Bake a Mouthwatering Yellow Cake that is Gluten-Free Today

Ladies and gentlemen, I am here today to share with you a delightful recipe for gluten-free yellow cake. Now, some of you may already be thinking that gluten-free equals tasteless and cardboard-like. But let me assure you, this yellow cake recipe is far from that.

As a nutritionist and food blogger, I know how valuable it is to have recipes for people with dietary restrictions. Whether it’s for someone with celiac disease, gluten sensitivity or simply trying to cut back on gluten intake, this recipe is perfect for all those occasions.

This delicious light and easy-to-make cake is made without compromising the taste or texture. It’s moist, fluffy and absolutely divine! The best part? It’s dairy-free too-yes, ultimately vegan-friendly! So even if you or your loved ones are on a dairy-free diet or are lactose intolerant, this yellow cake has got you covered.

Not only is this gluten-free yellow cake deliciously good, but also versatile. It can also be used as a base for your favorite celebration cakes such as birthday cakes or wedding cakes. And don’t forget about cupcakes! This recipe can be easily transformed into beautiful cupcakes, perfect for any occasion.

So if you’re someone with dietary restrictions or just want to try something new, look no further than this gluten-free yellow cake recipe! Follow along as we go through the ingredient list and instructions on how to make this delectable dessert. Get ready to indulge in decadent flavors without having to worry about ingredients that don’t agree with your body!

Why You’ll Love This Recipe

Gluten Free Yellow Cake
Gluten Free Yellow Cake

Folks, let me tell you why you’re absolutely going to fall in love with this Gluten-Free Yellow Cake recipe. First of all, it’s an easy gluten-free cake mix that guarantees moist and tender results every time. Second, it’s a classic yellow cake recipe that can be used for any occasion – birthdays, special occasions, or just because you have a sweet tooth. Third of all, it is free of gluten, dairy and sugar.

It is the perfect choice for anyone who wants to indulge while maintaining a healthy lifestyle. The combination of flaxseed and gluten-free flour blend gives the cake a delicate and light texture that everyone will enjoy.

This cake is also free from any artificial flavors, preservatives or additives. You’ll know exactly what you are consuming and feel good about what you’re feeding your family and friends. In addition to this, the ingredients blend together seamlessly.

Lastly, not only can you use this recipe for a yellow cake, but also a sheet cake or cupcake. And the best part? You can pair this delicious light and easy gluten-free vanilla cake with virtually any frosting of your choice.

In conclusion, if you’re looking for an easy gluten-free yellow cake recipe that you can whip up in no time with minimal effort while creating moist and tender results that suit your health needs without sacrificing taste – then this gluten-free yellow cake recipe is exactly what you’re looking for!

Ingredient List

 Moist and fluffy, this gluten-free yellow cake is a perfect treat for any occasion!
Moist and fluffy, this gluten-free yellow cake is a perfect treat for any occasion!

Gluten-Free Flours:

  • 2 cups gluten-free flour blend
  • 1 teaspoon xanthan gum (if your gluten-free flour doesn’t have it already)

I recommend using King Arthur Flour Gluten-Free Measure for Measure Flour or Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. They are great substitutes for all-purpose flour and make baking recipes much easier.

Other Ingredients:

  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, room temperature (for dairy-free, use unsweetened almond milk with 1 tablespoon of apple cider vinegar)
  • 1 tablespoon ground flax seeds (optional)

These ingredients are essential for making a delicious light and easy gluten-free yellow cake. Make sure to use eggs and buttermilk at room temperature to ensure even mixing. If you are looking for a dairy-free option, try substituting buttermilk with unsweetened almond milk and apple cider vinegar in a ratio of 1:1. The flax seeds can give the cake more moistness and nutrition, but they are completely optional.

The Recipe How-To

 Say hello to a cake so good, you won't even believe it's gluten-free.
Say hello to a cake so good, you won’t even believe it’s gluten-free.

Prepare the Baking Pan

Before starting the mixing process, I recommend that you prepare the baking pan. In this recipe, we will use a 9 x 13 inch baking pan. Spray it generously with cooking spray to prevent the cake from sticking.

Mix the Ingredients

Now we can start mixing our ingredients. In a large bowl, cream unsalted butter and granulated sugar until fluffy. Beat in eggs one at a time and add vanilla extract.

In a separate bowl, combine the gluten-free flour blend, ground flax seeds, baking powder, baking soda, and xanthan gum. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, beating well after each addition.

Bear in mind that overmixing may cause the cake to be tough, so mix everything only until all ingredients are just combined.

Bake the Cake

Pour the batter into our prepared baking pan and bake for 35-40 minutes at 350°Fahrenheit (or until a toothpick inserted near the center comes out clean). Remember not to overbake it. After taking it out of the oven, let it cool completely on a wire rack to room temperature.

Ready to Serve!

Our gluten-free yellow cake is now ready to be served with your favorite coffee or tea! It’s perfect for any occasion – whether it’s for an afternoon snack or even as a birthday cake for your loved ones.

Feel free to personalize and decorate it as you wish with delicious light icing. Try something new like my personal favorite, which is adding chocolate frosting classic take during important celebrations such as Christmas or Valentine’s Day.

I hope you enjoyed making this easy gluten-free vanilla cake recipe.

Substitutions and Variations

 Delightfully light and tender, this cake is everything you want in gluten-free baking.
Delightfully light and tender, this cake is everything you want in gluten-free baking.

Ah, substitutions, the kitchen magician’s best friend. With a simple swap of ingredients or addition of flavors, you can take this Gluten Free Yellow Cake recipe from good to great. Here are a few variations to try out:

– Dairy-free: Swap out the butter and buttermilk for dairy-free alternatives like coconut oil and almond milk.

– Egg-free: Use ground flax seeds (1 Tbsp. ground flax whisked with 3 Tbsp. warm water) or unsweetened applesauce (½ cup) in place of eggs.

– Chocolate Cake: Mix in cocoa powder (½ cup) into the dry ingredients and reduce the gluten-free flour blend to 1 ½ cups. You can also fold in chocolate chips or chunks for added decadence.

– Sponge Cake: You can create a light and airy sponge cake by replacing half of the gluten-free flour blend with cornstarch or potato starch.

– Sugar-free: Swap out granulated sugar for xylitol, erythritol, or another sugar substitute. Keep in mind that these substitutes may change the texture of your cake slightly.

– Vanilla Cupcake: This recipe can also be used as a base for delicious light and easy gluten-free vanilla cupcakes. Just reduce baking time to 18-20 minutes.

Don’t be afraid to get creative with your substitutions and come up with your own unique twist on this classic yellow cake recipe. The possibilities are endless!

Serving and Pairing

 Brighten up your day with a slice of this sunny and delicious gluten-free cake.
Brighten up your day with a slice of this sunny and delicious gluten-free cake.

If you’re anything like me, you don’t want to spend countless hours in the kitchen only to have your masterpiece end up on the cutting board. That’s why this Gluten-Free Yellow Cake Recipe is perfect for any occasion or gathering. It’s light, easy, and absolutely delicious. Pair it with some fresh fruit, whipped cream or a dollop of fudge frosting for an unforgettable dessert that everyone will love.

You can serve the gluten-free yellow cake as a sheet cake, or bake it into cupcakes for an easy-to-eat treat. I love to top it off with some homemade chocolate frosting, but feel free to experiment with your own flavors and toppings.

This cake is also perfect served alongside a glass of cold milk, hot tea or coffee. The subtle flavors of vanilla and sugar make it a great companion for almost any beverage choice. If you’re looking to take things up a notch, serve it with a side of fresh seasonal fruit like strawberries or raspberries to add a pop of color and flavor.

Whether you’re celebrating a birthday or simply indulging in an irresistible sweet treat, this gluten-free yellow cake recipe won’t disappoint. It’s versatile enough to pair with any meal, snack or drink you desire – so give it a try and get ready for the compliments from your family and friends!

Make-Ahead, Storing and Reheating

 Who needs gluten when you can enjoy this yummy yellow cake that's gluten-free?
Who needs gluten when you can enjoy this yummy yellow cake that’s gluten-free?

Now that you’ve whipped up a delicious gluten-free yellow cake, it’s great to know that this cake can be made ahead of time and stored for later.

For make-ahead: To store the cake before serving, allow it to cool completely on a wire rack. Once it’s cool, wrap the cake tightly in plastic wrap, then cover with aluminum foil. Refrigerate the cake for up to three days or freeze it for up to three months. To thaw it, transfer the cake to the fridge (if frozen) the day before you want to serve it.

For storing: If you have leftover cake, store it by covering with plastic wrap and keeping covered in the fridge for up to five days. It’s best not to cut the cake while storing because it’ll dry out faster once exposed to air.

For reheating: For reheating, lightly coat your slice of cake with cooking spray or unsalted butter and heat in a toaster oven or microwave for about 20 seconds. You could also warm up the cake pieces on a sheet tray and put them in a preheated 350°F oven for five minutes or so. However, make sure not to overheat them, as this could lead to drying.

Overall, you can’t go wrong with this gluten-free yellow cake recipe. Not only does it taste amazing straight from the oven, but with careful storage and reheating techniques, this flavorful cake will stay moist and delicious even days later!

Tips for Perfect Results

 A decadent gluten-free dessert that's sure to impress your friends and family.
A decadent gluten-free dessert that’s sure to impress your friends and family.

You may have all the right ingredients and equipment, but sometimes small details can make a big difference in the final result. Here are some tips to keep in mind when making this gluten-free yellow cake recipe:

1. Stick to the Recipe

Gluten-free baking can be tricky, and it’s essential to follow the recipe carefully to get the right texture and flavor. Resist the urge to make too many substitutions or modifications, as this may affect how the cake rises or holds together.

2. Use Room Temperature Ingredients

Cold eggs or butter can cause the batter to separate or create lumps. Make sure you take out everything that needs to be at room temperature at least an hour before starting.

3. Sift the Flour Blend

Gluten-free flours tend to clump, so sift the flour blend together with other dry ingredients like baking powder, baking soda, and xanthan gum before mixing with liquids.

4. Mix Thoroughly

Mix everything thoroughly but don’t overmix; otherwise, you’ll get a dense cake. A stand mixer works best for this recipe, but you can use a hand mixer as well.

5. Measure Accurately

Precise measuring is crucial when it comes to gluten-free baking. Use measuring cups for dry ingredients and a kitchen scale for wet ingredients like butter or buttermilk.

6. Don’t Open the Oven Too Often

Avoid opening the oven too often during baking, as it can cause fluctuations in temperature and affect how well the cake rises and sets.

7. Let it Cool Completely Before Frosting

Make sure your cake is completely cool before frosting, otherwise the frosting will melt off and become runny.

By following these tips, you’ll end up with a delicious light and easy gluten-free vanilla cake that’s perfect for any occasion!

Bottom Line

Well, now that I have shared this gluten-free yellow cake recipe with you, I hope you’re feeling empowered and ready to get baking! Not only is this cake gluten-free, but it’s also easy to make and deliciously light. It’s perfect for any occasion – birthdays, dinner parties, or just a simple sweet treat.

With just a few tweaks to the traditional yellow cake recipe, we’ve created a recipe that’s free from gluten, dairy, and all other unwanted ingredients. And if you like experimenting in the kitchen, feel free to try out some of the variations mentioned in this article.

Lastly, always remember to use high-quality ingredients that are nutritious and wholesome. And don’t forget to share your yummy creations with others!

In the end, this delicious recipe is not only perfect for satisfying your sweet tooth but also for improving your health. So whether you’re hosting a birthday party or just craving something sweet and delicious, give this gluten-free yellow cake recipe a try!

Gluten Free Yellow Cake

Gluten Free Yellow Cake Recipe

This is a remake of another GF cake that I posted that uses Pamela's Pancake and Baking Mix. Since posting this recipe I have discovered that I am also allergic to vegetable gums so I can no longer use any of Pamela's products. So I took recipe #250551and adapted it.
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Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine Gluten-free
Servings 1 cake
Calories 187.7 kcal


  • 3 eggs, separated
  • 4 tablespoons butter, softened
  • 2 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground flax seeds
  • 1 cup sugar
  • 1/2 cup buttermilk, divided
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • Preheat oven to 350 degrees.
  • Grease a 9-inch cake pan with non-stick spray or butter and dust lightly with flour.
  • Separate eggs and whip egg whites until stiff.
  • In a separate bowl, place softened butter, flour, baking powder, baking soda, flax seed and white sugar.
  • Blend for 1 minute on medium speed until the butter is distributed thoroughly.
  • Add 1/4 cup buttermilk with the extracts and mix for 1 minute on medium speed.
  • Add remaining 1/4 cup buttermilk with the egg yolks and mix for 1 minute on medium speed.
  • Fold in stiff egg whites.
  • Pour into prepared pan.
  • Do not fill more than 1/2 full.
  • Bake for 25 minutes.
  • Do not open oven door while baking.
  • Cake is done when it springs back to the touch.
  • Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
  • Invert onto a cooling rack, and leave until completely cool.

Add Your Own Notes


Serving: 55gCalories: 187.7kcalCarbohydrates: 26.5gProtein: 3.1gFat: 8.1gSaturated Fat: 4.3gCholesterol: 95.2mgSodium: 331.6mgFiber: 0.2gSugar: 25.9g
Keyword < 60 Mins, Dessert, Free Of...
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