Gluten-Free Vanilla Cake
This Gluten-Free Vanilla Cake is soft, tender, and made with almond flour and coconut flour for a naturally gluten-free crumb.
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.
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