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 muffins, cookies, 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
  • Medium

    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
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Photo by Kristine Mahan

  • Step 1

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

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    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.

    cream, sweet, milk, dairy product
    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.

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    Photo by Kristine Mahan

  • Step 4

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

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    Photo by Kristine Mahan

  • Step 5

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

    cake, sweet, cream, pastry, bread, chocolate
    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.