Gluten free dairy free cake | Yellow Cake
Celebrate a beloved favorite with this moist, tender, and comforting Classic Gluten Free Dairy Free Cake, yellow cake. You’ll never turn to a box mix again after the first bite of this universally adored cake perfect for any occasion. And don’t forget the fluffy crown of chocolate frosting.
Servings: 6
Calories: 623kcal
Equipment
Ingredients
Dry ingredients
- 2 ¼ cups Gluten Free 1:1 Flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 teaspoon Baking Powder
Wet Ingredients
- 1 ¼ cup sugar
- ½ cup dairy free butter or dairy if you don’t have an issue with dairy - room temperature
- ⅓ cup vegetable oil
- 3 large eggs room temperature
- 2 egg yolks room temperature
- 1 tablespoon Vanilla Extract
- ½ teaspoon Vanilla Extract
- 1 cup dairy free Greek yogurt room temperature (or full dairy if no issue)
Instructions
- Preheat your oven to 350 ℉.
- This recipe will make three 6” cake pans or one 9” pan. Use a pastry brush to lightly coat the pans with olive oil. Line the bottoms with a round of parchment paper. This will help easily release the cakes.
- Add all of your dry ingredients to a bowl and whisk together.
- Add the room temperature butter and half of the sugar to a mixing bowl with the mixer fit with the paddle attachment. Mix on medium-high until fluffy.
- Once fluffy add the oil and remaining sugar and mix.
- Add your eggs and egg yolks one at a time, lightly mixing after each addition. Then mix in your vanilla extract.
- Carefully add half of the dry ingredients to the bowl and mix on low until combined.
- Finally add the Greek yogurt and remaining dry ingredients and mix on medium-high until just combined. Be careful not to over mix.
- Divide the batter between the three prepared cake pans.
- Allow your cakes to bake for 32-35 minutes or until a toothpick comes out clean.
- Allow your cakes to cool completely before frosting.
- Make your frosting according to the package directions.
- Place the first cake on a cake stand or plate. Spread a third of the frosting over the top. Stack the second cake on top and spread out another third of the frosting. Finally top with the last cake and frosting the top and sides with the remaining frosting.
Video
Notes
Top tips:
- Make sure that all of your ingredients including the eggs and Greek yogurt are at room temperature. This will allow your cake batter to come together easily without over-mixing and remain lump free.
- As tempting as it is, always let your cakes cool completely before frosting.
- Don’t over-mix your batter! This is how you ensure you have a tender crumb on your cake.
- Don’t skip the step of lining your cake pans with parchment paper. It makes them easy to remove from the cake pan.
- You can adjust the texture and thickness of your cocoa buttercream frosting by adding a little more or a little less almond milk to the mixture. I typically add 3-4 tablespoons.
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1slice | Calories: 623kcal | Carbohydrates: 80g | Protein: 8g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 3g | Cholesterol: 147mg | Sodium: 486mg | Potassium: 45mg | Fiber: 5g | Sugar: 44g | Vitamin A: 205IU | Calcium: 130mg | Iron: 2mg
