Dairy-Free Gluten-Free Vanilla Cake
This dairy-free gluten-free vanilla cake is incredibly moist and fluffy! Easy recipe with simple ingredients, perfect frosting, and egg-free options included.
You know what? There’s something magical about slicing into a perfectly fluffy vanilla cake that nobody would ever guess is both dairy-free and gluten-free. I spent years thinking I’d have to sacrifice that classic birthday cake experience after going gluten-free, until I cracked the code on this dairy-free gluten-free vanilla cake recipe.
This isn’t one of those dense, crumbly gluten-free cakes that falls apart when you frost it. We’re talking about a genuinely tender, bakery-style lactose free vanilla cake that rises beautifully and tastes like the real deal. The secret? A perfect balance of gluten-free flour, avocado oil for moisture, and full-fat coconut milk that makes everything incredibly soft without any dairy.
Whether you’re baking for a birthday, celebrating a holiday like Easter or Mother’s Day, or just craving something sweet on a Wednesday afternoon, this organic vanilla cake recipe comes together in under an hour. It’s become my go-to for family gatherings because it accommodates so many dietary needs without anyone feeling like they’re eating “special” food.
Table of Contents
Dairy-Free Gluten-Free Vanilla Cake
Equipment
- Mixing bowls
- Whisk
- 8-inch cake pans
- Parchment paper
- Oven
Ingredients
Gluten-Free Vanilla Cake
- 2 ⅓ cups gluten-free all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp sea salt
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ cup avocado oil
- 1 cup full-fat coconut milk canned
- 3 large eggs
- 1 Tbsp pure vanilla extract
Dairy-Free Vanilla Buttercream Frosting
- 1 cup vegan butter 2 sticks
- 4-6 cups powdered sugar
- 6-8 Tbsp full-fat coconut milk canned
- 1 tsp pure vanilla extract
- 1 pinch sea salt
Instructions
- Preheat oven to 350°F and line two 8-inch cake pans with parchment paper.
- Combine flour, sugar, salt, baking powder, and baking soda in a large bowl.
- Whisk avocado oil, eggs, coconut milk, and vanilla extract in a separate bowl.
- Stir dry ingredients into wet mixture until just combined.
- Divide batter between pans and bake 23–28 minutes until golden and springy.
- Cool completely before frosting.
- Beat frosting ingredients together until smooth and spread over cooled layers.
Notes
Ingredients
Gluten-Free Vanilla Cake:
- 2 ⅓ cups (320g) gluten-free all-purpose flour
- 1 ½ cups (330g) granulated sugar
- 1 tsp sea salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup (175ml) avocado oil
- 1 cup (225ml) full-fat canned coconut milk
- 3 large eggs
- 1 Tbsp pure vanilla extract
Dairy-Free Vanilla Buttercream Frosting:
- 2 sticks (1 cup, 230g) vegan butter
- 4 to 6 cups (480-600g) powdered sugar
- 6 to 8 Tbsp (80-100ml) full-fat canned coconut milk, as needed
- 1 tsp pure vanilla extract
- Pinch sea salt
Instructions
Step 1: Preheat your oven to 350°F and line two 8-inch springform cake pans with rounds of parchment paper. Greasing the sides helps too, especially if you want that dairy-free gluten-free vanilla cake to release cleanly every single time.
Step 2: Grab a large mixing bowl and combine your dry ingredients—the gluten-free flour, granulated sugar, sea salt, baking powder, and baking soda. Give everything a good stir until it’s evenly distributed. This step matters more than you’d think for getting an even rise.
Step 3: In a separate bowl, whisk together the avocado oil, eggs, full-fat coconut milk, and vanilla extract until smooth. If your kitchen’s on the chilly side and the coconut milk has separated into layers, just pop it in the microwave for 30-60 seconds to bring it back together. Nobody wants lumpy batter!
Step 4: Pour the dry ingredients into your wet mixture and stir gently until you have a smooth, pourable cake batter. Don’t overmix—you want it just combined. The batter should look silky and smell like vanilla heaven.
Step 5: Divide the batter evenly between your two prepared pans and smooth the tops with a spatula. Slide them onto the center rack of your preheated oven and bake for 23 to 28 minutes, watching for lightly golden edges and a cake that springs back when touched. High altitude bakers might need closer to 28-30 minutes, and that’s totally normal.
Step 6: Once they’re done, let the cakes cool completely to room temperature in their pans. If you’ve got a wire cooling rack, use it—airflow underneath helps prevent soggy bottoms. Patience here is key for a lactose free vanilla cake that frosts beautifully without tearing.
Step 7: Release your cooled cakes from their pans and place the first layer, rounded side down, onto your serving plate or cake stand. Spread a generous half-inch layer of that dairy-free vanilla buttercream on top. Man, oh man, this is where it gets fun—you can even add a layer of sliced strawberries or mashed raspberries if you’re feeling fancy.
Step 8: Place the second cake layer on top (rounded side down, or trim it flat with a sharp knife for a professional look). Now frost the entire cake with as much or as little buttercream as your heart desires. I always go full frosting coverage, but a light “naked cake” approach works beautifully too for this organic vanilla cake recipe.
Step 9: Decorate however you’d like! Sprinkles, fresh berries, edible flowers—there are no rules here. Slice, serve, and watch everyone’s eyes light up when they taste how incredibly soft and flavorful this egg-free vanilla cake alternative can be.
Substitutions
Flour: If you don’t have a gluten-free all-purpose blend on hand, you can use a trusted DIY flour mix with xanthan gum included. Make sure it contains a binder, or your dairy-free gluten-free vanilla cake might not hold together properly. I’ve had great success with King Arthur Measure for Measure and Bob’s Red Mill 1-to-1.
Oil: Melted coconut oil or light olive oil work in place of avocado oil, though avocado oil keeps the cake’s flavor neutral and clean. Coconut oil adds a subtle tropical note that some people love, especially in this lactose free vanilla cake.
Coconut Milk: Regular dairy milk works if you’re not avoiding dairy, or try oat milk for a slightly sweeter flavor profile. Just stick with full-fat versions for the best texture—reduced-fat options can make your cake a bit dry.
Eggs: For an egg free vanilla cake version, replace each egg with a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit 5 minutes). The texture will be slightly denser but still delicious. You could also try commercial egg replacers following package instructions.
Sugar: Coconut sugar or organic cane sugar can replace granulated sugar at a 1:1 ratio in this organic vanilla cake recipe. Keep in mind that coconut sugar will give you a slightly caramel-colored cake instead of pure white.
Troubleshooting
Cake sinking in the middle? This usually means the oven temperature was too high or you opened the door too early. Use an oven thermometer to verify your temp is accurate, and resist peeking until at least 20 minutes in. Your dairy-free gluten-free vanilla cake needs steady heat to rise properly.
Dry or crumbly texture? You might have overbaked it or used a gluten-free flour blend without enough binders. Check your cake a few minutes early next time, and make sure your flour contains xanthan or guar gum. Adding an extra tablespoon of oil can help too.
Frosting too thick? Add coconut milk one tablespoon at a time until you reach your desired consistency for spreading. If it’s too thin, add more powdered sugar gradually. Room temperature vegan butter makes the biggest difference in getting smooth, spreadable buttercream for your lactose free vanilla cake.
Cakes sticking to pans? Always use parchment paper rounds on the bottom and grease the sides well. Let the cakes cool for at least 10 minutes before trying to remove them. Running a knife around the edges helps release any stubborn spots.
Storage & Meal Prep
Store your finished dairy-free gluten-free vanilla cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. The buttercream keeps everything moist, so don’t worry about it drying out. Just let refrigerated slices sit at room temperature for 15-20 minutes before serving for the best flavor.
For meal prep magic, bake the cake layers up to 3 days ahead and wrap them tightly in plastic wrap before refrigerating. You can even freeze unfrosted layers for up to 3 months—just thaw overnight in the fridge before assembling. Make the frosting the day you plan to decorate for the fluffiest texture in your organic vanilla cake recipe.
Serving Suggestions
This lactose free vanilla cake pairs beautifully with fresh berries, a dollop of coconut whipped cream, or a simple drizzle of dairy-free chocolate ganache. Serve it alongside coffee or your favorite herbal tea for an afternoon treat that feels special. It’s become my go-to for easy weeknight desserts when I want something impressive without the stress.
For a fun twist, try serving individual slices with a scoop of dairy-free vanilla ice cream and fresh mint. Kids absolutely love decorating their own slices with sprinkles and berries, turning this dairy-free gluten-free vanilla cake into an interactive dessert experience.
Variations
Chocolate lover’s version: Add 1/2 cup cocoa powder to the dry ingredients and reduce the flour by 1/2 cup for a rich chocolate cake. The dairy-free frosting works perfectly with chocolate, or switch to a chocolate buttercream if you’re really indulging.
Egg free vanilla cake: Use the flax egg substitution mentioned above (3 flax eggs total for this recipe). The texture becomes slightly denser but still wonderfully moist. I’ve made this version for vegan friends countless times with rave reviews.
Citrus twist: Add 2 tablespoons of lemon or orange zest to the batter for a bright, refreshing flavor that’s perfect for spring celebrations. The citrus plays beautifully with the vanilla in this organic vanilla cake recipe. Top with a light citrus glaze instead of buttercream for something different.
Kid-friendly funfetti: Fold in 1/2 cup of dairy-free sprinkles just before pouring the batter into pans. Birthday parties just got a whole lot more colorful! This lactose free vanilla cake version disappears fastest at celebrations.
Single layer option: Well, if you’re short on time or only need a smaller cake, pour all the batter into a 9×13-inch pan and bake for 30-35 minutes. Frost the top only for a simpler sheet cake approach that’s perfect for potlucks.
Dairy-Free Gluten-Free Vanilla Cake FAQs
Can I make this as cupcakes instead of a layer cake?
Absolutely! Divide the batter among 18-20 lined muffin cups and bake at 350°F for 18-22 minutes until a toothpick comes out clean. These dairy-free gluten-free vanilla cake cupcakes are perfect for school parties and freeze beautifully.
What’s the best gluten-free flour for this recipe?
I recommend King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour—both contain xanthan gum and create a tender crumb. According to research on gluten-free baking fundamentals, flour blends with multiple starches and protein sources produce the most cake-like texture.
How do I know when the cake is fully baked?
The edges should be lightly golden and pulling away slightly from the pan, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should spring back when gently pressed. Don’t rely solely on time—ovens vary!
Can I reduce the sugar in this lactose free vanilla cake?
You can reduce it by up to 1/4 cup, but the texture will be slightly less tender and the cake won’t brown as nicely. Sugar isn’t just for sweetness—it also keeps cakes moist and helps with structure in gluten-free baking.
Why use full-fat coconut milk instead of light?
Full-fat coconut milk provides richness and moisture that makes this dairy-free gluten-free vanilla cake incredibly tender. Light versions have too much water content, which can throw off the batter consistency. The coconut flavor is extremely subtle and most people can’t detect it at all.
Best way to get flat cake layers for easier frosting?
If your layers dome in the middle, simply use a long serrated knife to carefully slice off the rounded tops before assembling. Save those scraps for snacking or crumble them over ice cream! Alternatively, invest in baking strips that wrap around your pans to promote even baking.
More Gluten-Free Baking Inspiration
If you loved this dairy-free gluten-free vanilla cake, you’ll definitely want to check out our moist gluten-free pumpkin banana bread for cozy autumn mornings. The same principles that make this vanilla cake so successful apply to that recipe too!
Looking for more chocolate options? Our double chocolate gluten-free banana bread uses similar dairy-free techniques and comes together even faster than this layer cake. It’s perfect when you need a chocolate fix without the full frosting commitment.
And if you’re ready to dive deep into gluten-free baking, don’t miss our comprehensive gluten-free sourdough bread guide. The tips on flour blends and achieving perfect texture translate beautifully to all your gluten-free baking adventures.
According to expert nutrition guidance from the Celiac Disease Foundation, choosing whole-food ingredients and understanding substitutions is key to successful gluten-free baking that actually nourishes your body. This organic vanilla cake recipe balances indulgence with quality ingredients that won’t leave you feeling weighed down.
Final Thoughts
There’s something incredibly satisfying about pulling off a dairy-free gluten-free vanilla cake that rivals anything from a traditional bakery. You don’t need fancy equipment or hard-to-find ingredients—just a little patience and these tried-and-true techniques.
Whether you’re new to gluten-free baking or you’ve been at it for years, this lactose free vanilla cake proves that dietary restrictions don’t mean sacrificing the good stuff. Every slice is tender, flavorful, and worth celebrating.
Now grab your mixing bowls and preheat that oven—you’ve got a gorgeous egg free vanilla cake waiting to happen!
