Gluten Free Dairy Free Cake
Light, fluffy, and delightfully moist — this gluten-free vanilla cake is dairy-free and perfect for celebrations or everyday indulgence. It’s easy to make and pairs beautifully with any frosting.
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
For chocolate cake: Replace 6 tbsp of flour with cocoa powder and add 2 oz melted dairy-free dark chocolate.
For lemon cake: Add 1 tbsp lemon zest, 3 tbsp lemon juice, and reduce vanilla to 1 tsp.
For spice cake: Add cinnamon, nutmeg, and ginger to taste. For carrot cake: Add 1 cup grated carrots and 0.5 cup walnuts or raisins.
Don’t throw away cake scraps—use them to make cake pops!
Decorate with fresh berries, sprinkles, or a drizzle of melted dark chocolate.
Store covered at room temperature for 2 days, or refrigerate if warm. Freeze unfrosted layers for up to 2 months.
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 |