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This easy gluten free vanilla loaf cake is the perfect cake for birthdays and celebrations! It is super soft and fluffy with only a few simple ingredients and a dreamy vanilla buttercream frosting. A really simple and versatile gluten free cake recipe for everyone.
Notes On This Easy Gluten Free Cake Recipe
- Why choose this recipe? The gluten free vanilla sponge is SO light and fluffy, smothered in a dreamy vanilla buttercream. It’s the perfect recipe for baking with kids or if you’re new to gluten free baking.
- Great For Celebrations: I love making this gluten free loaf cake for birthdays, as it’s super bright and colourful and just a great flavour everyone will love. I’ve been making it for years and everyone is always shocked it’s coeliac-safe!
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
- Updated for 2025: So many of you have loved making this gluten free cake, so I’ve updated this post for 2025 to include clearer step-by-step photos and ideas for ingredient substitutions.
Table of Contents
Don’t just take my word for it…
Kirsty left a ⭐️⭐️⭐️⭐️⭐️ review and said: “This was a fantastic recipe. Wanted a quick and simple cake to make over the weekend, and this was super tasty, moist and springy.“
Kate also left ⭐️⭐️⭐️⭐️⭐️ and commented: “I had never baked a cake in my life until I was diagnosed with coeliac disease… This was the first cake I attempted and it worked beautifully, which really helped build my confidence.”
Ingredients and Substitutions
There’s a printable recipe card below for this easy gluten free loaf cake with the full quantities. But here are the main ingredients and ideas for any swaps.
- Caster Sugar: In the US you’ll want to look for Baker’s Sugar.
- Stork Baking Spread: I always find I get much better results using margarine in cakes and it also makes the sponge dairy free. You can use unsalted butter instead.
- Butter: I use butter for my buttercream frosting, but you could use a vegan butter.
- Plain Gluten Free Flour: I always use the FREEE Plain Gluten Free Flour as it’s available in most UK supermarkets. Any plain gluten free flour blend should work – in the US you’ll want an All Purpose or 1:1 Baking gluten free flour. If you prefer to use a self-raising gluten free flour instead of plain, just add 1 tsp of baking powder to the mixture.
- Baking Powder: Always ensure your baking powder is gluten free as some contain wheat starch.
- Xanthan Gum: Omit it if you cannot tolerate it (or if your flour mix already contains it).
- Vanilla Extract: You could also swap for your favourite flavour such as almond or orange or remove it for a plain, gluten free cake.
- Eggs
- Milk: For dairy free, replace this with a dairy free milk such as almond, soya or gluten free oat milk.
- Icing Sugar: or in the US you may find it is called Confectioner’s Sugar instead.
- Sprinkles: Always double check the ingredients to make sure the sprinkles you are using are gluten free, as some contain wheat starch. I usually use the sugar strands from Sainsbury’s, Co-op or Lidl but always double check in case the recipes change.
How to Make a Gluten Free Vanilla Loaf Cake:
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free cake recipe is to make.
Storing and Freezing Instructions
TO STORE: The gluten free vanilla sponge can be made ahead of time and stored – wrap in clingfilm and store at room temperature in an airtight container for up to 3 days before decorating. Any leftovers should last up to a week in an airtight tub or can be used to make gluten free cake pops!
TO FREEZE: You can freeze the sponge cake part of this recipe ready to defrost and decorate later, or freeze leftover slices of cake and defrost to eat and enjoy.
Frequently Asked Questions
Here are some FAQs about this vanilla loaf cake recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you add too much xanthan gum, the cake batter will become gummy and try to climb up the mixer! Double check if your gluten free flour contains xanthan gum – if it does then you can omit the extra in this recipe.
The most likely answer to this is that you opened the oven door too soon! Opening the door before the cake is cooked properly will make it sink. Always make sure you wait the full amount of time before taking a peek.
It’s also important not to over-mix the cake batter. When adding the eggs and flour, you only need to mix until the cake batter is combined with no lumps.
Gluten Free Vanilla Loaf Cake Recipe
Ingredients
- 175 g plain gluten free flour, (I use FREEE)
- 2 tsp gluten free baking powder
- 1/4 tsp xanthan gum
- 175 g caster sugar
- 175 g Stork Baking Spread, (margarine, or unsalted butter)
- 3 large eggs
- 1-2 tbsp milk
- 2 tsp vanilla extract
For the filling:
- 100 g unsalted butter, (at room temperature)
- 200 g icing sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- Gluten free sprinkles
Instructions
- Preheat the oven to 1809'C / Fan 160'C / Gas Mark 4. Grease and line a 2lb loaf tin.
- Mix the gluten free flour, baking powder and xanthan gum together in a bowl and set to one side.
- Add the caster sugar and Butter/Stork to a large mixing bowl and beat with an electric whisk for a minute until creamed together.
- Add the eggs, vanilla extract and milk to the mixture and then sift in the flour mix. Beat again with the electric whisk until the mixture has combined to form a smooth batter.
- Pour the mixture into the cake tin and smooth into an even layer. Bake in the oven for 50-55 minutes until golden on top and springy to the touch. A skewer inserted in the middle should come out clean.
- Remove the cake from the oven and place on a cooling rack. Leave to stand until the tin is cool enough to remove, then carefully remove the cake from the tin and leave the sponge to cool completely.
To decorate the cake:
- To make your frosting, add the butter, icing sugar, vanilla extract and milk to a large mixing bowl and beat together until it forms a smooth buttercream.
- Spread the frosting evenly over the cake, then liberally decorate with sprinkles – or whatever topping you choose to use.
Notes
- Top Tip: Do NOT open the oven before at least 45 minutes and hold off until you know the cake is done, otherwise it will sink!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Storage: This cake will keep for up to 7 days in an airtight container. Do not refrigerate as I find this makes gluten free cakes go stale quicker!
Nutrition
More Gluten Free Cake Recipes
If you like this gluten free vanilla cake then make sure you check out these other gluten free cake recipes too…
- Gluten Free Vanilla Traybake – a lovely traybake version of this cake, perfect for parties.
- Gluten Free Lemon Drizzle Cake – a citrus loaf cake topped with zesty lemon icing.
- Gluten Free Chocolate Cake – a classic chocolate cake with rich, chocolate frosting.
- Gluten Free Victoria Sponge – a simple gluten free cake with jam and buttercream.
- Gluten Free Vanilla Cupcakes – if you want this cake in cupcake form, this is it!
- Gluten Free Carrot Cake – packed with flecks of carrot with a cream cheese frosting.
- Gluten Free Red Velvet Cake – a vanilla and chocolate cake in a gorgeous red colour.
Have you tried this recipe?
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I have made this cake and it was delicious
This was a fantastic recipe. Wanted a quick and simple cake to make over the weekend, and this was super tasty, moist and springy.
I had never baked a cake in my life until I was diagnosed with coeliac disease, sampled gf shop-made cakes, and realised I would have to step up! This was the first cake I attempted and it worked beautifully, which really helped build my confidence. I have since made a number of Sarah’s recipes and they’re really reliable and delicious. Thank you Sarah for getting me baking! X