Gluten Free Dairy Free Yellow Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This classic layer cake bakes up soft, golden, and perfectly domed, thanks to a fluffy butter-and-sugar base and a gentle alternating mix with tangy, cultured oat milk. Vanilla runs through both the tender crumb and the billowy frosting, which whips up smooth and pillowy with sifted powdered sugar. Each layer bakes evenly and pulls cleanly from the pan, giving you a sturdy, level base for stacking and swooping on that final coat of frosting. It's the kind of cake that looks bakery-made but comes together with a straightforward method anyone can follow. And it's a solid pick for a gluten free celebration cake, no matter the occasion.

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Ingredients

12 servings

For the cake

2 ½ 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
See all
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 ½ tsp baking powder
½ tsp salt
1 cup dairy free butter, softened to room temperature
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup oat milk, room temperature
1 tbsp apple cider vinegar

For the frosting

1 cup dairy free butter, softened to room temperature
3 ½ cups powdered sugar, sifted
3 tbsp oat milk
1 tsp vanilla extract
¼ tsp salt

Instructions

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

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