The BEST Gluten-Free Vanilla Cake (1 Bowl!)

Name: The BEST Gluten-Free Vanilla Cake (1 Bowl!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 (Slices)
Ingredients: 1 ⅓ cup almond flour*; 1/3 heaping cup Potato Starch; 1/4 cup brown rice flour; 2/3 cup cane sugar; 1 ½ tsp baking powder; 1/2 tsp sea salt; 2/3 cup dairy-free milk; 1 large egg*; 1 tsp vanilla extract; Frosting recipes; Coconut whipped cream; fresh berries

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 (Slices)
Calories
228 kcal
Course
Dessert
Cuisine
gluten-free

The BEST Gluten-Free Vanilla Cake (1 Bowl!)

Valerie Marks

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Fluffy, perfectly moist, undetectably gluten-free vanilla cake! SO easy to make with just 1 bowl and 9 ingredients required!

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Ingredients

Servings

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

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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.

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.

Nutrition Information

Show Details

Serving 1slice Calories 228 (11%) Carbohydrates 31.2g (10%) Protein 5.1g (10%) Fat 10.4g (16%) Saturated Fat 0.9g (5%) Polyunsaturated Fat 2.5g Monounsaturated Fat 6.4g Trans Fat 0g Cholesterol 23mg (8%) Sodium 261mg (11%) Potassium 171mg (5%) Fiber 2.2g (9%) Sugar 17.7g (35%) Vitamin A 61IU (1%) Vitamin C 0mg (0%) Calcium 137mg (14%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8(Slices)

Amount Per Serving

Calories 228 kcal

% Daily Value*

Serving	1slice
Calories	228	11%
Carbohydrates	31.2g	10%
Protein	5.1g	10%
Fat	10.4g	16%
Saturated Fat	0.9g	5%
Polyunsaturated Fat	2.5g	15%
Monounsaturated Fat	6.4g	32%
Trans Fat	0g	0%
Cholesterol	23mg	8%
Sodium	261mg	11%
Potassium	171mg	4%
Fiber	2.2g	9%
Sugar	17.7g	35%
Vitamin A	61IU	1%
Vitamin C	0mg	0%
Calcium	137mg	14%
Iron	0.9mg	5%