The BEST Gluten-Free Vanilla Cake (1 Bowl!)

The BEST Gluten-Free Vanilla Cake (1 Bowl!)

from minimalistbaker.com
Dessert
35 min
228 kcal / serving

Fluffy, perfectly moist, undetectably gluten-free vanilla cake! SO easy to make with just 1 bowl and 9 ingredients required!

Ingredients

  • 1 ⅓ cupalmond flour
  • ⅓heaping cup potato starch ((1/3 heaping cup = 1/3 cup + 1 tbsp*))
  • ¼ cupbrown rice flour
  • ⅝ cupcane sugar ((ensure organic for vegan-friendly))
  • 1 ½ tspbaking powder
  • ½ tspsea salt
  • ⅝ cupdairy-free milk
  • 1 largeegg* ((organic, pasture-raised when possible))
  • 1 tspvanilla extract
  • frosting recipes
  • coconut whipped cream
  • fresh berries

Directions

  1. 1

    Preheat your oven to 350 degrees F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Set aside.

  2. 2

    To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until fully incorporated. Next add the dairy-free milk, egg, and vanilla extract. Whisk again until just combined.

  3. 3

    Pour the batter into your prepared cake pan and bake for 24-28 minutes, until the center springs back when touched or when a toothpick can be removed with only a few crumbs left behind.

  4. 4

    Let the cake cool in its pan for 10 minutes before flipping it onto a cooling rack to let cool completely (~2-3 hours). Frost with buttercream or whipped cream, garnish with berries, and serve!

  5. 5

    Best enjoyed within 2 days. To keep leftover cake moist, cover with plastic wrap, a cake cover, or a wide bowl flipped upside down. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended), or refrigerate the frosted cake then set it out at room temperature for 1 hour before serving.