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 Jules — I saw your recipe and it looked and sounded (from everyone’s comments) so delicious that I ordered your gf flour and received it today. Is coconut milk too runny? I was planning to use coconut oil and coconut milk in the cake in a 9 x 13 pan and put coconut flakes on your white frosting recipe hoping it will have a slight coconut flavor. (I’m not exactly a great baker and don’t want to attempt a big coconut cake – but this recipe looks pretty easy.) Also, is there a certain time to add coconut flakes to the top so they stick to the frosting?
BTW, I am planning on doubling the recipe for the 9 x 13 pan.
Hi Barbara, so glad you’re ready to try this recipe and you have all the ingredients you’ll need! Coconut milk should be just fine in this recipe — if you’re using canned coconut milk (instead of the coconut milk “beverage” that comes in 1/2 gallons), you’ll want to shake the can first. The coconut oil should be warmed to liquid before adding. As for the coconut flakes, as soon as you’ve spread the frosting on the cake, sprinkle the coconut flakes so they will stick before the frosting sets. You may also want to lightly brown the coconut flakes first — they’re so pretty that way! Here’s a link to a picture: https://gfjules.com/recipes/homemade-coconut-whipped-cream/
Happy baking!
~jules
Sorry I haven’t let you know how this coconut version of your cake turned out… it was delicious! I’m so glad you told me about the tweaks like canned coconut milk and liquefy the coconut oil. I also found coconut sugar, but was afraid to switch out the whole amount, so I used half granulated coconut sugar and half granulated cane sugar. I also used coconut oil in the frosting along with the canned coconut milk. I did have to use a lot more than 2 tlbsps of coconut milk in the frosting to get it the right consistency, which was fine and I didn’t go to the trouble of browning the coconut flakes, but everything was absolutely delicious with a nice coconut flavor! Thank you for the recipe and the help!!
That’s wonderful to hear, Barbara! Thanks so much for letting me know it turned out so well. Hearing your description makes me want to go bake one that way now!!! Mmmmmm love coconut flavor!!!
Happy baking!
~jules
I have made many GF cakes some better than others. I made your cake last night. All I can say is that you named it correctly as it was the best I ever made. I did add a little more milk to make the batter look a little thinner. I am curious as to why you let it set in the pan 15 minutes prior to baking. You have my vote for the best yellow cake GF or not.
That’s wonderful to hear, Hugh! Congrats on a great cake!!!
Letting the batter sit in the pan for a few minutes before baking helps the flour to better absorb the liquids and usually results in a more uniform crumb, but it’s not an essential step.
BTW, glad to hear you went with your instinct and added more liquid and it worked out for you -different milks and oils behave differently in batters, so it’s good to be aware and try to compensate for that.
Happy baking!
~jules
Hey Jules,
Do you think doubling this recipe will work? I need to serve 16.
Checked out other questions and answers. Following up…so I can double AND still have a layer in the middle of frosting? Or should I quadruple it so it can be 9×13 AND two layers?
Hi Kelly, you can double this recipe, and if you wanted it to be 9×13 and have frosting in the middle then another 9×13 you’ll have to quadruple it. The recipe, as written, makes ONE round cake; double it for a two layer cake as two rounds or one 9×13. I haven’t quadrupled it and mixed it before though, so it would probably be safest to make two double batches if you’re wanting a 9 x 13 layer cake. For 16 people though, I would think a two layer 8 or 9 inch round cake should be fine, if the slices are reasonably sized. You could also triple the recipe and make three rounds for a three layer cake which would be impressive and also allow you to cut thinner slices. Let me know what you work out!
~jules
Would this recipe work doubled? I’m wanting to try it for my sons birthday but am needing a greater cupcake yield…
Yes, you can absolutely double it and it makes great cupcakes! Happy birthday to your son!
~jules
Hello im rico i have been looking for a good gluten free cake or cupcake. My daughter who is gonna be 9 years old has been gluten free for the past five years now. I just wanna know if this recipe is soy free also as she she extremely sensitive to soy and gluten ingredients. Its been hard finding a gluten free cake thats 100% gluten and soy free
Hi Rico, yes, this recipe is also soy-free if you’re using my gfJules Flour blend. Some other gluten free flour blends do contain soy, so you have to be cautious. This recipe was written for using with my flour which is free of the Top 8 food allergens, including soy. I hope that helps!
~jules
Is the batter supposed to be really thick and gooey and not pourable but rather requiring spooning into pans? My batter is more like a combination of pudding and taffy! I have made two separate attempts… The first tasted great but had a bumpy top (unnoticed with icing). I was impressed overall. I did forget to let the batter sit for 15 min before putting in oven on first attempt. 2nd attempt is about to go in oven. juat wanted to check about the consistency. I followed to a T.
I used Silk soy milk and extra virgin olive oil. Everything room temp…
I did very much like the taste! Excited it wasn’t a flop as I have those A LOT!
Hi Bethany, I’m glad you loved the taste – congrats on a cake success! It does sounds though like your batter was a bit thick. Next time maybe try adding a bit more milk. Measuring being what it is — it’s an inexact science unless you’re weighing your flour. If you’ve measured too much flour then you’ll need to balance it out with more liquid. It should be smooth, too, no lumps. Here are some other baking tips that might be helpful to you. Let me know how it goes!
~jules
this cake is the sweetest thing i have ever tasted
I’m so happy to hear that, Emma! That’s high praise! Glad you have a great go-to cake recipe from now on!
~jules
Hi there! I just made these today (cupcakes). I think they are great!!! To me, they taste like a cross between angel food cake & pound cake. Thanks so much for posting this recipe!
Do you know if I should store in the fridge?
Thanks!
Hi Laura, I’m so glad you loved it! The recipe does make a light and fluffy cake – it’s such a pleasant change from most GF cakes which are dense. To store, I wouldn’t put it in the fridge as it will just dry it out; I usually cover well and keep on my counter if the room isn’t too hot. It will stay yummy for several days, particularly if frosted. Enjoy!
~jules
how much. is a cup of sugar in grams,please
200 grams. Hope that helps!
~jules
Can you use coconut milk?
Hi Marilyn, yes you can use coconut milk in this recipe. If you’re using the canned kind, be sure to shake it up before using. The full fat milk may make the cake a little heavier, too.
~jules
Why not use non-dairy milk. We are lactose free.
Hi Sheila, we always use non-dairy milk (we’re dairy-free, as well). It works well in this recipe. I don’t recommend rice milk because it tends to be too thin, but I’ve tried many other non-dairy milks in my baking with great success.
~jules
Made the chocolate cupcakes from this recipe and let me tell you they were AMAZING! I never knew I could actually make fluffy cakes from scratch let alone it being gluten and dairy free. My mom was even shocked how good the texture was 🙂
Congratulations, Heidi!! So happy you have real, light and fluffy cupcakes back in your life! (and even to share!)
~jules
I want to make this cake for our department carry in and had a few questions. Is there an egg substitute that is successful for this recipe? Also if I make cupcakes could i use my silicone pan so i don’t have to use liners?
Hi Heidi – I’ve heard good things from folks using Ener-G with this recipe, but I haven’t tried it myself. Cupcakes would be perfect – and yes, silicone pans are just fine (and much easier cleanup!). How nice of you to bake these for your department!!! 🙂
~jules
Thanks so much! I can actually start having eggs again so I will definitely be making this recipe with them 🙂 I am baking them tonight so i will let you know how they turn out!
Just baked 12 beautifully golden cupcakes with this recipe. I am not gluten intolerant and these are for a friend. I have to admit, I never found a gluten free recipe for cake that has ever tasted close to the real thing so you could say that I am a little biased. They smelled so fantastic that I couldn’t wait for to for them to cool to taste one and oh my goodness, these are so lovely- soft, delicate and oozing flavour. Yes, it does have a slightly different sensation on the tongue and a different aftertaste to regular cupcakes but after tasting these, I think I can safely say, Ive totally changed my opinion- GF can taste as good as the non GF options out there.
I used coconut oil and it does have a mild coconut scent to it but nothing too strong. I beat the batter for a little more than the recommended final 2 minutes and baked almost 30 minutes( maybe because I used a deeper cupcake liner), with the last 5-6 minutes at 160 celsius. I plan to freeze these for later so lets see how they hold up.
Thank you very much Jules for this wonderful recipe! For a change, I might make these instead of regular cupcakes for my family from now 🙂
Oh Nadia, that is so wonderful to hear! And how nice of you to bake for a gluten intolerant friend. Thanks so much for sharing your baking notes, as well.
~jules
I froze these for later and thawed them overnight in the fridge before frosting. I’m pleased to say- it freezes well. I’m so happy to have found your recipe online, Jules. Thank you again.
Wonderful to hear, Nadia! Thanks so much for letting me know! Happy baking!
~jules
Hi – I’m going to try this recipe. Sounds amazing. You say “milk of choice”, so can I use buttermilk or will that change the recipe?
Thanks, LaDonna
Normally soda must be used if one is including buttermilk in cake recipes. Unfortunately, I haven’t experimented much with gluten free baking with buttermilk. This recipe already has baking soda in it, so maybe it’s ok as is. Or you may want to increase the baking soda. I make a regular chocolate cake that is fantastic and that recipe has one add the baking soda to half of the buttermilk early on so it foams a bit before adding to the rest of the ingredients.
Looks AMAZING! Question – where/what are the colored candy you used on top? I love the colors and was wondering where you got them!
Here are a couple places I like to buy gluten free sprinkles: Sweetapolita and Let’s Do Sprinkles. Hope that helps!
~jules
Made this cake yesterday, and it turned out so well, even though I had to make it sugar-free (used coconut nectar in place of sugar). Excellent texture and taste. Thanks for sharing your recipe.
Oh Davida, that’s so wonderful to hear! So glad you let me know that coconut nectar worked in place of sugar – did you alter the dry ingredients to accommodate the additional liquid?
~jules
No. I just used 2/3 C of coconut nectar in place of the 1 C of sugar. Turned out great.
Anyone use banana flour instead of a mixture of flours. A freind gave 10 pound of banana flour but not sure how to use it. Any suggestions?
Hi Jules,
I need your help! I was so excited to try this recipe, but I messed it up royally and I’m not sure what I did wrong! The batter turned out gummy – so bad it crawled up the beaters on the mixer. Almost every cake I’ve tried from scratch has turned out this way, so I know it’s something I’m doing wrong. Only thing I can think of is I might be using too much flour. I have no problems making muffins, cornbread, cookies, brownies,etc. Do you have any suggestions?
Hi Heather, I’d start by asking the obvious: did you make any ingredient substitutions (flour, eggs, fats, etc)? Abd were all your ingredients fresh? Did you measure your flour by weight or by volume? Otherwise, it sounds like maybe the batter was mixed too long. GF batters can get taffy-like when they are mixed too long. Unless a recipe specifically calls for mixing for a long time, it’s usually best just to mix until incorporated, and then be done. How did the cake turn out when you were done baking it?
~jules
One of my problems may have been that I doubled the recipe. Pretty sure I measured everything right but the oil. I figured that out and added more before I finished mixing, but by then the damage was already done. 🙂
All my ingredients were fresh and there were no substitutions. I measured the flour by the cup – spooning it out and scraping the excess off the top.
My mixer doesn’t really have a low speed either. It says low but it’s still pretty fast. I might need to invest in one that has a few more options. I never mix for longer than a recipe calls for, but this always seems to happen. My old
mixer was much slower and I never had a problem with it.
I had the same problem with cupcakes. I used coconut oil and half and half. I mixed the sugar as part of the dry ingredients, adding the dry ingredients as I mixed on low speed, also adding the milk as you suggested. I stopped to scrape the sides. Then I mixed it for the 2 minutes on med. speed.
I used too much batter in each cupcake! They looked like popovers! Ha! Then end result was like a tough angel food. I cook GF when my daughter-in-law is visiting. I decided to save 3 of the smaller cupcakes.
I used a different brand flour, and this happens to me in other recipes. When I FINALLY decided to read the flour box (shame on me), I found that the flour required more liquid and a little less baking powder when preparing baked goods. However, it still tends to climb the beaters. I just pull them up a little (Use a big bowl, because there will be splatter.) until it crawls back down. You may have to stop and stir and clean off the beaters, but…
Currently, my cakes are in the oven. Can hardly wait for them to get done, so I can taste and comment back. ?
This cake recipe is a keeper! I made this yesterday (cupcakes) for my granddaughter and me (we are both celiacs) and Oh! My! Gosh! The best cake recipe ever! So moist and spongy. I have been a celiac for 42 years and have baked many gf cake recipes …. there is no going back! Thank you, thank you, thank you, Jules!!! You are the best!
Oh Lois, that’s music to my ears! I’m thrilled that you and your granddaughter were able to enjoy a fantastic GF cake again. Thank you so much for taking the time to let me know! Happy Cake Baking to you!!!
~jules