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Gluten Free Vanilla Cake

What do you do when you’re out of All-Purpose Flour and have loads of Rice Flour on hand? You make Gluten Free Cake! I had a taste for something sweet and cake was on the brain. So, I rummaged through my pantry and this recipe was born.

When I was developing this recipe, I made the mistake of adding too much rice flour and my cake turned into a sweeter cousin of corn bread. Now, if you would like to make a gluten free cornbread, I’ve got a recipe for you, but that’s not what I was going for. So, in order to fix that problem, I decreased the flour and presto, I had vanilla cake.

Mixing your own Gluten Free Flour is an art. Most of the time, we experience that tell-tale sign of grittiness. I’ve come up with a great way to virtually eliminate that textural nuisance. So, let’s get baking!

Difficulty: Easy

Prep Time: 15 minutes

Bake Time: 20-25 min

GF Vanilla Cake


¾ C Rice Flour

½ C Corn Starch

½ Pk Vanilla Pudding Mix

¼ t Salt

1 t Baking Powder

½ t Baking Soda

½ C Oil

¾ C Sugar

2 Eggs

1 t Vanilla Extract

½ C Water

1 T Orange Zest (Optional)


First, take the dry ingredients and blend them together in a food processor until nicely powdery and silky much like powdered sugar. In a bowl combine sugar and oil and mix until combined. Add eggs one at a time and then add orange zest. Lastly, alternate remaining wet ingredients and dry into the bowl until smooth, starting and ending with the dry.

Equally distribute batter into cupcake liners and bake in a preheated oven at 350 degrees for 20 to 25 minutes, turning pan halfway through cooking. To ensure cupcakes are thoroughly baked, insert a toothpick in the middle. The toothpick should come out clean.

This recipe makes 9 cupcakes.

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