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.

 

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The Best Gluten Free Cake Recipe

gluten free white cake on plate gfJules

5 from 4 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

203 thoughts on “The Best Gluten Free Cake Recipe

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  1. I am going to use your recipe to make a bridal shower cake. I have two questions. 1 does regular baking powder have gluten? I have read something about gluten free BP. And 2. I am making a pink ombré cake with 3 different pinks from light to dark. Do you suggest I use the vanilla for flavor or do you have an idea of what flavor “pink” might be that I could add for flavoring. Thanks.

    • Hi Susan, what a nice thing you’re doing! You should be fine with regular baking powder. Many also state gluten-free on the label. Regarding the pinks, I would still use vanilla flavoring and then you could sub out some of the liquid called for in the recipe with pureed strawberries, as in this cake recipe. You still will want to add food coloring for the darker pinks though. I hope that helps! Send me pics when you make them!
      ~jules

  2. Fantastic recipe! My family all said it was the best GF free cake that they have tasted, high, and
    a lovely even texture throughout. I used Bob’s Red Mill All Purpose GF-free flour and slightly less milk and olive oil to compensate for the high humidity of where I live in Singapore. I also swapped granulated cane sugar out for coconut palm sugar, which is a wetter in texture. The ingredients are all things we have in the kitchen which made this recipe such a gem. Thanks very much for sharing!

  3. Hi, I love this recipe!! The cake is nice and high and tastes great and I’ve made the chocolate and vanilla. I used the GF 1 to 1 flour and it turned out amazing…no problems.. 🙂
    Thank you for this recipe….

  4. Hi Jules! I do love this flour and have tried this recipe many times- can you tell us what the texture of the cake batter should be when mixed properly? We get an “ok” cake- certainly better than most GF things we have ever made with other flours, that is for certain! 🙂
    Mix is gummy, stringy and my son says ” looks like snot”- sorry, just truly what it looks like. 🙁 Also, so very very thick- more like a bread batter.

    Recipe used exactly as written, with your flour and coconut oil ( melted)

    I also made your Irish cream cupcakes- turned out lovely- but again, the batter was so strange I almost threw it out….

    Can you describe what we should be seeing? I never know if it is correct or not…

    • Hi Billie Jo – I’m glad that the cakes turn out well, even if the batter is odd. I wouldn’t say that your description of the batter is normally what I see, but maybe it’s the coconut oil? I don’t use melted coconut oil in my cakes, generally. Like in the Best Gluten Free Cake, I use safflower oil or sometimes sunflower oil, or non-GMO canola oil when I have it. I’d love to know if you try something else besides melted coconut oil, if that makes a difference. Let me know! And you can always email us directly at support@gfJules.com with any recipe questions so we can chat back and forth about it. Hope that helps!
      ~jules

      • I have the same situation with the batter, but the cake always turns out good! I’ve made it several times and the batter is gummy, stringy, and very thick. I would like to know what I’m doing wrong though! I use EnerG egg replacer because my daughter is allergic to eggs so maybe that’s contributing to the issue. I use canola oil and regular dairy milk. I have wondered if it’s due to over-beating it maybe? I’ve certainly tried not to…

        • Hi Jessica, the most important part is that it turns out well!
          I suspect that the Ener-G is the problem with the batter though. Maybe try 1/2 Ener-G and 1/2 applesauce or another egg substitute, and you may need to add more milk at the outset while mixing. I don’t want to counsel you to add to much more milk though, since you say it still turns out great. Too much liquid would throw off the proportions.
          ~jules

          • Thank you, I will give this a try next week when I make my daughters birthday cake! The stickiness is mainly a problem when trying to separate into cupcakes or spread into a pan.

  5. Jules, I just found your recipe for this cake and would love to make it for Easter Sunday. The problem is I would have to use another gluten-free flour mixture or make my own mixture. Any recommendations on other brands? Thank you 🙂

  6. Thank you so much for this recipe! I used Ener-G egg replacer and it was PERFECT. It’s been years since I’ve had anything resembling a cupcake/cake. I can’t believe that such an easy recipe made such a delicious cake. Can’t wait to turn this into a lemon cake!

    Thanks SO much for sharing!

    • Hi Heather, I’m so glad you didn’t turn away from the recipe because it looked so easy! And thanks for letting me know that the Ener-G egg replacer worked well in this recipe, too! May all your baking from here on out be happy!
      ~jules

  7. The absolute best and most versatile cake recipe yet! Jules, as we discussed, I followed the cake recipe as instructed, folded in 1 can premium apple pie filling (no high fructose corn syrup), about a cup of chopped pecans and a tsp. of apple pie spice. Used a slightly smaller baking dish than a 9×11. Can I just say……WINNER! My niece who is not gluten free wanted apple turnover so I tried this. She loved it and wants me to make it again. My husband, who is gluten free/dairy free/yeast free loved it too. This is my 5th cake in two weeks using this recipe. Thank you!!!!

    • I’m SOOOOOO happy it turned out for you, Patti! I can’t wait to try your mix-ins! Maybe even tonight! YAY – so happy you didn’t give up and now you have this amazing cake back in your lives. Happy Dance!
      ~jules

  8. I just made this with almond flavouring, anis and poppy seed. Once cooled, top each piece with a little cherry pie filling and a dollop of coconut whipped cream. Sooooo light, fluffy and YUMMMY.

    • Oh Patti – This sounds DIVINE!!! I’m so glad you love the cake recipe! I can’t wait to try it with your toppings next time!
      ~jules

      • Cake is even better today. I love the soft texture! I also made it last weekend as a dairy free tres leches cake and my husband LOVED it!

        • Wow – that’s GREAT to hear! My gfJules Flour has a natural preservative in it so that baked goods last longer, which is great, especially when so much other GF food is only good fresh out of the oven. It’s great to know your cake, muffins, cookies, pie … all taste great the next day and the next! And yay, you! for making the dairy-free tres leches! So glad your hubbie loved it too! WIN!!!!
          ~jules

  9. Best gluten free cake recipe I’ve tried so far! This is my new go to cake recipe. I do have a question, Jules. My aunt made a “are you kidding me cake” recipe using regular box mix (she is not gluten free), 3 eggs and a can of pie filling. It was really good and I would like to try to make one for my gluten free husband. Do you think the dry ingredients of your recipe, the 3eggs and pie filling would bake up the same? I’m thinking not, but I wanted to ask your expert opinion. Maybe there is another way to make it work?

    • Hi Patti, I think these are often called “Dump Cakes,” and I need to make one myself sometime (it’s on my very long to-do list!). I think where I would start is to use these ingredients in place of the vanilla cake mix:
      2 2/3 cup (360 grams) gfJules™ Gluten Free All Purpose Flour
      2 tsp. baking powder
      1 cup granulated cane sugar
      dash salt
      1 package gluten-free vanilla pudding dry mix (Jell-O Brand = 3.4 oz; Dr. Oetker = 3.8 oz – either works; both are currently Gluten-Free & Dairy-Free)
      Once that’s added to the pie filling and eggs, see what the consistency is like – if it’s too thick, add more pie filling or a can of crushed pineapple or even your milk of choice to get it to be the proper consistency. Then you may want to place a few thin pats of butter (or non-dairy sub) on top around the top of the batter to help it brown a bit.
      I made something similar with my gfJules Cookie Mix and it worked great (Easiest Gluten Free Dessert Recipe), if you want to check that out.
      If you try this Dump Cake version first, let me know how it goes! I’m super curious now!!!
      ~jules

      • Thanks Jules. I will try that and let you know. But, the cake I mentioned is a little different than a dump cake. I thought it was the same too until I looked at both recipes. The Are You Kidding Me cake, all three items get mixed together first before going into the pan. I may try your version but are you following the Dump Cake preparation or mixing it all together?

        • Hi Jules, I tried your suggestion above. Outside browned nice, probably didn’t need butter pats. Unfortunately, the middle was doughy and raw like. May try it with your regular vanilla cake recipe and then fold in cherry pie filling. Thoughts?

          • Hmmmm, that’s too bad. I need to work on that recipe myself and see what I can figure out now that you have me curious! Maybe needs to be baked in a larger pan or even muffin tins! So much to consider! And regarding your suggestion, give it a shot. I’d love to hear how it turns out!
            ~jules

  10. This was awesome! I used soybean oil [store brand vegetable oil], and cut parchment to fit the 9-inch pans. It came out better than any GF cake recipe I’d tried before. BTW–the go-ahead and advice for these two aspects of the recipe came from Jules herself.

    Since I was making a strawberry-filled cake for my mother’s birthday, and it has a ton of almond flavored whipped cream frosting, I added 1/4 tsp. almond extract to the vanilla already called for in the cake batter. I might increase it to 1/2 tsp. next time–but this may not work for you if your frosting isn’t almond, too.

    It would be great for a wedding cake, but maybe too much for a child’s birthday cake. Kids prefer vanilla. 🙂

        • Hi Rangi, if you put the items in your cart in my shop, then select International Shipping, then you can select Australia and go from there. I’ll tell you, as I’m sure you’d expect, that shipping from the US to Australia is expensive. The first 10lbs seem to be the most expensive, with only an incremental increase thereafter, so most of our international customers order a lot at one time or share with friends to reduce the per pound shipping price. I hope that helps!
          ~jules

      • I’m new to GF, do it for a couple kiddos in my daughter’s class. Do you know if candy coating that you melt for dipping is GF. I read the package and seems like just lots of sugar. No flour or gluten mentioned.

        • Hi Valeri – how nice of you to do that for some of the kids in your daughter’s class! Usually the candy coating is fine, and sounds like the one you’re looking at is as well. Basically sugar and sometimes some stabilizers but usually not gluten. In chocolate and candy, look for “malt” or “barley malt” as the more typical gluten culprits.
          ~jules

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  12. These cupcakes were wonderful! Made them yesterday. We used just egg white, as someone has an allergy to egg yolk, and they still came out perfect and delicious, the texture was great. Will definitely use this recipe again.

    • So glad you had great results, even just using egg whites. Usually that substitute is fairly seamless, but I’m glad to know it worked so well for your cupcakes. And how sweet of you to make them that way so even more people could enjoy them too!
      ~jules

    • Hi Jesse, the distillation process renders any product — mo matter what it’s made from — gluten free. If you understand the distillation process, you’ll understand that it’s not possible for large proteins containing gluten to pass through distillation. Therefore, any vinegar which is distilled is gluten free. Malt vinegar is the only vinegar that still contains gluten. I hope that helps explain it.
      ~jules

  13. Where do you buy your white vinegar? Every where I’ve looked they only carry distilled white vinegar. I know there’s a difference between the two and I don’t want to use the wrong one and have the cake come out bad. Thanks in advance.

    • Hi Vickie – white vinegar is distilled so you should should be fine with any white or distilled vinegar. I hope that makes it easier!
      ~jules

      • I just purchased your flour. I Cant wait to try it. I’m testing it out for my daughters wedding next year. I’m thinking of making it in a six inch round pan and then six cupcakes.. does this amount only make one 8-9″ cake? Most store bought cakes will make two 8-9″ rounds. Thank you for your help.

        • Hi Vickie – I can’t wait to hear what you think! Yes, this recipe makes one 8-9inch cake but it’s easily doubled to make two. I had shared it this way because I had a lot of folks wanting to only make 12 cupcakes and I wanted to provide a way for them to do that. I hope you enjoy the recipe and congratulations on your daughter’s engagement! SO exciting!!!!
          ~jules

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  15. I just found your recipe on Pinterest while searching for “delicious gluten free cake recipes.” Our daughter’s second birthday is this weekend (in 2 day!) and I want to make a cake and cupcakes for everyone. I just have questions about the frosting. Do you do a crumb layer that sits in the fridge for a bit before actually frosting it? I did that with “regular” cakes, but I’m not sure how that’d work with a gf one. I was hoping to make the cake today or tomorrow, wrap it on a plate, frost it Saturday morning and serve it Saturday afternoon. Will that make this recipe too dry if I do that? Thanks so much!!

    • Hi Ashelee – doing a crumb coat is always the best way to ensure a smooth, crumb-free frosting, but it’s not required. I would say that you should do what you’re used to and comfortable with, in terms of decorating this cake. Frosting will help keep the cake moist, so doing the crumb coat before wrapping and leaving the cake out to frost later would be the best way to help seal in the moisture. Happy birthday to your daughter! I hope she loved her cake!!!
      ~jules

  16. I love this recipes and have used it several times for the cake decorating classes I’m taking. However, I want to make a cake for my coworker who is diabetic and said almond flour has less carbs. Do you know if the measurements to this recipe would be the same when using almond flour or would there need to be adjustments?

    • Hi Sarah,
      The cake recipe would need to be adjusted for using almond meal/flour because it is a totally different baking ingredient. Instead of trying to alter this recipe, I’d recommend using another one like this one for Lemon Almond Cake (it’s super yummy, but has a different texture because of the almond meal).
      Let me know how you and she like it!
      ~jules

      • That sounds delicious too…another one I’ll be trying. I was actually going to make a chocolate cake. Do you have any suggestions for an almond flour chocolate cake recipe?

  17. Yum! Tried this recipe out for my daughters birthday party this weekend and we were all happy with it! The gluten free cakes I have tried in the past have turned out so dense, but this was much lighter. It had a wonderful consistency and flavor. I typically sub oils for butter, and I did that with this recipe and it turned out great! Thank you for such a great flour and recipe!

    • SO happy to hear it, Alicia!!! Happy birthday to your daughter and happy baking to you!!!!!! It’s good to know you can bake a delicious gluten-free cake that doesn’t have to be dense, isn’t it? 🙂
      ~jules

      • So I’m making this again and I’m going to try chocolate. I’m making it for this weekend, and so far, I haven’t been able to get my hands on chocolate syrup that doesn’t have any of the gunk my daughter can’t have in it on such short notice. Will it make much of a difference if I leave the chocolate syrup out? Thanks!

        • Hi Alicia, the chocolate syrup is definitely needed in this recipe to give the extra chocolate flavor you’ll want in a chocolate cake. You could try another of my chocolate cake recipes without syrup. Just search chocolate and cake on my site and you’ll see some other options. I hope that helps!
          ~jules

          • Thanks! I ended up realizing that I could just make my own chocolate syrup from scratch (it was super easy!), so I was able to use this recipe after all! Just pulled my second batch out of the oven, and my husband and I taste tested one and they are so good! Thanks again! 🙂

  18. I’m going to try this recipe as written the first time thru. Truth be told, I’m always changing recipes to see if I can sub out apple sauce for oil and sugar substitute for sugar. I have had decent luck using Lakanto brand Monk Fruit Sweetener which is a blend of monk fruit and erythritol. Have you or any of your readers tried these changes?

    • Hmmm, I haven’t tried that brand nor a blend of monk fruit and erythritol — I’ve used some other brands of blown/baking sugar substitutes that weren’t blends, but not in this recipe. I can’t wait to hear how it turns out for you! Make sure whatever you use for sweetener is still granulated and in the same proportion. In other words, don’t use the highly concentrated sweeteners because the recipe is written for the volume of granulated sweetener that is called for; it will throw the recipe off to only use a few tablespoons instead.
      ~jules

  19. Hi Jules — I saw your recipe and it looked and sounded (from everyone’s comments) so delicious that I ordered your gf flour and received it today. Is coconut milk too runny? I was planning to use coconut oil and coconut milk in the cake in a 9 x 13 pan and put coconut flakes on your white frosting recipe hoping it will have a slight coconut flavor. (I’m not exactly a great baker and don’t want to attempt a big coconut cake – but this recipe looks pretty easy.) Also, is there a certain time to add coconut flakes to the top so they stick to the frosting?

      • Hi Barbara, so glad you’re ready to try this recipe and you have all the ingredients you’ll need! Coconut milk should be just fine in this recipe — if you’re using canned coconut milk (instead of the coconut milk “beverage” that comes in 1/2 gallons), you’ll want to shake the can first. The coconut oil should be warmed to liquid before adding. As for the coconut flakes, as soon as you’ve spread the frosting on the cake, sprinkle the coconut flakes so they will stick before the frosting sets. You may also want to lightly brown the coconut flakes first — they’re so pretty that way! Here’s a link to a picture: https://gfjules.com/recipes/homemade-coconut-whipped-cream/
        Happy baking!
        ~jules

        • Sorry I haven’t let you know how this coconut version of your cake turned out… it was delicious! I’m so glad you told me about the tweaks like canned coconut milk and liquefy the coconut oil. I also found coconut sugar, but was afraid to switch out the whole amount, so I used half granulated coconut sugar and half granulated cane sugar. I also used coconut oil in the frosting along with the canned coconut milk. I did have to use a lot more than 2 tlbsps of coconut milk in the frosting to get it the right consistency, which was fine and I didn’t go to the trouble of browning the coconut flakes, but everything was absolutely delicious with a nice coconut flavor! Thank you for the recipe and the help!!

          • That’s wonderful to hear, Barbara! Thanks so much for letting me know it turned out so well. Hearing your description makes me want to go bake one that way now!!! Mmmmmm love coconut flavor!!!
            Happy baking!
            ~jules

  20. I have made many GF cakes some better than others. I made your cake last night. All I can say is that you named it correctly as it was the best I ever made. I did add a little more milk to make the batter look a little thinner. I am curious as to why you let it set in the pan 15 minutes prior to baking. You have my vote for the best yellow cake GF or not.

    • That’s wonderful to hear, Hugh! Congrats on a great cake!!!
      Letting the batter sit in the pan for a few minutes before baking helps the flour to better absorb the liquids and usually results in a more uniform crumb, but it’s not an essential step.
      BTW, glad to hear you went with your instinct and added more liquid and it worked out for you -different milks and oils behave differently in batters, so it’s good to be aware and try to compensate for that.
      Happy baking!
      ~jules

    • Checked out other questions and answers. Following up…so I can double AND still have a layer in the middle of frosting? Or should I quadruple it so it can be 9×13 AND two layers?

      • Hi Kelly, you can double this recipe, and if you wanted it to be 9×13 and have frosting in the middle then another 9×13 you’ll have to quadruple it. The recipe, as written, makes ONE round cake; double it for a two layer cake as two rounds or one 9×13. I haven’t quadrupled it and mixed it before though, so it would probably be safest to make two double batches if you’re wanting a 9 x 13 layer cake. For 16 people though, I would think a two layer 8 or 9 inch round cake should be fine, if the slices are reasonably sized. You could also triple the recipe and make three rounds for a three layer cake which would be impressive and also allow you to cut thinner slices. Let me know what you work out!
        ~jules

  21. Would this recipe work doubled? I’m wanting to try it for my sons birthday but am needing a greater cupcake yield…

  22. Hello im rico i have been looking for a good gluten free cake or cupcake. My daughter who is gonna be 9 years old has been gluten free for the past five years now. I just wanna know if this recipe is soy free also as she she extremely sensitive to soy and gluten ingredients. Its been hard finding a gluten free cake thats 100% gluten and soy free

    • Hi Rico, yes, this recipe is also soy-free if you’re using my gfJules Flour blend. Some other gluten free flour blends do contain soy, so you have to be cautious. This recipe was written for using with my flour which is free of the Top 8 food allergens, including soy. I hope that helps!
      ~jules

  23. Is the batter supposed to be really thick and gooey and not pourable but rather requiring spooning into pans? My batter is more like a combination of pudding and taffy! I have made two separate attempts… The first tasted great but had a bumpy top (unnoticed with icing). I was impressed overall. I did forget to let the batter sit for 15 min before putting in oven on first attempt. 2nd attempt is about to go in oven. juat wanted to check about the consistency. I followed to a T.
    I used Silk soy milk and extra virgin olive oil. Everything room temp…
    I did very much like the taste! Excited it wasn’t a flop as I have those A LOT!

    • Hi Bethany, I’m glad you loved the taste – congrats on a cake success! It does sounds though like your batter was a bit thick. Next time maybe try adding a bit more milk. Measuring being what it is — it’s an inexact science unless you’re weighing your flour. If you’ve measured too much flour then you’ll need to balance it out with more liquid. It should be smooth, too, no lumps. Here are some other baking tips that might be helpful to you. Let me know how it goes!
      ~jules

      • Hi there! I just made these today (cupcakes). I think they are great!!! To me, they taste like a cross between angel food cake & pound cake. Thanks so much for posting this recipe!

        Do you know if I should store in the fridge?

        Thanks!

        • Hi Laura, I’m so glad you loved it! The recipe does make a light and fluffy cake – it’s such a pleasant change from most GF cakes which are dense. To store, I wouldn’t put it in the fridge as it will just dry it out; I usually cover well and keep on my counter if the room isn’t too hot. It will stay yummy for several days, particularly if frosted. Enjoy!
          ~jules

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    • Hi Marilyn, yes you can use coconut milk in this recipe. If you’re using the canned kind, be sure to shake it up before using. The full fat milk may make the cake a little heavier, too.
      ~jules

    • Hi Sheila, we always use non-dairy milk (we’re dairy-free, as well). It works well in this recipe. I don’t recommend rice milk because it tends to be too thin, but I’ve tried many other non-dairy milks in my baking with great success.
      ~jules

  25. Made the chocolate cupcakes from this recipe and let me tell you they were AMAZING! I never knew I could actually make fluffy cakes from scratch let alone it being gluten and dairy free. My mom was even shocked how good the texture was 🙂

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  27. I want to make this cake for our department carry in and had a few questions. Is there an egg substitute that is successful for this recipe? Also if I make cupcakes could i use my silicone pan so i don’t have to use liners?

    • Hi Heidi – I’ve heard good things from folks using Ener-G with this recipe, but I haven’t tried it myself. Cupcakes would be perfect – and yes, silicone pans are just fine (and much easier cleanup!). How nice of you to bake these for your department!!! 🙂
      ~jules

      • Thanks so much! I can actually start having eggs again so I will definitely be making this recipe with them 🙂 I am baking them tonight so i will let you know how they turn out!

  28. Just baked 12 beautifully golden cupcakes with this recipe. I am not gluten intolerant and these are for a friend. I have to admit, I never found a gluten free recipe for cake that has ever tasted close to the real thing so you could say that I am a little biased. They smelled so fantastic that I couldn’t wait for to for them to cool to taste one and oh my goodness, these are so lovely- soft, delicate and oozing flavour. Yes, it does have a slightly different sensation on the tongue and a different aftertaste to regular cupcakes but after tasting these, I think I can safely say, Ive totally changed my opinion- GF can taste as good as the non GF options out there.

    I used coconut oil and it does have a mild coconut scent to it but nothing too strong. I beat the batter for a little more than the recommended final 2 minutes and baked almost 30 minutes( maybe because I used a deeper cupcake liner), with the last 5-6 minutes at 160 celsius. I plan to freeze these for later so lets see how they hold up.

    Thank you very much Jules for this wonderful recipe! For a change, I might make these instead of regular cupcakes for my family from now 🙂

    • Oh Nadia, that is so wonderful to hear! And how nice of you to bake for a gluten intolerant friend. Thanks so much for sharing your baking notes, as well.
      ~jules

      • I froze these for later and thawed them overnight in the fridge before frosting. I’m pleased to say- it freezes well. I’m so happy to have found your recipe online, Jules. Thank you again.

    • Hi – I’m going to try this recipe. Sounds amazing. You say “milk of choice”, so can I use buttermilk or will that change the recipe?
      Thanks, LaDonna

      • Normally soda must be used if one is including buttermilk in cake recipes. Unfortunately, I haven’t experimented much with gluten free baking with buttermilk. This recipe already has baking soda in it, so maybe it’s ok as is. Or you may want to increase the baking soda. I make a regular chocolate cake that is fantastic and that recipe has one add the baking soda to half of the buttermilk early on so it foams a bit before adding to the rest of the ingredients.

  29. Made this cake yesterday, and it turned out so well, even though I had to make it sugar-free (used coconut nectar in place of sugar). Excellent texture and taste. Thanks for sharing your recipe.

    • Oh Davida, that’s so wonderful to hear! So glad you let me know that coconut nectar worked in place of sugar – did you alter the dry ingredients to accommodate the additional liquid?
      ~jules

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  31. Anyone use banana flour instead of a mixture of flours. A freind gave 10 pound of banana flour but not sure how to use it. Any suggestions?

  32. Hi Jules,

    I need your help! I was so excited to try this recipe, but I messed it up royally and I’m not sure what I did wrong! The batter turned out gummy – so bad it crawled up the beaters on the mixer. Almost every cake I’ve tried from scratch has turned out this way, so I know it’s something I’m doing wrong. Only thing I can think of is I might be using too much flour. I have no problems making muffins, cornbread, cookies, brownies,etc. Do you have any suggestions?

    • Hi Heather, I’d start by asking the obvious: did you make any ingredient substitutions (flour, eggs, fats, etc)? Abd were all your ingredients fresh? Did you measure your flour by weight or by volume? Otherwise, it sounds like maybe the batter was mixed too long. GF batters can get taffy-like when they are mixed too long. Unless a recipe specifically calls for mixing for a long time, it’s usually best just to mix until incorporated, and then be done. How did the cake turn out when you were done baking it?
      ~jules

      • One of my problems may have been that I doubled the recipe. Pretty sure I measured everything right but the oil. I figured that out and added more before I finished mixing, but by then the damage was already done. 🙂

        All my ingredients were fresh and there were no substitutions. I measured the flour by the cup – spooning it out and scraping the excess off the top.

        My mixer doesn’t really have a low speed either. It says low but it’s still pretty fast. I might need to invest in one that has a few more options. I never mix for longer than a recipe calls for, but this always seems to happen. My old
        mixer was much slower and I never had a problem with it.

        • I had the same problem with cupcakes. I used coconut oil and half and half. I mixed the sugar as part of the dry ingredients, adding the dry ingredients as I mixed on low speed, also adding the milk as you suggested. I stopped to scrape the sides. Then I mixed it for the 2 minutes on med. speed.
          I used too much batter in each cupcake! They looked like popovers! Ha! Then end result was like a tough angel food. I cook GF when my daughter-in-law is visiting. I decided to save 3 of the smaller cupcakes.

    • I used a different brand flour, and this happens to me in other recipes. When I FINALLY decided to read the flour box (shame on me), I found that the flour required more liquid and a little less baking powder when preparing baked goods. However, it still tends to climb the beaters. I just pull them up a little (Use a big bowl, because there will be splatter.) until it crawls back down. You may have to stop and stir and clean off the beaters, but…
      Currently, my cakes are in the oven. Can hardly wait for them to get done, so I can taste and comment back. ?

  33. This cake recipe is a keeper! I made this yesterday (cupcakes) for my granddaughter and me (we are both celiacs) and Oh! My! Gosh! The best cake recipe ever! So moist and spongy. I have been a celiac for 42 years and have baked many gf cake recipes …. there is no going back! Thank you, thank you, thank you, Jules!!! You are the best!

    • Oh Lois, that’s music to my ears! I’m thrilled that you and your granddaughter were able to enjoy a fantastic GF cake again. Thank you so much for taking the time to let me know! Happy Cake Baking to you!!!
      ~jules

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  50. This cake recipe is delicious! I made a birthday cake today for my Mom and it turned out great. It truly is the best gluten free cake recipe I have tried. I put half of the batter in an 8″ round pan, then layered thin pieces of guava paste in the middle and poured the rest of the batter on top. The guava paste was heavier than the cake batter so it did not stay in the middle of the cake, it sunk mostly to the bottom. However, once the cake cooled for about 10-15 min I inverted it onto a serving plate and the guava became the top of the cake. I chose to lightly dust the cake with powdered sugar because of the sweetness of the guava. In my opinion frosting would have been too sweet. Thank you Jules!!!

    • Oh my gosh, Erin, your guava paste idea sounds divine!!! You may have just invented a new way to make this cake! Go, you!!!!
      ~jules

  51. Just made your amazing recipe and my sixteen year old said it was the best cake she has had since going gluten-free 3 years ago! I cut it in half and put lemon curd and whip cream in the middle and on top. I have found a keeper; thank you!

    • Congratulations, Debbie! Way to go!!! So happy this recipe made your daughter happy! Your lemon curd and whipped cream topping sounds fantastic – I can’t wait to try that myself!!! Happy baking!
      ~jules

  52. This cake recipe was so much better than the box cake mix I used for my daughter’s birthday last year. This year I used this recipe to make her a Rapunzel cake. I received so many compliments on the cake. Some guests even went back for seconds. No one could tell it was gluten free. Confession: I used butter. I made a practice cake with oil as your recipe says, and it turned out good, too. The only suggestion I would make is to modify the order of ingredients. I almost put the sugar in my sifter because you had it listed with the dry ingredients. I knew better, but I was questioning myself because of where it was listed. Also, I tried using coconut palm sugar in one of my practice cakes, and the cake was brown and a little bitter. My husband thought it was great, but I thought it would only be ok if the cake were chocolate. Thanks for the recipe!

    • Thanks for all the feedback on this recipe, Sophie. I’m thrilled that it turned out so well for you and that everyone loved it! Going back for seconds is a great sign! 🙂 One question: when you used butter, did you melt it first or use it cold. I’m totally curious!
      ~jules

      • I am confused after reading Sophie’s comments from June 6th. She states the order of the ingredients should be modified to move the sugar down. It seems from the directions that you simply add the sugar into the dry ingredients. Is that a good assumption or should the sugar first be creamed with the oil?

        Thanks and keep making great products.

        • Hi Lou, you are so very welcome! Glad my recipes and products are helpful to you!!!
          As for the sugar, since I use oil in this recipe and not cold butter or shortening, there’s no “creaming” step with the butter and sugar; it can be added in with the dry ingredients. My flour doesn’t require sifting, so there would have been no need for Sophie to have sifted it with the other dry ingredients. I hope that clears it up and that you try the recipe soon. It’s a keeper!
          ~jules

    • Hi Ashley, if you want white cake instead of yellow cake, use 2 egg whites for each 1 egg called for in the recipe. Enjoy!
      ~jules

  53. My 16 year-old daughter was recently diagnosed as allergic to gluten. She has been craving strawberry cake and I’ve tried various recipes but they were all just awful. Now that I’ve purchased some of your flour, do you have any ideas for making a strawberry cake from scratch?

  54. Oh, this cake looks so good! I am free of gluten, dairy and nuts and there aren’t any good looking allergen-friendly cake recipes around. I will definitely try this!
    Just to clarify, when you mix the wet ingredients, don’t add the milk, right?
    Thanks for this recipe!

  55. Made this cake, 2 layers, last weekend converting quantities to U.K. equivalent.
    It was for my granddaughter’s 2nd birthday. It was devoured in a very short time so obviously greatly enjoyed by all our family. I was so pleased as it’s not something I do on a regular basis. It looked great with colourful décor and candles on top and though cake is not my favourite food I enjoyed it too.
    Thank you so much for all your recipes and tips.

    • Oh Linda, that is so wonderful to hear! I’m so happy you were able to use the recipe and that it was so well-loved. Thank you for letting me know. Happy baking!
      ~jules

  56. Jules,

    The cake is baking now so no feedback quite yet! But a few items of clarification – you don’t indicate to mix either the dry or wet ingredients before combining. I assume that was intentional? Also for the dry ingredients were those supposed to be measured before or after sifting? And lastly when combing the recipe states to stir and then says beat at medium speed, so is the intent to stir to combine and then beat? Thanks, Cheryl

    • Hi Cheryl,
      I hope the cake baking went well!
      As for the mixing process, I’ve highlighted it here from the directions: “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 …”
      I don’t indicate anything about sifting the dry ingredients because my gfJules Flour is pre-sifted. To measure it, spoon from the bag into the measuring cup (don’t scoop with the measuring cup) or weigh at 135grams/cup.
      Regarding the stirring/beating instructions, you’ve got it right. I say to stir slowly to keep the dry ingredients from flying up and out of the bowl; once it’s integrated, you can actually beat faster to fully mix.
      Hope this information helps! Happy Baking!
      ~jules

  57. Hi Jules,
    This cake looks delicious! Do you recommend using a stand mixer or a hand mixer for this recipe? Also, what kind of sifter do you use?

    Thanks!

    • Hi Harlene, I do hope you get to try this recipe. It’s super yummy and very easy to make! I use a stand mixer but that’s just because mine is always out! 🙂 You could use a hand mixer if you prefer. As for a sifter, I have my grandmother’s, but I almost hate to use it, so I usually just use a fine sieve and shake the confectioner’s sugar through that. There’s no need to sift my flour. Enjoy the yummy cake!
      ~jules

    • Hi Bonnie, the vinegar here is an acid to react to the leavening agents and start the chemical reactions that produce carbon dioxide bubbles, giving the cake an airy, light texture. You could use lemon juice instead. Hope that helps!
      ~jules

    • Hi Katie – yes, add the milk to the milk already called for in the recipe. The liquid will be offset by the cocoa addition. Enjoy!
      ~jules

  58. Hi there, I have made this cake once before with the added cocoa etc to make it a chocolate cake and it came out so brilliantly! I had disasters with other gluten free cake recipes but I swear you can’t even tell this one is gluten free at all! I used almond milk last time and it worked well, but now Im going to be baking it for someone with a nut allergy who also can’t have dairy, so I was wondering what other non dairy milks you would suggest, I was thinking oat milk? Thanks!

    • Hi Abby, that’s so wonderful to hear that you’ve made it before and loved the results! Thanks so much for letting me know!! For another non-dairy milk sub, I’d suggest either soy milk (I buy organic/non-gmo) or you certainly could use oat milk, flax milk or hemp milk. I wouldn’t suggest rice milk, as it tends to be rather thin. Let me know what you choose and how it goes!!!
      Happy Baking!
      ~jules

  59. I baked a test cake tonight and I’m so distraught! My sister is on a gf diet and I am surprising her with a cake for her birthday later this week. Followed the recipe to a T! When the timer went off much to my dismay the cake had risen way high up over the pan! Witching a few seconds of cooling it began to sink. And sink & sink. When I first saw it I thought I could just level the top! Nope! Cooled for 5 minutes and it shrunk away from the pan! Took it it and sliced a piece. Flavor is great! Dense as all heck! It’s literally about an inch tall. Baked it in a 10″ pan. Possible reasons…. My 4 eggs (using the whites) were at room temp but I accidentally dropped on into the whites bowl so lost 2. So I ended up using 2 that were not room temp. Googled 1/3 tsp baking soda and ended up mounding a 1/4tsp. Too much? Mixed on medium for 5 min. Too high? Too long? Almond milk? Oops! It was light version! Maybe that? I’m a bit of a perfectionist so I’m kind of upset over this. I went to the health food store to buy your flour too! Now I’m looking at another gf recipe. Maybe tomorrow I’ll try it again with just the 2 whole eggs & regular milk. HELP!

    • Hi Teresa,
      How fantastic that you’re experimenting early for your sister’s birthday! So smart!!! That being said, let me see if I can help figure out what might have gone wrong.
      A few things I noted from your excellent description of your process and ingredients:
      1- you indicated you used one 10 inch pan; I would recommend an 8 or 9 inch pan, but it’s odd that even in the larger pan it rose well above the top of the pan, so, onto the leavening issue you describe
      2- sounds like you may have ended up with too many eggs? Too much liquid in a recipe will make it sink and become dense when it sinks. The temperature of the egg whites probably didn’t have much of an effect.
      3- the baking soda measurements should have been fine.
      4- mixing time: yes, definitely too much mixing. Sometimes over-mixing in gluten free can cause all kinds of issues.
      5- light almond milk: that could have been a problem. I recommend not using low fat or skim milk so light almond milk could have been a problem too.
      6- oven issues: if your pan was on an upper rack, it can cause cakes and breads to rise too quickly and not bake all the way in the middle then sink. Try lowering the rack of your oven to low-middle. If you have convection settings, try that as well, lowering the oven temp by 25 degrees.
      7- test with a toothpick to be sure the cake is totally done before removing it from the oven – if it rises like that it may look done, but inside it’s not all the way cooked and you’d need to bake it longer or it will definitely sink.
      Hopefully these ideas help! Keep me posted on how it goes. You’re such a great sister to want to bake a yummy cake for your sister’s birthday!!! You’ll get the cake right, I’m sure, but no matter what, your sister is going to love you to pieces for the thought and effort!
      ~jules

      • Thank you Jules! Guess I looked at too many recipes plus I was tired that’s why the 10″ pan, Duh! I may have gotten too many egg whites in when the one broke. OMG! definitely mixed it for too long! WOW! In my defense I have severely autistic child to care for while I bake :(. I always bake in the middle. And the milk was just me trying to be healthy. Any who, going to try again in a bit. I know we fail before we fly! I’m determined to nail it this time! Again, thankyou for your fast response! Will keep you posted. I have until Friday!

        • No defense needed, Teresa! We all have off days baking, and it sounds like you have quite a lot to distract you already! Wishing you much better luck this time around (and some peace and quite to enjoy the art of baking cake!).
          ~jules

    • I made this cake in an 8×8 ceramic square pan and it rose and browned beautifully. I checked with a toothpick and it came out clean. I baked 5 min more anyway and checked again. Clean again. I took it out and as it cooled it sank just like yours to about 1 inch high, dense like yours. So you aren’t the only one. It did taste good, so I plan on trying again.

      Jules, do you think it was not quite baked enough? Should I try again with a metal pan? A round pan? I used 2% milk, and regular eggs, and everything else just like the recipe. Thanks for any help.

      • Hi Nancy,
        I suppose the ceramic pan is a variable to consider, since I’ve not baked this recipe in one. You could try a metal pan next time. Round v. square shouldn’t matter. Did you check your method against the suggestions I made for Theresa above (rack height in oven, etc.)? The other variable that’s always out there is measuring flour. If you scoop the measuring cup into the flour to measure, you’ll get too much; lightly spoon into the measuring cup, you might get too little. If you have access to a kitchen scale, know that my flour is 135 grams per cup, so in this recipe, you’d want 203 grams of my gfJules Flour.
        Also, when I say that a toothpick comes out clean, it shouldn’t be wet clean. More like there might be a crumb attached to the bottom, but it should be pretty dry. Wet but clean would indicate it’s not cooked through, which would cause it to sink. That would go back to the ceramic pan issue, since those may require more time to cook.
        Let me know how it goes the next time around. So glad it tasted good and you’re willing to keep trying!!!
        ~jules

  60. I was looking at your recipe for a graduation cake, and I was wondering if this cake would bake the same if I add cocoa powder to it to make it a chocolate cake?

    • It’s me again… sorry for my question. I guess I should first do what my teacher always said “read all instructions first”… ☺
      Thank you

      • No worries, Eve! Glad you’re thinking creatively about how to make this cake the way you like it! Let me know how it turns out!
        ~jules

        • Thabo you for thus recipe… the cake turns out wonderful.
          My kid friend is gluten intolerant but likes hamburgers, so I made a gluten-free hamburger cake and fries.

  61. Hi Jules. I have an edible cake topper for my Grandson’s 5th birthday tomorrow, Paw Patrol, of course! It needs to be on a rectangular cake. Can I bake a double recipe in a 13×9″ pan? If yes, can you suggest how long it might take to bake?

    • Hi Marcia, I’ll help you, but only if you send me pics of that adorable-sounding cake! (hahaha – just kidding). You can bake this out as a double recipe in a 13×9 pan. Since I haven’t tested the bake times in that pan yet, I’d suggest testing with a toothpick beginning at 35 minutes. The darker the pan, the shorter the bake time, as well. It could take up to around 45 minutes, but I wouldn’t want you to trust that time and let it over-bake. Just open the oven door and stick a toothpick in every so often to see that it doesn’t come out wet – there should be some moist crumbs attached, though. You can also gently press down on the top of the middle of the cake to make sure it’s cooked. If it seems to be getting brown but not yet done, cover with aluminum foil and continue the bake.
      Best wishes for your grandson’s birthday!
      ~jules

  62. Made this the morning with a lemon alteration-subbed 2 TBSP lemon juice for the vinegar and added 1.5 tsp lemon extract instead of vanilla. It was a very light lemon flavor. Would probably add more lemon juice and/or lemon zest. Not to worry though-topped with a lemon glaze so the lemon flavor was perfect! Love the texture of this cake-perfect!! Thanks!

    • That’s wonderful to hear, Heather! And you are a girl after my own cake-loving heart, to dive in and make this recipe right away! I love the lemon twist you gave and I bet it was indeed perfect with that lemon glaze! Did you poke holes in the cake and let the glaze seep into the cake, too? I love that flavor. Really anything lemon. You had me at lemon. 🙂
      ~jules

    • Hi Gail, I haven’t tried the recipe with a vegan egg sub yet, but I linked to my article on egg substitutions for you in the ingredient list. There are several options there that I think could work well. Let me know if you get a chance to try one before I do!
      ~jules