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.
Servings 10 people
Calories 289kcal
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
Calories: 289kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 457mg | Potassium: 111mg | Fiber: 3g | Sugar: 21g | Vitamin A: 45IU | Calcium: 68mg | Iron: 1.3mg