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–+ servings
Finished Classic Gluten-Free Vanilla Cake on cake stand

Classic Gluten-Free Vanilla Cake

Matteo
This Classic Gluten-Free Vanilla Cake is light, tender, and full of warm nostalgic flavor. Perfect for fall celebrations or cozy weekends, it’s a bakery-style cake made entirely without gluten, and it never compromises on taste or texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine Gluten-Free Baking
Servings 8 slices
Calories 290 kcal

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

For a vegan version, replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Great paired with spiced pumpkin purée, maple glaze, or coconut whipped cream. Can also be baked as cupcakes, divide into 12 liners and bake for 20–22 minutes.

Nutrition

Calories: 290kcalCarbohydrates: 31gProtein: 4gFat: 17gSaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 2gSugar: 13gVitamin A: 20IUCalcium: 40mgIron: 1.3mg
Keyword fall baking, gluten-free, Vanilla Cake
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