Indulge in a Decadent Gluten-Free Yellow Cake Today

Are you a dessert lover who is constantly searching for new and exciting gluten-free treat options? Look no further than this experimental Gluten Free Yellow Cake recipe. With its fluffy texture and delicious flavor, it’s sure to become a household favorite.

As a nutritionist and food blogger, I strongly believe that eating healthy should never mean sacrificing taste. That’s why I’ve put together a recipe that checks all the boxes – it’s gluten-free, dairy-free, and made with organic ingredients. And best of all – it’s easy to make!

Many people mistakenly believe that gluten-free baked goods have to be dry and crumbly, but with the right ingredients and technique, you can achieve a light and airy texture. My secret weapon? Xanthan gum, which helps bind the ingredients together and create a perfectly moist cake.

So whether you’re gluten intolerant or just looking for a healthier alternative to your traditional yellow cake recipe, give this one a try. You won’t be disappointed!

Why You’ll Love This Recipe

Experimental: Gluten Free Yellow Cake
Experimental: Gluten Free Yellow Cake

Are you looking for a delectable dessert that won’t leave you feeling guilty afterwards? Look no further than this experimental gluten-free yellow cake recipe! Not only is it free from gluten, but also dairy and sugar, making this the perfect treat for anyone with dietary restrictions or health-conscious individuals.

But don’t let the lack of traditional ingredients fool you. This yellow cake recipe is full of flavor and moistness that rivals any gluten-filled cake. The secret ingredient in this recipe is a blend of gluten-free flours, including tapioca flour, rice flour, and potato starch, which create the perfect texture for your taste buds to enjoy.

Plus, this recipe can be made using only one bowl and requires minimal preparation time, making it an easy go-to option for anyone looking to satisfy their sweet tooth without putting in too much effort.

What’s even better is that there are endless possibilities for substitutions and variations with this recipe. Experiment with different gluten-free flour blends to find your personal favorite. And once your cake is baked and ready to serve, try pairing it with fresh fruit, whipped cream or chocolate frosting for even more flavor.

In conclusion, this experimental gluten-free yellow cake recipe is a game-changer in the world of healthy desserts. So what are you waiting for? Whip up a batch today and impress yourself and your guests with its delicious taste and guilt-free indulgence.

Ingredient List

 A warm slice of sunshine
A warm slice of sunshine

Before diving into the recipe, let’s get organized with the ingredient list. You will need gluten-free flour blend, sugar, baking powder, baking soda, xanthan gum, and salt. For the liquid ingredients, grab some milk, egg, vanilla, apple cider vinegar and lemon juice. Additionally, you’ll need a mixing bowl and whisk to combine everything together.

Here is the complete Gluten-Free Yellow Cake Recipe Ingrendients List:

  • 2¼ cups gluten-free flour blend
  • 1½ cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 cup milk
  • ¾ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice

Note that here for my experiment different recipes, I used King Arthur Flour’s gluten-free flour blend as a base. However, feel free to use your own preferred gluten-free flour mixture.

The Recipe How-To

 Soft and spongy with no gluten tang
Soft and spongy with no gluten tang

Now, let’s get into the nitty-gritty of making our Gluten-Free Yellow Cake recipe. Get ready to satisfy your sweet tooth!

Mixing the Ingredients

First, preheat your oven to 350°F (175°C) and grease a 9×13-inch (23x33cm) cake pan.

Next, grab a large mixing bowl and whisk together 2 cups of gluten-free flour blend, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of xanthan gum, and 1/2 teaspoon of salt.

In another bowl, combine 1 1/4 cups of sugar and 1 egg, mixing with a hand mixer or stand mixer until fluffy.

Now it’s time to slowly pour in 1 cup of milk, followed by 1/3 cup of vegetable oil, 1 tablespoon of apple cider vinegar, and 1 tablespoon of lemon juice. Mix until everything is well combined.

Slowly add the dry ingredients to the wet ingredients while continuously stirring until the batter is smooth.

Baking the Cake

Pour the batter into your greased cake pan and smooth it out with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.


Now that you have your freshly baked Gluten-Free Yellow Cake, you can top it off however you’d like. Whether you’re feeling adventurous with pineapple upside-down cake or want a classic vanilla cake with chocolate frosting, this recipe is versatile enough for any occasion.

You can also use this recipe to make other desserts such as a sponge cake, layer cake, or even an indulgent chocolate cake- just experiment with different flavors and frostings until you find the perfect one for you!

Enjoying Your Gluten-Free Yellow Cake

The best part about this Gluten-Free Yellow Cake recipe? It’s also dairy-free, low-FODMAP and low-carb if you use plant-based milk.

Serve it up as a birthday cake, a sheet cake or even cupcakes! This recipe yields anywhere from 12-18 slices depending on how large you cut them.

Pair with a hot cup of coffee or tea or even a cool glass of lemonade on a hot summer day. Trust me, this Gluten-Free Yellow Cake is sure to become your new go-to dessert!

Substitutions and Variations

 The perfect treat for a gluten-free day
The perfect treat for a gluten-free day

Are you looking to mix it up and experiment with different ingredients? Here are some suggestions to try:

– Egg substitutes: If you need an egg-free version of this cake, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water), applesauce or bananas. Keep in mind that these substitutes may impact the texture and flavor of the cake.

– Flour blends: While the recipe calls for a gluten-free all-purpose flour blend, feel free to experiment with different blends that suit your dietary requirements or preferences. You can also make your own gluten-free flour blend by mixing together rice flour, potato starch, tapioca flour and xanthan gum.

– Dairy-free milk: This recipe calls for dairy-free milk such as almond or coconut milk, but you can also use soy, oat or rice milk for your cake.

– Sweeteners: If you’re looking to reduce your sugar intake, try using a sugar substitute such as stevia, maple syrup or honey. Keep in mind that subbing out sugar may change the texture of the cake and leave it slightly denser.

– Flavorings: Vanilla adds a classic touch to any cake recipe, but don’t be afraid to experiment with other flavors such as lemon zest or almond extract. Adding fresh berries to your batter before baking is also a delicious option.

No matter which substitutions and variations you choose to incorporate into your recipe, make sure that they’re compatible with each other as well as the overall taste and texture of the cake. Remember, experimentation is key when creating delicious treats in the kitchen!

Serving and Pairing

 Brighten up your day with a slice of yellow cake
Brighten up your day with a slice of yellow cake

Once your gluten-free yellow cake is baked to perfection and cooled, it’s time to enjoy it! This classic cake is perfect for any celebration or as a sweet finish to a delicious meal.

One of my favorite ways to serve this cake is with a dollop of whipped cream on top and fresh berries, such as raspberries or strawberries, on the side. The tartness from the berries perfectly complements the sweetness of the cake.

If you’re feeling adventurous, try serving this versatile cake as part of a trifle or layered dessert. Simply cut the cooled cake into bite-sized pieces and layer with whipped cream, fresh fruit and a drizzle of caramel or chocolate sauce.

This gluten-free yellow cake also pairs well with a variety of beverages. It goes perfectly with a cup of coffee in the morning or an iced tea in the afternoon. For a special occasion or party, try pairing it with a sparkling wine or champagne. The bubbles in the drink complement the lightness of the cake.

No matter how you choose to serve this gluten-free yellow cake, one thing is for sure – it’ll be a crowd-pleaser!

Make-Ahead, Storing and Reheating

 Golden and fluffy, without the gluten
Golden and fluffy, without the gluten

As someone who likes to plan ahead, I understand the importance of being able to prepare food in advance. Lucky for us, this gluten-free yellow cake recipe can be made ahead and stored until you’re ready to enjoy it.

To make the process smoother, I suggest baking the cake a day before you plan on serving it. Once the cake has cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to two days. Alternatively, you can place it in an airtight container and keep it in the fridge for up to four days.

If you do decide to store the cake in the fridge, make sure you let it come to room temperature before serving. This will help preserve its moisture and texture. Before serving, you may want to give the cake a light dusting of powdered sugar or spread some homemade frosting on top.

Reheating this gluten-free yellow cake is simple- all you have to do is pop it in the microwave or oven for a few minutes until it reaches your desired temperature. However, I would advise against reheating slices of the cake with frosting as this may cause the frosting to become runny.

Overall, this gluten-free yellow cake recipe is a great option for those who are short on time or like to plan ahead. With its easy-to-store capabilities and versatile taste, you can enjoy this cake wherever and whenever your heart desires.

Tips for Perfect Results

 A slice of heaven, without the wheat
A slice of heaven, without the wheat

Baking a cake that meets all dietary requirements can be tricky. But don’t worry, with these tips, you’re sure to make a perfect gluten-free yellow cake that is also dairy-free and utterly delicious!

-Always use room temperature ingredients:

Cold ingredients can affect the texture of your cake. Therefore, it’s always best to use eggs, milk, and butter (or substitutes) at room temperature to ensure even mixing and proper baking.

-Whisk together dry ingredients:

Start by whisking together all dry ingredients in a separate bowl. This includes all-purpose gluten-free flour, xanthan gum, baking powder, baking soda, and salt. This process ensures all the ingredients are blended evenly.

-Don’t overmix the batter:

While mixing the wet and dry ingredients, avoid the temptation to overmix. Overstirring will cause the cake to become dense due to overproduction of gluten.

-Pay attention to oven temperatures:

Cakes need precise temperatures for perfect results. Once preheated, check your oven thermometer and adjust as necessary since ovens tend to vary.

-Grease with parchment paper:

To prevent sticking or crumbling while removing the cake from the pan, line with parchment paper before adding the batter. This also provides a cleaner appearance that’s perfect for decorating.

-Cool before frosting:

Before layering your vanilla cake with any frosting or toppings such as chocolate frosting or fruit sauce, allow it cool completely. Warm cake can cause the frosting to slip off or melt away.

-Experiment with different flours:

Gluten-free flours often come in various blends, such as Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend or King Arthur Flour Gluten-Free Measure for Measure Flour. Experiment with different flour blends until you find one that works best for you.

-Follow recipe instructions carefully:

Read through every step of this easy gluten-free yellow cake recipe before starting because subtle mistakes along the way could lead to an unsatisfactory experience.

Now that you have all these tips in your arsenal, you’re ready to make a perfect gluten-free yellow cake!

Bottom Line

in this gluten-free, dairy-free and organic world, finding a delicious cake recipe that you can enjoy and share with your loved ones can be challenging. But fear no more! With this experimental gluten-free yellow cake recipe, you’ll have the perfect solution at your fingertips.

By using simple ingredients such as rice flour, potato starch and xanthan gum, along with some basic pantry staples like baking powder, sugar and vanilla extract, you’ll create a yellow cake that’s both fluffy and moist. You can customize it by adding some lemon juice or apple cider vinegar for a tangy twist or some chocolate frosting for a richer experience.

This recipe is versatile and adaptable to different dietary requirements, so whether you’re a vegan, following a low-carb diet or are sensitive to FODMAPs, you can experiment with different flours and substitutes to make it suit your needs. And best of all, it’s a one-bowl recipe that’s easy to make and requires minimal clean-up!

So go ahead and bake yourself a delicious yellow cake that everyone will love. You’ll enjoy it without any guilt because it is organically made, gluten-free and dairy-free. Trust me on this one – I am sure this recipe will become one of your favorites in no time!

Experimental: Gluten Free Yellow Cake

Experimental: Gluten Free Yellow Cake Recipe

working on a new recipe for gluten free yellow cake
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine Gluten-free
Servings 12 pieces
Calories 74.1 kcal


  • 6 tablespoons rice flour
  • 3 tablespoons tapioca flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/4 cup sugar
  • 3 tablespoons oil
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon apple cider vinegar


  • combine dry ingredients.
  • add wet ingredients.
  • combine.
  • bake at 325 middle rack in muffin tins for 15-20 minutes.

Add Your Own Notes


Serving: 22gCalories: 74.1kcalCarbohydrates: 8.5gProtein: 1gFat: 4gSaturated Fat: 0.7gCholesterol: 16.2mgSodium: 98.3mgFiber: 0.1gSugar: 4.2g
Keyword < 60 Mins, Dessert, Free Of...
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You