This vegan gluten-free vanilla cake is light, fluffy, and made with gluten-free all-purpose flour for a tender crumb that everyone at the table can enjoy. No eggs, no dairy, and no complicated techniques. It has a lovely vanilla flavor and a soft, even texture that makes it easy to frost for birthdays or layer with your favorite toppings. Simple to make and genuinely delicious. Also try my Vegan Chocolate Cake, Vanilla Birthday Cake, or Gluten-Free Vanilla Cupcakes.

Eggless Dairy-Free Gluten Free Vanilla Cake

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Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine Vegan

Ingredients

1/2 cup (100 g) Superfine (Granulated) Sugar
1/2 cup (120 ml) Water, room temperature
1 tbsp (15 ml) Vanilla Extract
1 tbsp (15 ml) Lemon Juice / White Vinegar
1/4 cup (60 ml) Vegetable Oil
1¼ cup (175 g) Gluten Free Flour (I used Ardent Mills Gluten Free Flour All Purpose Flour)
1½ tsp (6 g) Baking Powder
½ tsp (3 g) Baking Soda

Instructions

Preheat oven to 350^oF (180^oC).
Grease sides and bottom of round cake pan (7 inch, 18 cm diameter). Line bottom of pan with parchment paper. Set aside.
To a bowl, add sugar, vanilla extract, lemon juice / white vinegar and water. Whisk until sugar is completely dissolved.
Then add oil and mix well.
Sift in flour, baking powder and baking soda.
Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
Transfer batter to prepared cake pan. Spread batter evenly.
Bake in preheated oven at 350^oF (180^oC) for 35 minutes. or until toothpick inserted in the middle of cupcake comes out clean.
Let cake cool down for 5-10 minutes in pan. Then, transfer to wire rack to cool down completely.