Sometimes, you just want a simple, no-fuss cake that’s easy to make and delicious every time. This super easy Gluten Free No-Fuss Vanilla Cake is exactly that. With its tender, moist crumb and buttery flavor, it’s the kind of cake that doesn’t need any special occasion to shine. Whether you serve it slightly warm with a dollop of whipped cream or enjoy it as is with a cup of coffee or tea, it’s one of those bakes that always hits the spot.
Jump to:
- Recipe Ingredient Notes
- What’s an Everyday Cake?
- How to make a Gluten Free Vanilla Cake
- Serving Ideas
- Storage & Freezing
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Cake Recipes
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I tested this Gluten Free Vanilla Cake recipe with King Arthur Measure for Measure and Bob’s Red Mill 1-to-1. Both produced a tender, moist crumb with excellent flavor. While I haven’t tested other brands, I’m confident they’ll work as well. The blends I use contain xanthan gum, which helps with structure and texture, making the cake soft yet sturdy.
Melted Butter: Using melted butter in this cake results in a tender, slightly denser crumb rather than a light, airy texture. Since melted butter doesn’t trap air like creamed butter, the cake relies on baking powder and baking soda for lift. This gives it a soft, moist texture that’s perfect for snack cakes. Plus, the rich, buttery flavor is hard to beat.
Vanilla: Don’t skimp on the vanilla extract - it’s the key to this cake’s delicious flavor. A high-quality vanilla will make all the difference.
Sour Cream: Sour cream adds moisture, richness, and a slight tang that enhances the overall flavor of this easy gluten free cake. I use full-fat sour cream for the best results, but Greek yogurt works as a great substitute.
What’s an Everyday Cake?
An Everyday Cake is a simple, no-fuss cake that’s easy to make and perfect for any occasion - no need for special events. It’s the kind of cake you can throw together without much planning, yet it’s reliably delicious and satisfying. With a tender, moist crumb and just the right balance of flavor, it’s the perfect treat for enjoying with coffee, as an afternoon snack, or even as a light dessert.
How to make a Gluten Free Vanilla Cake
The beauty of this quick and easy gluten free cake is that you don't need any fancy equipment or tools to make it. The batter comes together easily in a mixing bowl with just a whisk. For baking, I recommend using an 8x8-inch square pan. If you choose a 9x9-inch pan, keep in mind that the cake will be thinner, so you’ll need to adjust the baking time accordingly.
- Preheat the oven to 350F, line an square 8" pan with parchment paper, and set aside. Make sure to leave some overhang, which will help to remove the gluten free vanilla cake from the pan once it has been baked.
- In a small bowl, whisk together the gluten free flour blend (containing xanthan gum), baking powder, baking soda, and kosher salt. Set aside.
- Cut the unsalted butter into small pieces and place it in a microwave-safe bowl. Microwave for about one minute, or until mostly melted. Alternatively, melt the butter in a small saucepan over low heat on the stove.
- Add the granulated sugar and vanilla extract to the melted butter. Whisk everything together until smooth and well combined, about 30 seconds.
- Next, add the large eggs one at a time, whisking well after each addition until fully incorporated. I like to whisk each egg into the butter and sugar mixture for about 30 seconds.
- Add the room-temperature sour cream and whisk until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, whisking to combine. Then, switch to a flexible rubber spatula and gently fold everything together until no streaks of flour remain.
- Transfer the gluten free vanilla cake batter to the prepared pan, using a spatula, spoon, or small offset spatula to smooth it out evenly. Gently tap the baking dish against the counter a few times to release any trapped air bubbles.
- If you like, sprinkle the cake batter with some additional granulated sugar. The sugar will create a slight crunch on top of the cake as it bakes.
- Place the cake in the fully preheated oven and bake for 30-35 minutes. If the center still appears underbaked, continue baking for a few more minutes until a toothpick inserted in the middle comes out clean. The top should be golden brown with a crunchy topping from the granulated sugar. Keep in mind that baking times may vary depending on your oven and the pan size used. (The recommended baking time is based on an 8-inch square pan.)
- Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out and place it on a cooling rack to cool before serving.
Serving Ideas
This gluten free everyday cake is best served slightly warm or at room temperature. I enjoy it as is but you can dress it up to make it extra special. Here are some delicious serving ideas:
- Dust with Powdered Sugar: A light dusting of powdered sugar adds a little elegance without being too fussy.
- Warm with Whipped Cream: Serve slices slightly warm with a dollop of lightly sweetened whipped cream.
- With fruit compote: Top the cake with some Brown Sugar Strawberries or a generous scoop of Roasted Strawberry Compote. This is especially delicious if you add some vanilla ice cream to the mix.
- Lemon Curd: If you have homemade lemon curd on hand, add a dollop on top of the cake for a bright, tangy finish.
Storage & Freezing
Store any leftover gluten free vanilla cake in an airtight container at room temperature for 2-3 days. It's one of those gluten free bakes that's best the day off, and the day after it's been baked.
To freeze this cake wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. Thaw it overnight in the fridge or at room temperature before serving.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Cake Recipes
📖 Recipe
Gluten Free Everyday Cake (Simple No Fuss Vanilla Cake)
Sometimes you just want a simple, delicious cake that’s easy to make - and this Gluten Free Everyday Cake is exactly that. With its tender crumb and buttery flavor, it shines on its own. Enjoy it warm with whipped cream or as is with a cup of coffee or tea - either way, it’s always a winner.
Ingredients
Gluten Free Vanilla Cake
- 210 grams gluten free multi purpose flour (containing xanthan gum)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 grams unsalted butter, can be cold
- 145 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 230 grams sour cream
- Additional Sugar for Sprinkling the Cake before baking
Instructions
Gluten Free Everyday Cake (No Fuss Vanilla Cake)
- Preheat the oven to 350F, line an square 8" pan with parchment paper, and set aside.
- In a small bowl, whisk together the gluten free flour blend (containing xanthan gum), baking powder, baking soda, and kosher salt. Set aside.
- Cut the unsalted butter into small pieces and place it in a microwave-safe bowl. Microwave for about one minute, or until mostly melted. Alternatively, melt the butter in a small saucepan over low heat on the stove.
- Add the granulated sugar and vanilla extract to the melted butter. Whisk everything together until smooth and well combined, about 30 seconds.
- Next, add the large eggs one at a time, whisking well after each addition until fully incorporated. I like to whisk each egg into the butter and sugar mixture for about 30 seconds.
- Add the room-temperature sour cream and whisk until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, whisking to combine. Then, switch to a flexible rubber spatula and gently fold everything together until no streaks of flour remain.
- Transfer the gluten free vanilla cake batter to the prepared pan, using a spatula, spoon, or small offset spatula to smooth it out evenly. Gently tap the baking dish against the counter a few times to release any trapped air bubbles.
- Sprinkle the cake batter with some additional granulated sugar - About 1-2 teaspoons is plenty here.
- Place the cake in the fully preheated oven and bake for 30–35 minutes. If the center still appears underbaked, continue baking for a few more minutes until a toothpick inserted in the middle comes out clean. The top should be golden brown. Keep in mind that baking times may vary depending on your oven and the pan size used. (The recommended baking time is based on an 8-inch square pan.)
- Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out and place it on a cooling rack to cool before serving.
Notes
Storage: Store any leftover gluten free vanilla cake in an airtight container at room temperature for 2-3 days. It's one of those gluten free bakes that's best the day off, and the day after it's been baked.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 189
Calories are a guestimate and randomly generated.
Morayah says
Lovely cake. Quick to make and great flavor. I did substitute the sour cream as I didn't have any at hand. I made buttermilk with almond milk and lemon (1 TBS). 1:1 ratio. Came out fluffy and yum:) Thank you, 5 stars!
Daniela says
So easy you can even make it with almond buttermilk 🤣
Morayah says
Haha! Yup, that easy, (also desperate times call for easy subs:)) it is very moist and so good! I ate almost half on my own 😀
Jamie Green says
It's like you knew I had a tub of sour cream that was about to expire. Perfect timing and an absolute delicious cake! You never miss! Phil loves it, too. Definitely stands on its own with a light texture and flavor.
Sam says
So so good! I used Greek yogurt because I didn’t have any sour cream and it turned out perfect.
Heather says
Does this work as a layer vanilla cake?
Daniela says
I have not tried this as a layer cake since it's pretty light and fluffy.
Kim says
Hi, is there any way to get the measurements in USA measurements instead of grams? I am trying to find a recipe for a memorial service at our home . Thank you so much!
Daniela says
Hi Kim, I only share recipes in grams. Sorry I can't help with measurements in volume