The Ultimate Gluten Free Cake Recipe: Light, Moist & Delicious!

Craving a truly perfect cake that everyone can enjoy? No further! This fantastic gluten free cake recipe delivers a moist, fluffy, and incredibly delicious dessert. It’s perfect for birthdays, holidays, or just a sweet treat any day of the week. Get ready to bake a delightful cake that will impress all your guests, whether they eat gluten or not.

Why You’ll Love This Gluten Free Cake

• Achieve a Light, Tender Texture: Say goodbye to dry, crumbly gluten-free bakes; this cake is wonderfully soft.
• Easy, Straightforward Baking Process: Even beginner bakers will find this gluten free cake recipe simple to follow.
• Versatile for Various Flavors: Easily adapt the base to create white, yellow, or even chocolate cake varieties.
• Perfect for All Dietary Needs: Easily make adjustments for dairy-free or egg-free preferences.
• Impress Gluten-Free and Gluten-Eating Guests: Everyone will rave about this surprisingly delicious cake.

Ingredients

Gathering the right ingredients is the first step to creating a wonderful gluten free cake recipe. Using high-quality items ensures the best flavor and texture.

• 1 ½ cups gfJules® All Purpose Gluten Free Flour
• 1 cup less 1 Tbs. granulated cane sugar
• 2 tsp. baking powder
• 1/3 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs or substitute
• 1/3 cup mild flavored vegetable oil of choice
• 1 Tbs. white vinegar
• 1 tsp. pure vanilla extract
• ½ cup milk of choice

Notes & Substitutions

• Gluten-Free Flour: A high-quality, all-purpose gluten-free flour blend, like gfJules®, is crucial for success.

  For more details on what constitutes a quality gluten-free flour blend, BAKERpedia offers comprehensive insights into gluten-free flour compositions and their baking properties. These blends often contain a mix of starches and flours, balanced for baking.

• Flour Blend Impact: Different gluten-free flour blends can vary greatly in composition and absorbency. Sticking to the recommended blend helps ensure consistent, excellent results.
• Sugar Alternatives: For a lower-sugar option, try granulated Monkfruit, Swerve, or even coconut palm sugar. Adjust quantities to your taste, as some alternatives are sweeter.
• Dairy-Free Milk: Easily swap dairy milk for unsweetened almond milk, soy milk, or oat milk to make this cake dairy-free.
• Egg Replacements: For a vegan option, use a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg) or commercial egg replacers.
• Flavor Base: This recipe is a fantastic base. For a white cake, use clear vanilla. For a yellow cake, add a pinch of turmeric for color. For chocolate, add ¼ cup unsweetened cocoa powder to the dry ingredients and reduce flour by 2 tablespoons.

Equipment

You only need a few basic kitchen tools to bake this amazing gluten free cake recipe.

• Standard mixing bowls
• Whisk or electric mixer
• 8 or 9-inch round cake pan (or 12 muffin cups)
• Parchment paper rounds (for cake pans)
• Wire cooling rack

Instructions

Follow these easy steps to create your perfect gluten free cake recipe. Precision makes all the difference for a tender crumb.

1. Prep Oven & Pans: Preheat your oven to 325° F. Prepare your cake pan by lining it with parchment paper rounds and lightly oiling the sides. If making cupcakes, line 12 muffin cups with paper liners.
2. Room Temperature Ingredients: Ensure all your ingredients, especially eggs and milk, are at room temperature. This helps them combine smoothly, creating a better emulsion and a lighter cake.
3. Combine Dry: In a medium bowl, sift together the gfJules® All Purpose Gluten Free Flour, granulated cane sugar, baking powder, baking soda, and salt. Sifting helps prevent lumps and aerates the mixture.
4. Whisk Wet: In a separate, larger mixing bowl, whisk together the eggs (or substitute), mild-flavored vegetable oil, white vinegar, and pure vanilla extract until well combined. If making a white cake, you can whip egg whites or aquafaba substitute quickly to fluff first, then add the other liquids.
5. Combine & Mix: Slowly pour the dry ingredient mixture into the wet ingredients. As you begin to stir, gradually add the milk. This technique helps prevent the flour from scattering and ensures a smooth incorporation.
6. Mix Thoroughly: Continue to beat the batter at medium speed for no more than 1 minute, just until the lumps are gone and the batter looks smooth. Avoid overmixing, as this can lead to a tough cake.
7. Rest Batter: Pour the batter into your prepared pan(s). If you have time, allow the batter to rest in the pan for 10 minutes before baking. This optional step allows the flours to fully hydrate, improving texture.
8. Bake Time Guide: Bake an 8-inch pan for 40+ minutes, a 9-inch pan for 40 minutes, a double recipe in a 9×13 pan for 42 minutes, and cupcakes for 20-25 minutes.
9. Test Doneness: Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached, not wet batter. Your oven may vary, so check for doneness. The top of the cake should also spring back gently when lightly pressed.
10. Cool Cake: Remove the baked cake from the oven and allow it to cool in the pan on a wire rack for 10-15 minutes.
11. Remove from Pan: Gently invert the cake onto your hand, carefully remove the pan, then flip the cake right-side up onto the wire rack or a serving plate to cool completely before frosting.
12. Frost & Serve: Once completely cool, frost your delicious cake with your favorite white or chocolate frosting.

Pro Tips & Troubleshooting

• Ingredient Order: Always add ingredients in the sequence specified. This layering technique helps create a stable emulsion and a consistently perfect cake.
• Avoid Overmixing: Overmixing gluten-free batter can lead to a dense, gummy texture. Mix just until combined and smooth.
• Pan Choice: Glass, metal, and ceramic pans conduct heat differently, affecting bake time. Lighter metal pans generally bake more evenly. Adjust your baking time as needed.
• Room Temperature Ingredients: This is key for a truly moist and tender crumb. Cold ingredients don’t emulsify well, leading to a less cohesive batter.
• Achieve Lift: Ensure your baking powder and baking soda are fresh.

  Proper storage is crucial for baking soda and baking powder to maintain their effectiveness, as highlighted by resources like WSU Extension’s food safety guidelines. Using white vinegar in the recipe also helps activate the baking soda, promoting a light and airy rise.

• Prevent Dryness: The oil and room temperature ingredients contribute to moisture. Don’t overbake; check for doneness promptly to prevent a dry cake.

Serving, Storage & Variations

This versatile gluten free cake recipe is a fantastic canvas for your culinary creativity.

• Serving Suggestions: Pair your cooled cake with a classic vanilla buttercream, a rich chocolate ganache, or a tangy cream cheese frosting.
• Decoration Ideas: Dress up your cake with colorful sprinkles for a festive look, fresh berries for a touch of elegance, or edible flowers for a truly stunning presentation.
• Layer Cake Assembly: To make a stunning layer cake, simply double the recipe and divide the batter between two 8 or 9-inch pans. Once cooled, stack and frost with ease.
• Cupcake Option: This recipe easily converts to cupcakes. Follow the instructions for filling muffin cups and reduce baking time to 20-25 minutes.
• Storage: Store unfrosted cake at room temperature, tightly wrapped, for up to 3 days. Frosted cake keeps well in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 3 months.
• Flavor Twists: Add lemon zest to the batter for a bright citrus note, or swirl in melted chocolate for a marbled effect. You can also incorporate spices like cinnamon or nutmeg for a warmer flavor profile.

Nutrition Information

This gluten free cake recipe offers a delicious treat. Note that values can vary based on specific ingredients and brands used.

FAQ

• What makes this cake light and moist? Using room temperature ingredients, a balanced gluten-free flour blend, and the right amount of leavening agents all contribute to its tender, moist texture.
• Can I substitute the gluten-free flour blend? While you can try other blends, results may vary due to different starch and gum compositions. For best results with this specific gluten free cake recipe, we recommend gfJules®.
• Can I make this recipe vegan/egg-free? Yes, you can substitute eggs with flax eggs or commercial egg replacers, and use a dairy-free milk alternative.
• How do I make a sugar-free gluten-free cake? Replace granulated sugar with an equivalent amount of granulated Monkfruit or Swerve, adjusting to your preferred sweetness level.
• Can I make this cake into different shapes (e.g., bundt, sheet cake)? Absolutely! Adjust the bake time and potentially double the recipe for larger or oddly shaped pans.
• Is this gluten-free cake difficult to make? No, this recipe is designed to be beginner-friendly with clear, step-by-step instructions.

Conclusion

You now have all the tools and knowledge to bake a truly exceptional gluten free cake recipe. It’s incredibly delicious, surprisingly easy, and wonderfully versatile for any occasion. Don’t hesitate to try this recipe, experiment with different flavors, and share your delightful creations with loved ones. Get baking and enjoy every moist, fluffy bite of this fantastic gluten-free cake!

The Ultimate Gluten Free Cake Recipe: Light, Moist & Delicious!

This recipe yields a light, moist, and delicious gluten-free cake perfect for any occasion. It provides flexible instructions for baking in round pans or as cupcakes, with options for egg substitutes and frosting.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Cake Ingredients

• 1 ½ cups gfJules® All Purpose Gluten Free Flour
• 1 cup less 1 Tbs. granulated cane sugar
• 2 tsp. baking powder
• 1/3 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs or substitute
• 1/3 cup mild flavored vegetable oil of choice
• 1 Tbs. white vinegar
• 1 tsp. pure vanilla extract
• ½ cup milk of choice

Equipment

• Oven
• 8 or 9-inch round cake pan / 12 muffin cups
• Parchment rounds / cupcake papers
• Mixing bowls
• Whisk
• Toothpick
• Wire rack

Method

 

Preparation

1. Preheat oven to 325°F and prepare an 8 or 9-inch round cake pan with parchment or oil, or line 12 muffin cups.
2. Bring all ingredients to room temperature. Sift dry ingredients, including sugar, into one bowl. In a separate bowl, whisk together the remaining wet ingredients, except milk, optionally whipping egg whites first for white cake.
3. Slowly add the dry mix to the wet ingredients, continuously stirring and gradually adding milk to prevent flour from scattering. Beat on medium speed for no more than 1 minute until the batter is smooth.
4. Pour the batter into the prepared pan(s) and allow it to rest for 10 minutes before baking, though this step is optional if you are pressed for time.

Baking & Cooling

1. Bake for 40+ minutes for 8-inch pans, 40 minutes for 9-inch pans, or 20-25 minutes for cupcakes, adjusting for glass, metal, or ceramic pans. Test for doneness by inserting a toothpick, which should come out clean or with a few crumbs, and by gently pressing the cake top for firmness.
2. Remove the cake from the oven and cool on a wire rack. To remove, gently invert the cake onto your hand, take off the pan, then return the cake to the wire rack or serving plate to finish cooling.

Finishing

1. Once cooled, frost the cake with your preferred white or chocolate frosting.

Notes

For best results, ensure all ingredients are at room temperature. Baking times can vary based on pan size, material, and oven, so always test for doneness. The batter can rest for 10 minutes before baking, but this is optional. Don't forget to frost your cooled cake with your favorite white or chocolate frosting!

wiame recipes