The Best Gluten Free Cake: Easy, Fluffy, and Delicious!
Discover how to bake a truly delightful gluten-free cake that's incredibly easy to make, wonderfully fluffy, and packed with delicious flavor. Perfect for any occasion, this recipe ensures a light and moist result every time.
Servings: 12 slices
Equipment
- Oven
- 8 or 9-inch round cake pan or muffin tin
- Parchment rounds or cupcake papers
- Mixing bowls
- Whisk
- Electric mixer (optional)
Ingredients
Cake Ingredients
- 1 ½ cups gfJules® All Purpose Gluten Free Flour (202.5 grams)
- 1 cup less 1 Tbs cup granulated cane sugar (203 grams) (Monkfruit for baking works as a sub)
- 2 tsp baking powder
- 1/3 tsp baking soda
- 1/2 tsp salt
- 2 eggs or substitute (for white cake, double number of eggs and use only whites)
- 1/3 cup mild flavored vegetable oil of choice
- 1 Tbs white vinegar (lemon juice works as a sub but imparts lemon flavor)
- 1 tsp pure vanilla extract (I like Rodelle®)
- ½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)
Instructions
Instructions
- Preheat your oven to 325° F.
- Prepare an 8 or 9-inch round cake pan by lining it with parchment rounds or oil, or line 12 muffin cups with cupcake papers.
- Ensure all ingredients are at room temperature. Sift the dry ingredients, including sugar, into a bowl.
- In a separate mixing bowl, whisk together the wet ingredients (eggs, oil, vinegar, vanilla), excluding the milk. For a white cake, first whip egg whites or aquafaba until fluffy before adding the other liquids.
- Slowly pour the dry mixture into the wet ingredients, gradually adding the milk while stirring to prevent flour from scattering. Continue to beat at medium speed for no more than 1 minute, until the batter is smooth and lump-free.
- Pour the batter into the prepared pan(s). If time allows, let the batter rest in the pan for 10 minutes before baking.
- Bake according to general cake guidelines for the specified temperature, checking for doneness with a toothpick.
Notes
For the best texture, ensure all ingredients are at room temperature. Do not overmix the batter; mix only until just combined to keep the cake tender. The optional 10-minute rest before baking can improve the cake's texture. If making a white cake, using only egg whites and whipping them first will yield a lighter crumb.