This Gluten-Free Vanilla Cake is soft, tender, and made with almond flour and coconut flour for a naturally gluten-free crumb. Sweetened with honey and flavored with real vanilla, it bakes up light without needing a gluten-free flour blend or gums.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Vanilla Cake
🕒 Ready In: ~45 minutes
👪 Serves: 9 slices
🍽 Calories: ~310 calories (estimated)
🥣 Main Ingredients: Almond flour, coconut flour, eggs, honey, vanilla extract
📖 Dietary Info: Gluten-free; grain-free; naturally sweetened; dairy-free option
👌 Difficulty: Easy - simple mixing, one-pan bake
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Unlike many gluten-free vanilla cakes that rely on starch-heavy mixes, this recipe uses whole-food flours for structure and moisture. The combination of almond flour, coconut flour, and eggs creates a cake that slices cleanly and holds up well to frosting.
This gluten-free vanilla cake works well for birthdays, celebrations, or simple desserts. For more of our favorite cake recipes, try Chocolate Ricotta Cake, Cherry Almond Cake, or Gluten-Free Applesauce Cake.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Vanilla Cake:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Vanilla Cake:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Vanilla Cake FAQs:
- More Dessert Recipes You'll Love
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- Gluten-Free Vanilla Cake
Why You'll Love this Gluten-Free Vanilla Cake:
Soft, tender crumb: Almond flour and coconut flour create a moist cake that slices cleanly without being dense.
No gluten-free flour blend needed: This recipe skips gums and starch-heavy mixes in favor of simple, whole-food flours.
Naturally sweetened: Honey adds balanced sweetness and keeps the cake from drying out.
Reliable for frosting: The cake holds up well under cream cheese frosting without crumbling.
Versatile and crowd-friendly: Perfect for birthdays, celebrations, or an everyday gluten-free dessert.
Key Ingredients:
- almond flour. Provides a moist, nutty base and light texture, use finely ground almond flour (not almond meal) for the best results.
- coconut flour. Helps absorb moisture and balance the richness of the almond flour.
- milk. Adds lightness to the batter; use any kind (dairy or non-dairy) you prefer.
- butter. Adds richness and tenderness. Melt before mixing to blend evenly into the batter.
- honey. Naturally sweetens the cake and keeps it moist. Maple syrup can be used as a substitute if preferred.
- cream cheese frosting. A smooth, tangy complement to the sweet, buttery cake.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it dairy-free: Use Homemade Almond Milk and replace the butter with melted coconut oil or dairy-free butter.
- Swap the sweetener: Maple syrup can be used in place of honey for a slightly different flavor and similar moisture.
- Change the pan: This batter works well in a loaf pan or as cupcakes, just adjust the bake time and check for doneness.
- Add citrus flavor: Stir a little lemon or orange zest into the batter for a bright twist on vanilla cake.
- Serve it plain or dressed up: Skip the frosting and dust with powdered sugar, or top with fresh berries for a lighter option.
How to Make Gluten-Free Vanilla Cake:
- Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt on medium speed.
- In another bowl, beat the eggs, then add milk, melted butter, honey, and vanilla extract. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
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Recipe Notes & Tips:
- Measure flours carefully: Almond and coconut flours behave differently than wheat flour; spoon and level for accuracy to avoid a dry cake.
- Let the batter rest briefly: Allowing the batter to sit for 2-3 minutes helps the coconut flour hydrate, improving texture.
- Don't over bake: Start checking at 30 minutes, over baking can dry out gluten-free cakes. The center should be just set.
- Cool completely before frosting: Gluten-free cakes are more delicate when warm; cooling fully helps the frosting go on cleanly.
- Slice with a sharp knife: For neat slices, use a sharp knife and wipe it between cuts.
How to Store:
Refrigerator: Store the frosted cake in an airtight container for up to 5 days. For the best texture, let it sit at room temperature for 10-15 minutes before serving.
Freezer: Freeze unfrosted cake slices in a freezer-safe container or wrap tightly in plastic wrap and foil. Store for up to 2 months. Thaw overnight in the refrigerator before frosting.
Make ahead: Bake the cake a day in advance, cover tightly once cooled, and frost the next day. The flavor develops beautifully after resting overnight.
Gluten-Free Vanilla Cake FAQs:
Gluten-free cakes can become dense if the flours are overpacked or the batter is over mixed. Measuring accurately and mixing just until combined helps keep the texture light.
Definitely, divide the batter into a lined muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
Cream Cheese Frosting pairs especially well, but buttercream or whipped frosting also work since the cake holds its shape well.
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Gluten-Free Vanilla Cake
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- ½ cup milk
- ¼ cup butter, melted
- ½ cup honey
- 2 teaspoon vanilla extract
- 2 cups cream cheese frosting
Instructions
- Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, then add milk, melted butter, honey, and vanilla extract. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Nutrition
Notes
- Measure flours carefully: Almond and coconut flours behave differently than wheat flour; spoon and level for accuracy to avoid a dry cake.
- Let the batter rest briefly: Allowing the batter to sit for 2-3 minutes helps the coconut flour hydrate, improving texture.
- Don't over bake: Start checking at 30 minutes, over baking can dry out gluten-free cakes. The center should be just set.
- Cool completely before frosting: Gluten-free cakes are more delicate when warm; cooling fully helps the frosting go on cleanly.
- Slice with a sharp knife: For neat slices, use a sharp knife and wipe it between cuts.
Bbbrooks says
Reversed the flour ratios and added 1&1/2 cups of milk. Turned out ok with fresh fruit topping.
Sosi says
Can you cook it in the oven? If so, for how long?
Jean says
You can make it with eruthilol honey by choc zero. Keto friendly
Maria L says
I’ve come back to this so many times. Such a delicious recipe and so easy. Hard to have the self control to not eat it all in one sitting. Thank you so much for sharing this recipe.
Raquel pamer says
I made this it was quick and easy, except it was more of a biscuit so I made strawberry shortcake. What did I do wrong?
Dee says
Perfect… just right for my sugar craving… cooked PERFECTLY… didn’t need to ease out of dish, it came straight out. This will definitely be my go to cake ❤️
Rachel says
This cake is so easy and delicious, it has been a lifesaver to me struggling to feel like I can’t have a keto treat so I made two and cream frosted between 😍
Mary A Cortez says
Forgive me. I see the measurements and will check back. Making it today! I'm starving for sweets! Thank you!
Juanablair says
Can this be baked? What temp and for how long?
Victoria says
Can I bake this instead?
R. Murphy says
Six thumbs up from my two children and me! This was so easy and fast to make. Best of all was that we had all of the ingredients. Only change i made was adding cinnamon, nutmeg, and cloves to give it a spice cake twist with fall right around the corner. It went beautifully with the cream cheese frosting, also crazy easy to make. Thank you!
Jp says
I made this few times. I like how easy and quick I can eat! When I don't have time to bake. I just adjusted amount of oil bit less( used coconuts oil) and add coconuts milk instead.some with coco powder. I used coconuts coco cream topping instead of cream cheese topping.
Kirra says
This was great! I made a 1/2 serve and used maple syrup, coconut oil and cacao i also substituted 1tbs of the almond Flour with psyllium husk and i served it with coconut cream and blueberries. It was so moist snd yummy! Thank you
Juanablair says
Hi! What oven temp and for how long did you bake it for?