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 a great gluten free pound cake recipe, gluten free angel food cake recipe, gluten free lemon cake recipe, gluten free s’mores cake recipe, gluten free pineapple upside down cake recipe, gluten free black bottom cupcakes recipe, gluten free King cake recipe, gluten free red velvet cake recipe, Chocolate Beer Cake recipe … so many more gluten free cake and cupcake recipes that I’m getting tired of typing recipes …. You get the idea.

This is my most versatile, delicious, light, and EASY gluten free cake recipe yet! (That's why it's call the Best Gluten Free Cake Recipe!).

Oh, and I have a great gluten free 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

And it is.

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 gluten free flour ingredient. My gfJules™ Flour is unlike any other; using another blend will absolutely produce a different result.

So please don’t email me or leave a comment that the recipe didn’t turn out as pictured or as described if you use another blend. Gluten free flour blends are ALL quite different; even if you think the ingredients look similar or even the same.

For example, in my gfJules Gluten Free Flour Blend, I use not one but TWO different gluten free modified tapioca starches. Neither of these ingredients are available on store shelves, so there is no way anyone could ever fully replicate my blend because of those ingredients alone, not to mention all the others.

My blend has taken me years to perfect and I modify and improve it periodically when a new ingredient becomes available, or to make it non-GMO, as I did in 2014. Using this blend will make all your gluten free baking better, but for the purposes of this discussion, it will definitely make the best gluten free cake (gluten free chocolate OR gluten free vanilla cake).

two layer gluten free birthday cake gfJules

Gluten Free Vanilla cake (2 recipes; one for each layer) and Gluten Free Chocolate Cake (1 recipe baked in smaller pan) with gluten free sprinkles.

And if you’re going to make layer upon layer of these delicious cakes (which I highly recommend), you’re going to need a super tall cake safe. I love mine, pictured above, because it also collapses to save space! (Click here for the gluten-free sprinkles I used)

If you want sugar-free, I recommend either Swerve or Just Like Sugar. If you can tolerate unrefined coconut palm sugar, it works great in this recipe but makes the cake a darker color. But again, ingredient switches will change the results.

For more on the differences in gluten free flours, hop here.

For more on converting your favorite recipes to gluten free, hop here.

If you need to replace the eggs in this recipe, check out my favorite egg replacers and recipes here.

Gluten Free Birthday Cupcake

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


And after experimenting for what felt like eons, I nailed this cake recipe and am so excited to share it with you. I now firmly believe it 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.

fluffy cloud frosting on best gluten free yellow cake

The Best Gluten Free Cake recipe with Fluffy Cloud Frosting! Click photo for frosting recipe.


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.

gluten free wedding cupcake tower

I used this recipe to make cupcakes for my brother’s wedding – yes, they’re THAT good!


The Best Gluten Free Cake Recipe

gluten free white cake on plate gfJules

4.8 from 27 reviews

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


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
  • 1/2 tsp. salt (optional)
  • 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).


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!)

If you’re not convinced yet, try ordering a sample of my award-winning gfJules Flour and try it for yourself. Tasting is believing!

Make your next birthday or wedding or anniversary or office party … even better! Make the Best Gluten Free Cake Recipe!

I hope you love this recipe as much as we do!

Pin it for later!

The best gluten free cake

Hands Down: The Best Gluten Free Cake Recipe. Look how light and airy it is - simply magic! gfJules

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

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339 thoughts on “The Best Gluten Free Cake Recipe

    • Hi Ellie, yes, you’ll need to check the cakes frequently with a toothpick. If you’re using tall 6 inch pans the cooktime may actually increase, since the thickness of the cake will increase. Just keep an eye on it and if the cakes start to pull away from the sides and/or brown around the edges, you’ll definitely want to test for doneness. Hope that helps!

  1. I have not tasted it yet – but I can smell it and it smells absolutely delicious! My granddaughter (3 yrs.) loved licking the mixing spoon and beaters! She said ‘the house smells so beautiful!’

    I doubled the recipe
    I used 2 cups white flour and 1 cup Coconut Flour
    used 8 oz. of activia vanilla yogurt instead of milk (was worried because the batter was quite thick but figured the heat would take care of thinning it out and it did.
    I used crisco solid vegetable oil to grease the pan and gluten free flour to dust the pan.
    I used an over-sized cookie sheet 9x17x1 (inches)

    Often birthday cakes for large gatherings get skipped over because of the other food filling people up. Kids think they want cake and ice cream and then you throw half of it away – making birthday cakes like this has less throw away and more melt away (melt in your mouth)

  2. Jules I need to ask you a question unrelated to this specific recipe– Have you ever made a GF scratch cake (yellow) that was brown on the inside? Mostly on the lower half of the cake and like an hombre effect? I have baked a scratch cake that I have made many times before,but the last 3 times its’ brown when I cut into it? Do you have any idea what would cause this to happen? It is not overcooked and tastes delicious??? Thanks in advance !

    • You know, an hombre effect cake would be a great birthday cake for a teenager! LOL
      Sounds like that’s not the look you were going for though, David! So glad it still tastes great. I wonder if you used a different pan? Dark metal pans can tend to make baked goods bake darker and hotter, but assuming you didn’t use a different pan, I’d suggest baking in a glass pan and/or line the pan with parchment and/or move the rack up a notch so it’s not as close to the heating element. If you have a convection setting, that might also help as well (bake 25 degrees cooler and watch the timing as convection usually means it won’t need to bake as long). Otherwise, try a different brand of sugar next time — go for refined white cane sugar, not beet sugar or organic. I hope one of those tips helps!

  3. I was looking for a yellow cake recipe for my hubby’s pistachio cake for his birthday. The pistachio recipe calls for a boxed cake, which turned out too dense for me. I tried this, doubled it, added the pistachio pudding and a little extra milk (I’m also high altitude). It turned out amazing!!!! Light, perfect flavor, so good! I’m the only celiac in the house, but they all loved it! Didn’t have any of your flour, so had to try with Bob’s. Will definitely make again and again!!!!

  4. I’ve been using this recipe for the last year and love it! In the beginning I had trouble with the consistency. It was rather lumpy and I had to “smooth” it into the pan. I’ve seen one or two others report on this as well. I live in high altitude, and all I did was add more milk at the end and finished mixing by hand after the ingredients incorporated. It comes out like perfect cake batter, rises like it should and I’m happy to report that in a blind taste test all my friends chose this over a “regular” flour cupcake.

    • Lauren I really appreciate you taking the time to leave a review and also what you do to make it work well for you at high altitude. Thank you so much! And of course, I’m thrilled to hear that your friends are loving this cake even more than “regular”! That’s a win for sure!!!