YIELD: 1 TWO-LAYER GLUTEN-FREE VANILLA CAKE

Easy Gluten-Free Vanilla

Cake
An easy gluten-free vanilla
cake recipe that is tender
and better than any bakery
style gluten-free cake. You
are going to love this gluten-
free vanilla cake.

PREP TIME COOK TIME TOTAL TIME

15 minutes 25 minutes 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
1. 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.
2. In a medium mixing bowl combine oil and sugar.
3. 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.
4. Spoon batter evenly into cake pans. Bake for 30-35
minutes or until the centers springs back when
touched and cakes are lightly browned.
5. Let cool in the pan on rack for five minutes.
Remove the cakes from the pans onto rack and cool
completely before frosting.
6. 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.
 7. Let cakes cool completely before frosting.
8. Store in an airtight container at room temperature
for up to three days, or in the refrigerator for up to
a week.

Notes
1. This recipe works best with Bob's Red Mill 1-to-1
Gluten-Free Baking Flour.
2. Room temperature eggs work best. To bring cold
eggs to room temperature, run them under warm
water for a couple of minutes.
3. When working with or measuring gluten-free
flour, spoon the flour into the measuring cup and
level. Do not scoop your measuring cup into the
gluten-free flour. The best method really is to
weight it but I don't have the ingredient weights for
all my recipes yet.
4. Dairy - you can use regular dairy milk and dairy
butter in this gluten-free vanilla cake recipe.
5. Let cakes cool completely before frosting.

Nutrition Information: YIELD: 16

SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 562 TOTAL FAT: 29g
SATURATED FAT: 9g TRANS FAT: 1g UNSATURATED FAT: 17g
CHOLESTEROL: 81mg SODIUM: 292mg CARBOHYDRATES: 72g
FIBER: 1g SUGAR: 49g PROTEIN: 6g
This nutrition info is based on the exact ingredients and brands that
I used a the time. It may not be 100% accurate. Please check your
ingredients nutrition labels.
© Chrystal CUISINE: American /
CATEGORY: Desserts/Sweets
https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/

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