Perfect Gluten Free Vanilla Cake Recipe -- Allergy Friendly, Dairy Free, Vegan Option

When cooking gluten free, especially when it comes to baking, there is definitely a learning curve involved. I've made so many recipes that just didn't come out tasty, so when I find something that tastes great, it becomes a keeper, and it makes me not want to venture out and try other baked goods that may or may not come out so good. For this reason, since I've discovered/tweaked the recipe for my decadent chocolate cake, it has been my go-to cake recipe for pretty much every occasion that calls for a cake, and it has been enjoyed by nearly everyone. Everyone other than my 6 year old daughter Anneliese. For so long she has been begging me to make her vanilla cake, and so many attempts at making vanilla cake just flopping miserably. I'm not sure why they all flopped (though one time, I'll admit, I sort of forgot the sugar). But since she requested so passionately that I make a vanilla cake for her birthday party, I decided to try once more, and this time it paid off.
My friend Louise recommended this cake recipe mentioning that it works well with other flour mixes as well, including homemade all purpose flour mix, but the first time I was attempting the cake I didn't want to risk it flopping (since I was making the cake also for a school birthday party and also for a birthday party at home) so I shelled out the money and purchased an expensive gluten free flour mix from the store, and it came out phenomenally, with the changes listed below. I got absolutely rave reviews from the gluten eaters who came to the birthday parties; no one was able to tell that it was gluten free, which is amazing.
The next time I made it with a homemade flour mix, I also used ground flax seeds in place of the eggs and apple juice in place of the orange juice and I also added sprinkles (attempting to make a funfetti type cake) but it ended up being a darker brown than the first go around, but just as tasty. I'll have to figure out which of the changes I made affected the color, but it still is amazing no matter what.

This recipe makes two round cakes, the perfect size to pile on top of each other to make a nice double layered cake. (For my kids I ended up doubling this recipe, keeping a single layer cake for the birthday party at home and a triple layer cake for the school party.)


I'd like to try out this recipe using coconut sugar in place of the white sugar, in an attempt to make it refined sugar free. It works well egg free, and I made mine dairy free, so this is great for people with allergies. Also another bonus; this recipe is made without butter or margarine, just using oil, which keeps down the cost, and keeps it trans-fat free. And it needs no mixer.

Bonus -- it freezes well. We had a snafu when it came to dates of the party in school, so the cake went into the freezer for a week and then sat in the fridge a few days until it came home with my kids, and it still tastes and looks terrific. (The first picture was taken only today, a week and a half after the cake was first made.)

I highly, highly, highly recommend this cake. Even if you've flopped plenty of vanilla cake recipes beforehand.

Perfect Vanilla Cake Recipe -- Dairy Free, Vegan Option

Ingredients:
3 cups gluten free all purpose flour mix
1 3/4 cup plus 2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 small eggs or 4 large eggs or 4 tablespoons ground flax seeds and 10 tablespoons warm water
2/3 cup mild flavored vegetable oil of choice
2 tablespoons vinegar, white, apple cider, or rice vinegar
2-3 teaspoons vanilla extract
1 cup (dairy or dairy free) milk of choice or 1/2 cup orange juice and 1/2 cup water or 1 cup water

Instructions:
1. Mix all the dry ingredients together other than the flax seeds if using. If using flax eggs, mix the flax seeds with the warm water and set aside for 10 minutes before proceeding.

2. Mix the eggs or egg replacements, oil, vinegar, and vanilla together, and then add the dry ingredients together, mixing well.

3. Add the milk/water/juice to the mixture, mixing it well to ensure there are no clumps.

4. Place into two greased 8 or 9 in round cake pans or 2 9 inch square pans or 24 cupcake tins.

5. Bake in a preheated oven at 350 for 20-35 minutes (depending on cupcakes or cakes) or until a toothpick inserted in the center comes out clean.

6. Let cool before removing from the pan.

Enjoy!

What types of cakes do you tend to make for your family, especially for birthday cakes? Do you have any types of cakes that you've tried to make multiple times and failed? What type of cake is that? Does this look like a recipe you'd try?