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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Jump to:
- 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!
PrintEasy 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
swathi says
Yes some time taking decision is difficult, but once you take it you can see lot of good things come along with it, moving to new city is always exciting, so you can explore lot of nice things there. Make sure life is important so go ahead. By the way gluten free coffee cake looks yumm. Thanks for sharing with Hearth and soul blog hop. pinning and tweeting.
felicia | Dish by Dish says
Hi Swathi! Thanks for dropping by! And thank you for the sweet words. I´m excited about the move!:) and thanks for sharing!!
Courtney | Fork to Belly says
I’m having a very zen moment right now thanks to your words. Wow, I really needed this today! I’m sure so many of us can relate to the fear of making decisions, and I think your friend has a great perspective on that.
Can you give pep talks and make cake on the blog all the time??? 🙂
felicia | Dish by Dish says
Haha, courtney! I’d love to give pep talks and make cake on the blog all the time!! I’m glad you could relate to this post…..I think everyone faces the fear of making decisions (we wonder if we might make the wrong choice), but I think facing our fears and making decisions (even when we are unsure of the future) is the only way to grow!
Kelly - Life Made Sweeter says
This looks amazing! Coffee cake is my favorite! Having gone through a few crossroads in my life, good luck with everything and hopefully you are able to find peace and happiness no matter what path you decide to choose 🙂
felicia | Dish by Dish says
Thanks for dropping by Kelly! And thanks for your kind words 🙂 Crossroads are never easy but one thing is for sure – they always bring the possibility of having better things in your life!
Beeta @ Mon Petit Four says
Hi Felicia! You commenting on my blog and therefore allowing me to find yours can only be defined as synchronistic after having read your post. Firstly, let me just say you have a beautiful blog and this coffee cake looks perfect! I love its simplicity and height – gorgeous! Second of all, your post really resonated with me. Personally, I am a big fan of Paul Coelho, and some other spiritual teachers like Eckhart Tolle and Wayne Dyer. They all come from the school of thought that we can define our lives by intention, but ultimately when we’re living with the acceptance that we also came here with some purpose and not everything that happens is a direct result of what we do, we lead far happier, fulfilled lives. So, I was already hooked at the beginning of your post with the mentioning of Coelho! 😉 But what was really amazing was reading on in your post and your advice about being at a crossroad in life. I can totally identify with how you’re feeling right now, even if it may or may not be about the same thing, I am completely in the same place as you, emotionally and mentally, in terms of having to make a big decision. Your post came at perfect timing and truly resonated with me. I appreciate your thoughtful words of encouragement. I want to also add that something that has helped me in these kind of life situations is to do something Eckhart Tolle says which is to look at the situation at hand, make a focused plan if we know what we want to do, or if you’re hesitant or unsure for any reason, or just have no idea what to do, he says to practice just being in the present moment – don’t think about a minute ago or the next minute ahead – just be in the moment, and inspiration or answers will come to you and you’ll know what choice to make. It’s definitely not the easiest thing to practice, being in the present moment, but whenever I’ve successfully done it and just let go of worrying, it’s all come together and happened so perfectly for me. Thanks for bringing some wisdom and positivity into my day! XO
felicia | Dish by Dish says
Beeta! Thank you so much for dropping by, and most of all, for your very thoughtful & thought-provoking comment! I’m so glad this post resonated with you – to be honest, the decision I have to make basically is to give up my current job so my bf Juan and I can re-located to Washington DC where he is going to start an internship (from where we currently live in Buenos Aires, Argentina.
It was hard having to let go of the job more for the income, as opposed to any other element, but I realized that maybe this is for the best! I’m sure plenty of good things can happen being in DC (and since I’ve wanted to relocate for quite a while already), I believe our decision to move out of our comfort zone into a place that is unknown but brimming with opportunities is the right thing to do! Thank you so much for your wisdom, and for reminding me to focus on the present! I’m so happy to have met you and to know that we think and feel so similarly!
XO and I’m glad we’re virtual friends!!
Liz says
So simple! I gotta try this recipe 🙂
felicia | Dish by Dish says
Hi Liz! so nice to meet you! Yes, this is really simple, even my bf who doesn’t exactly love to bake, can make this on his own!
Jin says
hi babe!
thanks for sharing the very wise advice!
i absolutely agree that in order to try for something new or different, more often than not you have to give up something else. every decision involves some kind of risk. i have always admired you for your courage, strength and conviction. i have no doubt that you will make the right decision with your heart.
thank you for sharing the recipe! i have been yearning to make choc truffles and a good banana choc loaf! cannot wait to try it out when i finally get a break from work.
btw, have you seen this dear? http://www.dailymail.co.uk/femail/food/article-3176717/The-Japanese-cheesecake-recipe-just-three-ingredients.html
MISS YOU!
felicia | Dish by Dish says
Babe…! Thank you for your trust in me! Life is an adventure – and it’s also fun letting go and letting be sometimes! I’m certain the next phase will be something completely and amazingly wonderful! 🙂
p.s. hope you’ll LOVE the chocolate truffles. super easy to make! (best with a mellon baller, if not the chcolate will melt easily in your hands with SG heat). checking out the cheesecake too!! 🙂 wow, it looks really easy….. I’m not a big fan of milk choclate though… but let’s see!
Debi @ Life Currents says
I saw that quote earlier in the week somewhere. Hmmm, maybe you posted it. Anyway, great post. Thanks. And, yummy looking cake! I hope to make it for my mom.
felicia | Dish by Dish says
Hey Debi! I did post the quote on Facebook sometime last week, maybe you might have seen it there 🙂 Thanks for dropping by dear! I hope you mum will like the cake 🙂 Let me know if you do make it in the end!
Florian @ContentednessCooking says
Beautiful recipe and gorgeous pictures there, Felicia. I can imagine what it must be like. Decisions can be quite stressful when it means embarking into unknown situations. Is it the right choice? But how can you tell in advance? It can be intimidating – or one looks at the potential, new possibilities. I know that it’s very easy to be caught in between. And indeed in the end, we have to rely that whatever we decide will have more gains than things we give up. Fingers crossed that is all works out!
felicia | Dish by Dish says
Florian, your comment made my day! Thank you so much for sharing your thoughts – especially since we are sort of going through similar situations (regarding crossing borders and uprooting!). Life is short, so we have to live it the best we can. And yes, praying hard and fingers crossed that it all works out! 🙂
April J Harris says
That is very good advice from your friend, that is for sure! I hope everything you are planning and working towards goes well! Your cake looks wonderful – it would definitely perfect with a nice cup of coffee!
felicia | Dish by Dish says
Thank you sweet April! I hope everything Juan and I are planning and working towards goes well too! 🙂 It’s definitely exciting times ahead! I’m looking forward to the next chapter!
sophie says
what’s milk cream? is it milk or is it cream that you need for this recipe!?
felicia | Dish by Dish says
Hi Sophie! Basically I mean heavy whipping cream (before it’s whipped).
peter @feedyoursoultoo says
Your cake looks perfect.
felicia | Dish by Dish says
Thank you Peter!
Becca @ Amuse Your Bouche says
This looks absolutely delish – perfectly fluffy. And I adore your photos! (and the very good advice from your friend! 😉 )
felicia | Dish by Dish says
Becca! Thanks for dropping by dear! Your compliment on the photos means so much, especially coming from you!! You have amazing photos on your blog! 🙂 My friend’s advice sure it great, isnt it? 🙂
Cedar Hospitality says
I love the cake specially coffee and you did yummy and delicious cake looking so pretty. Thanks for sharing it with us.
felicia | Dish by Dish says
Thank you for dropping by! I’m so glad you like the cake!
Joyce says
I tried a gluten free chocolate cake recipe with Reuben last last weekend!! Will try this when I’m back in SG again 😀
felicia | Dish by Dish says
Joyceeeee! Where are you in the world now, jetsetter?? Hah, if you try it when you’re back in SG, let me know what you think!! 🙂 Juan and I have made it quite a few times in different variations already!
Grace LIm says
Yes, I totally agree that this is a very simple recipe and the outcome is great.
Just a thought for sharing: I believe we can also adapt this recipe for some variation by introducing different flavors such as lemon jest, tangerine, etc.. what do you say?
Cheers!
Mum
felicia | Dish by Dish says
Hello mummy! Yes, good idea with the lemon zest! We made it once with lemon zest too, and another time as a banana walnut cake! 🙂 Super flexible and versatile!