There’s something comforting and nostalgic about a Classic Gluten-Free Vanilla Cake, especially when the leaves start to turn and the air gets crisp. My story with this cake runs deep, it reminds me of childhood birthdays in Tuscany, where my nonna would bring out a soft, fragrant torta alla vaniglia fresh from the oven. Years later, after switching to a gluten-free lifestyle, this became the first dessert I had to recreate. I wasn’t willing to give up that warm vanilla aroma or the fluffy crumb that seemed to hug the plate.
This cake isn’t just any cake, it’s the one I make for celebrations, cozy weekends, or when I need a gentle reminder that gluten-free baking can be just as joyful and rich as the traditional way. With simple pantry staples and a foolproof method, this gluten-free vanilla cake has earned its place as a reader favorite on GoldenGlutenFree. And the best part? It pairs beautifully with fall flavors, from cinnamon-spiced apples to maple-sweetened whipped cream.
Classic Gluten-Free Vanilla Cake
Equipment
- 8-inch round cake pan
- mixing bowls
- whisk
- spatula
- wire rack
Ingredients
Dry Ingredients
- 1.5 cups gluten-free 1:1 flour blend with xanthan gum
- 0.5 cup almond flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp fine sea salt
Wet Ingredients
- 0.5 cup neutral oil like avocado or sunflower
- 0.75 cup cane sugar
- 2 large eggs room temperature
- 0.75 cup dairy-free milk such as almond or oat
- 1 tbsp pure vanilla extract
- 1 tbsp apple cider vinegar
Optional Add-ins
- 0.5 tsp ground cinnamon for fall twist
- 1 lemon or orange zest zest of one fruit
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk oil and cane sugar. Add eggs and whisk until smooth and slightly pale. Stir in vanilla extract and apple cider vinegar.
- Add dry ingredients to wet in batches, alternating with dairy-free milk. Stir gently until just combined—do not overmix.
- Pour batter into the prepared pan. Smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
Nutrition
A Cake That Feels Like Home
Baking a vanilla cake might seem basic, but there’s nothing ordinary about getting it just right, especially when it’s gluten-free. I tested this version more than a dozen times to achieve that soft, tender texture you’d expect from a bakery, without the gumminess that some gluten-free cakes suffer from. The secret? A perfect blend of almond flour and gluten-free 1:1 baking mix, room-temperature dairy-free milk, and high-quality pure vanilla extract.
The result is a Classic Gluten-Free Vanilla Cake that’s tender, light, and rich in flavor. It’s perfect on its own or layered with dairy-free buttercream for a special occasion. This recipe has become a base for birthday cakes, tortes, and even cupcakes (like these Easy Gluten-Free Cupcakes with Buttercream Frosting).
Why This Classic Gluten-Free Vanilla Cake Works for Fall
What makes this cake a fall favorite? Its versatility. The neutral vanilla flavor allows for easy pairing with seasonal fillings like spiced apple butter, cinnamon whipped cream, or maple glaze. You can also serve it with a warm drink like a chai latte or golden milk and it becomes an instant cozy treat.
Looking for something bolder? Try turning it into a layered dessert with pumpkin or pear jam between the layers. For inspiration, check out our fall-ready Gluten-Free Dairy-Free Carrot Cake, a favorite for those who love a touch of spice.
Ingredients for Classic Gluten-Free Vanilla Cake
This recipe uses straightforward ingredients you likely already have if you’re a gluten-free baker. Here’s what you’ll need:
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 flour blend (with xanthan gum)
- ½ cup almond flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients:
- ½ cup neutral oil (like avocado or sunflower)
- ¾ cup cane sugar
- 2 large eggs, room temperature
- ¾ cup dairy-free milk (like almond or oat)
- 1 tbsp pure vanilla extract
- 1 tbsp apple cider vinegar (for lift and tang)
Optional Add-ins:
- ½ tsp ground cinnamon for a fall twist
- Zest of 1 lemon or orange for brightness
For a variation on this cake, try it with the cinnamon-sugar swirl used in our Mini Gluten-Free Vegan Apple Muffins.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. Blend the Wet Ingredients
In a large mixing bowl, whisk the oil and sugar until combined. Add the eggs and whisk until smooth and slightly pale. Stir in the vanilla extract and apple cider vinegar.
4. Combine and Stir
Add the dry ingredients to the wet mixture in batches, alternating with the dairy-free milk. Stir just until no streaks of flour remain. Don’t overmix.
5. Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before frosting or serving.
Want a second dessert to go with this? Pair with the indulgent Dairy-Free Gluten-Free Chocolate Cake for a crowd-pleasing combo.
Tips for Success
- Room temperature ingredients: Make sure your eggs and milk aren’t cold, or the batter could split.
- Don’t skip the vinegar: It reacts with the baking soda to give the cake a better rise and a tender crumb.
- Use high-quality vanilla: Since vanilla is the star flavor here, it’s worth using the best you can find.
- Avoid overbaking: Gluten-free cakes dry out faster. Start checking around the 30-minute mark.
Looking for more baking guidance? The method is similar to our soft and pillowy Gluten-Free Marble Bundt Cake, where timing and moisture are everything.
Simple Variations
- Vegan version: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Frosting ideas: Try whipped coconut cream, dairy-free buttercream, or a simple glaze with powdered sugar and plant milk.
- Fall filling: Slice the cake and fill with spiced pumpkin puree or maple cream cheese frosting.
- Layered cake: Double the recipe and bake in two pans for a layer cake.
You can also adapt the base for muffins, similar to how we adapted our Vegan Gluten-Free Chocolate Chip Cookies into bars by adjusting the pan.
Storage Recommendations
- Room Temperature: Store covered at room temperature for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days. Bring to room temp before serving.
- Freezer: Wrap individual slices and freeze for up to 1 month. Thaw overnight in the fridge or microwave gently.
Pair your thawed slice with tea and a spoonful of whipped cream like in our No-Knead Gluten-Free Artisan Bread brunches, it makes a great addition to any spread.
FAQs
What flour is best for a Classic Gluten-Free Vanilla Cake?
Use a 1:1 gluten-free baking blend that includes xanthan gum. For added richness, almond flour provides moisture and softness.
Can I make this cake vegan?
Yes, substitute the eggs with flax eggs and use plant-based milk. It may be slightly denser but still delicious.
How do I keep my gluten-free cake moist?
Don’t overbake, use almond flour or oil for fat, and store it properly. Adding fruit purée like applesauce can help too.
Can I use this as a base for cupcakes?
Absolutely. Divide the batter among 12 cupcake liners and bake for 20–22 minutes.
Final Thoughts
This Classic Gluten-Free Vanilla Cake is proof that simplicity never goes out of style. With a delicate crumb, a sweet vanilla flavor, and a flexible base for add-ins, it’s no wonder this cake is a reader favorite. Whether you’re celebrating something special or just craving a cozy homemade dessert, this recipe is for you.
And as always, I hope my recipes help you enjoy gluten-free living without ever feeling like you’re missing out.