Pals, meet the vanilla cake of your DREAMS! It’s tremendous fluffy, completely wet, undetectably gluten-free (& dairy-free), and severely…the BEST. It’s spectacular sufficient for a birthday or perhaps a marriage ceremony!
Bonus? It’s additionally SO simple to make, with easy strategies, 1 bowl, and Nine elements. Preheat your oven. Allow them to devour cake!
This cake may just no longer be more uncomplicated to make! Merely whisk, pour, bake, and revel in your cake, for goodness sake! 😉 Ok, that’s the entire Dr. Seuss we’ve were given in us, buddies.
The secrets and techniques to this PERFECT gluten-free vanilla cake? Almond flour offers it a wonderful crumb texture, potato starch helps to keep it gentle, and brown rice flour supplies construction. Cane sugar guarantees a impartial sweetness and vintage vanilla cake taste.
Then we end it off with some cake classics: baking powder, salt, (dairy-free) milk, egg, and natural vanilla extract.
We’ve finished a vegan (& gluten-free) vanilla cake earlier than, however this model has egg, which makes for an further fluffy consequence!
We will’t stay up for you to check out this vanilla cake! It’s:
Mild & fluffy
Wet
Completely candy
Simple to make
Gluten-free + dairy-free
& SO vintage!
We adore topping it with our Dairy-Unfastened Buttercream Frosting and contemporary berries, however any of our frosting recipes can be welcome. Its impartial taste method you’ll be able to get ingenious and experiment with other fillings and frostings (lemon + raspberry, someone?)!
Extra Gluten-Unfastened Cake Recipes
In case you do this recipe, tell us! Go away a remark, charge it, and don’t put out of your mind to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 8 (Slices)
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- 1 ⅓ cup almond flour*
- 0.33 heaping cup potato starch (0.33 heaping cup = 0.33 cup + 1 Tbsp*)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar (ensure that natural for vegan-friendly)
- 1 ½ tsp baking powder
- half of tsp sea salt
- 2/3 cup dairy-free milk (undeniable, unsweetened // we used almond // we don’t counsel canned coconut milk // if no longer dairy-free, dairy milk must additionally paintings)
- 1 huge egg* (natural, pasture-raised when imaginable)
- 1 tsp vanilla extract
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Preheat your oven to 350 levels F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Put aside.
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To a medium blending bowl, upload the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk smartly till totally included. Subsequent upload the dairy-free milk, egg, and vanilla extract. Whisk once more till simply mixed.
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Pour the batter into your ready cake pan and bake for 24-28 mins, till the middle springs again when touched or when a toothpick may also be got rid of with just a few crumbs left at the back of.
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Let the cake cool in its pan for 10 mins earlier than flipping it onto a cooling rack to let cool totally (~2-Three hours). Frost with buttercream or whipped cream, garnish with berries, and serve!
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Best possible loved inside of 2 days. To stay leftover cake wet, quilt with plastic wrap, a cake quilt, or a large bowl flipped the wrong way up. If the usage of a frosting that melts at room temperature, wait to frost till simply earlier than serving (really helpful), or refrigerate the frosted cake then set it out at room temperature for 1 hour earlier than serving.
*Almond flour is vital on this recipe for the suitable texture. The following most suitable option is cashew flour. If nut-free, you might be able to upload a neutral-flavored oil + a lesser quantity of a gluten-free flour mix, however it could require some experimenting and we will be able to’t ensure good fortune!
*This recipe additionally works smartly for making cupcakes (bake for ~20 mins)! Recipe as written makes Nine cupcakes.
*On the lookout for a vegan + gluten-free vanilla cake? In finding our vegan model right here.
*Vitamin knowledge is a coarse estimate calculated with out non-compulsory elements.
Serving: 1 slice Energy: 228 Carbohydrates: 31.2 g Protein: 5.1 g Fats: 10.4 g Saturated Fats: 0.9 g Polyunsaturated Fats: 2.5 g Monounsaturated Fats: 6.4 g Trans Fats: 0 g Ldl cholesterol: 23 mg Sodium: 261 mg Potassium: 171 mg Fiber: 2.2 g Sugar: 17.7 g Nutrition A: 61 IU Nutrition C: 0 mg Calcium: 137 mg Iron: 0.9 mg