Dairy-Free Gluten-Free Vanilla Cake Recipe
If you’re on a gluten-free and dairy-free diet, or perhaps catering to someone who is, a classic vanilla cake can seem elusive. The delicate balance of fluffiness, moisture, and taste can make baking a challenge. But don’t worry—this Dairy-Free Gluten-Free Vanilla Cake recipe is here to save the day. It’s everything you want in a cake: light, fluffy, and bursting with vanilla flavor. Plus, it’s designed to cater to your dietary needs without compromising on taste or texture.
Ingredients
- 1 1/4 cups (296ml) dairy-free milk (almond, coconut, or oat milk)
- 1/4 cup (60ml) vegetable oil
- 3 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 1 2/3 cups (200g) gluten-free flour (1:1 baking blend)
- 1 1/3 cups (266g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum (optional, depending on your gluten-free flour blend)
- 1 cup (227g) dairy-free butter (cubed and room temperature)
For the Vanilla Buttercream:
- 2 cups (480g) dairy-free butter (room temperature)
- 5 1/2 cups (660g) icing sugar (confectioners’ sugar)
- 1 tablespoon pure vanilla extract
- 1 teaspoon fine sea salt
- Optional: gluten-free sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C). Prepare four 6-inch round cake pans by greasing them and lining them with parchment paper.
- Mix the Wet Ingredients: In a small bowl, whisk together dairy-free milk, vegetable oil, eggs, and vanilla extract. Set aside.
- Mix the Dry Ingredients: In a stand mixer, combine gluten-free flour, sugar, baking powder, baking soda, salt, and xanthan gum (if using). Mix on low speed for about 1 minute.
- Add Butter: Add cubed dairy-free butter and mix on low until the texture resembles coarse sand.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry mixture. Mix on high for 2 minutes, then add the remaining liquid and mix for an additional 30 seconds to 1 minute until smooth.
- Bake the Cake: Divide the batter into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare the Buttercream: Beat the dairy-free butter in a stand mixer on high speed for 10 minutes until light and fluffy. Gradually add the icing sugar, vanilla extract, and sea salt, then whip on high for 5 minutes until smooth.
- Assemble the Cake: Once the cakes have cooled, level each layer. Spread buttercream between the layers and around the sides of the cake. Decorate with gluten-free sprinkles or any desired toppings.
Notes
- Ensure your dairy-free milk and dairy-free butter are at room temperature to help the batter mix evenly.
- Xanthan gum is optional, depending on the type of gluten-free flour you’re using. If your flour blend contains xanthan gum, you may omit this ingredient.
- Store any leftover cake in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 7 days.