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Gluten-Free Cake

This gluten-free cake recipe is a delightful treat perfect for any occasion. It boasts a light, fluffy texture that satisfies your sweet tooth without gluten.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened (or dairy-free butter)
  • ¾ cup milk or almond milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • 9-inch round cake pan
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9-inch round cake pan and line the bottom with parchment paper.
  3. In a mixing bowl, combine gluten-free flour, baking powder, and salt. Whisk together.
  4. In another bowl, cream the softened butter and sugar together until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, followed by vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Serve with fresh berries, whipped cream, or a scoop of vanilla ice cream.