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!
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Servings: 1 9" or 10" round cake or 12 cupcakes
Calories: 76kcal
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
- 1 recipe of commercial gluten free egg replacer like Ener-G® Egg Replacer (total equivalent of 1 egg substituted)
- ¼ cup cocoa (Dutched)
- ¼ cup additional milk of choice
- 3 tablespoons chocolate syrup
Nutrition Facts
The Best Gluten Free Cake Recipe
Serving Size
1
Amount per Serving
Calories
76
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
6
g
Cholesterol
32
mg
11
%
Sodium
230
mg
10
%
Carbohydrates
2
g
1
%
Sugar
1
g
1
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.