Gluten-Free Vanilla Cake That’s Actually Moist
This is the gluten-free cake recipe that converts skeptics. It’s soft, moist, and full of real vanilla flavor — no grit, no dryness, just real cake joy.
Servings: 8 people
Calories: 310kcal
Equipment
- 2 9-inch round cake pans lined with parchment paper
- 1 Mixing bowl (large)
- 1 Hand or stand mixer
- 1 Spatula
- 1 Oven preheated to 350°F
Ingredients
Dry Ingredients:
- 2 cups gluten-free flour blend with xanthan gum
- 2 tbsp tapioca flour or cornstarch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Wet Ingredients:
- ¾ cup neutral oil canola or avocado
- 1 ½ cups granulated sugar
- ½ cup sour cream or dairy-free yogurt
- 4 large eggs room temp
- 1 tbsp pure vanilla extract
- 1 cup milk or almond milk
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment.
- In a large bowl, whisk together all dry ingredients.
- In another bowl, mix oil, sugar, sour cream, eggs, vanilla, and milk until smooth.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Pour into pans, tap gently to release bubbles.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- You can use dairy-free yogurt and almond milk to make this recipe fully dairy-free.
- For cupcakes: Bake 18–22 minutes at same temp.
- Cake layers freeze well — wrap tightly and freeze up to 3 months.
