u003cstrongu003e1. Can I substitute almond flour with another gluten-free flour?u003c/strongu003e

Yes, you can use a blend of rice flour and tapioca starch, but the texture may differ slightly. Experiment to find what works best for you!

u003cstrongu003e2. How do I keep my gluten free vanilla cake from drying out?u003c/strongu003e

Adding ingredients like yogurt, applesauce, or extra eggs can help maintain moisture. Also, avoid overbaking!

u003cstrongu003e3. Is there a vegan version of this gluten free vanilla cake?u003c/strongu003e

Absolutely! Replace the eggs with flax or chia eggs and opt for plant-based milk and butter substitutes.

u003cstrongu003e4. How long does gluten free vanilla cake last in the fridge?u003c/strongu003e

Stored in an airtight container, it can last up to a week in the refrigerator.

u003cstrongu003e5. What’s the best way to frost a gluten free vanilla cake?u003c/strongu003e

Buttercream, cream cheese frosting, or even a simple powdered sugar glaze works great. Ensure all ingredients are gluten-free!

Gluten Free Vanilla Cake: A Recipe for a Fluffy, Delicious Dessert

Description

Ready to bake? Follow this step-by-step guide to create a delicious gluten-free vanilla cake that will impress everyone.

Ingredients

Scale

1 ½ cups almond flour
½ cup coconut flour
1 cup granulated sugar or coconut sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs
1 cup unsweetened almond milk
½ cup melted coconut oil or butter
1 tbsp vanilla extract
1 tbsp apple cider vinegar

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
Prepare Wet Ingredients: In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
Mix Everything Together: Gradually add the wet ingredients to the bowl with the dry ingredients, gently stirring until just mixed. Stir gently and avoid overmixing to ensure the cake remains soft and fluffy.
Pour the Batter and Bake: Evenly distribute the batter into the prepared two 8-inch cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting or serving.

Notes

Ingredient Temperature: Ensure all ingredients are at room temperature to help the batter mix evenly and create a smoother cake texture.

Check if the Cake is Done: Insert a toothpick into the center of the cake. The cake is fully baked if it comes out clean or with just a few crumbs attached.

Storage Tips: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Customization: Feel free to add a handful of fresh berries or chocolate chips to the batter for added flavor and texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American, gluten-free

Nutrition

Calories: 270

Keywords: Almond Flour Cake, Coconut Flour Cake, Easy Gluten Free Dessert, Gluten Free Vanilla Cake, Homemade Vanilla Cake