Gluten-Free Vanilla Cake

A classic Gluten-Free Vanilla Cake recipe. It’s moist, tasty, and very easy to prepare and bake! It also freezes very well!!

Jump to Recipe

About this recipe

With a few ingredients, you can make this classic gluten-free vanilla cake with chocolate ganache. It is very easy and quick to prepare it!!

You can serve it plain or topped with buttercream, chocolate, or whatever you prefer. It is hard to go wrong with this traditional vanilla cake recipe.

Ingredients

• Gluten-free all-purpose flour: a homemade blend (40%corn starch 30% brown rice flour 30% tapioca starch). You can also use the four flour mix: brown rice flour, white rice flour, tapioca starch, and potato starch.
• Baking powder: be sure it is gluten-free.
• Sugar: white sugar, but you can also use brown sugar. Keep in mind that if you use brown sugar you should check the amount and the color of the loaf cake will be darker.
• Xanthan Gum: only if the premix is homemade.
• Oil: sunflower oil, you can also use coconut oil. I haven´t tried it but it should work.
• Salt: enhance the flavors.
• Eggs: room temperature eggs are better.
• Milk: you can also try with almond milk.
• Cream: heavy cream for best flavor and consistency.
• Chocolate: semi-sweet chopped chocolate.

How to make vanilla cake

Preheat the oven to 350°F (180°C).

Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.

In a medium bowl whisk gluten-free all-purpose flour, baking powder, xanthan gum, and salt- Set aside.

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 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

This cake pairs very well with many toppings like dulce de leche or buttercream, and you can also add chips/ chunks of chocolate.

Storing

You can keep it refrigerated for up to 5 days wrapped in foil or you can freeze it. It is better if you slice it up before freezing so you don’t need to unfreeze the entire cake.

Top Tips

Ganache:

• The chocolate for the ganache 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 completely.

For more tea-time recipes…