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Appetizing slice of layered chocolate cake from a gluten free cake recipe, beautifully presented on a dark plate.

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.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
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!