Gluten-Free Vanilla Cake with Buttercream Frosting

Light, fluffy, and irresistibly decadent, this Gluten-Free Vanilla Cake with Buttercream Frosting is your go-to recipe for any celebration or indulgent treat. Made with a carefully balanced blend of gluten-free all-purpose flour, almond milk, and pure vanilla extract, this cake delivers a moist and tender crumb without compromising flavor. The homemade buttercream frosting, whipped to creamy perfection, effortlessly complements the delicate vanilla cake layers for a show-stopping dessert. With straightforward instructions and simple ingredients, this gluten-free vanilla cake is perfect for birthdays, weddings, or anytime you crave a sweet, allergy-friendly delight. Satisfy your dessert cravings with this stress-free, crowd-pleasing creation!

Nutriscore Rating: 30/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour (ensure it contains xanthan gum)
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 0.75 cups Unsalted butter (softened)
• 1.5 cups Granulated sugar
• 3 Large eggs
• 2 teaspoons Pure vanilla extract
• 1 cup Plain unsweetened almond milk (or other dairy-free milk)
• 1 cup Unsalted butter (softened, for frosting)
• 4 cups Powdered sugar
• 2 teaspoons Pure vanilla extract (for frosting)
• 2 tablespoons Plain unsweetened almond milk (or other dairy-free milk, for frosting)
• 1 Pinch of salt (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans using gluten-free flour. Line the bottoms with parchment paper for easy release.

Step 2

In a medium bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract.

Step 5

With the mixer on low speed, alternate adding the dry ingredients and almond milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove the cakes from the oven and cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 9

To make the buttercream frosting, beat the softened butter in a large bowl until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, alternating with small amounts of almond milk.

Step 10

Mix in the vanilla extract and salt. Continue beating until the frosting is smooth and fluffy. Add a little more almond milk if needed to reach your desired consistency.

Step 11

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.

Step 12

Slice and serve your gluten-free vanilla cake with buttercream frosting. Enjoy!

Nutrition Facts

Serving size	(1886.4g)

Amount per serving	% Daily Value*
Calories	7165.7

Total Fat 357.2g	0%
Saturated Fat 217.8g	0%
Polyunsaturated Fat 0g
Cholesterol 1462.2mg	0%
Sodium 3314.6mg	0%
Total Carbohydrate 972.1g	0%
Dietary Fiber 7.3g	0%
Total Sugars 770.9g
Protein 36.7g	0%

Vitamin D 470.0IU	0%
Calcium 706.6mg	0%
Iron 7.1mg	0%
Potassium 612.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 2.0%

Carbs: 53.6%