Gluten-Free Dairy-Free Vanilla Layer Cake with Coconut Oil
A tender, fluffy layer cake made without gluten or dairy that rivals traditional versions. Coconut oil creates rich moisture while almond extract adds warm, sweet notes. Perfect for celebrations, birthdays, or when accommodating dietary restrictions. The careful balance of gluten-free flour blend, cornstarch, and multiple leaveners ensures a light crumb that won't crumble. Room temperature ingredients and proper mixing technique produce bakery-quality results every time.
Ingredients
- 2 cups gluten free multipurpose flour blend, tested with Cup4Cup
- ¼ cup cornstarch, plus 2 tablespoons
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup coconut oil
- 6 large egg whites, room temperature
- 1 tablespoon almond extract
- 1 ⅓ cups plain soy milk, room temperature
Instructions
- 1
Preheat oven and line round cake pans with parchment paper, spray with nonstick cooking spray
- 2
Sift flour, cornstarch, baking powder, cream of tartar, baking soda, and salt into mixing bowl, set aside
- 3
Cream coconut oil and sugar on medium high speed until light and fluffy
- 4
Add almond extract with one egg white, blend on medium low, then add remaining egg whites one at a time
- 5
Alternate adding dry ingredients and soy milk in thirds, beginning and ending with flour mixture, scraping bowl between additions
- 6
Divide batter between prepared pans and bake until toothpick inserted in center comes out clean
- 7
Cool completely, loosen edges with knife, invert onto serving platter and remove pans
Tips
Ensure coconut oil is soft but not melted for proper creaming with sugar. If too firm, warm gently until spreadable consistency.
Room temperature egg whites and soy milk incorporate better into batter, creating smoother texture and preventing curdling.
Sift dry ingredients twice if flour blend seems lumpy to prevent dense spots in finished cake.
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week.
Bake layers up to 2 days ahead, wrap tightly and store at room temperature before frosting.
Serve at room temperature, plain or with your favorite dairy-free frosting.
Common Mistakes
Use room temperature ingredients to avoid curdling and ensure smooth batter.
Don't overmix once flour is added to prevent tough, dense cake.
Check oven temperature with thermometer as gluten-free cakes are sensitive to temperature variations.
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a different gluten-free flour blend?
Yes, but results may vary. Cup4Cup works best due to its starch content. Other blends may need xanthan gum added if not included.
What if my coconut oil is too hard to cream?
Warm it gently until soft and spreadable but not melted. Melted oil will create dense cake instead of light, fluffy texture.
How long will this cake keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freezes well wrapped for up to 3 months.