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Gluten-Free Vanilla Cake

A simple vanilla flavored cake
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the cake:

  • 1 cup 8 oz. vegetable oil or oil of choice
  • 1 1/2 cups 320g granulated sugar
  • 4 large eggs 220g. room temperature
  • 3 cups 425g. all purpose gluten-free flour blend I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1/2 teaspoon 3 g. salt
  • 3 teaspoons 12g. baking powder
  • 1 cup 8 oz. dairy-free milk or milk of choice
  • 3 teaspoons 8g. gluten-free vanilla extract

For the frosting:

  • 1/2 cup 115g dairy-free butter or regular butter
  • 1 1/2 teaspoons 4g gluten-free vanilla extract
  • 1/2 cup 50g unsweetened cocoa powder
  • 4 1/2 cups 450g powdered sugar
  • 1/4 cup 40-60g dairy-free milk or regular milk

Instructions

  • For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8” or 9” pans with oil; set aside.
  • In a medium mixing bowl combine oil and sugar.
  • Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
  • Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
  • Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
  • For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
  • Let cakes cool completely before frosting.
  • Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.