The most important parts of the method are using one of my recommended gf flour blends, sifting it well, and beating the butter and sugar together until they're light and fluffy. Read the recipe through carefully first, follow it closely, and you'll know you can make a vanilla cake, gluten free, with an open crumb and tons of delicate flavor any time. The secret to the very best vanilla cake recipe, gluten free, is in the balance of ingredients at the proper temperature-and in the method.

Please click through for complete information on brands (usually, Better Batter or Cup4Cup), my “mock” recipes to make those blends yourself at home, and information on why they work and why others don't. Please realize you must use one of my recommended all purpose gluten free flour blends for this recipe to work. But they can't make this cake without our gluten free all purpose flour.

I tell them that they can have the recipe, since it's right here on the blog. It's the cake that you serve to people who can eat as much gluten as they want, and they ask if they can make it at home with their conventional flour. It may be bold, but this cake isn't just the best gluten free vanilla cake. What makes this the best gluten free vanilla cake recipe? This cake is so light and airy, it proves, once and for all, that gluten free baked goods can be just as good, if not better, than conventional gluten cakes. The impossibly light, moist and tender crumb of this cake makes it (yes, really) the very best gluten free vanilla cake you've ever had.

Gluten free vanilla cupcakes