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

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4.2 from 4 reviews

This is a simple and delicious gluten-free vanilla cake recipe made in one bowl. Featuring almond flour, potato starch, and brown rice flour, this cake is moist, fluffy, and perfect for any occasion. It’s easy to prepare, dairy-free, and can be topped with coconut whipped cream and fresh berries for a delightful finish.

  • Total Time: 3 hours 8 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 ⅓ cup almond flour
  • 1/3 heaping cup potato starch (1/3 cup + 1 Tbsp)
  • 1/4 cup brown rice flour
  • 2/3 cup cane sugar (ensure organic for vegan-friendly)
  • 1 ½ tsp baking powder
  • 1/2 tsp sea salt

Wet Ingredients

  • 2/3 cup dairy-free milk
  • 1 large egg (organic, pasture-raised when possible)
  • 1 tsp vanilla extract

Frosting & Garnish

  • Coconut whipped cream
  • Fresh berries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (176 C) and grease an 8-inch cake pan using avocado oil or your preferred cooking oil. Set aside to ensure the cake doesn't stick.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt until fully combined and uniform.
  3. Add Wet Ingredients: Pour in the dairy-free milk, add the large egg and vanilla extract. Whisk gently but thoroughly just until the batter is combined, being careful not to overmix.
  4. Bake the Cake: Pour the batter into the prepared cake pan and place it in the oven. Bake for 24 to 28 minutes until the center springs back when touched or a toothpick inserted comes out with just a few moist crumbs.
  5. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a wire rack and let it cool completely for about 2 to 3 hours before frosting.
  6. Frost and Garnish: Once cooled, frost with your choice of coconut whipped cream or buttercream and garnish with fresh berries for a beautiful presentation.
  7. Storage and Serving Tips: Best enjoyed within 2 days. To maintain moisture, cover leftovers tightly with plastic wrap, a cake cover, or an inverted wide bowl. If using frosting that melts at room temperature, frost right before serving or refrigerate and bring to room temperature for about an hour before enjoying.

Notes

  • Use organic and pasture-raised eggs if possible for best flavor and quality.
  • Ensure the cane sugar is organic if you want the cake to remain vegan-friendly.
  • Allow the cake to cool fully before frosting to prevent melting and sogginess.
  • If you prefer, you can substitute dairy-free milk with any plant-based milk of your choice.
  • This cake is best consumed within 2 days for freshness and moisture retention.
  • Cover the cake well to keep leftovers moist and fresh.
  • For a stunning presentation, garnish with fresh berries and coconut whipped cream.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/the-best-gluten-free-vanilla-cake-1-bowl-recipe/