This gluten-free yellow cake recipe is so simple to make. It makes a moist and tender cake that’s perfect for parties. Use your favorite dairy-free milk to make the recipe dairy-free.
Why You’ll Love This Gluten-Free Yellow Cake
This is an easy one-bowl gluten-free cake recipe. Unlike my gluten-free white cake, which is amazing, but requires several specific steps, this recipe is similar to a box mix. You mix all the ingredients in one bowl and bake. It’s easy enough to make on a busy weeknight and yummy enough to be served at birthday parties. There’s a lot to love about this cake.
- Easy to make. It’s a one-bowl recipe.
- Dairy-free. (When made with dairy-free milk.)
- Tender with a tight, soft crumb.
- Perfect for birthday parties.
Ingredients
The ingredients for this cake are pretty simple. Here’s a look at what you’ll need. As always, the full recipe with amounts is listed at the bottom of the post.
- Gluten-Free Flour. I developed this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour blend. It gives the cake a nice tender crumb. If you use a different flour blend, you might experience different results. Look for a flour blend that contains xanthan or guar gum. Without these ingredients, the cake won’t rise as high.
- Eggs. Since this is a yellow cake, we use four whole eggs. Fun fact: the yolk gives the cake its nice yellow color. I haven’t tested the recipe with an egg replacer.
- Milk. Both traditional or dairy-free milk work. It’s best to use a milk that includes a little fat. This helps keep the cake moist. I’d avoid full-fat coconut milk because it’s a little too rich for the cake.
- Granulated Sugar: For the best flavor, texture, and color, use regular granulated sugar.
- Oil. A liquid oil, like vegetable oil or canola oil gives the cake a moist and tender crumb. Avoid olive oil or any other strong flavored oil. If you prefer butter, you can replace the oil with melted butter.
- Vanilla Extract. A little vanilla extract is the traditional flavor but you could also use almond or lemon.
- Salt and Baking Powder. The salt enhances flavor and the baking powder helps the cake to rise.
Tips for Success
- Whisk the dry ingredients. This ensures that the baking powder is evenly distributed throughout the mixture.
- Add the wet ingredients. Stir the eggs, oil, milk, and vanilla in until a smooth batter forms.
- Check the bottom of the bowl for dry flour. Gluten-free flour loves to cling to the bottom of a mixing bowl. Before pouring the batter into the prepared pans, take a spatula and scrape the bottom of the bowl. If you see streaks of flour, stir them into the batter.
- Remember to grease your pan. Spread the batter into two well-greased cake pans. I like to use a nonstick cooking spray.
- Bake until Brown. Two 8-inch cakes cakes take about 30 minutes to make.
- Cool on a wire rack. Let the cakes cool in the pan for about five minutes. If you remove them right away, they can break because they’re so delicate when they’re hot. After five minutes, take them out of the pan. Place them on a wire rack to cool. This allows the steam to escape. If they remain in the pan, the steam can cause the cakes to stick.
- Let the cake cool before frosting. Make the cake is totally cool before you frost it. The center of the cake loves to hold on to heat. Take your hand and place it on the center of the cake. If it feels warm, don’t frost it yet. Frosting melts right off a warm cake!
Gluten-Free Yellow Cake: FAQs
Can I make this cake without eggs?
I haven’t tested the cake egg-free, sorry.
Can I make this cake with a sugar substitute?
I haven’t tested the recipe with a sugar replacement.
Can I use this recipe to make cupcakes?
Yes. Directions for making cupcakes are included below in the notes section of the recipe.
Can I use this recipe to make a sheet cake?
You sure can! It makes a 9×13-inch sheet cake. Directions for baking are included below the recipe.
Make Ahead Tips
You bake this cake ahead. To do this, bake the cake as directed. When it’s completely cool, wrap each layer tightly with plastic wrap. Freeze for up to 3 months.
When you’re ready to serve, thaw the layers at room temperature before frosting.
How to Store Leftovers
Cover the leftover cake and store it at room temperature for up to three days. Gluten-free cake tend to dry out after that. You can also slice the cake and freeze the slices to enjoy later.
Gluten-Free Yellow Cake
Ingredients
For the Gluten-Free Yellow Cake
- 2 ½ cups gluten-free flour blend, see note (12 ½ ounces; 355 grams)
- 1 ½ cups granulated sugar (10 ½ ounces; 298 grams)
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup vegetable oil (7 ounces; 198 grams)
- ⅔ cup milk, traditional or dairy-free (5 ⅓ ounces; 150 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
For the Chocolate Frosting
- 1 cup butter or dairy-free butter replacement, softened (8 ounces; 226 grams)
- 4 cups powdered sugar, sifted (16 ounces; 453 grams)
- ¾ cup Dutch-process or natural cocoa powder, sifted (2 ¼ ounces; 65 grams)
- ¼ teaspoon salt
- ¼ cup milk, plus more as needed, see note (2 ounces; 56 grams)
Instructions
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Preheat oven to 350℉. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray.
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Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Stir until smooth.
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Divide batter between the two prepared cake pans.
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Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
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Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
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Prepare chocolate frosting. Mix butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar, cocoa powder, salt and milk. Mix, on low speed, until creamy. If frosting seems dry, add additional milk until smooth and creamy.
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Frost Cake. When cake is cool, fill and frost the cake.
Recipe Notes
Gluten-Free Flour Blend
This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.
Sheet Cake Directions
Lightly grease a 9 x13-inch pan. Bake the cake until golden brown about 40. Allow cake to cool in the pan. Prepare frosting as directed above and frost cake when cool.
Cupcake Directions
Line two 12-cup muffin pans with cupcake liners. Spoon batter into muffin cups, about ⅔ full. Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes. Prepare frosting and frost cupcakes when cool.
Lynne says
Hi Elizabeth, I’m sure this recipe is actually a 5 star! Yes, it was probably the Lakanto. I have used it in other recipes and it sometimes works-it seems to be a matter of ‘is it going to be my lucky day today?’ I salvaged the cake for shortcakes. I’m moving on to your almond flour yellow cake and will use coconut sugar. Thank you for the great recipes! So appreciated!
Joan M Carrow says
I have a Baking Business and I just made this for a customer ! I made myself a sample ! If you follow the recipe as stated your cake will come out fine . I used a scale to weight all my ingredients ! IT IS DELICIOUS !!!
THANK YOU ,
JOAN
Elizabeth says
Hooray! Glad you liked it!
Evita Morin says
My 6-year-old LOVED this cake for his birthday. I’ve experimented with different recipes for my celiac son over the years, but this is the one I’ll be using from here on out. My whole family agrees, 5 stars!
Mary G says
Perfect. Read the notes, followed the instructions and didn’t make substitutions.
Jennifer says
The chocolate frosting and cake compliment each other perfectly!! I made a half batch for my first time as it was just for me. Delicious!!!
AJ says
Moist and delicious as a sheet cake, freezes well. Additional bonus – it is dairy free. Thank you!!
Debbie says
I don’t understand, the batter came out super thick instantly as I was blending it, more like cookie dough, I followed the recipe exactly. I could hardly get it to spread in the pan, more like bread or cookie dough thickness. The only difference was I used a different flour brand. We’ll see how it turns out?
Elizabeth says
I’m sure it was the flour blend. They vary greatly by brand. Which one did you use?
Lindy says
This is my new go to yellow cake! I’ve struggled to find a gf vanilla cake recipe that isn’t dense or gummy and this one is perfection. Perfect crumb, tastes delicious, and simple ingredients!
I used a flour blend similar to Better Batter with no other substitutions and got 22 perfectly domed, golden brown cupcakes.
Claudita says
Hello Elizabeth!
Can the cake be made ahead of time and put in the freezer? Thank you!
Elizabeth says
It sure can! Just be sure to let it cool completely before you freeze it.
J says
I’m sorry about this ahead of time … I don’t find it amusing at all to put recipes out here like this. I too used a diff flour because it’s what I had, and it turned out extremely gummy, I’m waiting to see how this will end up. It’s almost a joke . If y’all are going to put out recipes maybe put a WARNING in red specifying that if you use a diff flour YOU WILL END UP WASTING 4 eggs, flour, sugar, oil etc etc . I’m pretty much housebound and have been craving something sweet as all of us have. I will say it’s not the first time it’s ended up like this but I can say I’m tired of y’all putting out recipes without a very real WASTEFUL OF INGREDIENTS WARNINGS IF YOU DONT USE YOUR OWN BRAND FLOURS.
Elizabeth says
Hi J,
That’s why this note is included both with the recipe and in the blog post. I don’t put it in red because red is very hard for people to read on screens.
“Gluten-Free Flour Blend
This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.”
What brand of flour did you use?
I’m sorry the cake didn’t work for you.
Joy says
I have found that when I use a different flour blend in a recipe it is vital that I weigh it and not go by the cup measurements. I so much appreciate that you included the grams besides the cup measures. I haven’t even made this yet but I can tell by the ingredients it will be delicious. Just wanted to mention the importance of weighing when using different flours. It has never failed for me. I was looking for a great gluten free yellow cake! Thanks!
L says
I have used Bob’s GF flour and King Arthur’s GF flour. They are two completely different flours. KA is a heavier flour. I chose your recipe bc you specified to use Bob’s along with its simplicity and one bowl method. It’s baking in the oven now and will be used for cake pops . I have wasted more time, ingredients and effort when a brand of flour is not specified.
So, thank you.
Elizabeth says
You’re welcome! And cake pops sound yummy!
Shostyler says
Yo dude
Don’t blame the recipe-maker for your mistake in not reading the post or the full recipe. She says what kind of flour to use twice. I got that just from skimming. If you care so much about making a good cake, then maybe take it upon yourself to lower your ego and assume you need all the direction you can get… If your cake turned out gummy then experience would tell you your batter was too thick. You wasted the ingredients, not the artist. All u had to do was add milk or water… That’s what I did
Tamara Turner says
It is so good I loved it and no matter what other people said this recipe is so so good keep up the good work and have a good day 😁 love this recipe ❤️
Mica says
I’m afraid to dive in because the recipe says ‘dairy-free’, then lists milk as one of the ingredients. Cow’s milk? Are alternatives acceptable? If cow’s milk, then this is not dairy free.
Elizabeth says
Yup! Traditional or dairy-free milk can be used. I’d avoid full fat coconut milk because it’s a little too rich for the recipe.
Sharon Oaks says
Have you ever substituted butter for the oil? I’m really excited about trying this. I used King Arthur because I didn’t have Bob’s Red Mill so I’ll post back how that does.
Elizabeth says
Yes! You can use butter in the recipe. Because it contains water, it can make the crumb a bit denser than a cake make with all oil. Have fun!
ClazzyLady says
I recently became a member of the GF intolerance community. Craving a sweet treat ,I found this recipe, until now, I’d only made muffins. I used Great Value gf flour, although the recipe listed a specific brand flour, as did this recipe. I had not experienced the thick mixture with the muffin recipe, but, did with this recipe. Thankfully, I had read a kind comment, left by another baker, which helped me remedy my issue. I opted for cupcakes, used a jumbo cupcake pan which yielded 6, used and added 2 c. almond milk. DELISH!!!, my cupcakes were huge, crumb was velvety and cake-ish. As this is a treat for me and my fur-baby, and theses cupcakes are very sweet , I will not be using frosting, will put a scoop of vanilla ice cream on top and enjoy while watching the game. I will make these cupcakes again, using the listed gf flour , thank -you for this scrumptious recipe 🙂
Michelle says
Wonderful recipe! I had no problems with the batter being too thick / gummy.
I used Krusteaz 1:1 as my flour (which has xantham, per the note) and it turned out beautifully. I did use whole cow’s milk given GF flours are often a little dry, and figured the fat would help.
Sophie says
I made this with Trader Joe’s GF flour instead of Red Mill, butter instead of oil, and one 9×13 pan instead of the two round ones. 25mins in the oven and it’s absolutely fantastic!