The BEST Gluten-Free Vanilla Cake (1 Bowl!)
Fluffy, perfectly moist, undetectably gluten-free vanilla cake! SO easy to make with just 1 bowl and 9 ingredients required!
Servings 8 (Slices)
Ingredients
- 1 ⅓ cup almond flour*
- 1/3 heaping cup potato starch (1/3 heaping cup = 1/3 cup + 1 Tbsp*)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar (ensure organic for vegan-friendly)
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup dairy-free milk (plain, unsweetened // we used almond // we don’t recommend canned coconut milk // if not dairy-free, dairy milk should also work)
- 1 large egg* (organic, pasture-raised when possible)
- 1 tsp vanilla extract
FOR DECORATING optional
- Frosting recipes (we like vanilla buttercream for this cake)
- Coconut whipped cream
- Fresh berries
Instructions
- Preheat your oven to 350 degrees F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Set aside.
- To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until fully incorporated. Next add the dairy-free milk, egg, and vanilla extract. Whisk again until just combined.
- Pour the batter into your prepared cake pan and bake for 24-28 minutes, until the center springs back when touched or when a toothpick can be removed with only a few crumbs left behind.
- Let the cake cool in its pan for 10 minutes before flipping it onto a cooling rack to let cool completely (~2-3 hours). Frost with buttercream or whipped cream, garnish with berries, and serve!
- Best enjoyed within 2 days. To keep leftover cake moist, cover with plastic wrap, a cake cover, or a wide bowl flipped upside down. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended), or refrigerate the frosted cake then set it out at room temperature for 1 hour before serving.
Video
Notes
*Photos show use of a doubled recipe baked in two 8-inch cake pans to make a two-layer cake.
*Almond flour is key in this recipe for the right texture. The next best option is cashew flour. If nut-free, you could possibly add a neutral-flavored oil + a lesser amount of a gluten-free flour blend, but it would require some experimenting and we can’t guarantee success!
*This recipe also works well for making cupcakes (bake for 20-25 minutes)! Recipe as written makes 9 cupcakes.
*Looking for a vegan + gluten-free vanilla cake? Find our vegan version here.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Almond flour is key in this recipe for the right texture. The next best option is cashew flour. If nut-free, you could possibly add a neutral-flavored oil + a lesser amount of a gluten-free flour blend, but it would require some experimenting and we can’t guarantee success!
*This recipe also works well for making cupcakes (bake for 20-25 minutes)! Recipe as written makes 9 cupcakes.
*Looking for a vegan + gluten-free vanilla cake? Find our vegan version here.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 8 servings)
Serving: 1 slice Calories: 228 Carbohydrates: 31.2 g Protein: 5.1 g Fat: 10.4 g Saturated Fat: 0.9 g Polyunsaturated Fat: 2.5 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 23 mg Sodium: 261 mg Potassium: 171 mg Fiber: 2.2 g Sugar: 17.7 g Vitamin A: 61 IU Vitamin C: 0 mg Calcium: 137 mg Iron: 0.9 mg