Homemade Vanilla Cake (Gluten-Free)
A basic recipe fo a classic Gluten-Free Vanilla Cake. It’s moist, tasty, and very easy to prepare and bake! It’s full of vanilla flavor and the creamy and smooth chocolate ganache add richness.
Jump to RecipeAbout this recipe
With a few ingredients, you can make this homemade vanilla cake that it’s delicious. It’s perfect for any occasion, like this GF chocolate cake, a recipe to always have on hand.
This easy gluten-free cake is a basic recipe and you can customice as you desire. In this ocassion is top with a creamy and smooth chocolate ganache but the cake pairs well with many toppings. You can serve it as it is or topped with buttercream, dulce de leche, or whatever you prefer.
It is very easy and quick to prepare it! It is hard to go wrong with this traditional vanilla cake recipe.
Ingredients
The main ingredients of this recipe are:
- Flour: Gluten-free all-purpose flour.
- Sugar: white granulated sugar.
- Oil: sunflower oil, but coconut oil should work well.
- Eggs: room temperature eggs are better.
- Cream: heavy cream for best flavor and consistency.
- Chocolate: semi-sweet chopped chocolate.
How to make Vanilla Cake with chocolate ganache
Preheat oven to 350°F (180°C).
Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar, or line with parchment paper. Set aside.
In a medium bowl whisk gluten-free all-purpose flour, baking powder and salt.
In another bowl beat the eggs with the sugar. Add the oil, milk and vanilla extract.
Add the mixture to the dry ingredients, along with the milk, and incorporate everything.
Pour the preparation into the prepared pan.
Bake for 40/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
For the chocolate ganache:
Heat the cream in a small saucepan. Pour over the chopped chocolate. Mix well. Let cool at room temperature, and then beat for 3 minutes with a hand whisk.
When the cake is completely cooled, spread the chocolate ganache on the cake´s surface.
Variations
- Flours: you can try I different mix of GF flour, like almond flour.
- Topping: this cake pairs very well with many toppings like dulce de leche or buttercream, and you can also add chips/ chunks of chocolate.
Storing
Store the cake in an air-tight container in the refrigerator for up to 5 days. You can also freeze it, it’s better to slice it up before freezing so you don’t need to unfreeze the entire cake.
Top Tips
Ganache:
- The chocolate must be chopped into small pieces, in order to melt before the cream cools down.
- You must wait until the cake is cool before adding the ganache. If you spread the ganache while the cake is warm, it will just slide off.
For more related recipes
Homemade GF Vanilla Cake (with chocolate ganache)
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoon baking powder
- Pinch of salt
- 2 eggs room temperature
- 1 cup granulated sugar
- ½ cup sunflower oil
- ½ cup milk
- 1 teaspoon vanilla extract
For the chocolate ganache
- 1 and ½ cup semisweet chopped chocolate
- 1 and ¼ cup cream
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar, or line with parchment paper. Set aside.
- In a medium bowl whisk gluten-free all-purpose flour, baking powder, and salt. Set aside.
- In another bowl beat the eggs with the sugar. Add the oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ones along with the milk and mix until well integrated.
- Pour the preparation into the prepared pan.
- Bake for 40/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Let cool before removing.
For the chocolate ganache
- Heat the cream in a small saucepan. Pour over the chopped chocolate. Mix well. Let cool at room temperature, and beat for 3 minutes with a hand whisk.
- When the cake is completely cooled spread the chocolate ganache on the cake´s surface.