Hi!
        I like to make this the day before. I refrigerate it, but then take it out a few hours before serving. You can make it up to 2 days ahead.

  10. What dairy free butter do you use? It doesn’t appear that Earth’s Best has one any more. Can you just use spectrum organic shortening, or would Earth Balance Vegan Butter be better, or do you prefer something else? Thanks!

    1. livingfreelygf says:

      I would use the earth balance vegan butter, or any dairy free butter. Too much shortening will give it a strange flavor.

  11. Thanks! And then, what size pans are you using, and how many? 2 9″?

      1. how many 6 inch rounds would this make?

        1. livingfreelygf says:

          It will make 2 6 inch rounds, but they will be thick enough to cut lengthwise and get 4 layers. That is what I used for the cake pictured.

          1. Awesome!! Thank you 😊

          2. livingfreelygf says:

            You’re very welcome!

  12. Hello! This looks delish. I’m excited to try it for my daughter’s birthday party, where both gluten and dairy allergies abound. Can you tell me why salt is listed twice? Is it 1/2 tsp salt total? Thank you! 🙂

    1. livingfreelygf says:

      I am excited for you to try it too! Thank you for bringing that to my attention, please only add 1/4 tsp. of salt. I will correct it now. Enjoy and please share some pictures with me when your done!

      1. Perfect! Thank you for replying! They will be kitty cupcakes and I’ll share pictures! 🙂

  13. Jenna Murphy says:

    Do you omit the Xantham gum if your blend already contains it? Or is the extra boost needed?

    1. livingfreelygf says:

      If the blend already contains xanthan gum you do not need to add more. 🙂

  14. I’m excited to try this recipe! What can i sub for the coconut oil? My friend is allergic.

    1. livingfreelygf says:

      You can vegetable oil or olive oil in place. 🙂

  15. Christine says:

    Hi, im alittle confused i thought none dairy meant no eggs? I think i can substitute applesauce but do you by chance know how much?

    1. livingfreelygf says:

      Hi Christine,
      Eggs are not considered dairy. Dairy is just products that come from mammals. If you want to substitute the eggs in the recipe I would recommend using Bobs Red Mill Egg Replacer. I’m afraid applesauce could change the texture and density of the cake.

    2. What would be your suggestion for substituting the sugar? I can use honey or maple syrup but would you suggest increasing the flour and if so by how much? Thanks.

      1. livingfreelygf says:

        Hi Kate,
        I have never experimented with a liquid sweetener. I have used coconut sugar, but it will darken the color of the cake. What I would suggest is using a 1/4 of additional flour and if you get a nice consistency around the thickness of pudding or a little thinner then you should be good. If it is still really thin then add another 1/4 cup. I would not add more than a half cup. Another thing you could try is less water, maybe use 1/2 cup less of the water. However, I have never done this I am just thinking of what I would try. Please keep me posted!

  16. 5 stars
    My 82 year old uncle and my son made this cake and it was delicious!! This recipe is a keeper and we’re getting ready to make it again for a 50th birthday party. Thank you for your diligence on tweaking your efforts. You nailed it!

    1. livingfreelygf says:

      Thank you Sherry! I am so glad you are all enjoying vanilla cake again. 🙂

  17. Nicole Morin says:

    This is my absolute favorite gf df cake recipe! That being said, I normally make it the day of… does it make a difference if I make night before and the cupcakes sit overnight? Should I refrigerate?

    1. livingfreelygf says:

      Hi Nicole! I am so happy tp hear that you love the recipe. You can absolutely make the night before and I like to keep them out when I make them the night before. If its any longer than one night, or if its really warm n your house then I would suggest refrigerating. Have a great day!

  18. Omg this looks amazing! I am so excited to come across your site. I am GF and DF. I am planing my DIY wedding. For weeks I have been stuck on ideas for my cake. I can’t wait to try your recipe. I have just two questions. How long can it stay refrigerated? ( i plan on making it a day or two before the ceremony.)
    How long before the icing starts to “melt” after refrigeration.. ( Ceremony starts at 3pm. The cake cutting is at 6pm.)

    1. livingfreelygf says:

      Congratulations on your wedding! I am so excited for you. You can fridge this for about 2-3 days before it loses its flavor. If it is warm out the icing will melt fairly quick, but if the temperature is cool then you should be ok for those 3 hours. I recommend taking it out of the fridge about an hour before you plan to serve it. Please please share pictures with me!!! You can always email me with any questions too [email protected]

  19. Dannielle says:

    Hi! Did you end up trying this with the paleo blend? I was thinking of trying that route but I wanted to see if you or anyone had done it yet? I’m on a cleanse at the moment and can’t really taste test , but I have an order coming to id like to use this for! My last grain free Vanilla cake had aftertastes of the coconut flour in them, and that’s not what I was going for !

    1. livingfreelygf says:

      Hi Danielle,
      I have not had the chance to make it with the paleo blend yet. I can tell you this blend definitely does not have a coconut after taste. Please let me know if you give it a try.

  20. I’m not sure if I did something wrong, but would there be a reason as to why my batter is coming out runny?

    1. livingfreelygf says:

      Are there any ingredients that you subbed for other things? I have never had the batter come out runny. It is usually a pudding consistency. Did you still bake it?

      1. I had the opposite problem with my batter. Mine seems a bit too thick, almost like a soft cookie dough. I’m thinking I may have accidentally added too much flour blend! Whoops! Well I’ve got two six inch rounds in the oven, so we will see what happens! But I think the thickness of the batter isn’t allowing the cakes to “puff” up? Lol great recipe I think there’s just some user error in my instance 😜

        1. livingfreelygf says:

          Please let me know how it turns out. It might be a bit dense.

  21. What kind of dairy free milk is best to use?

    1. livingfreelygf says:

      I prefer coconut milk, but almond milk works great too.

      1. Mo & kids says:

        Have you ever used soda as a sub and to make it moist? If so what would you omit for the soda? I’m getting ready to try this for the first time according to your recipe but just wondered.

        1. livingfreelygf says:

          Hi,
          No I have never used soda. This recipe is already super moist, so I have never looked for other options. I do have a poke cake recipe that uses sparkling water, or soda but this is the base and its already baked before the soda is added.

  22. Hello,
    I want to try your cake for afriend’s wedding cake. I need a 12×12 square pan. Should I double the recipe? Have you tried this?

    1. livingfreelygf says:

      I have cooked these in sheet pans and I would recommend doubling the recipe. You will also need to adjust the cook time.

  23. Julie McPherson says:

    This cake looks delicious and with our new-found allergies and dietary restrictions, I’m looking for a homemade gluten, dairy and chocolate free recipe for my son’s upcoming birthday in September. A couple of quick questions…I am Canadian, so brands may vary, but what do you use for dairy free milk and butter? I have almond milk varieties and I also make my own ghee (remove the dairy off the top of a brick of butter, when melted). Suggestions please. Thank you in advance!

    1. livingfreelygf says:

      Ghee should work great in this recipe! I like So Delicious Coconut milk, but almond milk will work great as well. If you decide to buy vegan butter my go-to is Earth Balance, and Mioko’s.

      1. Kathy Nuttall says:

        When you use this so delicious coconut milk, is it unsweetened, sweetened, vanilla flavor, or unflavored?

        1. livingfreelygf says:

          I use the unsweetened original

  24. 5 stars
    I made these into cupcakes for a birthday party. I used your gluten-free all-purpose flour as well as so delicious coconut milk and earth Balance dairy free butter. The feedback from the party was that the cupcakes were eaten within minutes and the store-bought cake was not touched. Thank you for a great recipe that was moist and delicious and helped make the birthday party a great success! I double the recipe and probably got about 36 cupcakes. I also added food coloring gel to the cake mix and the frosting to make it rainbow colored.

    1. livingfreelygf says:

      Thank you Kathy! I am so happy that everyone got to enjoy gluten and dairy free cupcakes! Thank you for this review 🙂

  25. I’m going to be making this cake with your vegan icing for my daughter’s birthday. I’ll make it on Friday for her birthday on Saturday. Should I store it in the fridge or keep it at room temperature?

    1. livingfreelygf says:

      If you ice it then store it in the fridge. If it is just the cake you can wrap it in plastic wrap and store at room temp. Please share pictures! I am @livingfreelyglutenfree on Instagram. Happy birthday to your daughter.

  26. Cameron Bellestri says:

    My All purpose flour blend has Xanthan Gum in it. Should I omit the extra the recipe calls for or keep it? Thanks!

    1. livingfreelygf says:

      Omit what the recipe calls for if you flour already has it. 🙂

    2. Hi! Planning to make this cake tomorrow for my family! Questions: i am looking to double the recipe, should I bake one batch at a time or is it OK to cook all at once? As well, I am planning to bake and serve on the same day – I see that you normally recommend baking day before, is it bad to bake same day?

      Thanks!!! – Novice GF/DF baker!

      1. livingfreelygf says:

        Hi Tori
        You can bake and serve the same day- just make sure there is enough time to cool before frosting. You can double this, but I have found that making one batch at a time gives better results. Thanks!

  27. Hi! This was my first time making a GF cake- they seemed to turn out well but did deflate a bit while cooling. Is that normal?
    Thanks!

    1. livingfreelygf says:

      That’s not totally abnormal. Did it cook all the way through? Sometimes there can be more deflation if the middle is not cooked thoroughly.

      1. Can I use corn starch instead of 1 tsp. Xanthan Gum? If so how much corn starch should I use?!

        1. livingfreelygf says:

          Corn starch will not be able to take the place of xanthan gum. Instead of xanthan gum you can used guar gum or psyllium husk powder.

  28. Hi – it’s not clear from this recipe how many tins/layers you’re supposed to make. I just want to make a simple cake, no layers/tiers. Can I use the recipe as is in one round pan?

    1. livingfreelygf says:

      It will take a lot longer to cook all of the batter in one round pan unless you have a large one like a 10 or 12 inch. The standard 8 inch pan would do better with the batter divided between the 2, but you could try it and just cook it until the center is done by inserting a butter knife or toothpick in the middle.

  29. I have a couple of questions for you. I am living overseas and have no access to a diary free version of butter, and my son does have an intolerance to dairy. I also tend to feel very sick if I eat refined sugar of any kind, so long story short I tried doing some substitutes and made this twice and it was edible, but definitely did not look like the pictures or what you described. The first time I used honey and added extra coconut oil, and the cake was much too dense, so I tried taking out the cup of water the second time, and used 1/6 a cup of avocado and exchanged the milk for coconut cream. It turned out better, but still reminded me more of a pancake texture/taste. Do you have any other ideas of things I could try? I would really like to make this work. Also, did you use white rice flour for this? I know the recipe said you could use brown or white in the blend, my cake turned out much darker both times.

    Thank you!

    1. livingfreelygf says:

      Hi Sara,
      I make this with my gluten free all purpose flour that contains brown rice flour. It is likely that since there was honey and not regular light colored sugar that the color would be off. Do you have access to margarine? I have not substituted sugars for this. Can you tolerate alternative sweeteners like munk fruit? Lakanto is a munk fruit sweetener that makes a granulated type sugar and that might be a good substitute. I have a grain free chocolate cake recipe on the blog that might give you more of what you are looking for.

  30. This cake sounds amazing, I’m going to try it for my 2yo birthday on Monday. Can the xanthan gum be replaced by guar gum? And it it even needed if my gf flour mix already has guar gum as one of the ingredients? Thank you so much!

    1. livingfreelygf says:

      So sorry for the late reply! You can absolutely use guar gum, but if your mix already has it then you can leave it out. If you have any vanill abean, or vanilla bean paste it tastes phenomenal in the cake too! Happy birthday to your little one.

  31. Hi! I’m hoping to make this cake for my sister’s birthday but I was wondering if you would be able to freeze it. Thanks!

    1. livingfreelygf says:

      Hi Ellen,
      Yes, you can freeze it! For best results freeze un-frosted and then completely thaw before frosting. Refrigerate until your ready to serve and then let it come to room temperature before serving. If you have any vanilla bean it tastes amazing in this too!

  32. 4 stars
    Hi! I’m actually baking this for a friend’s birthday– but the first cake cake had wayyyy to much baking soda in it. The issue wasn’t with the texture, but it tasted to metallic-y!! I checked to make sure that my measurements were correct, and they were. The second time around I only put 1/2 tsp in and it turned out much better. Could this be because I didn’t add enough vanilla or is my baking soda just wack? Thanks!

    1. livingfreelygf says:

      Hi Paisley,
      The vanilla really brings out the flavor in this vanilla cake and I even love adding some vanilla bean paste for extra flavor. My guess would be that not adding enough vanilla might make it so other flavors come through more. It’s weird that it tasted metallic taste! Did you get enough rise with the 1/2 teaspoon?

  33. I love this recipe but my cake mix is coming out super thick every time I try it. How would you suggest thinning it?

    1. livingfreelygf says:

      Is it baking too dense? What all purpose flour are you using?

  34. 5 stars
    I have tried every gluten free vanilla cake recipe you can find online. None have worked, but this one is a winner! Finally! I was able to easily veganize this recipe with wonderful results. I simply curdled the milk (I used coconut milk by silk) with 1 tablespoon of white vinegar, added 2 tablespoons of applesauce and one chia egg (ground chia seed with 1/4 cup water) and perfection! My family said this is the best cake I’ve made so far and they have tested many vegan/gluten free cakes over the years. Thank you!

    1. livingfreelygf says:

      You have no idea how happy I am to hear this! Did you need to change the baking time at all? I would love to add your modification into the blog post for a vegan option to help others.

  35. What dairy free butter and milk do you recommend?

    1. I typically use earth’s best butter, but Miyokos and melt work well too. For milk, my favorite is coconut, but I also use Flax milk and it works great.

  36. Hi
    My son can’t have coconut so can I substitute the coconut oil with vegetable oil?

  37. Hi Jennifer – thanks so much for this recipe! I just made this as funfetti cupcakes and they turned out really well. ❤️

    One question though – in the second step when you mix in the sugar-water solution and milk, is the mixture supposed to combine fully and get creamy? When I did it, the creamed butter/sugar mixture didn’t integrate with the sugar water & milk even though I beat it for quite some time. Have you ever experienced that? I don’t have a stand mixer so I used a hand mixer instead. Not sure if this could have affected it.

    Either way, the outcome was good!

    1. I have experienced that, sometimes it’s a little clumpy and that is totally fine. I’m glad you enjoyed it!

  38. Alexandra Harper says:

    How many 6 inch pans does this recipe fill?

  39. Stephanie says:

    If the flour has xantham gum in it so I still need to add more ?