Gluten-Free Vanilla Cake Pan Cake

Recipe by King Arthur Test Kitchen
28 Reviews 3.8 out of 5 stars

This simple stir-together cake is both easy and delicious. And with neither milk nor butter in the cake itself (and the option for non-dairy butter in the frosting), it's perfect for those following a dairy-free diet —as well as those eating gluten-free.

We know you’ll love this gluten-free version of our Vanilla Cake Pan Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a simple and delicious yellow cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
30 to 35 mins
Total
1 hr
Yield
one 8” square cake or 9” round cake
Gluten-Free Vanilla Cake Pan Cake

Instructions

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  1. Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.

  2. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

  3. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, egg, sugar, cider or vinegar, vanilla, and almond extract.

  4. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain.

  5. Pour the batter into the prepared pan.

  6. Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.

  7. Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.

  8. To make the frosting: Beat together the butter, confectioners’ sugar, and salt until smooth.

  9. Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.

  10. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

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