Gluten Free and Dairy Free Vanilla Cake
This gluten-free dairy-free vanilla cake is light, fluffy and perfect for birthdays and celebrations. The cake has a soft, tender texture that holds up beautifully as cake layers or cupcakes—and no one will guess it’s made without gluten or dairy.
Vanilla cake was one of the recipes I missed most after going gluten-free and dairy-free. After trying disappointing recipes and boxed mixes, I created my own. It has since become one of the most popular recipes on my website, with family, friends and readers making it for everything from birthday parties to wedding cakes.
Pair it with my dairy-free vanilla buttercream for a classic celebration cake everyone can enjoy.
Why You’ll Love This Recipe
Easy to prepare ahead: The cooled cake layers can be wrapped, refrigerated or frozen until you’re ready to decorate.
Light and fluffy: This cake has the soft texture and classic vanilla flavor you expect from a traditional cake.
Gluten-free and dairy-free: Everyone gets to enjoy the birthday cake without feeling like they received the sad substitute.
Perfect for celebrations: Use the batter for cupcakes, 6-inch layers or 8-inch cake layers.
Tried and trusted: This has been one of my most popular recipes for years, with more than 200 ratings from readers.
Sturdy enough to decorate: The layers hold up well under buttercream and can be used for decorated birthday and celebration cakes.
The Story Behind This Cake
When I first went gluten-free and dairy-free, finding a good vanilla cake was surprisingly difficult. Chocolate cake never did me dirty, but vanilla was another story.
I tried countless recipes and spent far too much money on boxed mixes that produced dry, dense cakes. All I wanted was a gluten-free birthday cake that actually tasted like cake, so I finally decided to make my own.
After plenty of testing and tweaking, I created a vanilla cake with the light texture, soft crumb and classic flavor I had been missing. It quickly became a favorite with my family—even the chocolate-cake people—and friends started requesting it for their birthdays.
Readers have since used this recipe for cupcakes, birthday cakes, wedding cakes and other celebrations. It’s still one of the recipes I’m most proud of because no one feels like they’re settling for the “allergy-friendly” option.
Ingredients for Gluten-Free Dairy-Free Vanilla Cake
You’ll find the complete measurements in the printable recipe card below. Here are the ingredients you’ll need:
- Gluten-free all-purpose flour: Use a high-quality flour blend designed for cup-for-cup baking.
- Xanthan gum: Add this only if your gluten-free flour blend does not already contain it.
- Baking powder and baking soda: These help the cake rise and create its light texture.
- Sugar: The sugar is divided between the sugar-water mixture and the cake batter.
- Water: Boiling the water with part of the sugar is an important step in this recipe.
- Dairy-free milk: Use your preferred unsweetened dairy-free milk.
- Dairy-free butter: Allow it to soften before mixing.
- Coconut oil: Melt the coconut oil before adding it to the batter.
- Vanilla extract: This provides the cake’s classic vanilla flavor.
- Eggs: The eggs provide structure and help create a soft texture.
- Salt: A small amount balances the sweetness and enhances the vanilla flavor.
The Best Gluten-Free Flour for This Cake
The gluten-free flour blend you use can significantly affect the cake’s texture and flavor. I get the best results with my homemade gluten-free all-purpose flour blend.
The store-bought flour blend I recommend with confidence is Better Batter. It works well as an easy cup-for-cup option in this recipe. You can use code livingfreelygf for 30% off your purchase at BetterBatter.com. I also like King Arthur Gluten Free Flour Blend.
If your flour blend already contains xanthan gum, do not add the additional teaspoon listed in the recipe. Different flour blends absorb moisture differently, so your results may vary if you use a blend I have not personally tested.
How to Make Gluten-Free Dairy-Free Vanilla Cake
Step 1: Prepare the pans
Preheat the oven to 350°F. Grease your cake pans or cupcake pan using coconut oil or your preferred nonstick method.
Step 2: Make the sugar-water mixture
Add the water and ½ cup of the sugar to a saucepan. Bring the mixture to a boil and boil for three minutes. Remove it from the heat and allow it to cool.
Step 3: Begin the batter
In the bowl of a stand mixer, blend the remaining ½ cup of sugar with the softened dairy-free butter and melted coconut oil.
Step 4: Add the liquids
With the mixer running, add the dairy-free milk and cooled sugar-water mixture.
Step 5: Add the remaining ingredients
Add the eggs, vanilla extract, salt, baking soda, baking powder, xanthan gum and gluten-free all-purpose flour.
Remember to omit the additional xanthan gum if your flour blend already contains it.
Step 6: Beat the batter
Beat the batter on medium speed for approximately five minutes. The finished batter should have an almost pudding-like consistency.
tep 7: Fill the pans
Pour the batter evenly into your prepared cake pans or cupcake pan.
Step 8: Bake
Bake according to the size you are making:
- Cupcakes: 16–20 minutes
- 6-inch cake layers: 27–30 minutes
- 8-inch cake layers: 30–35 minutes
Ovens can vary, so begin checking at the earliest listed time. The cake is done when a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before decorating it with dairy-free vanilla buttercream.
Tips for the Best Gluten-Free Vanilla Cake
- Measure the flour using the spoon-and-level method rather than scooping it directly from the container.
- Use a gluten-free flour blend that is intended for cup-for-cup baking.
- Do not add extra xanthan gum if your flour blend already contains it.
- Allow the sugar-water mixture to cool before adding it to the batter.
- Beat the batter for the full five minutes to help create the proper consistency.
- Begin checking the cake at the earliest listed baking time to prevent overbaking.
- Allow the cake layers or cupcakes to cool completely before frosting them.
Frequently Asked Questions
My homemade gluten-free all-purpose flour blend works very well in this recipe. Better Batter is the store-bought blend I recommend. If your chosen blend already contains xanthan gum, omit the additional xanthan gum from the recipe.
Different gluten-free flour blends contain different ingredients and absorb liquid differently, so using another blend may change the cake’s flavor or texture.
Yes. You can use your preferred unsweetened dairy-free milk. Almond, oat, soy and coconut milk are all options, but different varieties may slightly affect the final flavor.
Yes. If you do not need the cake to be dairy-free, you can use regular milk and butter in the same quantities.
You can substitute the eggs with Bob’s Red Mill Egg Replacer. The substitution may slightly change the cake’s texture and rise.
I typically use this recipe to make two 8-inch round cake layers. It can also be used to make cupcakes or 6-inch cake layers. Follow the appropriate baking times listed in the recipe. Note, this is standard cake pan size, not a deep 4+ inch pan.
Yes. You can bake the cake layers one or two days before serving. Allow them to cool completely, wrap them tightly and store them in the refrigerator. Let the finished cake come closer to room temperature before serving for the best texture.
Wrap unfrosted cake layers tightly in plastic wrap. Store frosted cake or cupcakes in an airtight container. The cake can be stored at room temperature for up to three days or refrigerated for up to five days.
Yes. Allow the cake layers to cool completely, wrap each layer tightly and place them in a freezer-safe bag or container. Thaw the layers before decorating.
Yes. I have successfully used this cake under fondant. Refrigerate the cake before covering or transporting it, and allow it to come closer to room temperature before serving.
More Gluten-Free Cakes You’ll Love
If you’re planning a birthday, holiday or any celebration that clearly requires dessert, try these recipes next:
- Dairy-Free Vanilla Buttercream
- Gluten-Free Chocolate Cake
- Gluten-Free Funfetti Cupcakes
- Gluten-Free Funfetti Cake
More Gluten-Free and Dairy-Free Family Favorites
Looking for more approachable recipes the entire family can enjoy? My signed cookbook, 101 Incredible Gluten Free Recipes, is filled with gluten-free and dairy-free recipes for everyday meals, baking and celebrations.
Use code LIVEFREELY for 30% off. Your signed copy is just $17.50 total, including tax and shipping.
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Ingredients
- 2½ cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup water
- 1 cup unsweetened dairy-free milk
- 1 cup granulated sugar divided
- ⅓ cup dairy-free butter softened
- 2 tablespoons coconut oil melted
- 1 tablespoon vanilla extract
- 2 large eggs
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease your cake pans or cupcake pan with coconut oil or your preferred nonstick method.
- Add the water and ½ cup of the sugar to a saucepan. Bring the mixture to a boil and boil for three minutes. Remove it from the heat and allow it to cool.
- In the bowl of a stand mixer, blend the remaining ½ cup of sugar with the softened dairy-free butter and melted coconut oil.
- With the mixer running, add the dairy-free milk and cooled sugar-water mixture.
- Add the eggs, vanilla extract, salt, baking soda, baking powder, xanthan gum and gluten-free all-purpose flour. Omit the additional xanthan gum if your flour blend already contains it.
- Beat the batter on medium speed for approximately five minutes, or until it has an almost pudding-like consistency.
- Pour the batter evenly into the prepared pans.
- Bake cupcakes for 16–20 minutes, 6-inch cake layers for 27–30 minutes or 8-inch cake layers for 30–35 minutes. Begin checking at the earliest listed time. The cake is done when a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Notes
- For the best results, use a high-quality gluten-free all-purpose flour blend intended for cup-for-cup baking.
- If your flour blend already contains xanthan gum, omit the additional teaspoon from the recipe.
- I typically use this recipe to make two 8-inch round cake layers.
- Measure the flour using the spoon-and-level method to avoid adding too much.
- Allow the sugar-water mixture to cool before adding it to the batter.
- Store the cake in an airtight container for up to three days at room temperature or up to five days in the refrigerator.
- To freeze, cool the cake layers completely, wrap them tightly and place them in a freezer-safe bag or container.
Nutrition
Click HERE for the Best Ever Buttercream recipe. It is vegan too!
Do you love this Gluten Free and Dairy Free Vanilla Cake recipe?
Please leave a rating below!
Want more recipes like this Gluten Free and Dairy Free Vanilla Cake?
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- Chocolate Bundt Cake
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.
Thanks Susie! We love this cake too. I make it all the time!
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?
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.
This is the fourth time we’ve made this cake due to popular demand!I It is absolutely the best!
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.
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
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.
My batter is really runny is that ok???
Probably, but it should have a pudding like consistency. What flour did you use?
Can i sub sugar with something else? We cant eat it!
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.
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
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.
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
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.
Also, did you frost them before trying them or just eat them plain?
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!
Yay! Wrap them in plastic wrap and store in the fridge. 🙂
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!
Hi Chris,
I use my own blend. It is simple and inexpensive.
can I change the flour to just an all purpose flour (no one is gluten free) and if i change to just all purpose flour will this make a difference to adding the baking powder and the baking soda ?
regards
Joan x want to make it for my grandsons 2nd birthday
I have only made this with gluten free all purpose flour. I imagine it would work just fine. Please let me know if you give it a try.
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!
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!
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!
Thank you Angi! I am so happy that it turned out great. 🙂
I posted a picture on your pin. ☺
Hi, I have two questons can this be made without eggs? and can it be baked in a 9*13 pan?
Thanks
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.
If you use a GF flour blend that has the xantham gum in it can I omit it?
Yes, do not use more xanthan gum if it is in the flour.
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!
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! 🙂
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?
You can use the exact same measurements of butter and milk. Thanks!
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!
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.
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!
I would use the earth balance vegan butter, or any dairy free butter. Too much shortening will give it a strange flavor.
Thanks! And then, what size pans are you using, and how many? 2 9″?
I use 2 8 inch rounds.
how many 6 inch rounds would this make?
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.
Awesome!! Thank you 😊
You’re very welcome!
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! 🙂
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!
Perfect! Thank you for replying! They will be kitty cupcakes and I’ll share pictures! 🙂
Do you omit the Xantham gum if your blend already contains it? Or is the extra boost needed?
If the blend already contains xanthan gum you do not need to add more. 🙂
I’m excited to try this recipe! What can i sub for the coconut oil? My friend is allergic.
You can vegetable oil or olive oil in place. 🙂
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?
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.
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.
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!
Hi Kate,
I make a banana cake with real honey (not supermarket) using the same as the sugar amount and always turns out perfectly
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!
Thank you Sherry! I am so glad you are all enjoying vanilla cake again. 🙂
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?
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!
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.)
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 livingfreelygf@gmail.com
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 !
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.
I’m not sure if I did something wrong, but would there be a reason as to why my batter is coming out runny?
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?
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 😜
Please let me know how it turns out. It might be a bit dense.
Hiya! Hoping to make this for a friends birthday- what dairy free milk would you suggest? Would pay milk work?
Thank you!
Any milk works! Coconut milk is my favorite though.
What kind of dairy free milk is best to use?
I prefer coconut milk, but almond milk works great too.
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.
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.
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?
I have cooked these in sheet pans and I would recommend doubling the recipe. You will also need to adjust the cook time.
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!
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.
When you use this so delicious coconut milk, is it unsweetened, sweetened, vanilla flavor, or unflavored?
I use the unsweetened original
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.
Thank you Kathy! I am so happy that everyone got to enjoy gluten and dairy free cupcakes! Thank you for this review 🙂
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?
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.
My All purpose flour blend has Xanthan Gum in it. Should I omit the extra the recipe calls for or keep it? Thanks!
Omit what the recipe calls for if you flour already has it. 🙂
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!
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!
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!
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.
Can I use corn starch instead of 1 tsp. Xanthan Gum? If so how much corn starch should I use?!
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.
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?
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.
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!
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.
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!
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.
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!
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!
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!
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?
Hi there! I’m excited to try this recipe! It’s my first time baking a GF and DF cake for my friend’s child who has multiple allergies! I’m from Australia and was wondering if you had the ingredients in metric measurements (mls and grams)?
It would be much appreciated!!
Hi Bon, I wish I did! When we convert in the U.S, it’s typically oz. I know you can convert the measurements on google, maybe give that a try?
Hi Jennifer,
I followed this recipe, and it turned out with a lovely, fluffy cake. But the taste was horribly bitter! I’m not sure why it ended up like this. I checked the measurements and did everything correctly… Should I halve the baking powder and baking soda next time, and risk a dense cake? I’m stumped.
Hi Hannah! What flour blend did you use? You can also scrape a vanilla bean or add some vanilla bean paste to give it a little more flavor.
I used your flour blend. I made it a second time and halved the amount of baking soda and added vanilla bean paste. It turned out perfectly! 😄
I’m so happy to hear that Hannah! I might experiment with the baking soda too!
I love this recipe but my cake mix is coming out super thick every time I try it. How would you suggest thinning it?
Is it baking too dense? What all purpose flour are you using?
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!
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.
What dairy free butter and milk do you recommend?
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.
Hi
My son can’t have coconut so can I substitute the coconut oil with vegetable oil?
Yes, any oil can be used
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!
I have experienced that, sometimes it’s a little clumpy and that is totally fine. I’m glad you enjoyed it!
How many 6 inch pans does this recipe fill?
You fill 3 6 inch pans 1/2 way for a 3 layer cake
If the flour has xantham gum in it so I still need to add more ?
No, if your flour already has xanthan gum then you don’t add any.
you use eggs so it’s not dairy free
Eggs are not dairy, only milk from mammals are considered dairy. Eggs are not vegan, so this recipe isn’t vegan, just gluten and dairy free.
Just made this cake last night with my nephew, who is Gluten-Soy-and Dairy intolerant. It was very good, and it will definitely go into my repertoire whenever I need a GF/Dairy free/Soy free cake. Easy to make, and you would never Ben able to tell it was a “Free from”-type of dessert, because it’s definitely NOT free from flavor! Thank you for creating this recipe.
Thank you Kim! I am so happy everyone enjoyed it!
Do you think raw sugar would work in place of the coconut sugar?
Yes!
Hi,
Is there another option besides the xanthan gum?
You can use guar gum in place. If you all purpose flour blend already has it then there is no need to add more.
Can you use King Arthur Measure for Measure?
Yes, that would work.
thanks for the speedy reply! One other question. Have you ever made ahead and frozen them, and then let thaw and then icing them?
Yes! When I freeze it, I like to wrap it in plastic wrap and then store it in a freezer bag. I wouldn’t freeze for longer than 2 months though, preferably less than 6 weeks for best flavor.
I’m looking forward to baking this cake with the frosting for family get together.
have two questions…
1. how many ounces of flour are there per cup? I ask as a few of the comments mention batter is either too runny or too thick.
2. why is baking soda needed in this recipe?
thank you!
Baking soda helps with the rise and there are 8 oz per cup.
thank you.
I made this cake with the buttercream icing and it was a hit! I did freeze the 8” rounds so I could make ahead of time and it did dry the cake out a bit, so best to make the day ahead not a few days ahead. I then made the same recipe but did cupcakes. I made them the day before the party and they were super moist and even my son who is not gf or df ate it and had no idea! So so happy I finally found a recipe for my daughter, and that everyone will eat. No more having to have two cakes!!
I’m so happy it was a hit! Thank you for sharing!
I made the recipe exactly as written, used coconut milk, and it was so good! I will definitely bake this again. I made a cream cheese frosting for it with vegan butter and vegan cream cheese, and it made my birthday girl friend so happy!
I’m so glad you enjoyed it!
I just made this vanilla GF cake and is really nice!! Thanks for the recipe
Thanks Athena!
Hello, does this make 1 8″ round cake or two? Do you let it cool in the pan completely or for a few minutes.
Thanks for your help!
Hi Karen! This will make 1 2 layer 8 inch round cake. Allow it to cool in the pan about 20-30 minutes before removing it. You want it slightly warm when transferring it from the pan.
What dairy free milk do you recommend?
Coconut milk is my go-to. Almond milk works great too.
Does this recipe only have the 1tsp of xanthan gum? Or is there a mixture in the GF flour blend? Just reading through the recipes and making sure. Thank you!
Hi Darla. If you are using a premade gluten free flour blend, then you do not need to add xanthan gum. What flour blend are you going to use?
I was going to try your blend out. It looked like you didn’t add the xanthan gum to your blend all the time
Then yes, you will add 1 tsp of xanthan gum. 😀
I made this recipe for my son’s birthday. My son can’t have dairy or gluten, and he usually doesn’t even bother to try desserts at this point because they don’t taste good. This year, he asked for a cake, and I gave this recipe a try. What a winner! The recipe is not difficult to follow, and it turned out great! I used the chocolate buttercream frosting from this site to top the cake. That was very tasty, too. We had 14 people with good appetites, and the cake size was just enough. I used 8″ round pans.
I’m so glad he got to enjoy cake for his birthday! This made my day, thanks for sharing Jen!
I made this recipe for my son’s birthday. My son can’t have dairy or gluten, and he usually doesn’t even bother to try desserts at this point because they don’t taste good. This year, he asked for a cake, and I gave this recipe a try. What a winner! The recipe is not difficult to follow, and it turned out great! I used the chocolate buttercream frosting from this site to top the cake. That was very tasty, too. We had 14 people with good appetites, and the cake size was just enough. I used 8″ round pans.
Does this recipe make two 8inch rounds?
https://www.livingfreelyglutenfree.com/gluten-free-dairy-free-vanilla-cake/#ingredients-need-to-make-gluten-free-birthday-cake
Yes!
hello! What type of dairy free butter do you recommend?
My favorite butter is Earth’s Best or Miyoko’s. The Trader Joe’s brand is really good too.
We have alpha gal and Xanthum gum can be a problem. Is there a sub for that?
Guar Gum is the best substitute for xanthan gum.
Thank you so much for pointing this out and I’m really sorry for the frustration. You were absolutely right that the instructions in the written post and the recipe card were not matching, and that has now been corrected. The correct method is the one shown in the recipe card. I truly appreciate you taking the time to flag this so I could fix it for everyone else making the recipe.
Hi what type of sugar is used?
Regular white sugar for this recipe.