The Best Gluten Free Cake Recipe

The Best Gluten Free Cake Recipe

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.

gluten free white cake slice gfJules

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 recipesred 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!

Gluten free birthday cupcake with nonpareils

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.

Gluten Free Birthday Cupcake

Baked as a layer cake or cupcakes, this is truly the BEST gluten free cake recipe. Ever.

 

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.

 

Print

The Best Gluten Free Cake Recipe

gluten free white cake on plate gfJules

4.7 from 15 reviews

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes + 15 minute rest
  • Total Time: 1 hour
  • Yield: 1 round cake or 12 cupcakes

Ingredients

Note: double for two 8 or 9-inch round pans

  • 1 ½ cups (202.5 grams) gfJules™ All Purpose Gluten Free Flour
  • 1 cup minus 1 Tbs. granulated cane sugar
  • 2 tsp. baking powder
  • 1/3 tsp. baking soda
  • 2 eggs or substitute (for white cake, use 4 egg whites instead)
  • 1/3 cup mild flavored vegetable oil of choice (safflower, non-GMO canola, extra virgin olive oil, coconut oil melted, etc.)
  • 1 Tbs. white vinegar
  • 1 tsp. pure vanilla extract (I like Rodelle®)
  • ½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)

For Chocolate Cake, add ¼ cup cocoa, ¼ cup additional milk and 3 tablespoons chocolate syrup (I like Ah!Laska® Organic Dairy Free Syrup).

Instructions

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.

 

Notes

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!)

best gluten free cake recipe gfJules
best gluten free cake or cupcake recipe gfJules.com

Leave a Reply

Your email address will not be published. Required fields are marked *

267 thoughts on “The Best Gluten Free Cake Recipe

  1. Hi there, I have a daughter who is gluten free and I have appreciated using your flour to make things for her. She loves yellow cake for her birthday, however, she can’t have cane sugar. Have you experimented with your recipe to use alternatives like Swerve, maple syrup or honey? Thanks for any help!

    • Hi Irene, I’m so glad you’re able to make delicious foods for your daughter using my gfJules Flour! I’ll tell you that I have used coconut palm sugar in this recipe as a direct replacement for cane sugar and it was delicious. The cake won’t be as yellow, of course, but the taste will be richer, almost like a graham cracker flavor, but in cake. I hope she loves it!
      ~jules

  2. If I was to flavor this with passion fruit concentrate, how much should I add? Could I simply swap out the milk? Have you tried freezing this cake?

    • Hi Mary, I have heard from others that it freezes well, but it doesn’t seem to last in our house long enough! LOL – it’s a popular recipe!
      As for flavoring it, since you’re using a concentrate, I wouldn’t think you would need that much to get a good flavor, but yes, you would use it in place of some amount of the milk — probably at leas 1/4 cup, but depends on the intensity of the concentrate. You may have to experiment a bit to get it to your liking, taste-wise. I bet the color will be beautiful!
      ~jules

  3. Hi there! Baked this version of your white cake and it was all I have been hoping for! It was really white. Used refined coconut oil for the fat and this cake came out absolutely perfect. I also used an 8 inch round pan. It had a beautiful rise to it, unlike the dozen or so other white gluten free cakes I’ve tried from scratch. It is soooo moist and tender with a beautiful texture. I came across your flour in the health food store I shop at and wanted to try it, having read about it on several websites. So glad I did. One question tho, would it hurt the texture or the rise if I added maybe a half teaspoon of salt? Thank you for sharing your successes with us. Gluten free baking has made me crazy at times but I don’t thnk using your flour blend. It will happen much again. Thank you so much again for sharing this recipe.

    • Hi Charlene – I’m SO glad you found my flour and decided to try this recipe. After experimenting with zillions myself, I can honestly say this is THE BEST gluten free cake recipe! It’s so easy when you have my gfJules Flour! As for salt, I think you’ll be fine to add 1/2 tsp. without affecting anything. It may make the flavor even more perfect for you.
      I’d love to know at what health food store you found my flour so I can thank them!
      May all your baking be fun, from here on out!
      ~jules

      • Hi Jules, I found your flour at a health food store in Norman, Oklahoma. It’s called Dodson’s. They had your large bags of flour there, about 4 of them on the shelf and I’m going back to buy another one. And I’ll thank them as well for stocking your flour. Going to try a recipe for Indian fried bread with it this weekend. And just got your lemon bar recipe today and want to try that as well. Thanks so much for your answer to my salt question.

        • Absolutely, Charlene! And yes, Dodson’s has been carrying my flour for a long time – we love them and are grateful for their support and for sharing my products with their customers! Enjoy those lemon bars! I’ll be eager to hear more about the Indian fried bread, too!
          ~jules

  4. I love this recipe! I made the chocolate cake, used vanilla frosting, and then sprinkled crushed candy cane on top for a holiday cake. It was a hit!

    • I love that idea of chocolate and peppermint with this cake – brilliant! I’m thrilled that you loved the cake – thanks so much for sharing your new flavor combo!
      ~jules

  5. I need to make a quarter sheet gluten free cake. Your recipe looks awesome and your reviews are great!! What proportions would I use for a chocolate cake? Thanks!

    • Hi Candace, I know you’ll love this recipe made with my gfJules Flour — it’s so light and moist! The recipe, as written, makes one 9 inch cake pan, so for a 13×9 you would double it. Enjoy!
      ~jules

    • Oh Zoe, that’s so fantastic to hear! I’m thrilled you made it and loved it – now you have a go-to gluten free cake recipe!
      ~jules

  6. I’m thinking of doing a carrot cake for my moms birthday… do I just use the same amount of the gf Jules as I would regular flour?

  7. I cannot wait to try this recipe ! I am going to add pistachio pudding mix to the cake mix. Also, crushed walnuts, cinnamon and brown sugar to the base of a bundt pan and center as a rendition of a coffee cake. My mom made this back in the 70’s. I will keep you posted on my finished product.

  8. I had a last minute request for a gluten free cake for my dad, so I made this recipe. Used Pamela’s GF AP flour, and it turned out really well. Baking at a mile high made the cake a bit more dense, but it tasted just fine. No grittiness.

    • I’m so glad it worked out! I can’t wait to hear if you like it even better at altitude with my gfJules Flour! Such a nice thing to do for your dad – baking is love!!!
      ~jules

  9. I have never made a gluten-free cake before. Can I use my regular baking pans? Also, gluten is just in the flour? Does it turn out the same as making a regular cake with all purpose flour? Or cake flour?

  10. This is a good one! I actually twist it up a little though!!! The grainy taste of gluten free can leave kids with a yuck on their face so I add 2 vanilla cups of pudding to the recipe And when making a chocolate cake I use one vanilla and one chocolate cup of pudding on the chocolate cake I add chocolate chip to the top after pouring in my baking pan and let those rest with the cake for 20 minutes… the kids can’t even tell it’s gluten free after throwing a mix in on it!!! Thanks!!!

    • Hi Aariel- thanks for sharing your tips! Just so you know for future reference, using my gfJules Flour means you don’t even have to worry because there’s no grainy taste or texture so no kid would ever know the difference! Even easier!!! 🙂
      ~jules

  11. Pingback: The BEST gluten free cake recipe - light, airy, EASY, no funky ingredients. Mak... - E-BAYZON

    • Hi Dimple, not sure what you’re referring to. Every one of products and all of my recipes are dairy-free. Where milk is noted, it’s dairy-free but dairy may be used in its place if you prefer. I hope that helps!
      ~jules

  12. Pingback: Best gluten free cake or cupcake recipe. Easy ingredients, delish results! glute... - E-BAYZON

  13. I used this recipe for the second time to make a gf-tiramisu cake again and it didn’t disappoint. I used PG-gf Flax & Ancient Grains the second time around and it turned out great using this recipe. Thanks Jules!