This tender, fluffy, gluten-free white cake recipe will defy your expectations of gluten-free baking! It's sweet, flavorful, and the perfect cake for your next birthday party or any special occasions!
White cake is a classic for a reason. It has a mild, sweet flavor that looks and tastes amazing paired with your favorite frosting or toppings. Fortunately, this gluten-free vanilla cake recipe can fill that need in no time without requiring a bunch of hard-to-find or unusual ingredients! It's simple enough to serve at any event but is also an excellent option for a gluten free wedding cake.
As a gluten-free baker, it's my privilege to share delicious gluten free recipes you can be proud to serve your friends and family! If you love baking cakes too, don't skip this one bowl gluten free strawberry cake. It's a real crowd-pleaser! If you're looking for a perfect cake for your party, try this fluffy gluten-free birthday cake! And finally, check out this post on how to make cakes light and fluffy.
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Ingredients in The Best Gluten-Free Vanilla Cake
Fortunately, you don't need to raid a specialty store to make this gluten-free cake recipe. You'll just need a good gluten free flour blend and a variety of everyday pantry staples. Be sure to use room temperature ingredients for best results.
- King Arthur Measure for Measure gluten free flour mix - This is a key ingredient and the only gf all purpose flour tested with this cake recipe, so I don't recommend substituting anything else. Note: If you do use another flour mixture, make sure it has xanthan gum in it, if not, add 1 teaspoon to the flour. Single flours like almond flour or coconut flour are not recommended.
- Cornstarch - You can substitute tapioca starch if you prefer.
- Baking powder - Both baking powder and soda will help lift the batter to get a great rise.
- Baking soda
- Salt - This will enhance the sweetness and draw out the delicate flavor of the cake.
- Softened vegan butter - Choose vegan or real butter to cream with the sugar.
- Granulated sugar - Stick with regular white sugar for the best texture and flavor.
- Pure vanilla extract - This adds a subtle vanilla flavor and scent.
- Egg whites - The egg whites give this cake its iconic white appearance.
- Almond milk buttermilk - This vegan buttermilk adds a little tanginess and will work with the baking soda and baking powder to get an airy, fluffy batter.
Check out the recipe card below for specific measurements and step-by-step instructions to make this delicious cake!
How to Make This Homemade Gluten Free Cake
Step One: In a large bowl, sift the gluten free flour mix, cornstarch, baking powder, baking soda, and salt. Whisk to completely stir together.
Step Two: In the bowl of a stand mixer with the paddle attachment, add the butter and granulated sugar and beat on low speed to incorporate. Stop the machine and scrape down the sides.
Step Three: Add the vanilla extract and egg whites and beat on low speed for 30 seconds, scrape down the sides.
Step Four: Continue mixing until all the wet ingredients are incorporated and the mixture is smooth.
Step Five: Add 3 large spoonfuls of the dry ingredients to the stand mixer bowl, beat for 10 seconds on low speed to mix. Stop the machine.
Step Six: Add ⅓ of the buttermilk to the stand mixer bowl and beat on low speed for another 10 seconds. Scrape down the bowl as you go. Continue alternating adding wet and dry ingredients, scraping down the sides as you go.
Step Seven: Set batter aside to rest for 30 minutes.
Step Eight: Meanwhile, prepare two 8-inch pans by spraying with cooking spray and lining the bottoms of each with parchment paper.
Step Nine: Preheat the oven to 350F. Pour cake batter equally into the two pans. Bake for 30 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Start checking at 25 minutes.
Step Ten: Remove the golden brown cakes from the oven and cool on a wire rack for 10 minutes. Turn the cakes out of the pans to finish cooling completely on the wire racks before frosting.
Frost this cake with either this gluten free buttercream frosting or this dairy-free chocolate frosting. You will need to double the recipes to have enough for frosting and decorating.
Substitutions in This Gluten-Free White Cake Recipe
- The cornstarch may be substituted with tapioca starch or potato starch.
- The vegan butter may be substituted with dairy butter. Melted coconut oil or vegetable oil have not been tested.
- Swerve sugar substitute may be used but will change the flavor considerably.
- Use room temperature egg whites. Whole eggs may be used, but the cake will be more yellow than white. Use 5 whole eggs.
- Make dairy-free buttermilk by adding 3 Tablespoons of white vinegar to a measuring cup and filling the rest of the way with almond milk. Coconut milk or other dairy-free milk may be used.
Variations
- Gluten-free vanilla cake: To make the best vanilla cake, replace the vanilla extract with vanilla bean paste. It will add so much flavor!
- Gluten-free vanilla cupcakes: Make cupcakes by portioning the batter into 24 muffin cups lined with paper liners. Bake at the same oven temperature and start checking for doneness when the the bake time reaches 20 minutes.
- Sheet cake: This white cake recipe can be made into a sheet cake by pouring the batter into a 9"x13" parchment lined cake pan and baking at the same temperature. Start checking at 30 minutes of baking time.
- Almond cake: Replace the vanilla with almond extract for a nutty almond cake that pairs really well with chocolate or fresh berries.
- Simple yellow cake: Instead of separating out the egg yolks and whites, use 5 whole eggs for a lovely gluten-free yellow cake.
Equipment
Before you start baking, gather all the equipment and supplies you need. This simple layer cake only requires common tools you likely already have on hand.
- Medium or large mixing bowl
- Strainer or flour sifter
- Whisk
- Stand mixer or electric mixer (hand mixer)
- Spatula
- 2 8-inch round cake pans
- Wire racks
- Offset spatula (for frosting)
How To Store This Fluffy Cake
Cakes will last for up to 2 days, unfrosted, in an airtight container or wrapped with plastic wrap at room temperature. For longer storage, they will need to be wrapped in plastic wrap several times and frozen. Defrost unfrosted cake in the microwave or at room temperature and serve right away.
Top Tip
For best results, use a digital scale to measure your ingredients by weight. This is much more precise and will give you a more consistent result. Find more information about measuring flour here.
FAQs
There are several reasons why gluten free cakes turn out gummy, and they typically relate to the type of flour alternative used. Many gluten free flours require more leavening than all purpose, so you may need to use extra baking powder or baking soda.
This gluten free layer cake uses baking powder, soda, buttermilk, and egg whites to help make a fluffy cake instead of a gummy one. However, you also need to follow baking instructions and measurements. If you add too much liquid or under-bake your cake, you will have more problems with excess moisture. Weigh or measure every ingredient as accurately as possible, and don't remove the cake from the oven until it is fully baked.
Gluten free flour blends typically require additional liquid to reach the right texture. You can add a small amount of extra water or dairy-free milk or, even better, use a tested gluten-free recipe to skip the experimentation stage.
After lots of trial and error, I've found gluten free flour blends best for baking cakes. Although other bakes can be more forgiving, cakes require a particular proportion of ingredients to get the proper rise and texture. Gluten free flour blends are made to replace all purpose flour, so they're designed to work well in more precise recipes.
Food Safety for This Delicious Vanilla Cake Recipe
- After baking, you can safely store your cake in an airtight container at room temperature for 2 days. It must be refrigerated if you use a frosting with dairy (like cream cheese frosting).
- Cakes are fully baked when they reach an internal temperature of 210 degrees F. Check with an instant-read thermometer.
- Although it is best to bake with room temperature eggs, they should not sit out for longer than 2 hours. Be sure to rinse the container or sanitize the counter after you use them.
More Cake Recipes
Looking for other recipes like this? Try these:
Pairings
These are my favorite frostings to serve with this gluten-free white cake recipe:
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Recipe
Gluten Free White Cake Recipe
Ingredients
- 280 grams King Arthur Measure for Measure gluten free flour mix about 2 cups + 1 Tablespoon
- 54 grams cornstarch about 6 Tablespoons
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 Tablespoons vegan butter softened
- 300 grams granulated sugar about 1 ½ cups
- 1 Tablespoon pure vanilla extract
- 6 large egg whites
- 1 ⅓ cups buttermilk made with almond milk
Instructions
- In a medium bowl, sift the gluten free flour mix, cornstarch, baking powder, baking soda, and salt. Whisk to completely stir together.
- In the bowl of a stand mixer, add the butter and granulated sugar and beat on low speed to incorporate. Stop the machine and scrape down the sides.
- Turn the speed to medium speed and beat for 2 minutes, until smooth and creamy. Scrape down the sides.
- Add the vanilla extract and egg whites and beat on low speed for 30 seconds, scrape down the sides.
- Add 3 large spoonfuls of the dry ingredients to the stand mixer bowl, beat for 10 seconds on low speed to mix. Stop the machine.
- Add ⅓ of the buttermilk to the stand mixer bowl and beat on low speed for another 10 seconds. Scrape down the bowl as you go.
- Add 3 more large spoonfuls of the dry ingredients and mix again.
- Add another ⅓ of the buttermilk and mix again. Scrape down the sides of the bowl.
- Repeat spoonfuls of dry ingredients and mix for 10 seconds until combined.
- Add remaining buttermilk and mix for 10 seconds. Add remaining dry mixture and mix again. Mix for 1 minute until thick and completely combined.
- Set batter aside to rest for 30 minutes.
- Meanwhile, prepare two 8-inch pans by spraying with cooking spray and lining the bottoms of each with parchment paper.
- Preheat the oven to 350F. Pour cake batter equally into the two pans.
- Bake for 30 minutes, until a toothpick comes out batter-free. Start checking at 25 minutes.
- Remove the pans from the oven and cool on a wire rack for 10 minutes.
- Turn the cakes out of the pans to finish cooling completely on the wire racks before frosting.
Notes
- Frost this cake with either this gluten free buttercream frosting or this dairy-free chocolate frosting. You will need to double the recipes to have enough for frosting and decorating.
- Measure ingredients by weight where weight is given.
- Use room temperature ingredients.
- The King Arthur brand of gluten free flour mix was used in this recipe, others may work but have not been tested.
- The cornstarch may be substituted with tapioca starch.
- The vegan butter may be substituted with dairy butter.
- Swerve sugar substitute may be used but will change the flavor considerably.
- Use room temperature egg whites. Whole eggs may be used, but the cake will be more yellow than white. Use 5 whole eggs.
- Make dairy-free buttermilk by adding 3 Tablespoons of white vinegar to a measuring cup and filling the rest of the way with almond milk.
- Cakes will last for up to 2 days, unfrosted, in an airtight container. Any longer than that and they will need to be frozen for longer storage. Defrost unfrosted cake at room temperature and enjoy that day.
- Store the frosted cake in an airtight container, at room temperature for up to 2 days. Freeze individual slices for longer storage. Defrost in the microwave or at room temperature to enjoy immediately.
Chiara
Hello, I haven't tried this yet as I have a question, did your flour mix contain xanthan gum? Do you have a recipe for from scratch flours without gums for this cake? I don't generally use the pre-bought flour mixes.
Thank you!
Christine
Hi Chiara,
Sure, thanks for asking - so my flour mix does not contain xanthan gum. You can add 1 1/2 teaspoons of it though and use it in this recipe.
Christine