Gluten Free Cake

This gluten free cake delivers a soft, tender crumb with rich buttery flavor using a carefully balanced blend of rice flour, almond flour, and cornstarch. Perfect for birthdays, celebrations, or everyday desserts, this cake proves gluten free baking can rival traditional cakes in texture and taste.

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Course: Dessert, Snack

Cuisine: American

Keyword: birthday cake, gf dessert, gluten free cake, gluten-free baking, layer cake

Prep Time: 15

Cook Time: 32

Cooling Time: 2

Total Time: 45

Servings: slices

Calories: 285kcal

Author: Lila benett

Cost: 4

Equipment

2 round cake pans 8-inch pans recommended
mixing bowls
electric mixer
rubber spatula
whisk
measuring cups and spoons
wire cooling rack

Ingredients

1 1/2 cups rice flour
3/4 cup almond flour
1/2 cup cornstarch
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
3/4 cup whole milk
1 tbsp apple cider vinegar

Instructions

Preheat oven to 350°F and position the rack in the center of the oven.
Grease two 8-inch round cake pans and dust lightly with rice flour.
Line the bottom of each pan with parchment paper.
Whisk together rice flour, almond flour, cornstarch, baking powder, xanthan gum, and salt in a medium bowl.
Beat room-temperature butter until softened and smooth.
Add granulated sugar and beat for 3 minutes until light and fluffy.
Scrape down the sides of the bowl with a rubber spatula.
Add the first egg and beat until fully incorporated.
Add the second egg and beat until smooth.
Add the third egg and beat until fully combined.
Mix in vanilla extract on low speed.
Combine whole milk and apple cider vinegar in a measuring cup and let sit briefly.
Add one-third of the dry ingredients and fold gently into the batter.
Add half of the milk mixture and fold gently until combined.
Repeat alternating dry and wet ingredients, ending with dry ingredients.
Divide batter evenly between the prepared cake pans.
Tap pans gently on the counter to release trapped air bubbles.
Bake for 28–32 minutes until the tops are golden and a toothpick comes out with a few moist crumbs.
Cool cakes in the pans for 10 minutes.
Run a knife around the edges and invert cakes onto a wire rack.
Remove parchment paper and cool completely before frosting or serving.

Notes

Use room-temperature ingredients for proper emulsification and best texture. Avoid overmixing once the dry ingredients are added, as gluten free batter becomes dense when overworked. Always check for doneness with a toothpick starting at 26 minutes to prevent overbaking.

Nutrition