Cooking and Serving: 45 minutes | 8 slices
Ingredients
Ingredient selection & swaps | How to make this gluten free dairy free cake | Expert cake tips
Description
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8 slices
Ingredients
Ingredient selection & swaps
How to make this gluten free dairy free cake
Expert cake tips
Instructions
WHY THIS RECIPE WORKS
This cake is soft, tender, and just sweet enough, like the best classic vanilla.
cake. It just happens to be gluten free and dairy free—without a long list of.
specialty ingredients or fussy steps.
You don’t need a mixer or any fancy tools. The batter comes together fast with.
simple pantry staples. If you’ve ever baked a boxed cake mix, you’ve got this.
The texture is perfect, without gumminess, no grit, and no strange aftertaste.
like butter substitutes can have—just a moist, springy crumb that stacks and.
slices perfectly. It's perfect for a birthday party, where no one would guess.
it’s gluten free or dairy free.
Celebration-ready square yellow cake topped with white frosting and.
multi-colored edible confetti sprinkles.
square yellow cake topped with white frosting and multi-colored edible confetti.
INGREDIENTS EXPLAINED
Labeled ingredients for making dairy free gluten free cake, including flours,.
sugar, and nondairy milk.
ingredients for making dairy free gluten free cake, including flours, sugar, and.
The full recipe is below with amounts and method. First, here's a bit about the.
role of each ingredient in this impossibly tender cake:.
Gluten free dairy free flour blend: The basic structure of this cake. A.
finely ground, well-balanced rice flour-based blend gives structure and helps.
the cake bake evenly without falling as it cools. Try Better Batter’s classic.
blend or Bob’s Red Mill 1-to-1 (blue bag)—both are vegan-friendly. If using.
Bob’s, add 1/8 teaspoon extra xanthan gum to avoid a crumbly texture. My mock.
works here too, but skip Nicole's Best because it contains milk powder.
Almond flour: Lends richness and a subtle buttery flavor, and adds some more.
fat for tenderness without tasting oily. Use finely ground, blanched almond.
flour like Wellbee’s, Blue Diamond, nuts dot com, or Kirkland. Almond meal.
won’t blend in smoothly and creates a gritty texture.
Baking powder: Gives the cake a light, fluffy rise.
Baking soda: Aids browning and works with the yogurt to create rise.
Salt: Balances the sweetness and enhances flavor.
Granulated sugar: Adds sweetness and tenderness to the cake.
Neutral oil: Adds moisture and richness without making the cake greasy.
Choose something mild like canola or vegetable oil—olive oil will overpower.
We skip vegan butter here since it can add a noticeable dairy-free flavor and.
the best ones can be pricier or harder to find.
Dairy free milk: Brings the cake together with added moisture and some fat.
Dairy free plain yogurt: Tenderizes the crumb and has acid that reacts with.
the baking soda to provide some rise.
Eggs: Add structure to help the cake set as it cools without sinking.
Vanilla extract: Infuses the cake with warm, classic vanilla flavor.
Butter oil: This dairy-free emulsion from LorAnn adds nostalgic buttery.
flavor without any dairy. It’s subtle but lovely—find it online at Amazon.
or at specialty baking or craft stores.
A square slice of vanilla-frosted cake with sprinkles, served on a cream-colored.
plate on a white cloth.
square slice of vanilla-frosted cake with sprinkles, served on a cream-colored.
plate on a white cloth.
INGREDIENT SELECTION & SWAPS.
EGG FREE
Applesauce will not work in place of eggs. “Chia eggs” may work, but “flax eggs”.
will add unwanted flavor and color. In place of both eggs, try adding all of.
1/4 cup (35 grams) added gluten free flour bend;.
1/4 cup added (60 grams) nondairy plain yogurt;.
1 more teaspoon baking powder; plus.
1 teaspoon apple cider vinegar.
In place of almond flour, you can use finely ground and sifted hazelnut flour.
for buttery flavor. You can also use oat flour in its place for very similar.
results. If you use more gluten free flour blend, your cake will be more dense.
NEUTRAL OIL
Any neutral oil that's liquid at room temperature will work here, like canola,.
grapeseed, vegetable, or peanut oil. If you need to avoid all vegetable, nut and.
seed oils, try avocado oil. If you'd prefer to use vegan butter, try the kind in.
the tub, which is mostly oil, instead of the kind in the block, which typically.
DAIRY FREE MILK
Be sure to use a dairy free milk that mimics the texture and fat content of.
cow's milk as much as possible, like plain soy milk, coconut milk in the carton,.
or almond milk. Avoid anything fat free, like rice milk, which is mostly water,.
or with any texture, like oat milk.
DAIRY FREE YOGURT
Any plain dairy free yogurt will work, and my favorites are Silk and So.
Delicious brands coconut plain yogurt. Avoid Greek-style yogurt, which doesn't.
have enough moisture. A thin dairy free sour cream alternative would work, too.
HOW TO MAKE THIS GLUTEN FREE DAIRY FREE CAKE
Follow along with my directions below to see how to make this gluten free dairy.
free vanilla cake in your own kitchen.
Prepare the wet and dry ingredients.
We combine the dry ingredients separately from the wet, and each very well, so.
when we put them together, we don't have to mix much for a smooth batter.
Whisk together the gluten free dairy free flour blend with xanthan gum, almond.
flour, baking powder and soda, and salt.
Separately whisk together the nondairy milk and yogurt, eggs, and flavorings.
like vanilla and butter oil. I use a measuring cup so it's easy to pour.
Metal mixing bowl filled with gluten free flour blend and other white dry.
ingredients and a stainless steel whisk resting inside, set on a white marble.
mixing bowl filled with gluten free flour blend and other white dry ingredients.
and a stainless steel whisk resting inside, set on a white marble countertop.
Glass measuring cup filled with dairy free milk, eggs, dairy free yogurt, and.
flavorings like vanilla extract before mixing.
measuring cup filled with dairy free milk, eggs, dairy free yogurt, and.
flavorings like vanilla extract before mixing.
Wet ingredients whisked together in a glass measuring cup to form a smooth, pale.
ingredients whisked together in a glass measuring cup to form a smooth, pale.
Combine the sugar and oil well.
In a large mixing bowl that will hold the combined batter, whisk the sugar and.
oil until it creates a creamy suspension and takes about 2 full minutes. Don't.
skip this step, because suspending the sugar crystals in the oil helps create a.
Add dry and wet ingredients.
Add the fully combined wet and dry ingredients separately to the mixing bowl,.
beginning and ending with the dry. This is to ensure that every ingredient is.
evenly distributed throughout the cake batter.
In a conventional cake, we want to avoid mixing too much, which can develop the.
gluten and make a tough cake. In gluten-free baking, we don't have that worry.
Granulated sugar and neutral oil whisked together in a large stainless steel.
mixing bowl until well combined and the sugar is dissolved.
sugar and neutral oil whisked together in a large stainless steel mixing bowl.
until well combined and the sugar is dissolved.
Wet ingredients being poured into the oil and sugar mixture with some dry.
ingredients incorporated in a large bowl, with a metal whisk resting inside.
ingredients being poured into the oil and sugar mixture with some dry.
ingredients incorporated in a large bowl, with a metal whisk resting inside.
Same metal mixing bowl with some dry ingredients and all wet ingredients forming.
a pale yellow batter, with a whisk held in hand.
metal mixing bowl with some dry ingredients and all wet ingredients forming a.
pale yellow batter, with a whisk held in hand.
Hand holding a spatula above a bowl of cake batter, adding final dry ingredient.
gluten free flour mixture gradually to the rest of the batter.
holding a spatula above a bowl of cake batter, adding final dry ingredient.
gluten free flour mixture gradually to the rest of the batter.
Turn the cake batter over a few times to ensure that there aren't any unmixed.
powdery spots. The mixture will be thickly pourable, and not at all stiff. This.
Transfer the batter to the pan.
Transfer the cake batter to a greased and lined 8-inch square baking pan. The.
batter should be thin enough that you can shake the pan back and forth to.
distribute it an even layer. Smack it flat on the counter a few times to break.
large air bubbles which can create tunnels in your cake.
Bake in a preheated 350°F oven on the middle rack for evenly air circulation for.
about 30 minutes. When it's done, the cake will be lightly golden brown on top,.
and should not have domed during baking.
Place the cake in the pan on a wire rack to cool for 10 minutes so that it's.
stable enough to transfer. Turn the cake over onto the wire rack and lift off.
the cake pan and liner and let it rest, upside down, for about 1 hour or until.
completely cool before decorating and/or slicing.
If the cake isn't cool before you decorate it, the frosting will melt. If you.
try to slice it before it's completely cool, it won't slice cleanly and will dry.
Gluten free cake batter fully mixed and smooth in a large stainless steel mixing.
bowl with a white silicone spatula.
free cake batter fully mixed and smooth in a large stainless steel mixing bowl.
with a white silicone spatula.
Prepared cake batter evenly spread in a parchment-lined square baking pan, ready.
cake batter evenly spread in a parchment-lined square baking pan, ready for the.
Baked gluten free dairy free vanilla cake cooling in the pan on a wire rack,.
golden brown and evenly risen.
gluten free dairy free vanilla cake cooling in the pan on a wire rack, golden.
brown and evenly risen.
Golden baked square cake resting upside down on a wire cooling rack, just.
removed from the pan and cooling completely.
baked square cake resting upside down on a wire cooling rack, just removed from.
the pan and cooling completely.
Top-down view of the full gluten free dairy free vanilla cake on parchment,.
decorated with swirled white dairy free frosting and colorful round sprinkles.
view of the full gluten free dairy free vanilla cake on parchment, decorated.
with swirled white dairy free frosting and colorful round sprinkles.
USE ROOM TEMP INGREDIENTS
Even though we aren't creaming any butter with sugar, oil still turns solid when.
it gets cold. Cold eggs or yogurt may make the oil clump, and can create oily.
spots and dry spots in the finished cake.
CHOOSE THE RIGHT PAN
An 8-inch square or 9-inch round pan works perfectly—no changes needed. Both.
hold the same amount of batter and bake evenly.
MAKE IT A LAYER CAKE
Double or the recipe ingredients in the recipe card for two 8-inch square.
pans or 9-inch round pans. For two 8-inch round layers, increase the yield to 12.
slices (1.5x the batter) and bake about 25 minutes, rotating once for even.
STORE-BOUGHT FROSTING IS DELICIOUS.
Homemade dairy free buttercream.
shortening or block-style vegan butter is possible—but honestly? I reach for.
Duncan Hines or Simple Mills. They're both gluten and dairy free, and taste.
amazing right out of the tub.
A forkful taken out of a slice of moist vanilla cake with a thick layer of.
frosting and sprinkles on a small round plate with two other plates and slices.
forkful taken out of a slice of moist vanilla cake with a thick layer of.
frosting and sprinkles on a small round plate with two other plates and slices.
GLUTEN FREE DAIRY FREE CAKE RECIPE
Prep Time: 15 minutes mins.
Cook Time: 30 minutes mins.
Cooling time: 1 hour hr 10 minutes mins.
A closeup of a slice of vanilla cake topped with creamy white frosting and.
colorful confetti sprinkles, with a bite already on a gold fork.
closeup of a slice of vanilla cake topped with creamy white frosting and.
colorful confetti sprinkles, with a bite already on a gold fork.
Full of buttery flavor, this tender gluten free dairy free vanilla cake has a.
light, fluffy crumb, and is made without any butter substitutes at all!
INGREDIENTS
1 ⅛ cups (158 g) all purpose gluten free dairy free flour blend, See Recipe.
INGREDIENTS
1 ⅛ cups (158 g) all purpose gluten free dairy free flour blend, See Recipe.
Notes
* ¼ teaspoon xanthan gum, (omit if your blend already contains it)
* 2 teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* 2 (100 g weighed out of shell) eggs, at room temperature
* ⅓ cup (76 g) plain nondairy yogurt
* ⅓ cup (2 ⅔ fluid ounces) plain nondairy milk, like soy, almond, or coconut
* ½ teaspoon vanilla extract
* ½ teaspoon butter emulsion oil, (optional, for buttery flavor)
* ¾ cup (150 g) granulated sugar
* ⅜ cup (84 g) neutral oil, like peanut, grapeseed, canola, vegetable,
* Preheat your oven to 350°F. Grease and line a 8-inch square cake pan and set
it aside. You can also use a 9-inch round cake pan.
* In a medium-size bowl, whisk together flour blend, xanthan gum, almond flour,
baking powder, baking soda, and salt. Set the bowl aside.
* In a 4-cup measuring cup or a separate medium size bowl, whisk the eggs,
yogurt, milk, vanilla and optional butter emulsion oil until very smooth.
* In a large mixing bowl, whisk the sugar with oil until the mixture creates an
emulsion and becomes creamy and shiny, about 2 minutes.
* Add the whisked dry ingredients to the sugar and oil mixture in 3 parts,
alternating with the egg, yogurt and milk mixture in 2 parts, beginning and
ending with the dry ingredients.
* Use a spatula to mix in the last portion of the dry ingredients. Turn over
the cake batter over well-combined. It should be thickly pourable and very smooth.
* Transfer the cake batter to the prepared cake pan. Shake the pan gently back
and forth to distribute the batter into an even layer. Bang the pan flat on
the counter a few times to break any large air bubbles.
* Bake the cake until it is starting to pull away from the sides of the pan, is
lightly golden brown on top and a toothpick inserted into the center comes
out clean (about 30 minutes).
* Allow the cake to cool in the pan for 10 minutes before turning it out onto a
wire rack to cool completely. Remove any paper lining so the cake can cool
* Frost and decorate as desired only after the cake is completely cool. Slice
into 8 equal pieces and serve.
Flour blend information
Be sure to use a dairy free flour blend with a superfine rice flour as a base,
like Better Batter's classic blend (do not add additional xanthan gum), Bob's
Red Mill 1-to-1 gluten free flour (add an additional 1/8 teaspoon xanthan gum
since it doesn't have enough), or Vitacost multi-blend gluten free flour.
Avoid Nicole's Best here because it has milk powder. You can also make my mock
Be sure you're using finely ground and sifted blanched almond flour with its
skins removed, not almond meal, which has its skins intact and is more coarsely
Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 310mg | Potassium: 30mg | Fiber:
1g | Sugar: 20g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an
Store leftover frosted cake slices in a tightly sealed container at cool room
temperature for at least 3 days. Refrigerate in a similar manner for up to 7
days after baking. Let it come to room temperature before serving for the best
For longer storage or a make-ahead option, let it cool completely, wrap tightly
in freezer-safe wrap, and freeze for up to 3 months. Defrost at room
temperature. Frost before serv ing.
The frosted cake as a whole or individual slices can be frozen, too, but chill
so the frosting sets before wrapping.
Golden fork poised above a slice of frosted vanilla cake, pressing gently into
the soft frosting above the tender crumb of the cake
fork poised above a slice of frosted vanilla cake, pressing gently into the soft
frosting above the tender crumb of the cake
Can I make this into a layer cake?
Yes! This recipe makes enough batter for one 8-inch square cake or one 9-inch
round cake. Double the yield or click the in the recipe card and bake in 2
separate pans exactly as directed. For 2 8-inch round cake pans, you'll need
only 1 1/2 times as much batter. Increase the yield from 8 slices to 12 slices
and bake for about 25 minutes or until done.
Can I use this batter to make cupcakes?
I haven't tried to make this batter into cupcakes, but I think it would work
well. Try filling the wells 2/3 of the way full so they bake up flat, and
starting checking for doneness around 20 minutes. It would make 12 to 14
What can I use instead of almond flour?
Try oat flour in its place, or finely sifted, blanched hazelnut flour.
Can I add cocoa powder for a gluten free dairy free chocolate cake?
I'm afraid that won't work, but I have a deliciously moist and tender gluten
free dairy free chocolate cake recipe
Can I use a mixer to make the batter?
Yes! You can mix this cake easily stand mixer with the paddle attachment. When you mix the oil and the sugar that
way, it will take less than 1 minute instead of 2 to get a creamy suspension.
Can I make this cake vegan?
If you use the egg-free suggestions in the ingredient swaps section above, the
