Gluten Free Dairy Free Cake

Why this recipe works

This cake is soft, tender, and just sweet enough, like the best classic vanilla cake. It just happens to be gluten free and dairy free—without a long list of specialty ingredients or fussy steps.

You don’t need a mixer or any fancy tools. The batter comes together fast with simple pantry staples. If you’ve ever baked a boxed cake mix, you’ve got this.

The texture is perfect, without gumminess, no grit, and no strange aftertaste like butter substitutes can have—just a moist, springy crumb that stacks and slices perfectly. It's perfect for a birthday party, where no one would guess it’s gluten free or dairy free.

Ingredients explained

The full recipe is below with amounts and method. First, here's a bit about the role of each ingredient in this impossibly tender cake:

• Gluten free dairy free flour blend: The basic structure of this cake. A finely ground, well-balanced rice flour-based blend gives structure and helps the cake bake evenly without falling as it cools. Try Better Batter’s classic blend or Bob’s Red Mill 1-to-1 (blue bag)—both are vegan-friendly. If using Bob’s, add 1/8 teaspoon extra xanthan gum to avoid a crumbly texture. My mock Better Batter blend, works here too, but skip Nicole's Best because it contains milk powder.
• Almond flour: Lends richness and a subtle buttery flavor, and adds some more fat for tenderness without tasting oily. Use finely ground, blanched almond flour like Wellbee’s, Blue Diamond, nuts.com, or Kirkland. Almond meal won’t blend in smoothly and creates a gritty texture.
• Baking powder: Gives the cake a light, fluffy rise.
• Baking soda: Aids browning and works with the yogurt to create rise.
• Salt: Balances the sweetness and enhances flavor.
• Granulated sugar: Adds sweetness and tenderness to the cake.
• Neutral oil: Adds moisture and richness without making the cake greasy. Choose something mild like canola or vegetable oil—olive oil will overpower. We skip vegan butter here since it can add a noticeable dairy-free flavor and the best ones can be pricier or harder to find.
• Dairy free milk: Brings the cake together with added moisture and some fat.
• Dairy free plain yogurt: Tenderizes the crumb and has acid that reacts with the baking soda to provide some rise.
• Eggs: Add structure to help the cake set as it cools without sinking.
• Vanilla extract: Infuses the cake with warm, classic vanilla flavor.
• Butter oil: This dairy-free emulsion from LorAnn adds nostalgic buttery flavor without any dairy. It’s subtle but lovely—find it online at Amazon or at specialty baking or craft stores.

🔄 Ingredient selection & swaps

Egg free

Applesauce will not work in place of eggs. “Chia eggs” may work, but “flax eggs” will add unwanted flavor and color. In place of both eggs, try adding all of these ingredients:

• 1/4 cup (35 grams) added gluten free flour bend;
• 1/4 cup added (60 grams) nondairy plain yogurt;
• 1 more teaspoon baking powder; plus
• 1 teaspoon apple cider vinegar

Almond-free

In place of almond flour, you can use finely ground and sifted hazelnut flour for buttery flavor. You can also use oat flour in its place for very similar results. If you use more gluten free flour blend, your cake will be more dense.

Neutral oil

Any neutral oil that's liquid at room temperature will work here, like canola, grapeseed, vegetable, or peanut oil. If you need to avoid all vegetable, nut and seed oils, try avocado oil. If you'd prefer to use vegan butter, try the kind in the tub, which is mostly oil, instead of the kind in the block, which typically has more moisture.

Dairy free milk

Be sure to use a dairy free milk that mimics the texture and fat content of cow's milk as much as possible, like plain soy milk, coconut milk in the carton, or almond milk. Avoid anything fat free, like rice milk, which is mostly water, or with any texture, like oat milk.

Dairy free yogurt

Any plain dairy free yogurt will work, and my favorites are Silk and So Delicious brands coconut plain yogurt. Avoid Greek-style yogurt, which doesn't have enough moisture. A thin dairy free sour cream alternative would work, too.

Expert cake tips

Use room temp ingredients

Even though we aren't creaming any butter with sugar, oil still turns solid when it gets cold. Cold eggs or yogurt may make the oil clump, and can create oily spots and dry spots in the finished cake.

Choose the right pan

An 8-inch square or 9-inch round pan works perfectly—no changes needed. Both hold the same amount of batter and bake evenly.

Make it a layer cake

Double or [2X] the recipe ingredients in the recipe card for two 8-inch square pans or 9-inch round pans. For two 8-inch round layers, increase the yield to 12 slices (1.5x the batter) and bake about 25 minutes, rotating once for even baking.

Store-bought frosting is delicious

Homemade dairy free buttercream with butter-flavored shortening or block-style vegan butter is possible—but honestly? I reach for Duncan Hines or Simple Mills. They're both gluten and dairy free, and taste amazing right out of the tub.

Storage instructions

Store leftover frosted cake slices in a tightly sealed container at cool room temperature for at least 3 days. Refrigerate in a similar manner for up to 7 days after baking. Let it come to room temperature before serving for the best texture.

For longer storage or a make-ahead option, let it cool completely, wrap tightly in freezer-safe wrap, and freeze for up to 3 months. Defrost at room temperature. Frost before serv ing.

The frosted cake as a whole or individual slices can be frozen, too, but chill so the frosting sets before wrapping.