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Before we get started into what is THE BEST GLUTEN FREE CAKE RECIPE … ever, let me just tell you that I know cake. I come from a long line of cake lovers – and frosting lovers, truth be told – and it’s not exaggerating to say that it’s critical that we have awesome gluten free cake recipes at our fingertips.
I have developed great gluten free pound cake recipes, angel food cake recipes, lemon cake recipes, s’mores cake recipes, pineapple upside down cake recipes, black bottom cupcakes recipes, King cake recipes, red velvet cake recipes … you get the idea. And I have a great yellow/white cake recipe, too, but I wanted one that was lighter and frankly, required fewer odd ingredients.
So I worked and worked, taste-tested and taste-tested (I’m wiping my brow over here), until I was sure that this was IT!
Bear in mind that the ingredients given are all here for a reason; making substitutions will change the texture and taste of the cake, trust me. Including, and especially, the flour ingredient. My gfJules™ Flour is unlike any other; using another blend will absolutely produce a different result.
I am so excited to share with you what I now firmly believe to be my most versatile, delicious, light, and EASY gluten free cake recipe yet! I’ve given instructions on how to make this a white cake, yellow cake or chocolate cake, but don’t let that stop your imagination! I can’t wait to hear what kind of yummy chocolate swirl, mint, peanut butter, salted caramel or other delicious concoction you come up with using this new super easy cake recipe as your base.
Come back and share with us all when you try this recipe, and if you put any other delicious flavor spin on it! Happy cake baking (and eating, of course!).
Makes one 10-inch round cake or 12 cupcakes; double for 2 layer cake.
Note: double for two 8 or 9-inch round pans
For Chocolate Cake, add ¼ cup cocoa, ¼ cup additional milk and 3 tablespoons chocolate syrup (I like Ah!Laska® Organic Dairy Free Syrup).
Preheat oven to 350° F.
Oil one 8 or 9-inch round cake pan or line 12 muffin cups with cupcake papers.
Bring all ingredients to room temperature. Sift the dry ingredients together in a bowl. In a separate mixing bowl, combine liquid ingredients, reserving milk. Slowly pour dry mix into the liquids and begin to stir, adding the milk while stirring to keep the flour from flying up and out of the bowl while mixing. Continue to beat at medium speed just until the lumps are gone and the batter is smooth.
Pour batter into prepared pan(s). Allow to rest in the pan before baking for 15 minutes.
Bake for approximately 30-35 minutes for the cake and 20-25 minutes for the cupcakes. Test with a toothpick before removing from the oven. When done, the toothpick should come out clean (not wet), and may have a few crumbs attached when inserted into the center of the cake. Glass, metal and ceramic pans all alter the bake time, so check for done-ness before removing from the oven.
Remove to cool on a wire rack. To remove the cake, gently invert the cake by flipping it upside down onto your hand, removing the pan, then returning the cake to the wire rack or a serving plate.
Frost with your favorite frosting like this white or chocolate frosting recipe. (There are plenty more frosting recipes where that came from – just search the “recipes” tab on my site!)