This light and moist Gluten Free Vanilla Snack Cake has a soft, tender crumb and all the classic vanilla flavor you love. Perfect for birthdays, celebrations, or an everyday dessert, this easy gluten-free vanilla cake recipe is one you’ll turn to again and again - because sometimes you just need a slice of homemade vanilla cake.
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe with King Arthur Measure for Measure, Bob's Red Mill 1-1, and my own gluten free flour blend. In my test bakes, the vanilla cakes made with Bob's Red Mill had the lightest crumb while the cake made with King Arthur Measure for Measure actually stayed fresh the longest. I have not tested this recipe with my Cup4Cup Copycat Recipe but it should not be an issue at all. If you make this recipe with Cup4Cup, please substitute the 25 grams of cornstarch with additional Cup4Cup. All those gluten free flour blends are considered multi-purpose blends and do contain xanthan gum.
Cornstarch: The added cornstarch makes gluten free baked goods lighter and moister. If you are allergic to cornstarch, please substitute the 25g of cornstarch with an equal amount of gluten free flour.
Powdered Sugar: This cake is made with powdered sugar instead of granulated sugar. The powdered sugar dissolves quicker in the eggs while whipping.
Instant Vanilla Pudding Mix: If you have made my Gluten Free Cinnamon Rolls, you most likely already know about this unusual ingredient. It helps with the texture, moisture, and flavor of this gluten free vanilla cake. I use the Instant Vanilla Pudding found at Aldi (it is Gluten Free), but have used Jello Instant Pudding in the past (which is gluten free as well). The instant vanilla pudding also helps to extend the shelf life of this vanilla cake. Jell-O Instant Vanilla Pudding is vegan. So if you are dairy-free, you can use this product.
Milk: I have successfully made this recipe with dairy and non-dairy milk. I have not tested this recipe with buttermilk or just water.
Neutral Oil: I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I have not tested this recipe with regular butter, shortening, or coconut oil.
Vanilla Extract/Paste: Don't skip the Vanilla Extract/Paste. You can't make a Vanilla Cake without vanilla.
Vinegar: The small amount of added vinegar activates the sodium bicarbonate found in the baking powder. I tested this cake with baking soda and baking powder, but ended up with a cake with very large air pockets. But when eliminating the baking soda, the large air bubbles disappeared as well. Vinegar makes this gluten-free vanilla cake batter more acidic, which causes the proteins in the flour to set as it bakes.
How to make the best Gluten Free Vanilla Snack Cake
This cake is pretty simple to make. I recommend using a stand mixer for this recipe since mixing by hand or a hand mixer may turn this gluten free vanilla cake into a workout. 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.
- Step 1: Preheat your oven to 350F and arrange your oven rack in the middle. Line an 8x8 rectangular cake pan with parchment paper. I like to lightly spray it with non-stick cooking spray first to ensure the parchment paper will stay in place.
- Step 2: In a small mixing bowl, combine the gluten free flour, cornstarch, instant vanilla pudding mix, baking powder, and kosher salt. Stir the ingredients together.
- Step 3: In the bowl of the stand mixer fitted with the whisk attachment, add the two eggs, powdered sugar, and vanilla extract. Use a whisk (or the whisk attachment of the mixer) and whisk the eggs and powdered sugar together. This helps make sure all the powdered sugar gets incorporated.
- Step 4: At a medium-high speed, whisk the large eggs and powdered sugar for 7-8 minutes until light and fluffy and looking thick. The incorporated air will ensure the Gluten Free Vanilla Cake is light and airy with a good structure.
- Step 5: In the meantime, in a separate bowl, whisk together the oil, milk, and vinegar. The mixture may look curdled.
- Step 6:When the eggs are light and fluffy, reduce the mixer to low-medium speed and slowly drizzle in the oil, milk, and vinegar mixture. Pour it in gradually, giving it time to fully incorporate before adding more. The mixture will be very liquidy which is normal.
- Step 7: Once all the liquid is incorporated, turn off the mixer and remove the bowl from the stand. Using a whisk, gently fold the dry ingredients into the wet ingredients in three additions, mixing by hand. Be sure each addition is fully incorporated before adding the next.
- Step 8: Make sure the dry ingredients are fully incorporated. The gluten free vanilla cake batter should be thick and glossy.
- Step 9: Transfer your gluten free vanilla cake batter to the prepared cake pan. Using an off set knife, or the back of a spoon, smooth out the top evenly.
- Step 10: Gently tap the cake pan against your counter top - this will remove some of the larger airbubbles trapped in the cake batter.
- Step 11: Bake at 350°F for about 30 minutes. This cake won’t turn deeply golden, so start checking for doneness around the 30-minute mark. Insert a toothpick into the center. If it comes out clean with just a few moist crumbs, the cake is ready.
- Step 12: Remove the snack cake from the oven and let it cool on a wire rack for 10 minutes. Then, use the parchment paper to lift it out of the pan and transfer it to the wire rack. Let the cake cool completely before frosting.
What is American Vanilla Buttercream?
This gluten free vanilla snack cake pairs beautifully with almost any frosting you can imagine. For this recipe, I went with a simple gluten-free American vanilla buttercream.
American buttercream is one of the three most common types, alongside Swiss and Italian meringue buttercreams. Other versions include French buttercream, made with egg yolks, German buttercream, and the newer Korean glossy buttercream.
It’s made by creaming together unsalted butter, powdered sugar, milk or heavy cream, and flavorings. With a 2:1 sugar-to-butter ratio, it’s the sweetest of the buttercreams, which also allows it to form a delicate crust when left exposed to air.
This buttery, sweet frosting holds up beautifully for decorating both cupcakes and cakes.
How to make American Buttercream
- Start with room temperature ingredients. I prefer to use soft but cool butter, which should not appear shiny or greasy. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature, nudge it with your finger. You should see an indent, but the butter should not feel like you can poke right through it.
- Cream your Butter: Cream the butter, vanilla extract/paste, and salt for 5 minutes. This helps to aerate the butter and give your finished buttercream body and volume.
- Mix in the powdered sugar: We all know powdered sugar has a mind of its own. With the mixer running on low, add the powdered sugar one third at a time. Make sure to scrape down the sides in between additions. When all the powdered sugar has been added, turn up the speed of your mixer and mix for 2 minutes. You want to make sure the powdered sugar is fully incorporated.
- Add Liquid: A lot of times American Buttercream needs to be loosened up a bit. I use milk for this (nondairy works fine).
- Frost Away: To frost the gluten free vanilla snack cake, drop the frosting onto the center of the completely cooled cake and use a spoon or offset knife to spread it evenly. If you like decorate the cake with some gluten free sprinkles
- Serving: Chill the frosted cake in the fridge for at least 10 - 15 minutes before serving to allow the frosting to set, making it easier to slice.
Cutting Tip: Dip your chef's knife in hot water and wipe it dry before cutting. The warmth helps the knife glide smoothly through the cake, resulting in clean edges.
Storage & Freezing
Store any leftovers of this Vanilla Snack Cake in an airtight container in the refrigerator for up to 4 days or at room temperature for 3 days. The oil-based cake will remain moist and ready to enjoy straight from the fridge. If you prefer your frosting at room temperature, feel free to let the cake sit out for a bit before serving.
This cake freezes fabulously. You can freeze the unfrosted cake layer (wrapped in plastic wrap) for up to 3 months or freeze the individual slices in an airtight container for up to 3 months. Allow them to thaw at room temperature.
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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 to try
📖 Recipe
Gluten Free Vanilla Snack Cake
This light and moist Gluten Free Vanilla Snack Cake has a soft, tender crumb and classic vanilla flavor. It’s the perfect gluten-free vanilla cake for birthdays, celebrations, or anytime you’re craving a simple slice of homemade vanilla cake.
Ingredients
For the Gluten Free Vanilla Snack Cake
- 150 grams gluten free multipurpose flour (See Note)
- 30 grams cornstarch
- 20 grams Instant Vanilla Pudding Mix (Not Cook & Serve)
- 8 grams baking powder
- ½ teaspoon (2 grams) kosher salt
- 2 large eggs, at room temperature
- 100 grams powdered sugar
- 2 teaspoon vanilla extract (or paste)
- 100 grams milk, at room temperature
- 90 grams neutral oil
- 1 teaspoon white vinegar or apple cider vinegar
For the American Vanilla Buttercream
- 113 grams unsalted butter, at room temperature
- 220 grams powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon (2 grams) kosher salt
- 3-4 teaspoons of milk (dairy or non dairy)
Instructions
How to make a Gluten Free Vanilla Snack Cake
- Preheat the oven to 350°F and position a rack in the center. Line an 8x8-inch baking pan with parchment paper, lightly spraying the pan first to help the parchment stay in place.
- In a small bowl, whisk together the gluten-free flour, cornstarch, instant vanilla pudding mix, baking powder, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, powdered sugar, and vanilla extract. Whisk briefly to incorporate the powdered sugar.
- Increase the speed to medium-high and whisk for 7 - 8 minutes, until the mixture is thick, pale, and fluffy. This incorporates air and helps create a light, tender cake.
- In a separate bowl, whisk together the oil, milk, and vinegar (the mixture may look slightly curdled).
- Reduce the mixer to low-medium speed and slowly drizzle in the oil mixture, allowing it to fully incorporate before adding more. The batter will look very liquid at this stage - this is normal.
- Turn off the mixer and remove the bowl from the stand. Fold the dry ingredients into the batter in three additions, mixing gently by hand until fully incorporated after each addition.
- The finished batter should be thick and glossy, with no dry streaks remaining.
- Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
- Gently tap the pan on the countertop to release any large air bubbles.
- Bake for about 28 - 30 minutes. The cake will not brown deeply, so begin checking at 28 minutes. Insert a toothpick into the center - if it comes out clean with a few moist crumbs, the cake is done. The key to a moist cake is NOT to overbake it.
- Let the cake cool in the pan for 10 minutes. Use the parchment to lift it out and transfer to a wire rack. Cool completely before frosting.
American Vanilla Buttercream
- Cream the room temperature butter, vanilla extract/paste, and kosher alt for 5 minutes. This helps to aerate the butter and give your finished buttercream body and volume.
- With the mixer running on low, add the powdered sugar one third at a time. When all the powdered sugar has been added, turn up the speed of your mixer and mix for 2 minutes.
- Add about 3 - 4 teaspoons of milk (your choice) to the frosting to thin it out. Mix at a medium speed for an additional minute.
Frosting the Cake
- To frost the gluten free vanilla snack cake, drop the frosting onto the center of the completely cooled cake and use a spoon or offset knife to spread it evenly. If you like decorate the cake with some gluten free sprinkles
- Chill the frosted cake in the fridge for at least 10 - 15 minutes before serving to allow the frosting to set, making it easier to slice.
Notes
Gluten Free Flour: I have tested this recipe with King Arthur Measure for Measure, Bob's Red Mill 1-1, and my own gluten free flour blend. In my test bakes, the vanilla cakes made with Bob's Red Mill had the lightest crumb while the cake made with King Arthur Measure for Measure actually stayed fresh the longest. I have not tested this recipe with my Cup4Cup Copycat Recipe but it should not be an issue at all. If you make this recipe with Cup4Cup, please substitute the 25 grams of cornstarch with additional Cup4Cup. All those gluten free flour blends are considered multi-purpose blends and do contain xanthan gum.
Cornstarch: The added cornstarch makes gluten free baked goods lighter and moister. If you are allergic to cornstarch, please substitute the 25g of cornstarch with an equal amount of gluten free flour.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 237
Calories are a guestimate.
Randa says
Love your recipes especially you always give options for gluten free flour blends. Always prefer your own flour mix. Thank you Daniela
Daniela says
Thank you! Just so you know there was a typo and the vinegar (white or apple cider) is 5 grams. NOT 8 grams! It's updated in the recipe card now. So Sorry about this.
Kelli says
I can’t wait to try this cake! It will definitely be in our Christmas dessert plan for this year. It looks divine!
Daniela says
It's a super simple cake but it will be the foundation hopefully for many more creations to come! I hope you will love it
Daniela says
Kelli, just so you know there was a typo and the vinegar (white or apple cider) is 5 grams. NOT 8 grams! It's updated in the recipe card now. So Sorry about this.
Tammy Myers says
I was planning to make this cake this weekend but couldn’t wait so made it for dessert tonight. It was easy to make and absolutely delicious. It definitely satisfied my craving for a good simple vanilla cake. I used cup 4 cup and followed the instructions exactly. Instead of buttercream I just used whipped cream and served it separately from the cake. I’m not sure how to leave a 5 star rating but this recipe was top notch. Thanks, Daniela!
Daniela says
AMAZING! Thank you so much for sharing. Yes, it's a very simple vanilla cake but isn't vanilla cake supposed to be simple? Happy to hear the recipe works just fine with Cup4Cup! And serving it with whipped cream sounds amazing. I can't wait for strawberry season and serving it with some fresh strawberries and a generous dollop of whipped cream.
Tammy Myers says
For clarification: I used the corrected 5g of vinegar in the recipe.
Megan says
What size cake pan does this use?
Daniela says
Hi Megan, I am so sorry about this. I clearly forgot to add the pan size in the recipe cards (it's updated now). It's an 8" round cake pan. Thank you
Jacqui says
Such a great recipe! I love that it’s gluten free, and how beautiful yet simplistic this is. Thank you for sharing.
nancy says
thanks for the GF options and tips
Sara Titus says
Hi there! I just realized I purchased cook & serve pudding instead of instant 🤦♀️ Do you think it'll still turn out with cook & serve or does it absolutely need to be instant? Thank you!
Daniela says
Yes, you can substitute the cook-and-serve pudding for an instant pudding in this recipe. There is not much difference in the fundamental ingredients of these puddings.
Tereza Zhelyazkova says
Hi, i found here only pudding mix ( Maistarke + Vanilla). Do you think it will be okay as well ?
Daniela says
I think that should work. American pudding mix is just about the same when it comes to ingredients
Bianca says
Simply amazing! One of the best cakes I’ve ever had! The cake was simple to make but everyone thought this was from a professional bakery. The cake was moist, flavorful, and delicious. It is already a favorite with the family.
Thank you Daniela for sharing the recipe.
Megan Levonyak says
I've made this two times now and it's come out great each time! Love the light sweetness and texture.
Amanda says
I want to make a recipe that uses a 9 inch springform pan to make the vanilla cake and then add a layer of cheesecake on top after the cake is baked. Do you think this cake recipe would work well in a 9in springform pan that will have cheesecake baked on top?
Daniela says
Amanda, are you thinking a No Bake cheesecake? Because pouring cheesecake batter on top of this cake and then bake it is not going to work
Amanda says
Thank you. No, the recipe I was looking at you bake the cake first, then after it cools slightly you add the cheesecake layer and bake again. It sounded risky to me too!
Char says
This was amazing! My husband, who can eat gluten, can’t stop talking about the cake. The crumb tastes like a wedding cake! I added sprinkles and doubled the recipe to make a layered funfetti cake, and used vegan butter and ripple milk since my daughter is allergic to dairy. Also, I used a handheld beater since we don’t have a stand mixer, and it took about 12 minutes before it looked right.
Maddie says
This cake is incredible!! Wonderful flavor and amazing texture! Used this recipe to make a layered funfetti cake, and it was aces! Cannot wait to make it again!
Danielle Heitmuller says
Delicious! This is the first time I’ve had good vanilla cake in years! It tastes just like I remember vanilla cakes tasting! Light, but with plenty of yummy vanilla flavor! I’ve tried other recipes and mixes, but they always tasted like I’d poured vanilla on rice. If you’ve experienced that too, look no further, this cake solves that problem soundly!