Our gluten and dairy free cake recipe is the best gluten-free birthday cake recipe around! This dairy-free cake uses soy milk and coconut oil baked into a light and fluffy cake that guests will love – and never know it’s allergy-friendly!
A white cake is made with egg whites and without egg yolks creating a moist and airy cake. We love flavoring cakes with almond extract, but you could swap for traditional vanilla extract. Ready to be coated with our dairy free frosting once cooled, this cake is left as a blank slate to decorate any way you choose. Top with fresh berries or dust with sprinkles to create a bakery-style cake for your next celebration.
This white cake has quickly become our go-to dessert for all celebrations. From birthdays and graduations to bridal and baby showers, it is great being able to decorate this cake for any occasion.
Instructions on how to turn this cake into cupcakes is included along with our tips to creating the best gluten-free white cake recipe.
For more allergy-friendly desserts, you’ll love our Gluten Free Rice Krispy Treats, Double Chocolate Brownies, Gluten Free Cookie Cake, Instant Pot Blueberry Cake, and Watermelon Ice Cream (Without Ice Cream Maker). All family favorites created with gluten-free ingredients with compromising flavor!
Table of Contents
Ingredients
- 2 cups gluten free multipurpose flour blend
- 1/4 cup cornstarch plus 2 tablespoons
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup coconut oil
- 6 large egg whites, room temperature
- 1 tablespoon almond extract
- 1 1/3 cups plain soy milk, room temperature
*Tested successfully with Cup4Cup. Cannot guarantee similar results if a different brand is used as all gluten-free flour blends are not created equal.
How To Make
Preheat the oven to 350°F. Add the round parchment paper to the cake pans if using then spray the pans and parchment with nonstick cooking spray.
Sift the dry ingredients
Yes, sifting is a required step for this white cake. It helps to eliminate any clumps in the dry ingredients to create the desired texture.
To the sifter placed above a mixing bowl, add the flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. Sift and set aside.
Cream the coconut oil and sugar
To the bowl of the mixer add the sugar and coconut oil. Blend on medium high for 2-3 minutes until light and fluffy. Add the almond extract along with one of the egg whites. Blend on medium low until mixed, continuing to blend in one egg white at a time.
Rotate adding the dry ingredients and the soy milk
Add 1/3 of the dry ingredients to the mixer, blending until combined. Use a spatula to scrape the sides. Add 1/2 of the soy milk and blend until combined. Repeat with the dry ingredients, soy milk, then the last of the dry ingredients.
Bake
Divide batter between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Serve
Let the cake cool, the use a bread knife to go around the outside of the cake pan to loosen it. Place the serving platter upside down on top of the cake then flip the cake over onto the platter, removing the pan. Serve as is or frost.
Recipe Tips and Tricks
- Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full.
- Separate the egg whites and yolks in a separate bowl before pouring into the batter. If needed, use part of an egg shell to remove an excess egg yolk from the egg whites.
- Let the cake layers completely cool before frosting.
- Make a day in advance then store in an air tight container or covered cake stand.
- Bake until a toothpick can be inserted into the center of the cake and comes out clean. Gluten free cakes will sink in the center if not baked long enough.
- Add the round parchment paper liner to the bottom of the cake pan prior to baking to easily remove the cake once cooled.
How To Make Gluten and Dairy Free Cupcakes
Turn this white cake into cupcakes by dividing the batter in a cupcake tin then baking for 15-17 minutes or until a toothpick inserted into the center of the cake comes out clean. Spread or pipe the cupcake tops with frosting once completely cooled.
Frequently Asked Questions
Cool in the pan on the counter at room temperature. Once cooled, invert one of the cakes onto a cake stand or serving dish and add a layer of frosting. Then, invert the second cake onto the frosted cake layer.
This recipe was created with 9in cake pans. For a taller cake, 8in cake pans can be used. The cooking time should be relatively the same but may need to be adjusted based on your oven.
As long as the all purpose flour blend contains xanthan gum, it does not need to be added. If missing as an ingredient in your preferred blend, add according to the package.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Sifting the dry ingredients helps to break up any clumps.
- The almond extract can be swapped with 2 Tablespoons of vanilla extract – you can use whichever extract you have on hand.
- Rotating between dry ingredients and soy milk helps the ingredients to combine while preventing the dry ingredients from spilling out of the mixing bowl.
- Use the toothpick test to see if the cake is done. If inserted and removed without any batter, the cake is baked. If inserted and removed with batter, increase the baking time by 3-5 minutes then recheck.
More Gluten-Free Cake Recipes
- Mini Flourless Chocolate Cake
- Classic Gluten Free Red Velvet Cake
- Christmas Wreath Bundt Cake (Gluten-Free)
- Gluten-Free Apple Cake
- Easy Gluten-Free Chocolate Cake
- Classic Gluten Free Pound Cake
- Gluten Free Angel Food Cake
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten And Dairy Free Cake Recipe
Equipment
- 9 inch round cake pans
- stand mixer with whisk attachment
- sifter or fine mash strainer
- round parchement paper liners (optional)
Ingredients
- 2 cups gluten free multipurpose flour blend tested with Cup4Cup
- 1/4 cup cornstarch plus 2 tablespoons
- 2 teaspoons baking powder ✅
- 2 teaspoons cream of tartar ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup coconut oil ✅
- 6 large egg whites, room temperature
- 1 tablespoon almond extract ✅
- 1 1/3 cups plain soy milk, room temperature ✅
Instructions
- Preheat oven and prep the cake pans. Preheat the oven to 350°F. Add the round parchment paper to the cake pans. Spray the pans and parchment with nonstick cooking spray.
- Sift the dry ingredients. To the sifter placed above a mixing bowl, add the flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. Sift and set aside.2 cups gluten free multipurpose flour blend, 1/4 cup cornstarch plus 2 tablespoons, 2 teaspoons baking powder, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- ⭐️Cream the coconut oil and sugar. To the bowl of the mixer add the sugar and coconut oil. Blend on medium high for 2-3 minutes until light and fluffy. Add the almond extract along with about one of the egg whites. Blend on medium low until mixed, continuing to blend in one egg white at a time.1 1/2 cups granulated sugar, 3/4 cup coconut oil, 6 large egg whites, room temperature, 1 tablespoon almond extract
- ⭐️Rotate adding the dry ingredients and the soy milk. Add 1/3 of the dry ingredients to the mixer, blending until combined. Use a spatula to scrape the sides. Add 1/2 of the soy milk and blend until combined. Repeat with the dry ingredients, soy milk, then the last of the dry ingredients.1 1/3 cups plain soy milk, room temperature
- ⭐️Bake. Divide batter between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Serve. Let the cake cool, the use a bread knife to go around the outside of the cake pan to loosen it. Place the serving platter upside down on top of the cake then flip the cake over onto the platter, removing the pan. Serve as is or frost.
Notes
Tips
- Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full.
- Separate the egg whites and yolks in a separate bowl before pouring into the batter. If needed, use part of an egg shell to remove an excess egg yolk in the bowl.
- Let the cake layers completely cool before frosting.
- Make a day in advance then store in an air tight container or covered cake stand.
- Bake until a toothpick can be inserted into the center of the cake and comes out clean. Gluten free cakes will sink in the center if not baked long enough.
- Turn this white cake into cupcakes by dividing the batter in a cupcake tin then baking for 15-17 minutes or until a toothpick inserted into the center of the cake comes out clean. Smear or pipe the tops with frosting once completely cooled.
- Add the round parchment paper liner to the bottom of the cake pan prior to baking to easily remove the cake once cooled.
Nutrition
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