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 is amazing! I made it tonight for the first time for a birthday party and everyone, including people who don’t have to eat, gluten-free, said it was one of the best cakes they’ve ever had. It was that good! I made the yellow cake(doubled the recipe) and I did a chocolate frosting. I didn’t have to bake it for as long as the recipe said. I used two 9 inch dark brown pans and I baked it for 25 minutes instead of 35. It was perfect 🤩
WOW! That is high praise indeed, Cheryl!! I’m so glad you added your recipe notes with bake times, as I think it’s so important to see that darker pans do make a difference in bake times, as do different ovens. I’m so pleased that this recipe was such a success for you and that you’ll have these notes for reference for next time you bake this winning cake!!!
~jules
I’ve made this cake a few times and I always end up with a very thick batter at the end that is hard to spread in the pans. Is that how its supposed to be? I am using your flour, weighing it out, letting everything come to room temperature and following instructions carefully. It seems to need more liquid. This time I whisked it by hand as I added in the dry ingredients. I beat with a hand mixer for about 30 seconds. I am not at high altitude. Wondering what I am doing wrong.
Hi Carolina, that is very odd, as the batter is not thick at all; it is very much like a normal cake batter and should not be too thick. How does it bake out for you?
What kind of milk are you using and are you using egg substitutes? Are you doubling the recipe or using the single recipe as written?
~jules
I used whole milk and eggs this time. I always double the recipe. This also happens to me when I bake the muffins. I have made it using egg substitute and coconut milk but no matter what variations I use I always get very thick batter for cake and muffins which is all I have made. Everyone loves the taste so no problem there but it doesn’t bake up too high. It gets very blob like and sticky and I have to stretch it around so it fills the pan.
Ah, I see. I wonder if because you’re using whole milk or coconut milk that might be the issue. Canned coconut milk, I’m assuming? The recipes are written for milk that has an ordinary amount of fat and viscosity; canned coconut milk is definitely thicker, and both canned coconut milk and whole milk have a much higher fat content. That might be the issue.
What egg substitute are you using?
Also, you are weighing my gfJules Flour to 135g/cup, correct?
Thanks for your reply. I have another childs birthday today so I will be giving it another try! I don’t use canned coconut milk, I use the one that comes in the carton. Should I be using a lower fat milk? How much fat should the milk have? As for egg substitute I use Bobs Red mill egg replacer.
Coconut milk from a carton is just fine! I would switch to a different egg replacer, as I’m guessing that is the issue. Maybe try another brand of egg replacer or aquafaba. Here are some other options for you in my article on vegan egg replacers for baking.
~jules
I’m weighing the flour to 202.5 grams which is what the recipe says. What is the reference to 135 grams?
Hi Carolina, 135 grams is just a reference to how much one cup of gfJules Flour weighs so that everyone baking with my flour knows, in case they are doubling the recipe or otherwise extrapolating. I hope that explains it!
~jules
Hi! Why has mine gone very dark in colour but not cooked all the way through? I’m using a fan oven at 160 C. also took 45 min to cook all through. Ive covered it with foil toward the end to stop it burning. I’m using a square 8 in pan. I haven’t tasted it yet but it feels ok.
Hi Tonya, first question: are you using my gfJules Flour? Any other ingredient substitutions (like egg sub)?
Using a fan oven will darken the cake for sure — do you have an option to cook static without the fan? Ovens cook at different rates, so I wouldn’t worry about the time it takes to cook through, so long as it does cook all the way. The darkened color will have more to do with the fan and also if you used a different flour, egg substitute or an unrefined sugar or other ingredient substitutions. Also a darker pan will also affect the darkness of the edges of the cake.
~jules
OH MY LORD!!!!! Made vanilla cake layers with home made strawberry jam filling, iced with a fluffy white icing that I flavored with puréed berry jam and colored pink for a baby shower at work, I was amazed, so many ideas for the future fall and winter holidays. My celiac sibs and the next generation of celiacs ( our kids have it too-dang) are going to be over the moon!
This combo sounds delightful, Chari!!! And I bet it was so pretty in pink!!!! I’m thrilled that you loved my recipe and are so excited for other ways you can make it for holidays — I can’t wait to hear all about them! (Maybe share a picture next time in the comments!!!!)
~jules
Since I don’t carry chocolate syrup, can I use more cocoa and a liquid instead? If so, how much cocoa to liquid?
BTW, By making some adjustments, I made a rum cake with the yellow cake recipe and it was delicious. Delish
Ok now Yvonne, you know I’m gonna need that rum cake modification!!!! 😉
As for the chocolate variation, the reason I added the syrup was because some readers had said that cocoa alone wasn’t enough chocolate-umph, if you know what I mean. The added syrup seemed to do it. If you don’t have or want to use the chocolate syrup, you could try 3 tablespoons of coffee … that could add some umph to amp up the chocolate flavor! Are you up for trying that?
~jules
can i us a 8×9 pan instead?
HI Rose, yes you can! It’s roughly comparable to the 8 inch cake pan, but the batter will be more spread out and thinner, so bake a bit less time.
~jules
would i need to change the recipe for high altitude?
Hi Rose, depending on your altitude, you may need to make some slight adjustments with any kind of gluten free baking. Check out my high altitude baking tips here to see if your altitude would need any adjustments.
~jules
why is using non dairy milk not recommended?
Hi Rose,
All of my baking is also dairy-free, so I use either coconut, almond, soy, flax, hemp or other alternatives. I definitely recommend any of those options, as I bake with them myself!!
If you cannot use those, then certainly use rice milk (pursuant to your separate email question), but the results will be a bit drier.
I don’t LOVE rice milk in baking because it doesn’t have a lot of “body” or any fat to speak of, so it’s more akin to skim milk which I don’t prefer in this recipe (as noted in the recipe). Hope that helps!
~jules
This is the best GF cake. I have made both the yellow and chocolate cakes. It is very moist. I have made the single layer and also doubled it. Thank you.
That makes me so happy to hear, Judy! I’m thrilled that you love both the yellow and the chocolate versions of this gluten free cake, even doubled!
~jules
Hi Jules! Should I double the recipe if I bake in two 6 inch pans? Thanks!
Hi Dimitri – You can see from the photo of the vanilla and chocolate layer cake — the top layer is chocolate and it’s smaller — that is baked in a 6 inch pan for frame of reference. That was a single recipe of this cake recipe and the bottom vanilla cake was a double recipe baked in 8 inch cake pans. I hope that helps!
~jules
Curious why you use cane rather than white granulated sugar.
Hi Sue, cane sugar is white granulated sugar. There are two kinds of white granulated sugar: cane and beet. I recommend cane sugar over beet sugar but both will work well!
~jules
This is THE best vanilla cake recipe I’ve ever made. It’s moist and delicious. I added a teaspoon of almond filling to the batter which made it even more delicious. I am going to be making it for my daughters wedding cake!
Oh Kathy that is THE BEST feeling to have such a recipe success that you have confidence to make it for your daughter’s wedding cake! I’m thrilled for you, both on the cake baking victory and also for your daughter’s big day! Congratulations on both!!!! I can’t wait to see photos of this cake!
~jules