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Gluten Free Dairy Free Cake

Gluten-Free Dairy-Free Vanilla Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups (280g) gluten-free 1-to-1 baking flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (240ml) unsweetened oat milk
  • 1 tablespoon apple cider vinegar
  • ½ cup (120ml) neutral oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • For the glaze: 1 cup (120g) powdered sugar, 2 to 3 tablespoons non-dairy milk, ½ teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line with parchment. Mix the oat milk and vinegar in a large bowl; let stand 5 minutes. Whisk in oil, sugar, eggs, and vanilla until glossy.
  2. In another bowl, whisk together the flour, baking powder, baking soda, and salt for 30 seconds.
  3. Pour the dry ingredients into the wet and fold gently with a spatula until no dry flour remains. Do not overmix.
  4. Scrape the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then invert onto a rack, remove parchment, and cool completely.
  5. Whisk the powder sugar, 2 tablespoons non-dairy milk, and vanilla for the glaze. Add up to 1 more tablespoon of milk for a pourable consistency. Pour over the cooled cake, nudge into a thin layer, and let set briefly. Slice and serve.

Notes

The vinegar-milk mixture needs a full 5 minutes to thicken, so start with that step. If you do not have parchment paper, grease the pan generously and dust it with a little extra gluten-free flour. The cake tastes even better the next day, so it is great for making ahead.