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!
Hello!!
I’m looking forward to trying this recipe out for my friends birthday! As I’ll be making a mixture of different cupcakes, I was wondering if I could freeze the undecorated cupcakes ahead of time so that I can just thaw and frost on the day of the party?
Thanks for all you do!
Hi Kam, smart idea to save time, for sure! Once the cupcakes are fully cooled, you can absolutely freeze them and then let them come to room temp on their own the day you want to frost. Enjoy!
~jules
Thank you so much! I wasn’t able to freeze afterall but will definitely do that for the future. This was my first time making from scratch GF cupcakes and they were an absolute hit! I did vanilla cupcakes with a simple syrup, raspberry filling, and white chocolate cream cheese frosting; chocolate cupcakes with a simple syrup and chocolate fudge frosting and then a pina colada cupcake with a coconut cream simple syrup and all had 80’s style cupcake toppers for the theme. Thank you so much for the wonderful and versatile recipe and very quick response!
Oh goodness, Kam, I wish I could see a picture (actually, I wish I could have taste-tested every one of those delicious sounding cupcakes!). So glad they turned out well for you! Thanks for letting me know!
~jules
love!
This was the first recipe I trialed in advance for the adults at my daughter’s first birthday, and I was so glad to not have to look any further! Made a double layered 9 inch vanilla cake and then used the chocolate modifications for 12 cupcakes, and everyone loved it! I didn’t even feel like it tasted gluten free the way some things do. I made it 2 days in advance and it held up great and still going strong another day later! I will say that I used King Arthur measure for measure flour as I didn’t have time to order a different flour, so maybe it could have been even better but we all loved it!!
Good to know the recipe turned out well, even with a different blend! I can’t wait to hear what you think when you try it with my gfJules Flour — please let me know!
~jules
I just made a great “yellow” cake and want to try your flour and recipe but my cake included browned butter for flavor so I wonder if adding it could be like adding the chocolate syrup you mentioned. My recipe was very rich with buttermilk and 4 eggs. Or do you think I should just use your flour as a direct substitute in my recipe??
Hi Tandy – so sorry I missed your question when you posted it originally, but I would go for it with my gfJules Flour and do an even 1:1 exchange, keeping in mind that you may need to add a bit more liquid if the batter seems too thick, but otherwise it should be a seamless exchange. Here’s more info: https://gfjules.com/converting-recipes-gluten-free-flour/
~jules
Thank you for this recipe!
You are so very welcome!!!
Oh my goodness Jules, thank you so much, this cake is amazing. It’s like a sponge but yummier, and even stays fresh the next day which is amazing for gf cake. Julie
So happy you love it too, Julie! We don’t often have many leftovers of this delicious cake, but you’re right, it does stay soft and moist for days!
~jules
Hey there! Do I have to use your flour, or can I use Robin Hood all purpose gluten free flour blend?
Hi Kylie, I assume you’re in Canada? I haven’t tried Robin Hood flour, so I really can’t say for sure, but here’s some more information on gluten free flours – maybe compare the ingredients to what I recommend and see if it’s close? The proportions will be hard to guess, but if it’s got rice flour in the first few ingredients, for example, it will tend to be more gritty and dry: article on gluten free flours.
We do now ship through Amazon.ca to our Canadian customers to cut down on the shipping expense if you’d like to try my gfJules Flour. I know you’ll love it!
~jules
Hi Jules, Can turbinato sugar be used in this recipe? Thanks!
Hi Susan, it would be delicious in this recipe, adding an extra layer of flavor. I’ve subbed coconut palm sugar in place of the sugar here and it works well, so I feel like the turbinado sugar should be ok too, but if you find the cake is dense or heavy, it could be from the added moisture from the turbinado, so just keep that in mind. Let me know how it goes!
~jules
I made this cake using the turbinado sugar and it worked fine! I actually baked it in a loaf pan…….took a wee bit longer but it was delicious. Sliced it and served it with ice cream on top! Mine had a little chocolate syrup on top too! Thanks, Jules, for another great recipe. My husband thanks you, too! lol.
So happy to hear that the turbinado sugar worked well, too! I love the topping ideas – yum!!!!
Thanks so much for coming back to let me know how it worked.
Happy baking!
~jules
I love your flour. I am going to attempt my daughter’s multi-tier wedding cake.
Would you suggest your “best GF cake recipe”? Are there other recipes of yours that would work well? I would like the cake to be pretty simple since I’ll need multiple layers. Thanks
Hi Diana, I’m sorry I missed this question earlier. This cake works really well for wedding cakes, or you could look to use my birthday cake recipe, which is a bit denser and works well for tiers. Here’s that Gluten Free Wedding Cake Recipe (or birthday cake).
Congratulations to your daughter!
~jules
I am anxious to try the yellow cake recipe but I see where it says that skim milk or fat free milk is not recommended. We use 2% reduced fat milk. Is that also NOT recommended? Maybe I can find a small container of whole milk if the 2% will not work
Hi Anita, the 2% should work fine in this recipe. Always good to check, though! Enjoy!
~jules
Where do you find your pretty GF cake decorations like the ones on the top of this cake?
Hello,
Can you tell me have you used this cake recipe baked in 4” high pans ? How many batches for 8”, 6” and a 4 “ ?? Baking time ? Would it be beneficial using a heat core or baking strips around pan? Just wondering as gluten free baking reacts differently.
Thanks
Barb
Hi Barb, yes the baking strips (wetted first) work well around the pans to keep them from crowning. I’ve baked this recipe in 4″, 8″ and 9″ pans. It works in all of them, you just need to adjust the baking times depending on the height of the pan/fullness with batter.
ENJOY!
~jules
Will doubling this recipe work for a 13×9 size cake, as well?
Hi Brenda- yes, it does!
~jules
Hey Jules!
This is a fantastic recipe- I’ve made it countless times, both chocolate and yellow version, with your flour. Recently I made mini cupcakes with this recipe dairy free with coconut milk and they were fantastic. I truly appreciate having a gf/df YELLOW cake recipe at my disposal!
Because EVERYONE (including picky gluten-eating kids!) loved them, I’ve been asked to make them again. This time it has been requested that I also make them egg free so a little boy with egg allergies can enjoy them too. I read your article about egg substitutes, and I’m just wondering if you have a particular favorite substitute- especially for this recipe. I have some Ener-g egg replacer, so I was leaning toward that, but I’m a bit afraid of them being a bit too crumbly (I plan to make mini cupcakes again). Any insight would be appreciated!
Thanks again for such great flour and recipes!
Hi Sarah, I’m SO happy to hear this cake is a wild success for you with loads of different picky eaters! As far as egg subs go, I think I would lean towards a mixture — perhaps one recipe of Ener-G and then perhaps ¼ cup yogurt (dairy, soy or coconut work best) + ¼ teaspoon baking powder? Whatever you choose will work better in smaller sizes like mini cupcakes than in an large sheet cake or even layer cake, as the support egg provides will be somewhat lacking when using egg substitutes. Let me know what you decide and how it works out. I’m sure others will love to know what you found with the egg substitute experiment!
~jules
Hi Jules-
As always, thanks for getting back to us who post questions and comments here. You truly are the most helpful!
Ok, I’m here to report back with my egg-free results. I went ahead and took your advice and replaced the 2 eggs called for in this recipes with a mix of Ener-G Egg replacement for one egg (as directed on the box for one egg) and 1/4 cup dairy yogurt (I used 0% Fage Greek yogurt as it was what I had on hand- I did not have to make these dairy free) with an additional 1/4 tsp baking powder for the other egg.
I will also mention that I made the chololate recipe and made them into mini cupcakes (I got 24 mini cupcakes and 4 full size cupcakes)
I’m very happy to report that some of my concerns with egg free did not happen! These did NOT crumble apart at all; they were perfectly moist with a nice crumb; they peeled from the cupcake wrapper just fine; and there was no detectable strange aftertaste.
A few things I did notice : they of course didn’t rise as high and domed as this recipe usually does for me, which I did expect. I suggest if you are going the egg free route to fill your cupcake wells mostly full since they will not rise much (mine were mostly full and rose just a few mm above the top of the liner). They don’t dome much at all, and stay pretty flat (which can make for a nice decorating stage anyway!)
Also, my batter was almost mousse-like. Thick, but airy. I resisted the urge to add in any more liquid and bake as is, and I’m gad I did. I think any more liquid would have made for a soggy cupcake.
Final comment, I realize that a full fat yogurt probably would have been a better choice to help replace the fat lost from the egg yolks, but as I said, I was very pleased with my results!
I would love to hear any feedback of people who have also gone egg free with this recipe. There are so many options for egg replacement that I imagine they will work great with this recipe and your flour! Thanks again!!
Thank you for your recipe, Jules, and for your comments, Sarah. I’ve been baking for my two kids for the last 12 years, one allergic to gluten and eggs, the other allergic to just eggs. I was looking for a special recipe for my daughter’s 10th, and this one was the one! I made a two layer cake using Ener-G and full fat plain yogurt as the egg replacements and the cakes were delicious. The entire kitchen filled up a warm aroma I didn’t expect, and even my wheat-eating husband found the cake delicious. His only comment was it was still a bit more dense that ‘regular’ cake. Thank you for your tips, and I’m here to say that these egg replacements do the trick four full size 8 or 9 inch cakes.
Thank you so much for taking the time to let me (and other readers) know what egg replacers you used and how well they turned out! Using full fat yogurt is a wonderful way to add moisture to recipes, but will make the end result more dense — probably explaining your husband’s reaction. I’m so glad to know that it turned out deliciously, though!
May all your baking be happy!
~jules
Hello, I am baking this for a girl with nuts & dairy allergy and her mom requested to use rice milk preferrably, I’ve read you don’t really recommend rice milk, which other milk can I use? And another question, can I leave the batter prepared and on the fridge overnight and just put to the oven the next day? I would be using ener-g egg replacer
Hi – can she tolerate flax milk or hemp milk or even coconut milk since it’s not a nut? Those would be what I would prefer over rice milk, but if not, give the rice milk a try. Do you need to sub the eggs? You mentioned dairy allergy but not egg.
I haven’t tried leaving the batter in the fridge overnight; I do let it sit in the pan for 15 minutes before baking and that works well. No reason I can think of that letting it sit in the fridge would be a problem, but you’re adding that plus rice milk plus Ener-G as 3 variables, so if there are issues you won’t know for sure which it was. Maybe try the recipe as written without doubling and try only one or maybe two variables first to see how it turns out before you go all in with 3 substitutions on a commissioned cake — if you have time, of course. Please let me know what you try and what works so that others can learn from your efforts as well. Hers is not the only nut and dairy allergy, so I’m sure others would love to know what you find that works well!
~jules
Have a family birthday coming up and two people are gluten free including the birthday person. If I attempted this cake would the others enjoy it? Is it on the dry side? I am NOT gluten free and have never used gluten free flour.
I’m looking to do a double layer lemon cake with this recipe as it sounds great. I have seen your lemon cake recipe too which looks awesome to but I’d love to amend this recipe to make it a lemon cake. If I was to double all the ingredients, remove the vanilla extract, and add 3tbs. of lemon juice and 1tbs of lemon zest, I’m guessing the mixture would be a little wet. Would I need to reduce some of the other wet ingredients or add more dry ingrendients or no adaptation? Sorry if this may a simple answer but I am fairly new to baking and am making this for family
Hi Matt, yes, you would need to try to keep the wet:dry ratio for ingredients about the same, so cut back on the milk ingredient equivalent to the amount of lemon juice you add. The zest won’t throw anything off. Enjoy!
~jules
Wow! Turned out absolutely amazing but I have dug myself a hole as they won’t eat any other cakes from now on. Thank you so much for the recipe and help!!!
SO happy to hear that, Matthew! At least you know this recipe is super easy and you now have a go-to!!!
~jules
Is the white vinegar to be added to milk to sour it or added to other wet ingredients?
Hi Gloria, I actually just add it with the other wet ingredients in this recipe.
Enjoy!
~jules
Is the Tbs white vinegar used to sour milk or add to other liquid ingredients?
Just add to the wet ingredients. No fuss!
~jules
Love it