Gluten Free Vanilla Loaf Cake Recipe
This simple Gluten Free Cake features a soft and fluffy vanilla sponge with an easy vanilla buttercream frosting. Perfect for celebrations! If you try this, please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 12 slices
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
Serving: 1g | Calories: 365kcal | Carbohydrates: 43g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 96mg | Sodium: 198mg | Sugar: 32g
