Finding a gluten free dairy free cake that’s soft, moist, and full of flavor shouldn’t feel like a compromise. Whether you’re baking for allergies, sensitivities, or just trying something new, this recipe delivers a cake so good, no one will guess it’s free from anything. You’ll get a light crumb, rich flavor, and a texture that rivals any classic bakery cake. Plus, it’s easy to make and reliable every time.
Why You’ll Love Gluten Free Dairy Free Cake
- Super moist, fluffy, and tender with every bite
- Uses just one bowl for quick prep and easy cleanup
- A flexible base recipe with built-in options for vanilla, chocolate, lemon, and more
- Step-by-step troubleshooting tips help avoid common baking fails
- Ideal for birthdays, celebrations, or a simple weekend treat
Ingredients Needed for Gluten Free Dairy Free Cake
Oil is your best friend in gluten free baking. Unlike butter, it keeps the cake moist and gives it a lighter texture. Neutral oils like avocado or sunflower are ideal because they don’t affect the flavor.
For the frosting, skip margarine tubs. Go for solid dairy-free options like Stork in foil or Vitalite. They hold structure better and mimic the richness of traditional butter.
When it comes to milk substitutes, canned full-fat coconut milk adds richness while soy milk provides balance without thinning the batter. Eggs are key for structure and lift, helping the cake rise and hold together.
Here’s what you’ll need:
- 2 and a half cups gluten free flour blend (King Arthur Measue )for Measure is a top choice, or try a rice-free blend if needed)
- 1 tablespoon baking powder
- Half a teaspoon salt
- 1 and three-quarter cups sugar
- 4 large eggs
- 1 cup neutral oil like sunflower or avocado
- 1 cup dairy-free milk substitute (soy milk works great)
- 2 teaspoons vanilla extract, powder, or bean paste
How to Make Gluten Free Dairy Free Cake
Preheat your oven to 350°F. Line two 8-inch or 9-inch round cake pans with parchment paper. Lightly spray the sides with oil to prevent sticking.
Bake for 35 to 40 minutes. You’ll know it’s done when the top feels set and a toothpick comes out clean from the center.
In a large mixing bowl, combine the sugar, oil, non-dairy milk, eggs, vanilla, and salt. Whisk everything together until the mixture looks smooth and glossy.
Add the gluten free flour blend and baking powder to the bowl. Use a spatula to gently fold the dry ingredients into the wet. Then switch to a whisk or a hand mixer set on low speed and mix until just combined. This helps prevent overmixing, which can make the cake dense.
Once the batter is smooth with no dry streaks, divide it evenly between the prepared pans. Using a measuring cup makes this step more accurate and helps the layers bake evenly.
Let the cakes rest in their pans for about 5 minutes. Then turn them out onto a wire rack and allow them to cool completely before frosting. Cooling fully avoids melting the frosting and keeps your layers clean and neat.
Easy Flavor Variations
This recipe starts as a classic vanilla funfetti cake. From there, you can easily adjust it to match your taste or the occasion.
Chocolate Cake
Replace 6 tablespoons of the flour with unsweetened cocoa powder. Add 2 ounces of melted dairy-free dark chocolate to the batter. Mix it in just after the wet ingredients for a deeper chocolate flavor and richer texture.
Spice Cake or Carrot Cake
For a spice cake, stir in cinnamon, nutmeg, and ginger to taste. For carrot cake, fold in 1 cup of finely grated carrots and half a cup of chopped walnuts or raisins if desired. Use the same base but skip the funfetti or sprinkles.
Lemon Cake
Add 1 tablespoon of fresh lemon zest and 3 tablespoons of lemon juice. Cut back the vanilla to 1 teaspoon. This gives the cake a bright, citrusy flavor without overpowering the base.
Frosting, Assembly, and Decoration
Dairy-Free Vanilla Buttercream
Mix 1 cup of dairy-free butter (like Stork in foil) with 3 to 4 cups of powdered sugar. Add 2 teaspoons of vanilla extract and 2 to 3 tablespoons of dairy-free milk, adjusting to get a smooth, spreadable consistency. Beat until light and fluffy.
Dairy-Free Chocolate Frosting
Combine 1 cup of dairy-free butter with 2 and a half cups of powdered sugar, half a cup of unsweetened cocoa powder, 2 teaspoons of vanilla, and 2 to 4 tablespoons of dairy-free milk. Mix until creamy and rich.
Store-Bought Options
If you’re short on time, try Duncan Hines or Simple Mills frostings. They’re both gluten free and dairy free.
How to Stack a 2-Layer Cake
Use a serrated knife to gently trim any domed tops from the cakes. Place the first layer on a plate or cake stand. Spread a thick layer of frosting on top. Set the second layer upside down to give a flat surface for decorating.
Extra Tip
Don’t toss the cake scraps. Mix them with leftover frosting to make cake pops. Roll into balls and coat with melted dairy-free chocolate for a fun treat.
Decoration Ideas
Keep it simple and pretty. Fresh berries, colorful sprinkles, or a drizzle of melted dark chocolate add just enough flair without being fussy.
Serving and Storage Tips
For serving, slice the cake with a long sharp knife dipped in hot water for clean edges. Wipe the blade between cuts to keep each slice neat. Serve with a scoop of dairy-free ice cream or fresh berries for a little extra flair.
To store, keep the cake covered at room temperature for up to two days. If your kitchen is warm, store it in the fridge to keep the frosting firm. Before serving, let the cake sit out for about 30 minutes to soften.
If you need to store it longer, wrap each layer tightly in plastic wrap and place it in a sealed container. Freeze for up to two months. Thaw at room temperature before frosting or serving.
Final Thoughts
This gluten free dairy free cake isn’t just allergy-friendly. It’s soft, rich, and packed with flavor, proving that you don’t need traditional ingredients to bake something amazing. Whether you go for vanilla, chocolate, or a twist like lemon or spice, the results are always reliable and satisfying.
If you tried this recipe, leave a comment and a star rating below. Your feedback helps others and makes the baking community stronger.
Share your creation on Pinterest or Facebook to inspire others. Got a favorite variation or unique decorating idea? Tell us in the comments. We’d love to hear how you made it your own.
More Gluten-Free cakes Recipes To Try!
Gluten Free Ice Cream Cake
Gluten-Free Pound Cake
Gluten Free Dairy Free Cake
Ingredients
Cake Batter
- 2.5 cups gluten free flour blend (King Arthur Measure for Measure recommended)
- 1 tbsp baking powder
- 0.5 tsp salt
- 1.75 cups sugar
- 4 large eggs
- 1 cup neutral oil (such as sunflower or avocado oil)
- 1 cup dairy-free milk substitute (soy milk recommended)
- 2 tsp vanilla extract or powder or bean paste
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch or 9-inch round cake pans with parchment paper and lightly spray sides with oil.
- In a large mixing bowl, whisk together sugar, oil, non-dairy milk, eggs, vanilla, and salt until smooth and glossy.
- Add flour blend and baking powder. Gently fold with a spatula, then mix with a whisk or low-speed hand mixer just until combined. Avoid overmixing.
- Divide batter evenly between pans using a measuring cup for accuracy.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean and the top is set.
- Cool in pans for 5 minutes, then transfer to wire racks to cool completely before frosting.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 500 kcal |
| Carbohydrates | 61 g |
| Protein | 10 g |
| Fat | 24 g |
| Saturated Fat | 3 g |
| Polyunsaturated Fat | 20 g |
| Cholesterol | 78 mg |
| Sodium | 387 mg |
| Fiber | 1 g |
| Sugar | 34 g |
Troubleshooting Guide: My Personal Tips for a Perfect Cake
Believe me, I’ve been there pulling a less-than-perfect cake from the oven can be so frustrating. But every baking fail has taught me a valuable lesson. This guide contains my personal, tried-and-true fixes for the most common gluten-free baking challenges.
- Problem: My cake is dense or gummy.
- Cause and Solution: This was my biggest frustration when I started my gluten-free baking journey. I discovered that a gummy texture often comes down to two things: too much moisture or over-mixing. I learned to be extra precise with my liquid measurements. My golden rule when using an electric mixer is to mix for no more than one minute after adding the flour. This prevents the batter from becoming tough.
- Problem: My cake sank in the middle.
- Cause and Solution: There’s nothing more heartbreaking! I discovered this is almost always a structural issue. Ensure your eggs provide the necessary structure to help the cake set as it cools without sinking. My most important tip? Resist the urge to open the oven door while it’s baking! The sudden temperature drop can cause it to collapse. Always wait until a toothpick comes out clean.
- Problem: My cake is dry or crumbly.
- Cause and Solution: Ah, the classic gluten-free crumble. The ingredient that was a game-changer for me is xanthan gum, which prevents this crumbling. Don’t substitute the full-fat coconut milk for a lighter option; that fat is essential for moisture. And my non-negotiable tip: let the cake cool completely before you even think about slicing it. Cutting it while warm is the fastest way to a dry, crumbly mess.
Frequently Asked Questions (FAQ)
What dessert can I make that is gluten and dairy free?
This cake is a great option. It comes in vanilla, chocolate, and lemon versions, all without gluten or dairy. You can also explore other treats like dairy-free brownies, gluten-free cookies, or fruit crisps with oat toppings.
Are Trader Joe’s gluten-free cupcakes dairy free?
Trader Joe’s gluten-free cupcakes are not always dairy free. Always check the label for milk or butter ingredients. Some locations may offer dairy-free versions, but availability can vary.
Are gluten-free Nothing Bundt Cakes also dairy free?
Most gluten-free cakes from Nothing Bundt Cakes still contain dairy. If you have both restrictions, it’s best to avoid them unless a specific dairy-free option is clearly listed.
Can Dairy Queen make gluten-free cakes?
Dairy Queen does not typically offer gluten-free cakes. Some locations may be able to customize an ice cream cake, but cross-contamination is a concern. Always ask the staff and read ingredient information.
Does Crumbl have gluten-free?
Crumbl currently does not offer certified gluten-free cookies or cakes. They use shared equipment, which poses a high risk of gluten exposure for those with celiac or strong sensitivities.
Are Oreos gluten free?
Yes, Oreo makes a certified gluten-free version of its classic cookie. However, the regular Oreos contain gluten. Double-check the package to ensure you’re picking the gluten-free kind.
