Friday, March 1, 2013

Gluten-Free Fridays: Week 2-GF Vanilla Cake Recipe

Hi y'all! It's Week 2 of Gluten-Free Fridays! Just a quick side note: if any of you bloggers are GF and would like to contribute a guest post to Gluten-Free Fridays just shoot me an email! I'd LOVE to have you!

Today we are going to revisit the Rosette cake I made for my Mom last Mother's Day.  Today, I'm sharing one of my GF vanilla cake recipes.  Yes, I have several.  This one is a modified version of one I found over at  The Gluten Free Homemaker.

Prep time: 15 min
Baking time: 20- 40min
Preheat Oven to 350 degrees F
  • 1/2 c. unsalted butter, softened
  • 1 1/2 c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1 c. rice flour
  • 3/4 c. potato starch
  • 1/2 c. tapioca starch
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 package GF Instant Vanilla Pudding mix
  • 1 c. milk- or 3tbsp milk + 3/4c greek yogurt/sour cream
In a mixer, cream together the butter and sugar.. Add the eggs and vanilla and mix well. In a separate bowl, combine the dry ingredients then slowly add to the mixing bowl, then a little bit of the milk or yogurt, alternating both until you are out of the flour mixture and mixing on medium speed. Pour into a prepared (buttered and floured) 9 x 13 inch pan or 2 round cake pans.  
Bake at 350 degrees 30-40 minutes for the rectangular pan or 25-30 minutes for the round pans.
Let the cake cool in the pans about 5 minutes before turning onto a wire rack.

I layered this cake and filled it with homemade raspberry chocolate ganache and with raspberry whipped cream.  You can fill it with whatever you like! :)




  1. What type of icing did you use?

  2. What are the results if i leave out the GF vanilla pudding mix?

  3. Can i leave out the GF vanilla pudding mix?


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