Let me first start out by saying cake is one of THE most difficult things to photograph. So please do not let my picture stop you from baking this amazing gluten free vanilla cake. This cake has been such a labor of love. It took many cake baking blunders to finally get a gluten free cake I am proud of. I am so happy to finally share it with you.

Gluten free baking is not easy. Recently I shared some gluten free baking tips to help you have more success with your gluten free baking like never before. These are not all the gluten free baking tips because as you know, we are all still learning. But these tips will definitely get you off to a good start.

When I bake, I usually bake cupcakes. They are just easier to bake. I never have to worry about them being undercooked in the middle. It was just an easier thing to figure out.

But for the past couple of years, my oldest son has wanted a birthday cake instead of cupcakes. I have made it this far convincing him cupcakes are better, but this year I think he will actually be able to have cake for his birthday.

The truth is, I could never get my gluten free cake to bake right. It would never cook in the middle, it would never rise and it would turn out so incredibly dry. I had tried everything.

Enter a recipe from (not gluten free) Sally’s Baking Addiction and I found the missing ingredient that makes this cake super moist and delicious. Yogurt! Or in my case dairy free vanilla So Delicious brand yogurt.

I specify using vanilla because using the plain version just doesn’t give this cake the sweetness it needs. In fact, if you have made my cinnamon sugar donuts you will see that I changed the yogurt to vanilla because I made them both ways and the plain just didn’t give the donuts enough flavor.

What I have noticed with gluten free baking is that sometimes things lack flavor, so the more flavor you can add the better.

My Ingredients

I did some research on what would make the perfect cake flour. I know, I know, it is so much more convenient to use an all purpose gluten free flour, but the only one I really love is only sold locally. That doesn’t help those of you who are not in St. Louis very much.

Now, it has become more and more of a challenge to see if I can figure it out. If you are into photography, they say in order to master manual mode, just always shoot in manual mode. This is how I feel about gluten free flours. The more and more I mix my own, the better I will get at it, and the better my baked goods will become.

If you have followed me for a while, you will also know this cake had to be gluten free, egg free and dairy free due to our family’s other allergies. I recently baked some cookies using real eggs, fed them to my son since he tolerate some baked egg, and he said they made his tongue tingle. I am trying to add those eggs, but not at the risk of my son’s health.

So I made this gluten free cake using Bob’s Red Mill egg replacer (that replaces 5 egg whites) and Earth Balance vegan butter (a first for me). I have really never had much luck baking with Earth Balance and I always thought it made things taste funny, but I was completely surprised at how well it worked in this cake.

I still love and use Authentic Foods brand flours. You can see all of my favorite brands by visiting the favorites tab right here on my blog. These are all of the brands I buy regularly.

My Method

There really isn’t anything very unique about the method in which I made this cake. It is pretty straight forward. Since my biggest struggle with baking cakes has always been getting it to bake evenly. When I discovered the Wilton bake even strips, it was a complete game changer.

I mixed my dry ingredients minus the sugar and set that bowl aside. Then I mixed the butter and sugar together in my stand mixer. Next I added the egg replacer, mixed it in, then I added the yogurt and vanilla extract.

Finally I added the dry ingredients, mixed it, and added the cold water. The batter is pure perfection.

Take a look over my shoulder to see exactly how I make this amazing cake

I usually make my own frosting. I use organic corn-free powdered sugar that has tapioca starch in place of the corn starch to make it. I will share that recipe next time. But life has been tremendously busy with my now 2 1/2 year old and 2nd grader, so I have 2 backup frostings I use in a pinch. My favorite is the Miss Jones Vanilla Buttercream Frosting. I also like the Simple Mills Vanilla Frosting.

You need to make sure when you choose or make your frosting it has the ability so spread across the perimeter of the cake. Frosting cupcakes is often easier because they are smaller and you can just simply use a piping bag and tip to make them fancy.

If your frosting does not spread well, it can drag across the top of your cake, ruin it and get cake crumbs all over your frosting. It is crucial that your frosting spreads well.

I know you will love this cake and it will completely change the way you think about gluten free baked goods. I haven’t had a gluten free cake that was this moist EVER! In my experience gluten free sweets that actually taste good are so hard to find.

For more support and more recipes be sure to join me in my Stay Gluten Free Community on Facebook (it’s FREE to join, CLICK HERE). There are over 2000 people just like you that are looking for food they love again. In it we share recipes, places to eat out safely and grocery store finds. It’s so much fun and do supportive.

I hope you love this cake as much as we do and it brings one more missed dessert back in your life. Until Next Time!

Gluten Free Cake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Sweet Treats

Ingredients

  

• 1 Cup Brown rice flour
• 1 Cup Sorghum flour
• 1/2 Cup Arrowroot
• 1 1/2 tsp Xanthan gum
• 2 tsp baking powder
• 1 tsp salt
• 3/4 Cup Earth Balance butter sticks softened to room temperature
• 7 1/2 tsp Bob's Red MIll Egg Replacer Check measurements with back of bag. You will need to replace 5 egg whites.
• 10 tbsp Cold water For egg replacer mixture
• 1 Cup Vanilla So Delicious Coconut Milk Yogurt at room temperature
• 1 tbsp Vanilla extract
• 3/4 Cup Cold water You will add this at the very end

Frosting

• 4 Cups Powdered Sugar
• 1 Cup Spectrum shortening
• 4 tbsp Water
• 1 tsp Vanilla extract

Instructions

 

• Preheat the oven to 325 degrees fahrenheit. Grease two 9-inch cake pans. You can also add a pinch of the brown rice flour if you prefer.
• In a medium bowl, whisk together all of the dry ingredients except the sugar. Set bowl aside.
• Using stand mixer or hand held mixer, mix sugar and butter for 2 minutes. Earth Balance does not really get creamy, mix to get it as creamy as possible.
• In small bowl mix 5 teaspoons + 5 (1/2) teaspoons of Bob Red Mill's Egg Replacer mix with 10 tbsp of cold water. You can also mix 7 1/2 tsp of egg replacer with 10 tbsp of cold water. To clarify please refer to the back of the Bob's Red Mill bag and the "Look over my shoulder" video. You are replacing 5 egg whites in this recipe.
• Add egg replacer to butter and sugar and mix for 2 minutes.
• Add the So Delicious vanilla yogurt and the vanilla extract. Mix just until combined.
• Scrape down the bowl and with the mixer on low add the dry ingredients. Begin mixing.
• With mixer on low, add the remaining cold water to the batter.
• Add the batter to the cake pans. Wet the bake even strips and place them around the cake pans
• Bake the cakes for 40-42 minutes.
• Let them cool directly in the pan.
• Frost and Enjoy!