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
