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 am doubling the recipe to make two layers of chocolate cake. I am also using egg substitute but I don’t understand what this means: *To Replace 4 Eggs:
½ cup dairy or non-dairy yogurt (not Greek style, not fat-free) OR vegan mayo
PLUS
2 recipes of commercial gluten free egg replacer like Ener-G® Egg Replacer
Can I use only a half cups of yogurt? Or am I supposed to also add in other egg substitutes in addition?
Hi Carolina, to double the cake will require 4 eggs, so you’ll need to replace with egg substitutes equivalent to 4 eggs. In this case, you’ll need BOTH the 1/2 cup of yogurt AND the 2 recipes of egg replacer. To understand why I say you need two different kinds of egg replacements, check out my article on vegan egg substitutions. Sorry for any confusion, but I hope this clears it up!
~jules
Hi GF Jules! I just received my flour! It came incredibly fast! Next day!
I just wanted to double check, I’m making cupcakes, this recipe is for 12 correct?
Hi Simone – so glad you received your gfJules Flour order so quickly!!! And yes, this recipe as written makes 12 cupcakes, but is easily doubled if you need 24. ENJOY!
~jules
You state above that someone can’t buy some of the ingredients for your flour and make it themselves and yet I have found all of the ingredients available to buy online or in a store. I did buy your flour once and it made a nice piecrust but being from Canada, purchasing your flour regularly is quite cost prohibitive for me. Why not list the amounts of each ingredient per cup of flour?
Hi Charly, I understand that it must seem like the ingredients are similar and it would be possible to make the same blend but it’s absolutely not the same. I could share so many horror stories of supply chain issues and the differences that tenths of percentages make in formulas, but this article on gluten free flour comparisons will help to explain it a bit. There is also a recipe to make a flour blend in that article if you would like to make one that will work with most of my recipes; again, it’s not the same as my gfJules Flour, but it is something to help people who don’t have access to my products.
Regarding Canada though, we have just negotiated flat rate shipping with Fedex that allows us to ship to our Canadian customers very affordably! Check out the rates by adding products to your shopping cart (like my brand new Best Gluten Free Cake Mix!) and putting in your address in our gfJules Shop — I hope that helps!
~jules
I made your best cake recipe and the used a strawberry shortcake recipe I have used for the layers and toppings turned out great.
12-ounce carton of whipped topping, divided
2 oz cream cheese, softened
1/3 cup powdered sugar
2 pounds of fresh strawberries, trimmed and sliced, plus more for decorate
Invert onto a flat surface. Peel away parchment paper, and cool completely.
* Freeze for about an hour to make carving easier.
Once cooled, you will need a large serrated knife in order to cut all of the layers. Slice cake evenly horizontally into three layers. Set aside.
Put one of the layers in the bottom of the parchment paper lined baking pan/cookie sheet and
spread a layer of whipped topping over it, then arrange strawberry slices evenly over the whipped topping. Take a second layer of cake and spread a layer of whipped topping over it, then place it, whipped topping side down, on top of the already built cake/whipped cream/strawberry layer.
Repeat the whipped topping-strawberries-whipped topping-cake process 1 more time (2 times total).
In a bowl, beat the cream cheese, powdered sugar and 1 tsp vanilla until smooth. Fold the 1 cup whipped topping into the cream cheese mixture. Spread across top of the cake, reserving some of it to pipe rosettes if desired. Run a spoon or a fork through the top to make stripes.
Refrigerate for at least 4 hours or overnight.
Cut into squares. Garnish each square with strawberry half and rosette (or just a blob) of frosting if desired.
It was fantastic. Love or flour
Oh Kathy, this sounds DIVINE!!!!! I can’t wait to try this! Do you happen to have a photo? I bet it’s just lovely!
~jules
I loved the cake if I want to do a 10×13 pan do I just double the recipe?
Yes ma’am! Use a toothpick to test the center for doneness and bake at 325F. Enjoy!
~jules
How much Monkfruit do you use as a substitute for the sugar and is there a suggested brand. I cannot have sugar alcohols like erythritol if it has to be combined with that for bulk. I also avoid artificial sweeteners. Some family members want to avoid sugar so hoping this Monkfruit is possible.
Hi Rebecca, the monkfruit I use has erythritol in it, so I would consult this comprehensive article on monkfruit options and see if there is one that meets your dietary needs and also is recommended for baking. If so, use that in the proportion the manufacturer recommends to replace white sugar. As an alternative, if you can tolerate coconut palm sugar, I would recommend that instead.
~jules
I want to make pineapple upside down cake for a friend – gluten free. Normally, I use the juice of the pineapple can to add to the cake mix (no gluten free) but there is not water requirement on your cake recipe so I wonder if I can use the juice instead of the milk or is the milk a must ingredient? Thank you!
Hi Patricia, you could absolutely sub some of the milk in this recipe with pineapple juice, or you could use my gluten free pineapple upside down cake recipe! Let me know what you decide to do and how you like it!
~jules
I made this recipe but used 4in round pans so I put half the batter in each. After 20 mins the cake had risen so much that the batter fell the the bottom of my oven and set off the fire alarm. Should I have halved the recipe?
Hi Tanya, it does sound like the pans were way too small for the volume of batter. How full were the pans when you put the batter in?
~jules
A 4 in round pan is not 1/2 the size of an 8 in pan, if you half the width of a round pan it will actually hold 1/4 of the amount of the larger pan. So you would need to use 1/4 of the recipe for 2 x 4 in pans
What does 1 cup less 1 tbsp granulated sugar mean??
Hi Tanya, it means to measure out one cup of sugar and take out one tablespoon from the cup measurement of sugar. I hope that helps!
~jules
Can I bake two 8 inch cakes for this recipe and how long in the oven
Thanks
Hi Manjit, this recipe makes one 8 inch cake as written. To make two 8 inch cakes, simply double the recipe. ENJOY!
~jules
This is such a confusing recipe to read, I wish the measurements were all in grams instead of just one ingredient lol
Hi Abby, sorry for the confusion! I try to give lots of ingredient options for people so they have plenty of choices, but that can tend to make it look confusing. The flour is the only one given in grams because US folks don’t tend to use gram weights for measurements. Hopefully you can look up the volume measurement equivalents — they’re pretty standard!
~jules
Hi my gluten free flour has all the ingredients your blend has but no xantham gum. How much would you say to add for the amount of flour in this recipe?
Hope you can help
Hi. Just wondering if you have a gluten free and dairy free cake recipe?
Hi Maria, this best cake recipe, as well as all of my other recipes on this site, actually, are gluten free and dairy free. All of my recipes are! Enjoy!
~jules
I do cakes from my home and when asked if I do gluten free I would always say no. I have a repeat customer that I have done many cakes for and she asked me for a small gluten free cake. I said ok! Now to find a recipe etc. I came across your site and decided to order the gluten free flour and follow your cake recipe. I did a trial run today and it came out great! Very happy with texture and flavor. It taste like a sugar cookie to me. I followed your recipe exactly. She will love this cake and it will be the one I will use from now on and not be afraid to make a gluten free cake! Thank you
Hi Diane, that is so wonderful to hear! I’m thrilled you found my site and this recipe and of course that you were so happy with the results. There are many bakeries that use my gfJules Flour and this Best Gluten Free Cake Recipe as their secret to success when making gluten free cakes — so happy you’ll be able to share delicious gluten free cakes with your customers now, too!!!
Be sure to post a picture or two if you get a chance, as I’d love to see your work!
~jules
I used bobs 1:1 gf flour and the cake tastes delicious but it so dry and crumbly. What did I do wrong???
Hi Heather, I’m glad that the cake tasted good, but to address the dryness, you are right that the different gluten free flour was the likely culprit. All gluten free flour blends are so different — it really is very unlike all purpose wheat flour in that way. This article on different gluten free flours will help explain it better, but basically all GF flour blends have different moisture ratios, grits, absorption factors … so using another blend in this recipe likely won’t work exactly the same. To get a recipe to work exactly as pictured, you do need to use the blend recommended by the recipe author. Otherwise, you’ll need to do some tweaking — probably adding more milk, at least. At least you know the recipe can be great and you know how to make it work for next time!!
~jules
Just made your cake. Added a drop of almond extract..Yummm. I’ll repeat. Thank you!
MMMmmmmm I love almond extract! I bet that was a lovely addition, Janice! So glad you loved this Best Gluten Free Cake Recipe and made it your own!
~jules
Where do I find a 1/3 tsp measuring spoon?
Hi Debi, just use a heaping 1/4 teaspoon — that’ll do just fine! 🙂
~jules