The BEST Gluten-Free Vanilla Cake (1 Bowl!) Recipe
This is a moist and fluffy gluten-free vanilla cake made in just one bowl, combining almond flour, potato starch, and brown rice flour. Perfect for those avoiding gluten, it uses dairy-free milk and can be topped with coconut whipped cream and fresh berries for a light, delicious dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ⅓ cup almond flour
- 1/3 heaping cup potato starch (1/3 cup + 1 Tbsp)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar (organic for vegan-friendly)
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
Wet Ingredients
- 2/3 cup dairy-free milk
- 1 large egg (organic, pasture-raised when possible)
- 1 tsp vanilla extract
Frosting and Garnish
- Coconut whipped cream
- Fresh berries
Instructions
- Preheat and Prepare Bakeware: Preheat your oven to 350 degrees F (176 C) and grease an 8-inch cake pan with avocado oil or a preferred oil. Set aside.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt until fully combined.
- Add Wet Ingredients: Add dairy-free milk, the large egg, and vanilla extract to the dry mixture. Whisk gently until just combined, avoiding overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 24-28 minutes, or until the center springs back when touched and a toothpick inserted comes out with only a few crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely, approximately 2-3 hours.
- Frost and Serve: Frost with your choice of buttercream or coconut whipped cream. Garnish with fresh berries and serve. For best results, frost just before serving if using a frosting that melts easily at room temperature.
- Storage: Enjoy the cake within 2 days. Store leftovers covered with plastic wrap, a cake cover, or an inverted bowl to maintain moisture. Refrigerate if frosted early, and bring to room temperature before serving.
Notes
- Use organic cane sugar if you prefer a vegan-friendly cake.
- Substitute avocado oil or any neutral oil for greasing the cake pan.
- Allow the cake to cool completely before frosting to prevent melting.
- Cover leftover cake properly to keep it moist.
- Frost just before serving if using frosting that melts at room temperature.