The BEST Gluten-Free Vanilla Cake (1 Bowl!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 (Slices)
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Calories
228 kcal
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Course
Dessert
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Cuisine
gluten-free
The BEST Gluten-Free Vanilla Cake (1 Bowl!)
Description
The BEST Gluten-Free Vanilla Cake combines almond flour as the main base, supported by potato starch and brown rice flour to create a balanced texture. Sweetened with cane sugar and flavored with vanilla extract, the batter is simple to mix together in one bowl along with dairy-free milk and an egg. Baking at 350°F in an 8-inch pan produces a golden cake that springs back when done.
This cake offers a soft, moist crumb suitable for gluten-free diets, with almond flour providing a mild nutty flavor and moistness. It can be topped with vanilla buttercream, coconut whipped cream, or fresh berries for added richness and presentation. The recipe supports making cupcakes by adjusting baking times.
Key tips include using specific flours for texture, shifting to cashew flour if almond is unavailable, and noting the impact of frostings on storage. The cake is best enjoyed within two days, covered to maintain moisture, with refrigeration recommended if frosting tends to soften.
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 salt 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.
Notes
- Photos depict a double recipe baked in two pans to create a layered cake.
- Almond flour is essential for proper texture; cashew flour is an alternate option for nut flours.
- Nut-free substitutions may require experimenting with neutral oil and gluten-free blends but results aren’t guaranteed.
- The recipe can be adapted to cupcakes with shorter baking time (20-25 minutes).
- A vegan + gluten-free version is available separately.
- For best texture, frost just before serving if using frosting that softens at room temperature.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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