It's been nearly a year since I had to give up gluten. In this year I've learned that #girlswithoutgluten aren't actually missing out. I've made the most of it through countless experiments with baked goods that fool even the biggest of skeptics, including this gluten-free cake. 

While I don't suggest giving up gluten if you don't medically have to, please know that everything from apple galettes, zucchini bread, pancakes, cornbread muffinscookies, and gluten-free cake can be made as good if not better without gluten.

Something I hadn't perfected until my birthday this year was a gluten-free cake. Gluten-free baked goods present a lot of challenges especially when working without refined sugar. The key to this cake's success is the flour blend and the eggs

Gluten-Free Cake

  • Prep Time:10 mins
  • Cook Time:25 mins
  • Total Time:35 mins
  • Servings:1
  • Easy

    Ingredients

  • 1/2 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 1/2 cup + 1 tablespoon brown rice flour
  • 2 tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened almond milk
  • 1/4 cup vegan butter
  • 3/4 cup coconut sugar 
  • 2 teaspoons baking powder
  • 1 pinch salt
Photo by Kristine Mahan
Photo by Kristine Mahan

Step 1

Beat softened vegan butter and coconut sugar until pale and fluffy. Preheat oven to 350°F.
Photo by Kristine Mahan
Photo by Kristine Mahan

Step 2

Add eggs, beating after each addition. Then stir in remaining ingredients except for 1 tablespoon of brown rice flour until a smooth batter comes together.
Photo by Kristine Mahan
Photo by Kristine Mahan

Step 3

Prepare an 8" baking round by spraying with non-stick spray and dusting with 1 tablespoon of brown rice flour. Pour batter into prepared baking round.
Photo by Kristine Mahan
Photo by Kristine Mahan

Step 4

Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
Photo by Kristine Mahan
Photo by Kristine Mahan

Step 5

Let the cake cool before frosting. Store in the refrigerator up to 5 days for best taste.
Photo by Kristine Mahan
Photo by Kristine Mahan

 Frosting is optional, but never an unwelcome addition on occasions like birthdays. This cake was frosted with a cashew frosting, but a dairy-free cream cheese frosting would also be delightful.