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!
Hi, I would like to make this cake, but was wondering if I can make it 2 days in advance?
Hi Ulli, if you’re using my gfJules Flour, you can make this cake in advance and it will stay moist if you keep it well sealed. Do not refrigerate or it will dry cakes out; you can freeze, though.
~jules
I was craving a cake and googled gluten free cake mix recipe and this popped up. Luckily I had everything but the vinegar so I bought a bottle. Doubled the recipe for the 13x9inch glass dish. Followed the recipe and was very surprised to say it came out yummy. I even sampled the batter to see how it taste. I baked it for 40 minutes at 325 degrees. Will admit I was a little hesitant with the vinegar but I trusted the process.
So glad you trusted the process and went with it, Lisa! You were rewarded with a perfect cake — looks wonderful! Thanks so much for taking the time to share a pic, too!
~jules
Hello Jules, I really hope I get a response from you. I read your blog where you say not to complain to you if we don’t follow exactly your recommendations. So here is what happened: Making an engagement cake for my daughter. I made a 1st batch (using your mix and all of your recommendations) except I added a couple of ounces of hazelnut meal, below you will see the 2 cakes that resulted for that first try where I went “rogue”. So I thought ok you’re not following the recommendations so decided to make a 2nd batch, no variation whatsoever and here are the pictures, same look, very flat and lifeless. I’m an experienced gluten free baker, weigh all my ingredients and very careful with exact measurements. I don’t leave it to chance. I’m also attaching a picture of the 2 cake pans I use. I have a very good oven, good utensils and I’m comfortable in a kitchen. I’d love getting your feedback. When I followed your recipe I was surprised to only use the egg whites and no yolks. I beat them slightly because you don’t mention to bring them to a peak so that’s what I did. Why aren’t you recommended whole eggs. Anyways looking forward to hearing back from you. Best, Dominique PS I’m unable to attach other pictures but that 1st one unfortunately.
Hi Dominique, first off, congratulations on your daughter’s engagement! This is an exciting time and you definitely need to get these cakes right!!! Thanks for all the details, questions, and photos.
I’m a little confused about the egg question, as the instructions do call for whole eggs unless you’re really really wanting a white white cake, but if you felt that the whites were causing issues, I would definitely go to the whole egg version instead. Aside from that, with this recipe, definitely make sure not to over mix the cake — only mix the batter just until blended. Check your leaveners to be sure they are fresh, and perhaps switch up the oil you’re using if none of the other suggestions are working for you.
Let me know how the testing goes!
~jules
Does anybody know what is going to happen to my cupcakes if I forgot to add the vinegar 😭😭 1st time ever doing this and it’s for my daughter’s party. I made 24 ahhhhh!
It’ll be fine, they just might not rise as high. Hope all was well. Happy birthday to her!!
~jules
I made this for a friend’s birthday . It was great! This will be my go-to party cake.
So pretty, Nancy! I’m thrilled to hear you’ve found your go-to gluten free cake recipe!!!
~jules
Tiny suggestion — it might help others but I did not realize you considered the eggs part of the liquid portion. I almost missed putting them in altogether.
Hi Beth, thanks for your note. I’m so glad you didn’t miss putting in the eggs and I hope you loved the recipe!! Suggestions are always welcome!
~jules
Have you had success with freezing this cake? I need to make several layers a few days ahead of time, before decorating the day of my event.
Hi Aimee, all the cakes I’ve baked with my gfJules Flour have frozen and thawed quite well. I wouldn’t expect you’d have any difficulties here. Good luck with your event!
~jules
Hi Jules! If I want to make a cinnamon cake, how much cinnamon would you recommend and would I need to add any other ingredients?
Hi Kim, I make a spice cake with this base cake recipe which is similar. You could cut the other spices, if you like.
I add:
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
Plus, it’s my suggestion that you use brown sugar or coconut sugar to enhance the spice flavor.
~jules
I baked one layer tonight and it is AMAZING! One thing I would prefer is the outer edges and top were not quite so dark. I baked for 30 minutes and the crumb inside is soft, delicious and not overbaked.
Hi Laura, I’m thrilled that you loved the recipe! If the edges and top were dark, you can use a lighter pan, move the cake to a lower rack, and also you could cover the pan loosely with foil, especially toward the end of the bake cyle — any or all of those tips ought to help for next time!
~jules
Is the baking time for one 8″ or 9″ pan the same as for 2?
Hi Laura, if you’re not doubling the recipe, then the batter will fill one 8″ or 9″ pan nicely. If you divide it between two pans though, you’ll definitely need to reduce the bake time as the amount of batter will be very thin. If doubling the recipe and then dividing between two pans, the bake time should be about the same. All ovens are a bit different, so just keep tabs on the cakes and take notes of what’s the right amount of time for your oven so you know when you return to this recipe for next time — with your pans and your oven.
I hope that answered your question!
~jules
Hi Jules,
I made this cake 4 times so far and its a success every time with or without cocoa, so THANK YOU 🙂 I want to make it with egg replacement (flaxseed eggs), do you think that would work?
Also on a separate version could I use fresh orange juice instead of milk to make it orange cake?
So glad you’re loving this gluten free cake recipe, Hadeel! To make it without eggs, I’d recommend using the egg replacement ideas suggested in the recipe, rather than the flaxegg substitute. You can also look over my recommendations in my vegan egg substitutes article.
~jules
I’m just curious about the orange juice to make an orange cake. Ask the previous person had asked, what would your recommendation be?
Hi Cynthia, you can always switch out a portion of the milk ingredient for orange juice and then also add orange rind to the mixture. That would be yummy!
~jules
Hi, what chocolate syrup do you use? could I use pettina chocolate paste? it is a commercial product. Thankyou, Calista
Hi Calista, I’m not familiar with that chocolate paste; the chocolate syrup I had been using was Ah!laska Organic Chocolate Syrup, but it doesn’t seem to be available anymore, so now I use this organic vegan chocolate syrup from Whole Foods or you could try this one from Hershey’s (Simply 5).
~jules
If we don’t need to be dairy free, how much butter could I substitute instead of oil?
Hi Nadia, for this recipe you would still use the oil — it’s developed for a liquid oil ingredient instead of butter. If you’d prefer a recipe using butter, check out my Gluten Free Birthday Cake Recipe!
~jules