Pals, meet the vanilla cake of your DREAMS! It’s tremendous fluffy, completely moist, undetectably gluten-free (& dairy-free), and significantly…the BEST. It’s spectacular sufficient for a birthday or perhaps a marriage ceremony!
Bonus? It’s additionally SO simple to make, with easy strategies, 1 bowl, and 9 substances. Preheat your oven. Allow them to eat cake!
This cake couldn’t be simpler to make! Merely whisk, pour, bake, and revel in your cake, for goodness sake! 😉 Okay, that’s all of the Dr. Seuss we’ve bought in us, pals.
The secrets and techniques to this PERFECT gluten-free vanilla cake? Almond flour offers it a beautiful crumb texture, potato starch retains it mild, and brown rice flour offers construction. Cane sugar ensures a impartial sweetness and traditional vanilla cake taste.
Then we end it off with some cake classics: baking powder, salt, (dairy-free) milk, egg, and pure vanilla extract.
We’ve accomplished a vegan (& gluten-free) vanilla cake earlier than, however this model has egg, which makes for an additional fluffy consequence!
We will’t wait so that you can do that vanilla cake! It’s:
Mild & fluffy
Moist
Completely candy
Straightforward to make
Gluten-free + dairy-free
& SO traditional!
We love topping it with our Dairy-Free Buttercream Frosting and recent berries, however any of our frosting recipes can be welcome. Its impartial taste means you will get artistic and experiment with completely different fillings and frostings (lemon + raspberry, anybody?)!
Extra Gluten-Free Cake Recipes
In the event you do that recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 8 (Slices)
Stop your display from going darkish
- 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 (guarantee natural 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 suggest canned coconut milk // if not dairy-free, dairy milk also needs to work)
- 1 giant egg* (natural, pasture-raised when potential)
- 1 tsp vanilla extract
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Preheat your oven to 350 levels F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Put aside.
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To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk effectively till totally included. Subsequent add the dairy-free milk, egg, and vanilla extract. Whisk once more till simply mixed.
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Pour the batter into your ready cake pan and bake for 24-28 minutes, till the middle springs again when touched or when a toothpick will be eliminated with only some crumbs left behind.
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Let the cake cool in its pan for 10 minutes earlier than flipping it onto a cooling rack to let cool fully (~2-3 hours). Frost with buttercream or whipped cream, garnish with berries, and serve!
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Finest loved inside 2 days. To maintain leftover cake moist, cowl with plastic wrap, a cake cowl, or a large bowl flipped the other way up. If utilizing a frosting that melts at room temperature, wait to frost till simply earlier than serving (really useful), or refrigerate the frosted cake then set it out at room temperature for 1 hour earlier than serving.
*Almond flour is vital on this recipe for the correct texture. The following most suitable choice is cashew flour. If nut-free, you might presumably add a neutral-flavored oil + a lesser quantity of a gluten-free flour mix, however it might require some experimenting and we are able to’t assure success!
*This recipe additionally works effectively for making cupcakes (bake for ~20 minutes)! Recipe as written makes 9 cupcakes.
*Searching for a vegan + gluten-free vanilla cake? Discover our vegan model right here.
*Vitamin data is a tough estimate calculated with out optionally available substances.
Serving: 1 slice Energy: 228 Carbohydrates: 31.2 g Protein: 5.1 g Fats: 10.4 g Saturated Fats: 0.9 g Polyunsaturated Fats: 2.5 g Monounsaturated Fats: 6.4 g Trans Fats: 0 g Ldl 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
