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!
The frosting looks really so delicious. Would like to try this recipe tomorrow. Adding this to my favorites.
Fantastic to hear, Abigail!!
~jules
Sept. 9.2020
Hello 🙂 do you have a recommendation for a dairy free “buttercream” to go with this cake? Thank you. Jeannie
Hi Jean, yes this gluten free, dairy free Lemon Buttercream recipe is AMAZING! If you don’t want the lemon, just sub in your favorite dairy free milk instead. Enjoy!
~jules
I tried your flour for the first time with this recipe, it’s amazing! I’ve tried so many gluten free flours , haven’t found any that I like. This will be my go to flour from now on. My husband hates all things gluten free and he absolutely raves about this cake and says it’s better than cake made with regular flour.
That is high praise indeed, Kathy!!! I’m thrilled that you’ve finally found a gluten free cake recipe — and gluten free flour! — that is so delicious you can enjoy your baked goods TOGETHER with your husband! That’s the way it ought to be!!! So happy for you!!! I really appreciate you taking the time to leave me a note and let me know!
~jules
I actually have a question. Is there a way to make sure the cake is still moist? A friend said the cake I made was a bit on the dry side. I do not want to undertake the cake but I do not want it super dry either. Do you have any tips?
Hi Delanie, the cake shouldn’t be dry, so I’m thinking maybe it was baked just a touch too long? Next time start testing it a little bit earlier. Also turn your oven down to 325F instead and just monitor it quite closely. If a toothpick inserted into the center comes out clean (not wet!) or with dry crumbs and the top springs back to a light touch, you should be good to go! Let me know how it turns out next time!
~jules
sorry one more thing…Can I use granulated sugar? I don’t know what cane sugar is and I don’t have that. Thanks
Hi Shelley, yes! Granulated sugar is the right sugar here. Granulated sugar is generally either made from cane sugar or beet sugar. So using granulated sugar is the right answer! 🙂
~jules
Hi jules
I have 2 questions. I’m in Canada, and to buy your flour blend will require taking out a second mortgage on my house! kidding aside…it’s very expensive. I’m wondering how does your blend differ from Robin Hood blend which is much cheaper for me. Next question is that your recipe for the cake says not to use non dairy milk. I need to make this cake non dairy, so why should I not use non dairy milk? Do you have a yummy cake recipe that is non dairy?
Hi Shelley, I totally understand the cost considerations, which is why we’ve worked hard to get my gfJules Flour into Canada through Amazon. Have you looked into buying it through Amazon.ca? There’s a link on my gfJules Flour page to buy through Amazon.ca where we have paid the shipping to get it across the border for you. We also ship to Canada through International shipping, of course — just select international shipping at checkout. Regarding the differences between my flour and Robin Hood, there are many. Check out this article on the differences in gluten free flour blends. Finally regarding non-dairy milks, I apologize if my recipe is unclear. I absolutely use non-dairy milk in this recipe and in fact ALL of my recipes are dairy-free. I bake exclusively dairy-free, so you can trust that every single recipe on my site is made and tested to work dairy-free. I’ve used coconut milk, almond milk, rice milk and soy milk in this recipe and they all work deliciously with my flour. YAY!
~jules
Can I use coconut sugar instead?
Hi Rachel, you absolutely can. The cake will be slightly less light and airy, but it won’t be dense. When I’ve made this switch, I’ve likened the taste of the cake to a graham cracker — it’s super yummy! It won’t be a light white or yellow cake though, just so you know what to expect.
~jules
Awesome, thank you so much!! It sure sounds delicious; I can’t wait to try it!
Could you recommend an alternative flour type to use? I’m in the UK and it doesn’t appear that your magic blend is available here!
Hi Justine, we DO ship to the UK if you select international shipping at checkout, but the shipping prices are pricier, of course. The first 10lbs are more expensive, apparently, and then the cost goes down markedly, so our customers find that ordering a lot all at once makes the most sense. Some combine orders with friends or family, as well. https://shop.gfjules.com/
Otherwise, check out this article for information on gluten free flour blends and search for one that is closest in features or make your own following the guidelines I provide. Best of luck and happy baking!
~jules
2nd time I’ve made this cake to your specs and the batter comes out so thick. Like bread batter. I followed all directions perfectly. It doesn’t rise at all. I’m so disappointed.
Hi Tracy, are you using my gfJules Flour? If so, I’m wondering about your measuring techniques because the batter definitely should be more like a pancake batter consistency. If it’s like a bread batter, it wouldn’t rise because it would be too tight to allow for a rise. Feel free to email us at [email protected] for more help. Also review these gluten free baking tips for sure, covering measuring techniques.
~jules
Made a dozen cupcakes today, turned out absolutely perfectly! Thanks for a great recipe!
YAY!! So happy for you, Caroline! That’s what I love to hear — everyone deserves awesome cupcakes!!!
~jules
Would like recipe that has fruit like bananas or pineapples. Love your vanilla recipe.
Hi Diana, have you tried my gluten free pineapple upside-down cake yet? It’s amazing!!! I also have a great gluten free Banana Cake recipe in my first cookbook, Nearly Normal Cooking for Gluten Free Eating.
~jules
Do you sell any Gluten Free cakes
Hi Bill, I don’t sell pre-made cakes, but my mixes and flour make it easy with my recipes to make your own delicious gluten free cakes any time you like!
~jules
Hi Jules,
I love your flour and I think it is priced well too! I am going to use your best ever cake recipe. I would like to make it a champagne flavored cake. Can you offer any suggestions regarding this? Thank you! Debby
This sounds delicious! Hopefully, Jules will have a recommendation!
Hi Debra – so sorry that I missed your question when you first posted it! I would simply replace the milk ingredient with champagne (or at least go halv-sies with the milk)! I can’t wait to hear how it turns out!!!
~jules
I can’t wait to make this for my mum’s birthday!
I hope she loves it, Lydia!!
~jules
How do i order the gf Jules flour blend? Is it available in stores?
Nvmd found it
Ok great! Sorry, I try to get to comments and questions as quickly as possible, but I’m only one girl! 🙂
~jules
My cakes didn’t rise a lot and deflated even more when I took them out. I followed the directions step by step. I don’t know what went wrong.
Never mind. I realized I forgot baking soda.
Phew, what a relief to figure out what went wrong! It’s disappointing to realize when you’ve forgotten an ingredient (we’ve all done it!) but also good to know that next time you can expect much better results!!!
~jules
I tried this recipe making a one layer cake with chocolate icing. It was delicious. Today im baking a two layer cake,,
Wonderful to hear, Marsha! I’m so pleased that you loved this recipe!!!!
~jules
Hi, will I be able to use this recipe in a 10 inch pan? Thanks!
Hi Aileen, yes you can absolutely use a 10inch pan but the cake will be thinner and will bake faster, so check it earlier to make sure it doesn’t overcook.
~jules
Thank you. It’s difficult to start making everything from scratch these days. Your recipe creations make a big difference.
Aw, thank you, Annie! I’m so happy to help in any way! Happy baking!
~jules
Hi, for some reason I can’t see the instructions for how to make this a chocolate cake? I see someone in the comments below mentioned chocolate syrup, but not sure how much, if I should use cocoa powder too etc? I’m making it for a birthday, and did a test run with the yellow cake, which came out great, but would like to make 2 layers, one yellow, one chocolate. Thanks!
Hi Suzy, I apologize, somewhere in a site update, the notes for making this vanilla Best Gluten Free Cake Recipe into a Chocolate Cake were lost! Thank you for point that out! I have added them back into the Notes section. Enjoy the recipe — so glad to hear you loved the Yellow Cake version! I hope you love the chocolate cake version just as much!!
~jules
Thanks for adding the chocolate cake instructions back in. I made both versions for my layer cake, and they both came out great! One of the teenagers at the party even said it was the best cake she’d ever eaten!!
WOW! High praise, and from a teenager! Definitely a keeper recipe! 🙂
Thanks, Suzy!!!
~jules