Gluten-Free Vanilla Cake Recipe

Light, fluffy, moist, and delicious Gluten-Free Vanilla Cake for birthdays and special occasions! This flawless layer cake will impress the family. 


Gluten-Free Vanilla Cake: – 2 ⅓ cups (320g ) gluten-free all-purpose flour – 1 ½ cups (330g ) granulated sugar – 1 tsp sea salt – 2 tsp baking powder – 1/4 tsp baking soda – 3/4 cup (175ml) avocado oil – 1 cup (225ml) full-fat canned coconut milk – 3 large egg – 1 Tbsp pure vanilla extract Dairy-Free Vanilla Buttercream Frosting: – 2 sticks (1 cup, 230g) vegan butter* – 4 to 6 cups (480-600g) powdered sugar** – 6 to 8 Tbsp (80-100ml) full-fat canned coconut milk, as needed*** – 1 tsp pure vanilla extract – Pinch sea salt

Pre-heat oven to 350°F and line two 8-inch spring form cake pans with parchment. You can grease cake pan sides. Mix gluten-free flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. 

Step 1


Whisk avocado oil, eggs, full-fat coconut milk, and vanilla in another bowl. If your house is cold and the coconut milk has separated, microwave it for 30-60 seconds until stirable. 

Step 2

Mix dry and wet ingredients for smooth cake batter. Split vanilla cake batter between pans.  

Step 3

For 23–28 minutes, bake the cake on the centre rack in the preheated oven until set and slightly golden brown around the edges.  

Step 4

Flour, elevation, and temperature determine cake batter bake time. For altitudes like mine, bake 28-30 minutes. Cool baked cakes to room temperature. Cakes cool on racks. 

Step 5

Unmold cakes and place one rounded side down on a serving dish or cake stand. Frost the first generously. Aim for ½ inch thickness. Layer strawberry slices or raspberries. 

Step 6

Flatten the second cake layer with a sharp knife or place it rounded side down on the frosting. Frost the cake as desired. You can frost it like me or leave it naked. 

Step 7

Decorate the cake! I simplify because I'm weak. Serve and enjoy! 

Step 8

See Also

See Also

Healthy Zucchini Oatmeal Cookies Recipe