The Best Gluten Free Cake Recipe

After years (and years and years) of recipe testing, I can say with complete confidence that this is truly the BEST gluten free cake recipe! Light and airy, moist and flavorful, this cake takes the cake!

Recipe by Jules Shepard on July 17, 2020

Prep time: PT20M

Cook time: PT45M

Total time: PT65M

Rating

4.24 stars (941 reviews)

Keywords

birthday, cake, cake mix, layer cake, sheet cake

Ingredients

1 ½ (202.5) cups (grams) gfJules® All Purpose Gluten Free Flour
1 (203) cup (grams) less 1 Tbs. granulated cane sugar ((Monkfruit for baking works as a sub))
2 tsp. baking powder
1/3 tsp. baking soda
1/2 tsp. salt
2 eggs or substitute ((for white cake, double number of eggs and use only whites)**)
1/3 cup mild flavored vegetable oil of choice
1 Tbs. white vinegar ((lemon juice works as a sub but imparts lemon flavor))
1 tsp. pure vanilla extract ((I like Rodelle®))
½ cup milk of choice ((dairy or non-dairy; skim or fat-free not recommended))

Cuisine

Dessert

Steps

Preheat oven to 325° F.
Line with parchment rounds or oil one 8 or 9-inch round cake pan or line 12 muffin cups with cupcake papers.
Bring all ingredients to room temperature. Sift the dry ingredients (including sugar) together in a bowl.
In a separate mixing bowl, whisk together remaining ingredients except milk. If making white cake, first whip egg whites or aquafaba sub quickly to fluff, then add other liquids: oil; vinegar and vanilla (plus chocolate syrup, if using).
Slowly pour dry mix into the liquids and begin to stir, adding the milk while stirring to keep the flour from flying up and out of the bowl while mixing. Continue to beat at medium speed just until the lumps are gone and the batter is smooth and no longer lumpy -- no more than 1 minute.
Pour batter into prepared pan(s). Allow to rest in the pan before baking for 10 minutes (not required if pressed for time).
Bake times:
- 8" pans = 40+ minutes
- 9" pans = 40 minutes
- (double recipe) 9x13 pan = 42 minutes
- cupcakes = 20-25 minutes
- Test with a toothpick before removing from the oven. When done, the toothpick should come out clean (not wet) or with a few crumbs attached when inserted into the center of the cake. Your oven may take longer to bake, and cake pan size matters.
- Glass, metal and ceramic pans all alter the bake time, so check for done-ness before removing from the oven. Pressing gently onto the top of the cake, it should feel firm and bounce back.
- Remove to cool on a wire rack. To remove the cake, gently invert the cake by flipping it upside down onto your hand, removing the pan, then returning the cake to the wire rack or a serving plate.
- Frost with white or chocolate frosting. (There are plenty more frosting recipes where that came from - just search the "recipes" tab on my site!)

Nutitrion

Serving Size: 1
Calories: 147 kcal
Carbohydrates: 24 g
Protein: 1 g
Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0.002 g
Cholesterol: 20 mg
Sodium: 175 mg
Sugar: 13 g
Unsaturated Fat: 4 g

Reviews

Isobel on 2026-05-06 (5 stars):
I have just made cupcakes with this recipe. They are stunning! The best sponge I have eaten whether glutened or gluten free! Its definitely on my favourite list!
lost life on 2025-08-20 (5 stars):
I just tried this gluten-free cake recipe, and it turned out amazing! It was light, fluffy, and so delicious! Thank you for sharing such an easy recipe. I can't wait to make it again!
SPA on 2025-07-22 (5 stars):
I made this gluten-free cake recipe for my sister's birthday, and it was a hit! So light and fluffy, and everyone loved it—gluten-free or not! Thank you for sharing such an easy and delicious recipe!