A Scrumptious Gluten-Free Vanilla Cake Recipe

When my gluten-free kid wants a vanilla birthday cake, this is my go-to. It's rich with a nice bite, yet light and fluffy and not-to-sweet. With a bit of fiber from oat flour, you can feel a little less guilty about indulging. The recipe also works well with a full measure of most gluten-free flour blends or classic all-purpose flour. Baked in any size or shape pan, this is one of my family's favorite gluten-free indulgences!

Jump to:

• The Story
• The Ingredients
• On Gluten-Free Flours
• Butter vs. Oil
• Equipment
• The Ratio
• Chiffon Cake Ratio
• The Method
• The Steps
• Storing & Freezing
• Chef's Tips
• Decorating Ideas
• Edible Epilogue
• 📖 Recipe
• More Cake Recipes
• More Gluten-Free Recipes
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• 💬 Reviews

The Story

For clients and at home, I've baked many a gluten-free cake. This recipe is great for a special gluten-free birthday cake and I get lots of requests for it throughout the year. The chiffon-style cake is rich yet light and airy from the whipped egg whites. It's one of those gluten-free cake recipes that fools even the most die-hard classic cake fans!

It even works perfectly with all-purpose flour. And while it wasn't so years ago, nowadays you can find many great options for gluten-free flour blends. Feel free to keep it simple here and use a measure-for-measure gluten-free blend. Whichever flour(s) you choose, you can't go wrong.

It's cake, after all.

The Ingredients

Since this is a classic vanilla cake, the ingredients come with no surprises, other than the oat flour and tapioca flour (sometimes labeled as "starch").

The Dry

• gluten-free flour blend
• oat flour
• tapioca flour
• baking powder
• flake kosher or sea salt
• granulated or coconut sugar (most often a "wet" ingredient in baking, but here half of it goes with the dry ingredients)

The Wet

• eggs, the whites and yolks separated
• butter (melted) or avocado, coconut, or olive oil
• milk, coconut milk, or any plant-based milk
• vanilla extract or seeds from a vanilla bean

On Gluten-Free Flours

Not all gluten-free flour blends are created equal. Many are loaded with as much refined starch as white wheat flour. And others contain loads of emulsifiers that can cause a gummy, chewy texture. I like blends by Bob's Red Mill, King Arthur, the Simple Truth All-Purpose Gluten-Free Flour at my local Kroger. For clients, I bake with Better Batter (not a paid link). Because of the method used in this recipe, adding additional xanthan gum is not necessary. But you certainly can if you like the results.

When you want more fiber and slightly less guilt, you can fortify a store-bought blend with more nutrient-dense flours. Oat flour lends richness and tapioca is a little less refined. It's also a great binder. Potato starch is another flour I keep on hand for such occasions. Mixing in a few tablespoons of psyllium husk or ground flaxseed will never harm a cake, either. And offer loads of fiber and/or beneficial fatty acids.

Butter vs. Oil

Traditionally, a chiffon cake calls for oil. But I prefer the flavor of pastured butter. For a dairy-free cake, I recommend and use avocado or olive oil.

What about vegetable oil like canola? You will see canola oil or even just "vegetable oil" listed in many cake recipes. I don't like either because blended vegetable oils are highly processed, and contain fewer omega-3 fatty acids if any at all.

Equipment

For a chiffon cake, where the egg whites are beaten separately and then folded into a thick batter, two large bowls are essential. A stand mixer comes in handy. But you can absolutely whip up a lovely cake with an electric mixer of any kind.

• large mixing bowl(s)
• cake pan(s)
• flexible spatula
• scale or measuring cups and spoons
• electric mixer: hand mixer or stand mixer with both the paddle and whisk attachments
• wire rack
• parchment paper

If you have a stand mixer and a hand mixer, you can make quick work of a chiffon cake. If you only have a stand mixer but just one bowl for it, first mix the base batter (with the egg yolks). Then transfer it to another large bowl. Clean the stand mixer bowl before you use it to whip the egg whites.

Parchment paper is how pastry chefs and professional bakers ensure their layer cake turns easily out from the pan. It's not imperative but is great insurance.

The Ratio

Generally speaking, all cake recipes are born from the classic pound cake formula of equal parts flour, sugar, butter, and eggs. A chiffon cake is different in that most recipes call for less fat (usually in the form of oil). And less sugar. This gives you a lighter, less sweet cake. But one that is incredibly addicting because it is so easy to devour without the guilt.

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Using the above formula, the ingredients for a single 9-inch round chiffon cake may look like this:

• 8 ounces or 1⅔ cups flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 large eggs (one large egg is about two ounces)
• 6 ounces or ¾ cup granulated sugar
• 5 ounces or ⅔ cup oil (or melted butter)
• 4 ounces or ½ cup buttermilk
• 2 teaspoons vanilla extract

A chiffon cake is different from its cousin the sponge cake in how it rises. In addition to chemical leavening in the form of baking powder, whipped egg whites give the cake light and lofty texture. Adding one teaspoon of baking powder or one-quarter teaspoon of baking soda for every cup of flour is the professional standard.

The Method

Especially when baking gluten-free, beating the egg whites separately and then folding them into a yolk-based batter aids in the rise. And helps fight against a grainy texture. If you're after a simpler process, check out this easy vanilla bean cupcake recipe which is actually a popular cake with my clients and my kids. It works great with gluten-free flour, too.

The Steps

With any baking, first, preheat your oven (in this case to 350° F). Then gather your tools and pans, and measure out all of your ingredients. I like to crack the egg and cup the yolk gently in one hand while letting the whites fall through to a bowl beneath. But you can also pass the yolk back and forth between the two halves of the cracked shell. Always wash your hands after handling raw eggs.

1. Sift all of the dry ingredients into a large bowl. Stir or whisk about half of the sugar into the sifted flour mixture.
2. In a large bowl or a stand mixer with the paddle attachment beat the melted butter (or oil) with the egg yolks until frothy. Beat in the milk and vanilla. 
3. Beat in the sifted dry ingredients a little at a time on low speed. Then beat on medium speed for about a minute until the batter is smooth. Set aside.
4. In a large clean bowl with clean mixer paddles or a clean stand mixer bowl with a whisk attachment, beat the egg whites with the second half of the sugar on medium-high speed until they reach soft to medium peaks. The whites will become smooth, glossy, and opaque. When the beaters are pulled from the meringue, the peaks of the meringue will curve over and flop down. This typically takes two to three minutes of beating.
5. Mix one-third of the meringue into the reserved batter with a spatula, combining completely until no streaks remain.
6. Gently fold the remaining meringue into the batter in a couple additions. Do this by scooping up from the bottom and over the top. Every few strokes, cut through the middle of the batter to the bottom of the bowl, then back up and over again. Turn the bowl every few strokes as you fold.
7. Pour and smooth equal amounts of batter into prepared pans.
8. Bake 25 to 28 minutes at 350° F, until a toothpick inserted comes out nearly clean. The tops of the cake layers will spring back slightly, but not always all the way.
9. Cool cakes in the pans on a wire rack, if possible, for 10-20 minutes. Remove from pans and cool completely. To easily get the cake out of the pan, first, invert the cake pans onto a plate or cutting board. Then lift the cake pan away from the cake. Place a wire rack or another plate or board on top of the bottom of the cake, and with two hands flip it rightside-up. Cool completely before decorating.

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Storing & Freezing

If you bake the cake layers ahead, level off the domed top with a serrated knife (optional), and wrap them tightly in plastic wrap. Then freeze for up to a couple of months. Great if you want to stash a layer or two away for a rainy day!

For a chiffon cake with a shelf-stable frosting, you can store it on a covered cake plate or in a cake box. If you are frosting your cake with a homemade buttercream or whipped cream, plan to store it in the refrigerator. But always serve cakes at room temperature for the best flavor and texture.

Chef's Tips

Gluten-free baking isn't a new frontier anymore. And it doesn't need to be as intimidating or complicated as mixing five different flours together, uttering enchantments, or praying to the cake gods.

• Mix the batter well. No gluten, no worries! Gluten-free flours don't have strong proteins that will develop during mixing. So mix away, and mix well. I find especially with finer grain flours, a few extra turns of the beater or whisk ensures a stable crumb.
  
• Watch the baking carefully. The trick of testing a cake for doneness by gently pressing the top doesn't always work in gluten-free baking. Often, if you wait until a gluten-free cake does this, it's over-baked and dried out. I like a toothpick for checking gluten-free bakes. And pull the cake out when the pick is almost dry.

• Brushing with simple syrup or liqueur soak. Why are bakery cakes so moist? Two words: simple syrup. Or any other delicious liquid, say a liqueur or citrus juice. Brush cake layers with a simple syrup after baking and before decorating. This not-so-secret technique locks in moisture and adds another layer of flavor. Lemon cake? Use a lemon simple syrup or limoncello liqueur. Coffee or chocolate cake? Brush a little Kahlúa on the layers for an adults-only delight at your next dinner party. Of course, this adds sugar to the cake.

Decorating Ideas

A vanilla cake is a true chameleon. And is sinfully delicious with buttercream, whipped cream, a simple glaze, or au natural.

My kiddo once requested a "cotton candy" half-birthday cake. So I frosted it with tinted, homemade marshmallow fluff AKA Italian meringue. We topped it with this organic cotton candy. Which is, of course, pure sugar! But at least doesn't contain corn syrup or artificial food dyes. If you decorate with Italian meringue, frost the layers first with a crumb coat of buttercream to keep them from sliding. Italian meringue is slippery, and the makings of a toppled cake disaster (yes, personal experience).

For simple decorating ideas and professional tips, read my How to Frost a Cake tutorial.

Edible Epilogue

My favorite way to finish a cake is with a nice soaking of liqueur. I often brush this cake with St. Germain elderflower liqueur. And then topped it with whipped cream and fresh, in-season berries or fresh fruit. Sweet, light, and a little sinful. And a perfectly good excuse as to why you can't share it with the kids.

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