5.0 from 36 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 (Slices)
Calories: 228 kcal
Course:
Dessert
Cuisine:
gluten-free
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.
Cup of Yum
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
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
% 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.