My Gluten Free Vanilla Cake is a perfect all-round sponge with a tender crumb and rich flavour. Decorate (or not) for every and any occasion. Optional dairy free.
Originally posted 3rd March 2018. Post updated 18th May 2022
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A Gluten Free Vanilla Cake for every occasion
This Gluten Free Vanilla Cake is my ‘go to’ vanilla sponge recipe. Why? Because it’s the PERFECT all-round bake. And it’s been tested to the hilt for the best texture and crumb to be layered, stacked, decorated, cut, shaped, poked and prodded… yet still to stay soft, moist and delicious. Whether as a mid-week tea time sponge, or dressed to kill as a show-stopper celebration cake, I am happy to call it my BEST-EVER Vanilla Cake.
The journey to achieving the best Gluten Free Vanilla Sponge…
Like all recipes developed at Gluten Free Alchemist, my Vanilla Sponge has a story behind it. Although it was first shared back in March 2018, it had actually begun its journey a few months earlier, when I was asked to make an 18th birthday cake for the daughter of a dear friend.
The request was for a Vanilla Cake… Three layers, filled with jam and buttercream and covered with vanilla buttercream ‘roses’. But there was a problem… I didn’t actually have a suitable vanilla sponge recipe ready to go. And so, I set to work… developing, tweaking and re-working until completely happy with the weight, texture, shelf-life and crumb.
What does my Gluten Free Vanilla Cake taste like?
As with all gluten free bakes, the ‘proof of the pudding’ they say, ‘is in the eating’. So what does my vanilla sponge actually taste like?
Well… It’s soft and tender, but with a moist and robust crumb that holds well. It has a gentle nuttiness from a little ground almond added for shelf-life and structure. The flavour is deeply vanilla, with ample extract added, to ensure the taste matches the name. And importantly, the sponge itself is not over-sweet… And that means it will take all manner of decadent decoration… From the richest of buttercreams and ganache to the lightest and airiest of whipped creams and mousses.
But as always, the essential question for any gluten free cake is whether anyone can tell that it’s gluten free? And I’m happy to report that in a party of dozens of people (most of whom were wheat eaters), it went down a storm… THIS Gluten Free Vanilla Cake is at least as good as (and reportedly better) than its wheat cousin.
The importance of the photograph of the inside of the cake… The cake ‘crumb’
Anyone who reads my posts will know that I usually put several photos of any recipe on the blog… The outside, inside and all sorts of angles. Some of you may wonder whether that’s necessary… But I have a bugbear… And that is, that when I see recipe posts for gluten free cake that don’t show photographs of the ‘crumb’, I get suspicious.
I will literally decide whether a bake is likely to be good or not dependent on that one photograph. It honestly doesn’t matter how ‘pretty’ the cake looks uncut… Because way too many gluten free cakes are either dry or stodgy… And if I can’t see the inside, then I wonder what’s being hidden!
While that may be unfair in some cases, I am seriously picky about ‘style over substance’. At Gluten Free Alchemist, it’s always the other way round. My decorating skills may not be the best, but boy, do I make a glorious gluten free sponge.
In view of the above and given that the original Vanilla Cake made for the birthday had to be delivered uncut to the party, I was (of course) ‘forced’ to make, photograph (and devour) a further cake or two, in the interests of texture transparency… Perfectly risen, soft and exuding the exotic aroma of Madagascan vanilla, I can verify that this Gluten Free Vanilla Cake is amazingly good.
What’s the best vanilla extract to use in baking?
This is a Vanilla Cake… So, it’s super-important that the sponge really tastes of vanilla. And using a good quality, pure Madagascan Vanilla Extract will make all the difference between an average cake and a great cake! Seriously… If you’re going to make a cake, remember it’s a decadent treat… And decadent treats deserve good ingredients!
There are a few quality brands now available in supermarkets… But my go-to extracts are from Nielsen-Massey and Taylor and Colledge.
Is this Gluten Free Vanilla Cake recipe safe for Coeliacs?
Like all recipes shared on the blog, my Gluten Free Vanilla Cake is completely safe for people with Coeliac Disease (Celiac)… But it’s so good that it can be enjoyed by everybody else too. I know, because I have since made it for numerous birthdays and even as a wedding anniversary cake and the compliments have flowed.
Of course, it’s always important (especially if making for anyone with a gluten-linked health condition, such as Coeliac) to check ALL ingredient labels for any risk of hidden gluten or ‘may contain’ warnings. Baking powder used in cakes can be a particular culprit.
Can I make this Vanilla Sponge dairy free as well as gluten free?
Yes. The only dairy-based ingredients used in the sponge recipe are the butter and the milk (used to make buttermilk). The great news is that both of these ingredients can be easily and successfully switched for dairy free alternatives… Choose your favourite dairy free milk and make the buttermilk as instructed in the recipe… And use a good dairy free hard ‘butter’, such as Flora or Stork baking block.
When it comes to decorating, also be sure to check and use ingredients that are certified dairy free as well as gluten free.
Does the flour blend matter when making Gluten Free Vanilla Cake?
Firstly, it is important to use a gluten free flour blend when making this recipe. Single-origin flours (eg just buckwheat; just rice; etc) won’t offer the necessary combination of starch, protein and structure needed for the cake to work. The specific gluten free flour blend used however, is less critical to the success of the cake. I used my Gluten Free Alchemist (white baking) Blend A (found at the bottom of my Flours and Flour Blending Page). Nonetheless, a good, well-balanced alternative such as Doves Freee Plain White will also work too (although it may be worth adding a drop more milk to compensate for the higher hydration required).
As Vanilla Cake needs to be pale in colour, I would recommend using a white gluten free flour blend for this recipe.
Can I sub the almonds to make the cake nut-free?
Yes. Although the recipe was developed using a little ground almond (which adds structure and fabulous extra shelf-life to the cake), it can also be made without the almonds…
Sub the ground almonds for an equal weight of your chosen gluten free flour blend and make the recipe as usual. I would however suggest checking the consistency of the batter as you fold through the ingredients and to add a little extra milk (just a tablespoon or two) to compensate for the likely greater hydration needs. It may also help shelf-life, if you use full-fat milk as well.
Do I have to use Xanthan Gum in this recipe?
Using xanthan gum when making Gluten Free Vanilla Sponge offers greater binding and structural qualities in the bake. So yes… I would recommend including xanthan gum to ensure that the cake remains light, without becoming excessively crumbly.
Remember to check your flour blend to see if it already contains xanthan gum, before adding more. Some blends already have it included in the mix. If this is the case, only add an additional ¼ teaspoon when making the recipe.
For or anyone who doesn’t like or cannot tolerate xanthan gum, then sub for an alternative of choice. If using psyllium husk, sub at 1½ times the amount stated and add an additional drop of milk to compensate for its greater absorbency.
Do I need any special equipment to make this Gluten Free Vanilla Cake?
No. My Gluten Free Vanilla Cake is made using the standard creaming method for cake-making and if you make cakes on a regular basis, you are already likely to have everything you need in your kitchen. However, just to be sure… These are the key bits of kit you require:
- Some Kitchen Weighing Scales – consistency is always important when making cakes.
- Measuring Spoons
- A sturdy Electric Whisk – I adore my KitchenAid hand mixer. It may not be the cheapest, but it’s been a game-changer for quality and flexibility.
- Mixing bowls
- A large, flexible mixing spoon – Check out this silicone spoon-spatula. I honestly don’t know how I’d bake without it.
- Baking tins. Although the recipe is for a three-layer 7 inch cake, you can adjust the ingredients for what you need.
- Good-quality baking paper (I use Lakeland baking paper)
- An oven!
- Wire racks to cool your cakes. These stackable ones are perfect.
How to decorate for the most tempting vanilla sponge…
Because this is my ‘go to’ Gluten Free Vanilla Cake, I’ve offered a little photographic inspiration running through the post on how it might be decorated for any occasion…
- Cover in simple dark chocolate ganache and fill with your favourite buttercream.
- Layer with delicious Custard Buttercream (recipe shared below), and a little fruity jam for something less sweet.
- Dress in beautiful swirled Vanilla Buttercream roses… Varying the colour of the buttercream makes for a show-stopping cake. Perfect for special birthdays and as a Mother’s Day cake. I used this helpful tutorial for piping buttercream roses.
- It can even be stacked (using cake dowels) for weddings and wedding anniversaries. The one pictured was for my parent’s-in-law’s 60th… (I told you my decorating skills were pants 😂).
- Alternatively… Check out my EPIC recipes for Gluten Free Party Ring Cake and Funfetti Cake, both of which take my Vanilla Sponge as their start point.
Ready to make my Gluten Free Vanilla Cake?
And that’s all there is to it… Thank you for reading. If you make my best Gluten Free Vanilla Cake, I hope you love it as much as we do. If you have any other questions, then just shout. And let me know what you think of the recipe too… Leave a comment at the end of the post, email me, or tag me on social media. (Facebook, Instagram, Twitter and Pinterest – #glutenfreealchemist).
Of course, if Vanilla Cake isn’t your thing, we do have plenty of other gluten free cake inspiration over in our dedicated Big Cake and Celebration Cake Index. And for everything else, grab a cuppa and browse our huge Gluten Free Recipe Index… Photographed and shared for FREE with our love.
Gluten Free Vanilla Cake
Key equipment
- three 7 inch (or two 9 inch) round, non-stick baking tins
- Oven
- measuring jug
Ingredients
Vanilla Sponge
- 320 g plain gluten free flour blend I use GFA Blend A (see NOTES), but an alternative flour blend should work fine.
- 160 g ground almonds (almond meal)
- 1 tsp xanthan gum (use only ¼ tsp if flour blend already contains)
- 2 tsp baking powder gluten free
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp fine sea salt
- 270 ml/g milk dairy free as required
- 1 tbsp white wine vinegar
- 170 g unsalted butter (or dairy free alternative) softened
- 360 g white caster sugar
- 3 tsp vanilla extract good quality
- 3 large eggs At room temperature – lightly beaten – UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
Decoration
- buttercream/ganache/preserve/sprinkles of choice
Instructions
- Base-line three 7 inch (18 cm)(or two 9 inch (23 cm)) round, non-stick baking tins with baking paper.
- Preheat the oven to 180 C/350 F/Gas 4 (170 fan).
- Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt, making sure the ingredients are fully combined and all lumps are broken down. (TIP: weigh into an airtight container and shake vigorously). Set aside.
- In a jug, stir together the milk and vinegar and leave to stand for 10 minutes (it will become clumpy and make 'buttermilk').
- In a large bowl, cream together the softened butter and caster sugar with an electric whisk until pale, light and fluffy.
- Break the eggs into a small bowl and beat together with a fork to combine. Add a little at a time to the butter mixture, beating thoroughly between each addition until smooth.
- Add and beat in the vanilla extract.
- Finally, alternately fold the 'buttermilk' and flour mixture into the batter about a third at a time. Work gently but quickly, until just combined and even. Be careful not to over-mix.
- Divide the mixture between the baking tins and smooth the tops.
- Bake for approx 25 to 40 minutes (dependent on cake size and oven) until golden, the top springs back to the touch and a skewer/toothpick inserted comes out with just a few crumbs attached.
- Cool for 10 minutes in the tins, before gently turning out onto a wire rack to cool completely. (If necessary, carefully run a flat knife around the edge of the tin to release)
- Once cold, fill and decorate as you choose.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Vanilla Custard Buttercream
Key equipment
- medium mixing bowl
- sieve
Ingredients
- 180 g unsalted butter softened
- 290 g icing sugar confectioners/powdered sugar – sifted
- 40 to 50 g custard powder (check gluten free) – to taste and colour preference
- 2¼ tsp vanilla extract
Instructions
- Beat the softened butter until smooth.
- Gradually add and beat in the icing sugar, custard powder and vanilla extract until well-blended, light and creamy. Beat well to ensure the custard powder dissolves into the butter.
- If the buttercream feels too 'firm' for piping, add a very tiny drop of milk and beat again, to achieve the desired consistency.
- Use to fill and decorate cupcakes, layer cakes and biscuits.
Notes
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
A few more perfectly delicious Gluten Free Cakes you might love…
This is the best gluten-free sponge I’ve tried. I’ll definitely be making it again.
Thank you so much Sisley. What lovely feedback xx
Everyone needs a good gluten free vanilla cake recipe and I’m so pleased I’ve found this one. I’ll be making it next time my Coeliac friend comes to stay.
Thank you so much Cat. Vanilla Cake is definitely a requirement in any cooks repertoire x
Thank you so much for all the detail in your blog. I’ve been trying to come to terms with the GF minefield for my 7 year old son. As a keen baker, I bake/cook alot but the GF nearly got the better of me. However with you seriously helpful breakdown of the flour types, and what you put in your Blend A a d B I think I’ve got a better handle now. This morning, we danced a jig in the kitchen as we have the first edible batch of scones in a month…..alot have gone in the bin!!
Sincere thanks….x
Thank you so much. I am so pleased I have been able to help.
I am with you on the jig dancing… Every time I manage to crack a good recipe to a standard that I want, I dance a jig for the whole gluten free community 😂
Just shout if you need anything. It’s a hard adjustment, but it’s worth the effort for every happy mouthful and smiley face.
My daughter was diagnosed at 6, so we’ve been there… xxx
Does this cake rise with baking? Mine haven’t… They look spongy and springy with a very flat surface and only very slightly rose with baking… is that correct?
Hi Carrie
That doesn’t sound quite right. Yes, the cake does rise, but it won’t have a ‘domed’ top. It may have a slight curve,
I’ve made it many times and not had an issue. Did you amend any of the ingredients?
Best wishes
Kate
So you think this or the carrot cake will work with an egg substitute?
Hi Sue
I honestly can’t say. The recipe was developed with eggs and it would be misleading of me to advise making it egg free. I get really upset by bloggers who tell you it can be done without testing it. It’s simply not fair on the maker!
But if you do venture to testing a small batch, please let me know xx
Hi, this looks absolutely fabulous, I regularly use your scone recipe and they are a firm favourite. I’m making my own birthday cake next week and I was wondering if this cake will work in three 7″ pans to get three layers like you have in the picture? Thanks ❤️
Hi Cara
Thank you so much for the lovely feedback. Super-glad you like the scones.
Re the Vanilla Cake… Yes! Absolutely. The recipe is for a 9 inch sandwich so using 3 x 7 inch tins should work perfectly.
Happy birthday too. I hope you have a lovely day, despite the crazy world right now. xx
Thanks so much! Your recipes are a lifesaver 🙂
You are SO welcome. I hope it all works/worked out to plan x
This looks great 😀
Thank you so much x
You are an absolute star baker! I am not sure I will be able to make a cake like this. Very nice Kate well done!
Thank you Alida x
Absolutely stunning – so so pretty!
Thanks Kat x
What a gorgeous cake (or should that be cakes) Kate – both the pretty rosette covered one and the simpler one. And yeah … what a task to 'force' yourself to bake another cake so you can get the all important image of the crumb – it looks amazing! Thanks for sharing with #BakingCrumbs,
Angela x
Ha ha! Thanks Angela. Being forced to make cake was tough!!!!! x
…Oh and btw, I'm making this for my mother in law this weekend, thank you for the inspiration xxx
🙂
your roses look so gorgeous – that is the sort of icing that makes me quiver in terror at the idea of doing it so I admire your piping skills so much. And the sponge looks just great. I was surprised you haven't done a vanilla sponge before – I prefer chocolate birthday cakes – though live with a vanilla family
Thanks Johanna. It was so strange that I didn't have a basic vanilla sponge recipe. I did have a Vic Sponge, but I needed something with better structural qualities. I am so pleased with this one….. It's worked well so far…… x
What a beautiful cake, Kate! I think it was a great move to make the cake again and show the sponge. It looks spectacular and nothing like a gluten-free cake…. in fact, it looks just perfect! x Thanks for joining in with #FreeFromFridays. Mel
Thanks Mel. I'm glad I managed to make another for the sponge pics. It's so important in my book xx
I have been gluten free for about a year, but I have not attempted a sponge cake from scratch. Those flowers look incredible!
Thank you Kat. You must have a go at baking gluten free….. It feels a little different to start with (the batters and doughs are not like glutenous stuff) but once you have tried a few, it becomes as normal as any other baking! x
Oh that looks so pretty, I keep meaning to try making a cake like this. #bakeoftheweek
Thanks Louise. Go for it! It's much more straight forward than it looks x
Haha, you don't have to keep saying that darling, it's my pleasure. Loving your persistence in.getting this just right, I'm the same, it bugs me beyond belief otherwise! And your beautiful rose icing, it's gorgeous xxx
Thanks Rebecca….. I can't help it! I always hate when I feel like I am putting on people. And I do really appreciate the support you have given me x
Gorgeous cake my lovely, as always! sending much love xxx
Thanks Midge. I really appreciate you kindness x
What a gorgeous cake but you do only make beautiful things! I hope life is getting back on track on some ways for you but I know it will never be the same.
Awww thanks Ness. That's so kind of you. I think things will take a while to feel level again x
Gorgeous cake, Kate, the roses all around it are great, it wouldn't be the same if they only covered the top. Thank you for bringing it to #CookBlogShare:)
Thanks Monika. I agree….. the roses on the top only just looked top heavy! x
It looks like a beautiful cake and would indeed be perfect for Mother's Day. I love your piping too and need to watch the tutorial! Thank you so much for sharing with #CookOnceEatTwice x
Thanks Corina. The piping is so much easier than it looks….. But I think I still have plenty of room for improvement x