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!
I was wondering what could be used as a white vinegar substitute? Or if it’s possible for me to leave this out of the recipe? Thank you!
I made this as cupcakes. The taste was not good. I used canola oil. I believe I might try again but with all butter and maybe buttermilk. My sister, who’s been Celiac for 15 years, didn’t really like them either. ☹️
Hi Barbara, I’m wondering what gluten free flour you might have used, as this is one of the most popular recipes on my site, when made with my gfJules Flour since it’s so light and fine and has no taste itself (meaning that the taste from the vanilla extract/or paste really shines through — not any funky flavors from gluten free flour).
~jules
Thank you for this wonderful recipe! But I have an inquiry I’m planning to use egg whites instead of the whole egg but I was wondering if the egg whites should be beated first?
If you are using 2 egg whites in place of 1 whole egg in this recipe, the do not need to be whipped first for this recipe, although it does add more airiness to the batter to do so. I hope you enjoy the gluten free cake recipe very much!
~jules
Hi. looking forward to trying these gf recipes. but I found a problem with your links…i clicked on Show Simplified View and noticed that the recipe would not produce a cake. It seems the flour was not listed in that version of recipe. I will check to see if any other ingredient was lost in transfer. I already printed it so i will need to add whatever was lost. Just thought I would share this comical oops… now you can check all recipes for complete transfer to Show Simplified View.
Hi – thanks for your note. I’ll have to look into this because I have no idea what the simplified view would be; there’s not supposed to be any abbreviated view of recipes for that very reason. I’m so glad you didn’t make the cake based on an incomplete recipe list!
~jules
This is the best light gluten free cake ive made and tasted. Such a great crumb
I’m so happy you found this gluten free cake recipe to be so light and delicious, Kerry! Thanks so much for taking the time to leave me a note to let me know!
~jules
Hi, can I use butter instead of oil? Thanks
Hi Jeya, you should be able to melt the butter and use the in the same way as oil in this recipe. Enjoy!
~jules
I tried it today and it was just delicious. I used King Arthur GF flour and it came out very good. My husband couldn’t tell it was GF. Being celiac sucks so finding a good cake recipe like this one is GOLD!
Ah, so glad you loved the cake recipe, Lourdes! Thanks so much for letting me know!
~jules
This is the best ever recipe! Tried it four times, never failed! Thank you so much for sharing it!
Oh Julie I’m so happy that you’re loving my Best Gluten Free Cake recipe and have had such success with it! It’s wonderful to have a go-to recipe like this to rely on! Thanks so much for taking the time to leave a review and let me know! Happy Baking!
~jules
Can I make this in a bundt pan? If so how long to bake? Thanks!
Tina
Hi Tina, yes, you certainly can, but I would double the recipe unless you’re using a very small bundt pan. The doubled recipe will need to bake for much longer (the cake will still be done when a skewer inserted into the center comes out with dry crumbs or no crumbs attached), and the cake texture will be a bit denser than the cake baked as a layer, though not as heavy as a classic Bundt cake texture would be. I hope that helps!
~jules
Can this be made in advanced and frozen?
Hi Aja, yes! You can freeze the cake when it is fully cooled. Wrap well and freeze in a freezer bag with the air squeezed out of it. I wouldn’t leave it in the freezer for longer than a month. Enjoy!
~jules
Good flavor but a bit dry.
Hi – so glad to hear you liked the flavor! I wonder if perhaps it was left in the oven too long if it was dry?
~jules
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Wonderful to hear!!!
~jules
Can you use regular granulated sugar and not cane? Uh TX
Hi Janet, sorry for any confusion. When you buy granulated sugar at the store, it’s either cane or beet. It can be hard to figure out sometimes which it actually is! Either one will work, so just use whatever granulated sugar you have and it will work fine!
~jules
Can you use regular sugar not cane sugar?
Yes! Regular sugar is cane or beet sugar — both granulated. Choose either one and you’ll be fine. I’m sorry to make you worry about that ingredient choice!
~jules
I am going to try making birthday cake for my granddaughter
Wonderful to hear! Happy birthday to her and happy cake baking to you!
~jules
Shocked at how good this cake recipe is. I was looking for one, small, easy gluten free vanilla cake recipe. I’ve tried several that weren’t good. I tried this one and LOVED it. I did not have gf’Jules gluten free all purpose gf flour, so I used the all purpose gf flour I had on hand from a different company. Didn’t change anything else… WINNER!!!! My daughter and I nearly cleared the pan… I had to put the small amount that was left in the freezer because we would have gorged on it. I am going to subscribe to this site and will purchase some of gf flours. Well done!
So happy you finally found a worthy gluten free cake recipe, Christine! And so happy you didn’t give up your search!!!! I hope you enjoy many more of my recipes, and I can’t wait to hear how you like my gfJules Flour and other mixes! Happy baking!
~jules
This recipe is absolutely wonderful-so light and tender you would never guess it’s gluten free! My daughter needs dairy free, too, so this cake is perfect!
I’m thrilled to hear it, Angie! Thanks so much for letting me know!
~jules
So what you’re saying is, in order to follow your recipe, we *have* to buy your flour? 🤔
Hi Jules, the cake is delicious. Used avocado 🥑 oil. Frosting used 1/2 butter and lemon juice for milk. Wonderful flavours with your cake. Thankyou.
Love it! That’s so wonderful to hear, Peta! Thanks so much for taking the time to let me know, and about the specific ingredients you used!
~jules
I don’t know if this can be answered or not, but can one layer yellow GF cake be marbelized with a small amount of the batter with some chocolate added to it? If so, may I get the directions for doing this? Thanks SO much. I am looking forward to trying this!
Hi Judy, I’ve done this before, but only when I’ve also made a chocolate cake batter as well, so I’ve made the yellow cake and only put some of the yellow cake batter into the pan, swirled some of the chocolate batter into the pan then put the remaining yellow cake batter on top; I then did the reverse in the other cake pan with the chocolate cake batter swirled with the yellow cake batter and remaining chocolate batter on top. I wouldn’t recommend doing a swirl of just chocolate syrup, for example, as the consistency is different and it might pull the cake in a funny way as it rises. I’m just not sure that would work well. If you have extra time and love experimenting, go for it! But I always seem to be last minute about everything and no time to spare! LOL!
~jules
OMG. This is THE best GF cake ever! I made the chocolate version for my mom’s 80th birthday and it was incredible. Moist, fluffy, wonderful mouth-feel – NO graininess. You would NEVER know it was gluten-free. I followed the directions to a T and they were perfect. I did line the round baking pans with parchment paper and the cakes came out easily. I wish I could share a photo!
Wow, Adrienne, an 80th birthday is an auspicious occasion! I’m thrilled this cake was there to help with the celebrations!!! And so happy it was such a hit! Thanks so much for taking the time to let me know! And yes! DO send pictures!!! You can email them to us at Support at gfJules dot com! Happy birthday to your mom!!!!
~jules