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 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.
Oh, and I have a great gluten free yellow/white cake recipe that I have always used for gluten free birthday cakes and gluten free wedding cakes, 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!
And in case the reviews on this recipe haven’t convinced you yet, let me assure you that this really is THE BEST GLUTEN FREE CAKE RECIPE!
It truly 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 gluten free flour 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 Flours, I use not one but TWO different gluten free modified 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 award-winning gfJules Flour 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).
As with any recipe, I urge you to also follow the DIRECTIONS. You may be shocked to see the difference it makes just to bake a cake using the exact same ingredients but adding them in a different order!
I’m getting a bit tweaky here, but enough folks write in with questions and problems with baking that I like to cut off potential issues at the pass and show people what NOT to do before things go wrong, so take a look at what can happen with this lovely cake if you simply add the sugar at the end instead of with the dry ingredients at the beginning of the recipe, as specified:
That’s right, the INGREDIENTS matter and the DIRECTIONS matter!
So take a moment to gather the ingredients I recommend and take a moment to read the directions and follow them. You will be rewarded with … the Best Gluten Free Cake! It’s worth it!
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 always 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.
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.
Come back and share with us all when you try this recipe, and if you put any other delicious flavor spin on it!
Makes one 9- or 10-inch round cake or 12 cupcakes; double for 2 layer cake.
BTW — these pre-cut 9-inch round parchment rounds are my favorite way to line the cake pans and lift the cakes out easily!
The Best Gluten Free Cake Recipe
The Best Gluten Free Cake Recipe
After years (and years and years) of recipe testing, I can say with complete confidence that this is truly the BEST gluten free cake recipe! Light and airy, moist and flavorful, this cake takes the cake!
Ingredients
Note: double for two 8 or 9-inch round pans or 24 cupcakes or 9x13 sheet pan
- 1 ½ cups (202.5 grams) gfJules® All Purpose Gluten Free Flour
- 1 cup less 1 Tbs. granulated cane sugar (Monkfruit works as a sub)
- 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)**
- 1/3 cup mild flavored vegetable oil of choice (safflower, non-GMO canola, avocado oil, extra virgin olive oil, coconut oil melted, etc.)
- 1 Tbs. white vinegar (lemon juice works as a sub but imparts lemon flavor)
- 1 tsp. pure vanilla extract (I like Rodelle®)
- ½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)
Instructions
Preheat oven to 325° F.
Line with parchment rounds or 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 (including sugar) together in a bowl.
In a separate mixing bowl, whisk together remaining ingredients except milk. If making white cake, first whip egg whites or aquafaba sub quickly to fluff, then add other liquids: oil; vinegar and vanilla (plus chocolate syrup, if using).
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 and no longer lumpy -- no more than 1 minute.
Pour batter into prepared pan(s). Allow to rest in the pan before baking for 10 minutes (not required if pressed for time).
Bake times:
8" pans = 40+ minutes
9" pans = 40 minutes
(double recipe) 9x13 pan = 42 minutes
cupcakes = 20-25 minutes
Test with a toothpick before removing from the oven. When done, the toothpick should come out clean (not wet) or with a few crumbs attached when inserted into the center of the cake. Your oven may take longer to bake, and cake pan size matters.
Glass, metal and ceramic pans all alter the bake time, so check for done-ness before removing from the oven. Pressing gently onto the top of the cake, it should feel firm and bounce back.
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 white or chocolate frosting. (There are plenty more frosting recipes where that came from - just search the "recipes" tab on my site!)
Notes
**To Replace 4 Egg Whites in White Cake:
1/2 cup aquafaba + 1/2 tsp cream of tartar, whipped until frothy
**To Replace 2 Eggs in Yellow or Chocolate Cake:
- 1/4 cup dairy or non-dairy yogurt (not Greek style, not fat-free) OR vegan mayo
PLUS
- 1 recipe of commercial gluten free egg replacer like Ener-G® Egg Replacer (total equivalent of 1 egg substituted)
*For 1 recipe Chocolate Cake (double for 2 cakes or 24 cupcakes) add:
- ¼ cup cocoa (Dutched)
- ¼ cup additional milk of choice
- 3 tablespoons chocolate syrup
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 76Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 32mgSodium 230mgCarbohydrates 2gFiber 0gSugar 1gProtein 1g
Make your next birthday or wedding or anniversary or office party … even better! Make the Best Gluten Free Cake Recipe or use my gfJules Best Gluten Free Cake MIX!
I hope you love this recipe as much as we do!
Pin it for later!
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
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
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
was just wondering with making the white cake do I use 2 eggs or 4 egg whites
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
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?
Hi Kimberly, you can always take one of my recipes and sub in strawberry puree for at least part of the liquids, or you could try my Strawberries & Cream Cake – yum!!!! Let me know what you decide to do!
~jules
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!
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
Which flour did you use please. I also live UK and cannot find this gf jules flour anywhere. Can you use any other gf flour?
Hi Kami – check out this article on gluten free flours and the recipe I offer to make a good substitute. Let me know if you have any questions – hope this helps! (We do ship to the UK but I know it’s very pricey).
~jules
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
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
What does the vinegar do for this cake?
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
For the chocolate version, is the milk you say to add in addition to the milk for the regular recipe?
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
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
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
What is minus?
Hi Amanda, not sure I understand your question?
~jules
Take 1 tablespoon out of the cup of sugar and don’t use it.
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.
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
Our 10 year wedding anniversary is Sept 17 so I think I just find what I’m baking!!
Woohoo!!! That’s fantastic, Steve!!! I can’t wait to see pictures! Congrats!!!
~jules
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
have you made this with a vegan egg substitute? if so, how were the results? thanks!
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
thank you! I did see the article link – I appreciate it 🙂