This gluten free vanilla cake is moist and rich in flavors. You really don’t need any frosting. This gluten free cake is wonderful all on its own, especially with a cup of tea. Plus it’s dairy free! Try your best not to eat it all in one sitting!
I made the wheat version of this cake countless of times back when I lived at my parent’s house. It was my absolute favorite cake, and still is today.
I tried my best to replicate the same Mediterranean vanilla cake, but in a gluten free version. I can say that I was pretty successful at that, and I am very pleased with the outcome.
Jump to RecipeFOCUS INGREDIENTS FOR THIS GLUTEN FREE VANILLA CAKE
Chantal’s gluten free all purpose flour blend
You can find this gluten free flour blend by simply clicking the link shown above. This blend works perfectly with all baked goods.
Desiccated coconut
this is not a regular shredded coconut. desiccated coconut is a dry – fine shredded coconut. The flavor of the desiccated coconut that I am using in this gluten free vanilla cake recipe is just amazing.
Desiccated coconut adds a magnificent flavor and texture to this vanilla cake. It gives it the perfect crumb making it truly to be the best gluten free vanilla cake recipe that you’ll ever find.
Lemon zest
Lemon zest is absolutely important in this recipe. It brightens up and elevates the flavors of this gluten free cake. It also adds that unexpected flavor that pleasantly surprises you as the cake enters your mouth.
If you choose to, you could probably use orange zest. I personally have never tried it, but I would imagine it to be equally scrumptious.
Salt
I can’t imagine making this vanilla cake without salt. Even though the amount stated in the recipe might seem outrageous to you, you will not even be able to distinguish any salt flavor in this recipe.
The salt is there simply to marry the flavors and balance them out.
Vanilla extract
I have discovered after the many years of baking that I have under my belt that adding a little bit of vanilla extract to a recipe does not really make that much of a difference. For this reason, I am adding 1 1/2 tablespoons of vanilla extract to this gluten free vanilla cake.
If you want to notice the vanilla taste in a recipe, you have to be a bit generous.
I understand that vanilla can be expensive, but there are some good brands that are at a decent price. You can try the one in the link above. I wasn’t able to find the one I use all the time, but this one comes pretty close.
I truly believe that if you want the best vanilla flavor, you have to use a real vanilla extract. Please do not use any imitation vanilla. You might as well not use any in that case.
If you choose to, you can add a bit of rum in place of the vanilla extract. Measure for measure.
Using vegetable oil to make this gluten free vanilla cake
Most vanilla cakes use butter. If you are lactose intolerant, or on a gluten free dairy free diet, this can cause a problem.
Most Mediterranean cakes do not use any butter, which is perfect!
I also found that vegetable oil gives you a more moist gluten free cake than butter does. Most people face a problem with dry gluten free baked goods, but this is not the case with this gluten free cake.
Lactose free milk or dairy free milk
I chose to use a dairy based lactose free milk, but if you are on a dairy free diet, you can use a vegan milk substitute.
Coconut milk is one option that can add more coconut flavor to the cake if you are a coconut lover. And now you have a gluten free dairy free vanilla cake recipe that is absolutely delicious!
Eggs
If you are trying to make this into a vegan gluten free vanilla cake, I suggest you don’t.
Eggs are an essential part of this recipe. They will help the cake in rising properly in the oven, and they give it a great texture and flavor. Without them, you don’t have a cake, but more of a bread.
It is absolutely important to have your eggs at room temperature. Room temperature eggs will blend in more easily into the batter, and they will help the cake rise better as it bakes in the oven.
MORE GLUTEN FREE RECIPES
And also…
Gluten Free Mediterranean Date Cookies – Maamoul Recipe
Gluten Free Vanilla Cake Mediterranean
Equipment
- 2 medium bowls
- Measuring cups
- Measuring Spoons
- 2 – 8 inch cake pans
- Parchment paper
- Cooling rack
- Whisk
- Kitchen scale
- Rubber spatula
- Zester
Ingredients
Dry Ingredients
- 2 ½ cups Chantal’s gluten free all purpose flour blend
- ½ cup desiccated coconut
- 1 ½ cups granulated sugar
- 2 teaspoons xanthan gum
- Zest of 1 lemon
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ tablespoons vanilla extract
- 2/3 cups vegetable oil
- 1 cup Lactose free milk or dairy free milk (You can use coconut milk to add more coconut flavor to the cake)
- 4 large eggs room temperature
- Baking spray
Instructions
- Preheat oven to 350 F
- Add all the dry ingredients into a medium bowl and mix.
- Add the eggs into a separate bowl, and beat. Add in the milk and vanilla extract and beat. Add in the vegetable oil
- Add the wet ingredients into the bowl with the dry ingredients and whisk until the batter is fully smooth and no lumps appear in it.
- Using a baking spray, lightly oil the two cake pans. Dust them with Chantal’s gluten free all purpose flour blend, removing any excess flour. If you do not wish to dust the pan with flour, you can cut out a parchment paper to the size of the pan. Simply place the cake pan onto the parchment paper, and trace around the bottom of the pan. Cut out the piece you traced, and place it into the cake pan. Repeat the same process for the second pan.
- Divide the batter equally between the two pans. Scrape out remaining batter into the pans using a rubber spatula.I personally prefer to weigh my batter so that both cakes can finish baking at the same time. Weighing the batter will also reduce the risk of a burnt bottom on your cake.To weigh the batter, first place the empty cake pan onto the kitchen scale and tear out the weight of the pan. Assuming that both pans are the same size. Divide your batter equally into the lined pans. Weigh the pans to ensure that they are the same weight. If not, you can adjust the weight by trying to take some out from one pan and placing it into the one that is lacking.
- Place the two cakes side by side onto the center rack of a 350 F preheated oven. Allow the cakes to bake for 20 to 25 minutes or until a tooth pick inserted comes out clean.Overbaking the cake will cause it to dry out. So if you have a crumb or two on your toothpick, that’s probably a sign that you need to take the cake out.
- Allow the cakes to sit in their pans for 5 minutes. Remove cakes from pans and place them onto a cooling rack. Once the cakes are cooled, you can store them in a resealable bag.
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