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Friends, meet the vanilla cake of your DREAMS! It’s super fluffy, perfectly moist, undetectably gluten-free (& dairy-free), and seriously…the BEST. It’s impressive enough for a birthday or even a wedding!
Bonus? It’s also SO easy to make, with simple methods, 1 bowl, and 9 ingredients. Preheat your oven. Let them eat cake!
This cake could not be easier to make! Simply whisk, pour, bake, and enjoy your cake, for goodness sake! 😉 Okay, that’s all the Dr. Seuss we’ve got in us, friends.
The secrets to this PERFECT gluten-free vanilla cake? Almond flour gives it a gorgeous crumb texture, potato starch keeps it light, and brown rice flour provides structure. Cane sugar ensures a neutral sweetness and classic vanilla cake flavor.
Then we finish it off with some cake classics: baking powder, salt, (dairy-free) milk, egg, and pure vanilla extract.
We’ve done a before, but this version has egg, which makes for an extra fluffy result!
We can’t wait for you to try this vanilla cake! It’s:
Light & fluffy
Moist
Perfectly sweet
Easy to make
Gluten-free + dairy-free
& SO classic!
We love topping it with our Dairy-Free Buttercream Frosting and fresh berries, but any of our frosting recipes would be welcome. Its neutral flavor means you can get creative and experiment with different fillings and frostings (lemon + raspberry, anyone?)!
More Gluten-Free Cake Recipes
- Gluten-Free Zucchini Cake
- The Best Gluten-Free Chocolate Cake (Vegan, 1 Bowl!)
- Gluten-Free German Chocolate Cake
- 1-Bowl Vegan Gluten-Free Carrot Cake
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
The BEST Gluten-Free Vanilla Cake (1 Bowl!)
Fluffy, perfectly moist, undetectably gluten-free vanilla cake! SO easy to make with just 1 bowl and 9 ingredients required!
Author Minimalist Baker
Print SAVE
5 from 3 votes
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 8 (Slices)
Course Dessert
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 2-3 Days
Ingredients
US Customary – Metric
- 1 ⅓ cup almond flour*
- 1/3 heaping cup potato starch (1/3 heaping cup = 1/3 cup + 1 Tbsp*)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar (ensure organic for vegan-friendly)
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup dairy-free milk (plain, unsweetened // we used almond // we don’t recommend canned coconut milk // if not dairy-free, dairy milk should also work)
- 1 large egg* (organic, pasture-raised when possible)
- 1 tsp vanilla extract
FOR DECORATING optional
- Frosting recipes (we like vanilla buttercream for this cake)
- Coconut whipped cream
- Fresh berries
Instructions
Preheat your oven to 350 degrees F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Set aside.
To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until fully incorporated. Next add the dairy-free milk, egg, and vanilla extract. Whisk again until just combined.
Pour the batter into your prepared cake pan and bake for 24-28 minutes, until the center springs back when touched or when a toothpick can be removed with only a few crumbs left behind.
Let the cake cool in its pan for 10 minutes before flipping it onto a cooling rack to let cool completely (~2-3 hours). Frost with buttercream or whipped cream, garnish with berries, and serve!
Best enjoyed within 2 days. To keep leftover cake moist, cover with plastic wrap, a cake cover, or a wide bowl flipped upside down. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended), or refrigerate the frosted cake then set it out at room temperature for 1 hour before serving.
Video
Notes
*Photos show use of a doubled recipe baked in two 8-inch cake pans to make a two-layer cake.
*Almond flour is key in this recipe for the right texture. The next best option is cashew flour. If nut-free, you could possibly add a neutral-flavored oil + a lesser amount of a gluten-free flour blend, but it would require some experimenting and we can’t guarantee success!
*This recipe also works well for making cupcakes (bake for ~20 minutes)! Recipe as written makes 9 cupcakes.
*Looking for a vegan + gluten-free vanilla cake? Find our vegan version here.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 8 servings)
Serving: 1 slice Calories: 228 Carbohydrates: 31.2 g Protein: 5.1 g Fat: 10.4 g Saturated Fat: 0.9 g Polyunsaturated Fat: 2.5 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 23 mg Sodium: 261 mg Potassium: 171 mg Fiber: 2.2 g Sugar: 17.7 g Vitamin A: 61 IU Vitamin C: 0 mg Calcium: 137 mg Iron: 0.9 mg
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Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Jonathan says
Excited to try this recipe! Could it be make in a 9×13 pan? Assuming the recipe would have to be doubled. Thanks!
Reply
Support @ Minimalist Baker saysHi Jonathan, that should work to double it and bake in a 9 x 13 pan. You may need to bake it for longer. Let us know if you try it out!
Reply
Denise says
This cake is seriously the best cake ever. Can not believe how delicious this cake is! Made with the coconut whipped cream, it was devoured, and we’ve already planned other occasions when we can share it with others. Fantastic recipe!
Reply
- Support @ Minimalist Baker says
Whoop! We’re so glad it was a hit, Denise. Thank you for the lovely review! xo
Reply
Topher colin says
I’m curious why coconut milk isn’t recommended. it’s such an easy swap in so many recipes and imparts a nice flavor. Something to do with baking science, perhaps?
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- Support @ Minimalist Baker says
Hi Topher, it has a higher fat content which will impact the texture and make the cake more oily/crumbly.
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Migdalia Colon says
I made this two-layer recipe for Mother’s Day, along with your Vanilla Buttercream Frosting recipe, and it was incredibly moist and delicious! Mine was not dairy-free as I used grass-fed butter. Adding fresh strawberries as a topping “took it to another level” as described by one family who had two pieces and wanted a third. He was so surprised that it is gluten-free and loved it. It is so wonderful to have a cake recipe that is beyond simple with a rewarding result. Thank you!
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- Support @ Minimalist Baker says
YAY! We’re so glad you and your family enjoyed it, Migdalia. Thank you for sharing your experience! xo
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Maggie says
Delicious! Such a treat to find a gf cake recipe that is simple and tastes great. Mine stuck to the pan, not sure why – I used avocado oil to grease it. In any case, we still ate every bite, and totally enjoyed. Thank you!
Reply
- Support @ Minimalist Baker says
We’re so glad you still enjoyed it, Maggie! It sounds like it may have needed to bake a little longer. Thank you for sharing your experience! xo
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Rachel Bennett says
Would this work well as a cupcake?
Reply
- Support @ Minimalist Baker says
Yes! See the notes section for recommendations.
Reply
Chelsea S says
What can I sub for the brown rice flour?
Reply
- Support @ Minimalist Baker says
Hi Chelsea, brown rice flour is our preferred choice for structure and a neutral flavor, but it’s possible oat, sorghum, buckwheat, or a lesser amount of cassava could work with varied results. Hope that helps!
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Paula says
Hi there I can’t wait to try this. What would you do to turn into a chocolate cake with chocolate icing? I have raw cacao I can try use but not sure how much? Also would you consider this buttercream not too sweet? I’m looking for a recipe that’s not too sweet or gritty. Thanks
Reply
- Support @ Minimalist Baker says
Hi Paula, we’d suggest using our Best Gluten-Free Chocolate Cake recipe instead. The vanilla buttercream is on the sweeter side. If you’re looking for a less sweet buttercream, we’d suggest this one or trying one of our chocolate frostings (they are less sweet). Hope that helps!
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Clarise says
Hi! This looks amazing. Do you have suggestions for cane sugar substitute?
Can’t wait to make this!
Reply
- Support @ Minimalist Baker says
Hi Clarise, cane sugar is best for a neutral flavor and sweetness. The next best option would be coconut sugar, but results will vary! It will likely be darker, less sweet, and a little dense.
Reply
Jeanette Paisley says
How can this be dairy free when it includes an egg?
Reply
- Support @ Minimalist Baker says
Hi, that’s a common confusion! Dairy products come from cows. Eggs come from chickens.
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Kate Haworth says
I love the look & sound of this recipe. Is potato starch critical or can you substitute – with another starch? I have so many flours, starch’s I’m trying to minimize buying more. But if it’s the best starch will buy away. Thank you for all your wonderful recipes, you are one of my main go to recipe sites.
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- Support @ Minimalist Baker says
Thank you so much for your sweet words, Kate! We’re so glad you enjoy our recipes! We know it’s a pain to have so many gluten-free flours, but we would highly recommend buying potato starch for this recipe. It’s key for a light and fluffy texture in gluten-free baking, especially for cakes!
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Holly Sale says
Can’t wait to make this. How do you think the leftovers (unfrosted) would freeze if wrapped tightly?
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- Support @ Minimalist Baker says
Hi Holly, we think it should freeze well. We hope you love the cake! xo
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Karyn Kamitchis Seglin says
Can this be made vegan with flax eggs or something similar?
Reply
- Support @ Minimalist Baker says
Hi Karyn, we’d recommend using this recipe for a vegan + gluten-free version.
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