Welcome to Sweet Emily, where baking is always simple and delicious! Get ready to discover the ultimate gluten free cake recipe that will change your perspective on allergy-friendly desserts. This cake is incredibly light, airy, and moist, proving that gluten-free can be utterly delightful.

Many bakers and consumers appreciate that gluten-free options can offer significant health benefits.

It’s perfect for any occasion, from casual family gatherings to special celebrations, and incredibly easy for even beginner bakers to master.

Why You’ll Love This Gluten Free Cake

Achieve Perfect Texture: This recipe delivers a light, airy, and wonderfully moist crumb every time. You won’t believe it’s a gluten free cake!
Simple Ingredients: We use readily available ingredients, making your baking experience stress-free and enjoyable. No obscure specialty items needed.
Versatile for Any Occasion: Adapt this base recipe for birthdays, holidays, or just a sweet treat. It’s truly a blank canvas for your creativity.
Impress Everyone: Even those who usually eat gluten will rave about this flavorful and tender cake. It’s a crowd-pleaser for all palates.
Customizable for Dietary Needs: Easily adjust for dairy-free or vegan preferences with simple substitutions, making it inclusive for more guests.

Ingredients

Creating this delightful gluten free cake starts with high-quality ingredients. We’ve specified exact measurements to ensure your success. Remember, accurate measuring is key in gluten-free baking!

Dry Ingredients:

1 ½ cups (202.5 grams) gfJules® All Purpose Gluten Free Flour

1 cup (203 grams) less 1 Tbs. granulated cane sugar

2 tsp. baking powder

1/3 tsp. baking soda

1/2 tsp. salt

Wet Ingredients:

2 large eggs (or substitute – see notes)

1/3 cup mild-flavored vegetable oil of choice

1 Tbs. white vinegar

1 tsp. pure vanilla extract (Rodelle® is a great choice)

½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)

Notes & Substitutions

We highly recommend gfJules® All Purpose Gluten Free Flour for its consistent texture and flavor in this gluten free cake. For those interested in the technical aspects, delving into the science of gluten-free baking reveals how these specialized flours achieve desired textures. For sugar, Monkfruit for baking works beautifully as a substitute. If you need an egg alternative, try using two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) or 1/3 cup plain yogurt. Aquafaba can also work well, especially for white cakes. Choose a neutral oil like canola, grapeseed, or light olive oil to avoid imparting strong flavors. For milk, any whole dairy milk or a full-fat non-dairy option like almond or soy milk will provide the best richness.

Equipment

Gathering your tools before you start makes baking much smoother.

Large and medium mixing bowls
Whisk (and an electric mixer, optional)
Measuring cups and spoons
Rubber spatula
One 8-inch or 9-inch round cake pan (or 12-count muffin tin)
Parchment paper rounds (for cake pans)
Oven mitts

Instructions

Let’s bake an incredible gluten free cake together! Follow these steps carefully for the best results.

First, preheat your oven to 325°F (160°C). Prepare your chosen cake pan by lightly oiling it and lining the bottom with a parchment paper round. If making cupcakes, simply line your muffin tin with cupcake papers. Bringing all your ingredients to room temperature beforehand helps them emulsify better, creating a smoother batter.

In a large mixing bowl, sift together all the dry ingredients, including the granulated sugar, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures there are no lumps in your final cake.

In a separate medium mixing bowl, whisk together the wet ingredients: eggs, vegetable oil, white vinegar, and pure vanilla extract. If you are making a white cake, you can whip egg whites or aquafaba first until fluffy, then gently fold in the other liquids.

Slowly pour the dry ingredient mixture into the wet ingredients. Begin stirring gently with a whisk or spatula. Gradually add the milk while you continue to mix, which helps to prevent the flour from scattering. Beat the batter at a medium speed until it is just smooth and no longer lumpy, usually no more than 1 minute. Overmixing can lead to a tougher cake, even a gluten-free one.

Pour the freshly mixed batter evenly into your prepared pan(s). If you have time, allow the batter to rest in the pan for about 10 minutes before baking; this step is optional but can improve texture.

Baking Times

Baking times can vary slightly based on your oven and pan material.

For one 8-inch round cake: Bake for 30-35 minutes.
For one 9-inch round cake: Bake for 25-30 minutes.
For a 9×13-inch sheet pan: Bake for 35-40 minutes.
For standard cupcakes: Bake for 18-22 minutes.

Doneness Test

To check if your gluten free cake is done, insert a toothpick into the center of the cake. It should come out clean, or with just a few moist crumbs attached. The cake will also look golden brown around the edges and spring back lightly when gently pressed. Remember, darker pans may bake faster, so adjust accordingly.

Pro Tips for the Perfect Gluten Free Cake

Mastering the perfect gluten free cake is easy with these simple tips.

Room Temperature Ingredients: Always use eggs and milk at room temperature for a smoother, more emulsified batter. This creates a lighter cake texture.
Accurate Measuring & Sifting: Precisely measure all ingredients, especially the flour. Sifting dry ingredients prevents lumps and aerates the mixture.
Avoid Overmixing: Mix the batter only until just combined and smooth. Overmixing develops toughness, even with gluten-free flour.
Use Quality Flour: A high-quality, all-purpose gluten-free flour blend like gfJules® makes a significant difference in taste and texture. This ensures a consistent result.
Adjust for Pans: Darker metal pans bake faster than lighter ones or glass. Monitor your cake closely and adjust baking times as needed.
Follow Directions: Stick to the recipe instructions closely, especially when you are new to gluten-free baking. Small changes can impact the final outcome.

Serving, Storage, & Variations

This versatile gluten free cake is wonderful on its own, but also shines with various accompaniments.

Serving Suggestions

Top your cooled cake with your favorite frosting, like a classic vanilla buttercream, rich chocolate ganache, or a tangy cream cheese frosting. Garnish with fresh berries, sprinkles, or a dusting of powdered sugar. This cake is perfect for birthdays, anniversaries, holidays, or simply as a delightful weekend treat.

Storage Instructions

An unfrosted gluten free cake will stay fresh at room temperature, tightly wrapped, for up to 3 days. If frosted, store it in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices or whole unfrosted cakes for up to 2 months. Wrap them tightly in plastic wrap and then foil before freezing.

Flavor Variations

Classic White Cake: Use only egg whites (double the quantity) and clear vanilla extract for a truly pristine white crumb.
Rich Yellow Cake: Increase the egg yolks by one for a deeper golden hue and richer flavor.
Decadent Chocolate Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients and increase the milk by ¼ cup for a moist, chocolatey delight.
Lemon or Orange: Incorporate 1-2 tablespoons of citrus zest and 1 teaspoon of citrus extract for a bright, zesty flavor profile.

Nutrition Information

This gluten free cake provides a delicious treat without compromise. Here are approximate nutritional values per serving, based on 12 servings:

Nutrient	Amount
Calories	280
Total Fat	12g
Saturated Fat	2g
Cholesterol	35mg
Sodium	250mg
Total Carbohydrates	40g
Dietary Fiber	1g
Total Sugars	25g
Protein	4g

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and brands used.

Frequently Asked Questions (FAQ)

Is this gluten free cake dairy-free?

You can easily make this recipe dairy-free by substituting dairy milk with your favorite non-dairy milk, such as almond, soy, or oat milk. Ensure your other ingredients are also dairy-free.

Can I make this recipe vegan?

Yes, use a suitable egg replacer like flax eggs or aquafaba, and a non-dairy milk. Be sure to check that your sugar is vegan-friendly as well.

What makes this gluten-free flour special?

The recommended gfJules® flour blend is expertly formulated with a precise mix of gluten-free grains and starches to mimic the texture of traditional wheat flour. This results in an incredibly light and fluffy gluten free cake.

How long does gluten-free cake stay fresh?

This cake stays delightfully fresh for 3-5 days when properly stored. Unfrosted cake can stay at room temperature, while frosted cake should be refrigerated.

Can I use a different gluten-free flour blend?

While gfJules® is highly recommended for optimal results, you can use another all-purpose gluten-free flour blend. Results may vary slightly in texture and moisture content, so you might need minor adjustments.

Conclusion

You now have everything you need to bake the most delicious, fluffy, and easy gluten free cake! This recipe proves that gluten-free baking doesn’t mean sacrificing flavor or texture. We encourage you to try it for your next celebration or simply as a wonderful treat. Get baking, and don’t forget to share your amazing creations with us at Sweet Emily! We love seeing your baking triumphs.

A delicious golden-brown gluten free cake dusted with powdered sugar, with a slice removed revealing its moist, pale yellow interior on a white plate.

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