Gluten Free Dairy Free Vanilla Cake

Total time2 hr

Prep time25 min

Cook time35 min

This classic two-layer vanilla cake bakes up soft, tender, and golden, with a fluffy crumb from creaming the butter and sugar until pale and airy before folding in the eggs and vanilla. A quick trick with curdled milk and a splash of apple cider vinegar gives the batter just the right lift and tang, so each layer rises evenly and stays moist. Once cooled, the layers get stacked and swept in a smooth, billowy frosting that spreads easily into soft peaks and coats the sides in a clean, bakery-style finish. It's a simple, crowd-pleasing cake, perfect for birthdays or any occasion that calls for something classic, and it fits neatly into a gluten free spread. Slice it thick, let the frosting shine, and enjoy every soft, vanilla-forward bite.

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Ingredients

12 servings

For the cake

2 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup dairy free butter, softened
1 ½ cups granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup dairy free milk, room temperature
1 tbsp apple cider vinegar

For the frosting

1 cup dairy free butter, softened
3 ½ cups powdered sugar, sifted
2 tsp vanilla extract
3–4 tbsp dairy free milk
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl or measuring cup, stir together the dairy free milk and apple cider vinegar and set aside for 5 minutes until slightly curdled.

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