Easy Gluten-free Yellow Cake (Dairy-Free)
Tender, moist and delicate, with just the right amount of sweet, this easy gluten-free yellow cake is made with just a handful of ingredients. It’s perfect as breakfast in the morning, as a snack with a warm cup of coffee or tea in the afternoon or as a light dessert. Serve it during the holidays or special occasions, or any other day just because. Totally dairy-free too.
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- Simple Delicious Cakes for Any Occasion
- A Super Easy Gluten-Free Yellow Cake
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions
- How to Make Gluten-Free Yellow Cake (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Cake Recipes to Bake:
- Easy Desserts You’ll Love:
- Easy Gluten-free Yellow Cake (Dairy-Free)
Simple Delicious Cakes for Any Occasion
I’m not a big fan of complicated cake recipes, because it’s just not my cup of tea. But give me a no-frills cake recipe and I’m your girl.
Some of our favorite gluten-free cakes include:
A Super Easy Gluten-Free Yellow Cake
This easy yellow cake is proof of how simple recipes can still result in delicious treats (no yellow cake mix needed)!
It’s become a favorite in our house, and I’m sure your family will enjoy it too! It’s a no-fuss cake whose batter you can easily bring together and bake from scratch.
In just a little more than an hour, you can pull a freshly baked cake from your oven, so let’s get started!
Why This Recipe Works:
- Simple Ingredients: You only need a few basic ingredients for this recipe, all of which are easily accessible at the local grocery stores (you might even have most of them on hand)!
- Easy to Make: In fact, it’s so simple to bring together that my husband Juan (who isn’t a baker) can even make it on his own!
- Amazing Texture: Light, fluffy and moist, you’ll want to have double or triple portions of this gluten-free yellow cake!
- Totally Gluten-Free and Dairy-Free: Best of all, this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.
Ingredients You’ll Need + Notes/Substitutions
Here’s an overview of the ingredients required to make this gluten-free yellow cake recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
- Dairy-Free Cream: I used dairy-free cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal whipping cream instead.
- Sugar: I used granulated white cane sugar, but go ahead and use light brown sugar if you prefer. If you are diabetic or lactose-intolerant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
- Gluten-Free Flour Blend: I recommend using a gluten-free measure for measure flour blend that uses lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) so that you get a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend that uses heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours, and is necessary to better bind the ingredients together. If the blend you are using does not include xanthan gum, make sure to add 3/4 teaspoon of xanthan gum to it.
- Baking Powder: Since baking powder is the only leavening agent in this gluten-free yellow cake recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Eggs: Eggs are essential in this cake recipe to bind the ingredients together as well as to help the batter rise. I do NOT recommend leaving out or substituting the eggs.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t have it on hand, or don’t enjoy the taste of vanilla, you may leave it out instead.
- Confectioner’s Sugar: I like to sprinkle a bit of confectioner’s sugar (also known as icing sugar or powdered sugar) on top of this delicious yellow cake to make it look a little more special, as well as add a little bit more sweetness. If you are diabetic or insulin-resistant, I strongly recommend using powdered Lakanto monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Gluten-Free Yellow Cake (Step by Step):
1. Preheat and Grease
Preheat the oven to 350F (180C). Grease and line a large round baking pan or a springform pan with parchment paper (I always line both the bottom and the sides).
2. Beat Cream and Sugar
In a large mixing bowl, beat the dairy-free cream and the sugar until light and frothy.
3. Add Eggs and Vanilla
Add in the eggs and vanilla extract, and whisk well until combined.
4. Whisk Dry Ingredients
In a separate large bowl, sift the gluten-free 1:1 flour blend and the baking powder, and then whisk until combined.
5. Combine Ingredients to Get Cake Batter
Combine the gluten-free flour mixture into the bowl with the wet ingredients and whisk very well until you get a homogeneous batter.
6. Pour Batter into Pan
Transfer the cake batter into the prepared baking pan, and bake for 1 hour 10 minutes or until a toothpick inserted in the middle comes out clean.
7. Cool Completely Before Removing
Let cake completely cool on a wire rack at room temperature before removing from the cake pan.
8. Sprinkle Confectioner’s Sugar
Using a fine-mesh sieve, sprinkle confectioner’s sugar evenly on top of this gluten-free vanilla cake.
9. Slice and Enjoy
Slice into the yellow cake and enjoy!
Dish by Dish Tips/Tricks:
- Make Muffins/Cupcakes: If you prefer to make muffins instead of a whole cake, you can divide the batter between the cavities of a greased regular 12-cup muffin mold. Bake for 25 to 30 minutes at 350F (180C), or until a toothpick inserted in the center comes out clean. For cupcakes, simply pipe your favorite frosting on top of the muffins.
- Create a Layer Cake: While this cake is delicious on its own, you can also create a layer cake for a birthday celebration. Simply divide the batter into two medium round cake pans and baking at 350F (180C) for 40 to 45 minutes until a toothpick inserted in the middle comes out clean. Let the layers cool before removing from the pans, then use a large serrated knife or a cake leveler to trim the tops of each layer to make them even. Spread filling of choice on one layer before placing the other layer on top of the filling.
- Make a Sheet Cake: Alternatively, you can also pour the batter into a parchment-lined rimmed sheet pan and bake at 350F (180C) for 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Once cooled, spread with frosting (such as chocolate frosting, lemon frosting etc.) before slicing.
Recipe FAQs:
To store, place the cooled gluten-free yellow cake in an airtight container and store in the refrigerator for up to 5 days.
Yes you may! To freeze, wrap the cooled yellow cake various layers of plastic wrap and freeze for up to 2 months. Let the frozen cake thaw overnight in the refrigerator before eating or serving.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Gluten-free Yellow Cake (Dairy-Free)
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Tender, moist and delicate, with just the right amount of sweet, this easy gluten-free yellow cake is made with just a handful of ingredients. It’s perfect as breakfast in the morning, as a snack with a warm cup of coffee or tea in the afternoon or as a light dessert. Serve it during the holidays or special occasions, or any other day just because. Totally dairy-free too.
Ingredients
- 1 cup dairy-free cream
- 1 3/4 cup granulated sugar
- 3 cups gluten-free 1:1 flour blend
- 3/4 teaspoon xanthan gum (omit if you gluten-free flour blend already includes it)
- 2 teaspoons baking powder
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon confectioners’ sugar, for sprinkling (optional)
Instructions
- Preheat and Grease: Preheat the oven to 350F (180C). Grease and line a large round baking pan or a springform pan with parchment paper (I always line both the bottom and the sides).
- Beat Cream and Sugar: In a large mixing bowl, beat the dairy-free cream and the sugar until light and frothy
- Add Eggs and Vanilla: Add in the eggs and vanilla extract, and whisk well until combined
- Whisk Flour and Baking Powder: In a separate large bowl, sift the gluten-free 1:1 flour blend and the baking powder, and then whisk until combined.
- Prepare Yellow Cake Batter: Combine the gluten-free flour mixture into the bowl with the wet ingredients and whisk very well until you get a homogeneous mixture
- Transfer Batter to Pan: Transfer the cake batter into the prepared baking pan, and bake for 1 hour 10 minutes or until a toothpick inserted in the middle comes out clean.
- Cool Completely Before Removing: Let cake completely cool before removing from the cake pan.
- Sprinkle Confectioner’s Sugar: Using a fine-mesh sieve, sprinkle confectioner’s sugar evenly on top of the cake.
- Slice and Enjoy: Slice into the yellow cake and enjoy!
Notes
Dairy-Free Cream: I used dairy-free cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal whipping cream instead.
Sugar: I used granulated white sugar, but go ahead and use light brown sugar if you prefer. If you are diabetic or lactose-intolerant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
Gluten-Free Flour Blend: I recommend using a gluten-free measure for measure flour blend that includes xanthan gum (a replacement for gluten in gluten-free flours). If the blend you are using does not include xanthan gum, make sure to add 3/4 teaspoon of xanthan gum to it.
Baking Powder: Since baking powder is the only leavening agent in this gluten-free yellow cake recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Eggs: Eggs are essential in this cake recipe to bind the ingredients together as well as to help the batter rise. I do NOT recommend leaving out or substituting the eggs.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t have it on hand, or don’t enjoy the taste of vanilla, you may leave it out instead.
Confectioner’s Sugar: I like to sprinkle a bit of confectioner’s sugar (also known as icing sugar or powdered sugar) on top of this cake to make it look a little more special, as well as add a little bit more sweetness. If you are diabetic or insulin-resistant, I strongly recommend using powdered Lakanto monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Storing/Freezing: To store, place the cooled gluten-free yellow cake in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled yellow cake various layers of plastic wrap and freeze for up to 2 months. Let the frozen cake thaw overnight in the refrigerator before eating or serving.
This recipe was originally posted in 2015, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Cake
- Method: Baking
- Cuisine: Western
Good morning Felicia,
Thank you for sharing this plain and simple cake which is indeed very yummy to enjoy!
I love every bite of it especially with my favorite morning coffee.
Have a blessed day ahead!
Love,
Mum
Glad you enjoyed the cake mummy 🙂
This cake looks wonderful. Having never made it, I wonder what it should be served with. While I appreciate a simple cake with coffee, my husband disagrees. I want to make this for Sunday morning at church. What would you recommend as a topping that I can have on the side if someone so desires? Fruit topping? A syrup? Whipped cream? What is the flavor and texture of this cake like? I hope that isn’t too many questions. I’m eager to try this recipe ASAP! Thank you!
Hi Kristina! Thanks for stopping by! You should definitely make this cake for church (maybe next week, since this Sunday is already over). The cake tastes like a vanilla cake, and if your husband thinks its too plain, you could make a fruit sauce to go with it? Maybe use frozen berries with a bit of sugar and a bit of water, heat gently in a small pan until berries are soft and the sauce is thick but still able to be poured. 🙂 Let me know how it goes!
I could do with a slice or two of this…
Thank you Bintu! 🙂 glad you like the cake!
I’ve been looking for a good gluten-free coffee cake recipe. Do you think I could sub the milk cream for coconut cream to make it dairy-free too?
There were so many good things stated in this point a lot of which I needed to hear. Thanks for sharing.
Hey Catherine! Thank you so much for your comment – I’m so happy you found that you could relate to this post 🙂 Regarding the coconut cream, I personally haven’t made it with coconut cream, but I don’t see why it shouldn’t work since the consistency is pretty similar to typical dairy cream.
If you do make it, please let me know how it goes!!
I’m gluten free and indulge in dessert often, so this recipe could be a new favourite! Plus the quote you mentioned about routine being lethal struck a chord and I was so taken by it.
Hi Laurel! Thanks so much for dropping by! I’ve been eating gluten-free since the start of this year because my bf was diagnosed with Celiac, and so now we cook pretty much 100% gluten-free at home. This cake is one of those easy-to-bake recipes when you need to bring a cake to a party (where you know there won’t be gluten-free options). I’m glad you found the quote inspiring – I’d seen it a few weeks ago and the moment I read it, it felt as if it were speaking directly to me.
I never tried out a gluten free recipe, but this one here sounds so good and easy! Think I have to try it 🙂
Hi Sarah! so nice to meet you and thanks for dropping by! This cake is really so simple anyone can make it and it will turn out good 🙂 Let me know if you eventually do try it!