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Gluten Free Vanilla Cake (Dairy-Free)

The best gluten-free vanilla cake you’ll ever eat. Four fluffy layers of gluten-free vanilla cake covered in a whipped dairy-free buttercream frosting. Every bite is pure delicious vanilla cake heaven and no one will even know it’s gluten and dairy-free.

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

A tall white frosted cake with white and silver sprinkles on the bottom and topped with big white fluffy frosting swirls. There is a large slice taken out of the cake letting you see the inside four cake layers.

The Best Gluten-Free Vanilla Cake Recipe

A bold claim to make. But I feel confident that this will be the best and only gluten-free vanilla cake recipe you’ll ever need. Sweet scents of warm vanilla will waft through the kitchen as these gluten-free cake layers bake to fluffy light golden perfection. A smooth vanilla buttercream frosting that practically melts in your mouth with each fork full of cake you eat. This is the perfect gluten-free and dairy-free vanilla cake.

Gluten-Free Celiac Safe Baking

My oldest daughter was diagnosed with celiac disease this past summer in July 2021. It came out of nowhere and blew me out of the water. I remember having the first appointment with the pediatric dietician after her diagnosis and feeling completely overwhelmed with all the information. I mean, I’m a baker. Flour/gluten is my livelihood. But armed with a stack of books, pamphlets, and info packets, we started a celiac-safe gluten-free way of life.

Being a baker, I had the advantage of understanding the basics of general baking. Switching to gluten-free was certainly not without its challenges though. Gluten-free flours, blends, binders, xanthan gum, guar gum, and all these new and foreign terms and items were soon staples in my kitchen as I experimented.

The very first recipe I knew I wanted to perfect was a gluten-free vanilla cake. A basic recipe and staple in every kitchen, it can often be the trickiest to nail down. Perfect vanilla cake criteria are: as fluffy as a bakery-style cake, sturdy enough to stack high, and has to taste like any other “regular” cake. It took a few tries and a few different methods, but I can confidently say I’ve nailed the gluten-free vanilla cake. And I’m happy to report that my daughter, Bree, agrees.

A tall white frosted cake with white and silver sprinkles on the bottom and topped with big white fluffy frosting swirls. There is a large slice taken out of the cake allowing you to see the four inside vanilla cake layers.

Gluten-Free Flour

After testing several different flour blends, I have fallen in love with a rice, potato starch, and tapioca blend from Kinnikinnick. It contains guar gum but I have found that adding an extra dash of xanthan gum gives a beautiful bounce and structure to the cake. Gluten-free flour blends can vary greatly and therefore, results can vary greatly. I highly recommend finding an all-purpose baking blend that is rice, potato, and tapioca-based.

A slice of white vanilla cake sitting on a white plate in front of the cake. There are four layers of vanilla cake each seperated with white vanilla frosting.

How To Make Gluten-Free Vanilla Cake Layers

Using my go-to reverse creaming method, I modified my basic vanilla cake recipe to suit this gluten-free version. The trick to fluffy, and not crumbly, gluten-free cake layers is xanthan gum. Xanthan gum is the proverbial glue in gluten-free baking. It keeps everything together and light and fluffy.

Start by combining all wet ingredients into a small mixing bowl and whisk together. Set this aside as you begin to prepare the batter. In the bowl of a stand mixer with the paddle attachment combine all of the dry ingredients and mix to break up any clumps. Slowly add the dairy-free butter, piece by piece, and allow to mix on low until a coarse sand-like texture is achieved.

Adding half the liquid mixture to the dry ingredients comes next. With the mixer running slowly pour in approximately half and allow to mix on high for 2 minutes. After two minutes add in the remaining wet mixture and turn the mixer up to high. Allow to mix for 30 seconds or so and then stop to scrape down the sides. Turn back to high and allow to mix for 2 minutes.

After the last 2 minutes of mixing is up, turn off the mixer and give the bowl a gentle scrape with a spatula. The batter should be fluffy, smooth, and look almost like frosting.

A tall white frosted cake with white and silver sprinkles on the bottom and topped with big white fluffy frosting swirls. There is a large slice taken out of the cake allowing you to see the four inside vanilla cake layers.

How To Know When A Cake Is Baked Properly

Divide this glorious gluten-free vanilla cake batter between the four prepared six-inch round cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.

Other signs of a cake being fully baked are golden edges that pull ever so slightly away from the cake pan. When you remove the cake pans from the oven place them on a cooling rack to cool for 10 minutes. After 10 minutes invert the pans on the rack and allow the cake layers to fully cool.

Tips For Storing/Freezing Cake Layers

Seeing as how these cake layers are super fluffy, they can sometimes be a bit tricky to handle when stacking and frosting a cake. I typically chill, even freeze, the layers before I use them. After the cake layers have cooled, wrap each one in plastic wrap and place it in either the fridge or freezer until you are ready to use them.

I will double-plastic them if I plan on freezing them for over a week. To gently defrost the cake layers, simply take them out the night before you plan to stack the cake and allow them to slowly defrost overnight in the fridge.

A slice of white vanilla cake sitting on a white plate in front of the cake. There are four layers of vanilla cake each seperated with white vanilla frosting.

The Best Gluten-Free Vanilla Cake

Top-notch. Stellar. Everything and a bag of chips, they say. I’m really proud of this cake and after 6 months of experimenting with this whole new world of gluten-free baking, I truly hope you love it as much as my family does. Soft, fluffy, and slightly sweet classic gluten-free vanilla cake layers paired with a smooth whipped dairy-free vanilla buttercream frosting. Classic cake heaven and the perfect cake recipe for the celiac and/or gluten-free person in your life.

The recipe was updated on April 1, 2024, with a few minor tweaks to account for sinking cake layers.

A tall white frosted cake with white and silver sprinkles on the bottom and topped with big white fluffy frosting swirls.

Delicious Gluten-Free & Celiac-safe Recipes

Are you gluten-free? Here are some celiac-safe recipes I think you’ll enjoy.

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A tall white frosted cake with white and silver sprinkles on the bottom and topped with big white fluffy frosting swirls.

Gluten Free Vanilla Cake (Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Author: Katie Stymiest
  • Total Time: 1 Hour 25 Minutes
  • Yield: 12 Slices 1x
  • Diet: Gluten Free


The best gluten-free vanilla cake you’ll ever eat. Four fluffy layers of gluten-free vanilla cake covered in a whipped dairy-free buttercream frosting. Every bite is pure delicious vanilla cake heaven and no one will even know it’s gluten and dairy-free.


Units Scale

Gluten-Free Vanilla Cake

  • 1 1/4 cup (296ml) dairy-free milk, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 2/3 cups (200g) gluten-free flour 1:1 baking blend *see note
  • 1 1/3 cup (266g) granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum *omit if already in the gluten-free flour blend
  • 1 cup (227g) salted dairy-free butter, room temperature & cubed

Vanilla Buttercream

  • 2 cups (480g) salted dairy-free butter, room temperature
  • 5 1/2 cups (660g) icing sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon fine sea salt
  • optional: gluten-free sprinkles


Gluten-Free Vanilla Cake

  1. Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
  2. In a small mixing bowl combine the milk, vegetable oil, eggs, and vanilla extract. Whisk together and set aside.
  3. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, salt, baking soda, and xanthan gum (if required) and give it a quick mix together for approximately 1 minute.
  4. Add the cubed butter to the dry ingredients and mix on low until it looks like coarse sand.
  5. Slowly pour approximately half the liquid mixture from step 2 and mix on high for 2 minutes.
  6. Pour in the remaining liquid mixture and mix on low for 30 seconds. Turn the mixer off and scrape down the edges of the bowl. Turn the mixer to high and allow to mix for another 2 minutes.
  7. Divide the cake batter into the four prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Remove the cake layer and give each pan a gentle tap on the counter to release any air bubbles to prevent excessive shrinking. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool. Note that these cake layers are very delicate. Do not handle until fully cooled.

Vanilla Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. Approximately 10 minutes.

  2. Add in the icing sugar, vanilla extract, and salt and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Level each fully cooled gluten-free vanilla cake layer with a cake leveler or knife if needed.

  2. Place one layer of vanilla cake on a cake board, plate, and/or cake turntable and top with approximately 1 ½ cups of dairy-free vanilla buttercream.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.

  5. Decorate the cake as you please. I used a combination of white and silver gluten-free sprinkles to cover the bottom of the cake. Place the cake on a large cookie sheet to catch the extra sprinkles and gently, with the palm of your hand, press the sprinkles up against the bottom of the cake. I topped the cake with buttercream swirls using a Wilton 2D piping tip. Enjoy!

  6. Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.


This cake can easily be made with regular dairy ingredients. Make sure you go by the cup measurement and not the weight measurement when using regular dairy ingredients. 

* check to see if the gluten-free baking blend contains xanthan gum. If so, omit the additional xanthan gum from the recipe. 

  • Prep Time: 60 Minutes
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 646
  • Sugar: 43 Grams
  • Sodium: 227 Miligrams
  • Fat: 39 Grams
  • Saturated Fat: 24 Grams
  • Unsaturated Fat: 10 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 67 Grams
  • Fiber: 1 Gram
  • Protein: 4 Grams
  • Cholesterol: 154 Miligrams

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  1. Great recipe – tender cake, delicious vanilla flavor. Although the texture is a bit different than regular cakes, it didn’t have that “gritty” feel that a lot of gluten free bakes have.
    Lots of positive comments at the birthday party – & you know family can be the “best” critics ?.
    I so appreciate all the work you did to create this recipe – and then share it with the world!!!

    1. Haha oh yes, I most certainly know how family can be the “best” of critics ? Thanks for baking this cake up Mary!

      1. Have you done cupcakes with this recipe? I’m trying to figure out how long they would need to be baked. Thanks!

        1. Did you ever make it with two layers say two round 9 inch pans? Like to make a birthday cake for my grandson who has celiac disease, but need to feed about 12 people. Or if I make cupcakes, how many will your receipe make?

          1. Yes, you can definitely bake this is 2 9-inch pans. Bake time will increase. If you go with cupcakes you’ll get approximately 24.

  2. This recipe is excellent, Katie! I’ve baked it up twice today with amazing results! The first time was just as written and the 2nd time I added some lemon extract. PERFECTION each time! Light and fluffy and if no one told you, you’d never suspect GF. I did purchase the same GF flour you used as well. Thank you so much for all the testing in the kitchen to get this recipe!

    1. This makes every minute of testing worthwhile. Reading that you had cake success! I could not be happier to hear it. Thank you for sharing Theresa!

  3. I baked this recipe as my first attempt at a gluten-free cake, and was so happy with the results! It’s really nice and moist, perfectly dense, and yummy!! Can’t wait to try more!

      1. Hey Katie!! Trying to broaden my baking skills and am dipping into the world of GF and DF. Making your recipe today!
        How high do you feel your pans? I noticed your recipe called for 4 6 in pans but I only have enough to fill 3 5 in pans a little over a 1/3 full (255g). Wondering if I did something wrong ? Thanks so much!

    1. Hi Katie. I’m in the uk. Could you tell me did you use GF plain flour or self raising?


    2. I have GF cakes in the oven cooking. This recipe has such great reviews and I noticed you said can be adapted for regular use (flour, etc).
      I plan to use this for another cake I’ve been asked to make and will use regular flour for that. Would you recommend cake flour or AP? Would I still include the xanthan?

      1. I would definitely recommend cake flour as it will keep the texture light and omit the xanthan gum.

  4. I was asked by a good friend to make her wedding cake, which needed to be gluten and dairy free (not my forte). After trying a different gluten free recipe, and it turning out horribly grainy, I was stressed I would fail her cake.
    Until I stumbled across cakedbykatie.
    Thank you again Katie, you saved this day with this recipe.
    The cake tasted so delicious and the texture was perfection.
    My cake got rave reviews xx

    1. I am absolutely thrilled to hear you had gluten-free and dairy-free cake success with this recipe. Especially on such an important occasion. Thank you for sharing Michaela.

    2. Hello. My gf baking mix already has xanthum gum included. How important is it to add more to the recipe? I’ve usually seen recipes say to omit it if the flour mix already contains it. Thanks!

  5. My son is celiac and I can’t tell you how wonderful this cake turned out for his birthday. He was so happy!

  6. Hi Katie,

    Just wondering what do you mean by dairy free milk? Is it similar to lactose free milk? I’m in Australia if that helps..

    Thank you in advance 🙂

    1. Hello, if you are not personally dairy-free you can use whatever typical milk you have in the fridge for this recipe. I use almond milk but any dairy-free milk such as coconut, oat, soy, and cashew will work. Lactose-free milk will work as well but is not 100% dairy-free.

  7. This cake is amazing. I have a daughter who is gluten free and a son who is dairy free and they both loved this cake! It is my go-to when I have all the family over

    1. That is honestly what makes all the hard work worthwhile. As a family with allergies, I totally understand and am so happy that you enjoy this cake.

    1. Hi Linda, I would use this exact recipe except with 3 egg whites instead of 2 whole eggs. And if you want it even more white in color, use a clear vanilla extract.

  8. Incredible recipe and will definitely use again! Perfect texture and crumb. Rave reviews and a happy family ?

  9. Super moist cake and fluffy frosting. I’ve never gotten fluffy frosting like this before, it must have been the beating for 10 minutes. Perfection! Can’t wait to try another recipe

    1. Yay! That is so awesome to hear, Michele. It feels like such a long time to beat butter but it sure does make a difference!

  10. This cake recipe is amazing! I needed a GF/ dairy free vanilla cake recipe to make for family that’s coming to visit. I’m beyond impressed. I didn’t know gluten free cake could taste this good. If I hadn’t made the cake myself, I would have no idea that it was GF. Thank you Katie!!

  11. Have you tried making this into cupcakes? I’m making these for a coworker and prefer to have cupcakes for everyone instead of a cake. If not, any ideas on how long they may need to bake? I’ve never done anything gluten-free before so I don’t want to mess it up.

  12. I want to make this cake for a party with several gluten and dairy free guests. Will the results be the same if I make two 8″ layers?

    1. This was my first attempt at a dairy and gluten free cake. Thank you Katie for patiently and promptly answering my questions. The cake was a success!
      I appreciate the hard work you put into helping people like me achieve a great baking result!

  13. Hi Katie, this sounds like an amazing cake. I have a gluten and dairy free client who can only tolerate a small amount of eggs so I was wondering if you had made it without eggs and maybe substituted apple sauce for them? And if so, how were the results. Thanks so much

    1. I have not personally tried this with applesauce and would be a bit hesitant, to be honest. I have made it with vegan sour cream instead. It works but note that the crumb is denser.

  14. I’ve never made a gluten free cake so I followed this recipe with the exception of the flour which I couldn’t find. I used another well known cup for cup flour. I also used 2 8” pans instead of the four 6” pans. My cake sunk some in the middle. Do you think the different flour l, or the different pans could be the reason?
    It won’t be eaten till tomorrow so I don’t know how it tastes.

    1. Hi Karen,

      Sinking cake layers is generally due to under creaming the batter but the flour could also play a factor. It should taste just fine though.

  15. I’ve been on the hunt for the perfect gluten-free vanilla cake and this is it. It’s amazing!

  16. I made this cake for my son’s engagement party. I added in strawberries in the filling and strawberries on top. It was more popular than the dairy cake with gluten!! People raved about it. My friends who are GF were so happy to have a delicious real cdd as he, with frosting and everything!!

      1. I made this cake for my granddaughters birthday as one of my other grandchildren is gluten and dairy free. My first birthday cake as well as my first gluten and dairy free, everyone loved it they didn’t even realise.
        Thank you do much for this recipe. Would like to try s chocolate one

        1. I am so excited you gave this one a try Sue. I can’t wait to hear what you think about the chocolate one.

  17. Hi! This looks great and would love to try it out, but I need to replace the eggs with an egg free option. Do you think flax eggs or chia would be a good substitute for this?

    1. I have not personally tested that. I generally use vegan sour cream or yogurt as an egg replacer in cakes.

  18. Great cake! Used it for a wedding cake, bride has lots of food intolerances but wanted to eat her wedding cake! My work colleagues loved the test version of it! The buttercream was tasty and stable – I used Nuttelex cook and bake as which worked a treat – buttercream with normal nuttelex in the past have been a disaster! Bride was so happy! Thanks Katie!

  19. Hi! Have you tried replacing the sugar with applesauce or maple syrup? Trying for an unrefined sugar approach for a 1st birthday for a babe with looots of allergies. Thanks for any help!

    1. I have not tried that with this recipe. I’d be hesitant to do so as it will throw off the wet/dry ratio.

    1. Yes, the gluten-free flour I used in this recipe does not contain xanthan gum. However, if the gluten-free blend you are using does contain xanthan gum, omit it from the recipe.

  20. Hi, I’m planning on baking this ahead of time and freezing. I will then defrost it on the Friday to ganache, then decorate on Saturday for a Sunday morning party. Will the cake still be ok by then?

    1. Hi Larissa. There shouldn’t be a problem doing this at all. Make sure that the cake is fully covered on Friday. Any air on it will dry it out.

  21. This vegan buttercream recipe has become our family go to. I added crushed Oreos on top for my sons birthday last night and was told it was “the best cake ever”. We’ll be using this recipe for decades to come!

    1. Bless his heart. That makes me grin from ear to ear. Thank you for sharing that with me Kelsey.

  22. Hi Katie! I’ll be trying this recipe out for a friend’s child who has multiple allergies! I’m in Australia and most of our GF flour options contain guar gum or vegetable gum. Is xanthan gum still required in this case?

    I don’t have 4x 6inch tins, if I were to make this recipe in 2 or 3 6inch tins, roughly how long after should I check the cakes?

    Thanks so much!

    1. Hello. Guar gum or vegetable gum is totally fine. Omit the xanthan gum. I do not recommend baking this in 2 6-inch tins. Go with 3 6-inch pans and check at the 25-minute mark. You will be looking for golden edges that are pulling away from the pan and a toothpick should come out clean.

      1. Thank you for your reply Katie. I just baked it following your recipe and steps and used 3x 6” baking pans. I checked at the 25 and 35 minute mark but they were still undercooked so added another 10min. By 45mins they were cooked . The cakes have now cooled and I just cut one to try. The top 1/2 of the cake is light and fluffy but the bottom half is gummy…. I really need this to work for my friend’s cake this weekend 🙁 what have I done wrong?! Any advice would be really appreciated !!!!!

        1. My first instinct tells me that they are still underbaked. My second guess would be over-mixed as that will cause a gummy texture. Personally, I’d bake it in the recommended 4 6-inch pans or 2 8-inch pans.

          1. Thanks Katie. So by the 45 minute mark, the skewer came out clean and the sides of the cake had already come away from the pan. The tops were already brown by 35 minutes so I placed some foil over the top. I think I might have over mixed the batter then (which I didn’t think was possible with gluten free). Will try again with 4 pans too and let you know how I go !

          2. I baked this using 2 8” pans and like Bon mine look very dense and gooey but almost burnt round the edges, couldn’t have left them any longer. First attempt.
            In Australia too, cooked at 170 for 30mins, checked at 20mins but very much not cooked in the middle. Maybe lower temp for longer?

          3. Are you using dark or light cake pans? Dark pans generate more heat and can potentionally cause the edges to burn.

      2. I did also use DIY baking strips for a more even bake. The cakes came out nice and level, no domed tops.

  23. This recipe is great and easy. I have had celiac disease and an egg allergy for decades and I love baking. I mix all my own flours but I have hated making cakes. My son is lactose intolerant and making gluten free/ lactose free/ egg free cakes has been stressful until this one. I have used so many recipes, and some require so much weighing and precision and my oven temperature couldn’t stay the right temp or the moon was slightly out of phase and they were all a disaster. This one worked twice in a row and was delicious and moist. I used 1/4 cup of plain yogourt instead of the eggs and it was more dense but in a nice way. I used two 8 inch pans and it cooked great. The second time I used one 8 inch and one 6 inch pan, the 6 inch needed more time but was great as well. I had to trim the edges which were a bit hard from my dark pans but that was fine. I used my own flour mix with 1 cup brown rice flour, 1/3 cup white rice flour, 1/3 cup potato flour, 1/3 cup tapioca flour and it worked great. I am very thankful for this recipe!

    1. Giggling over “the moon slightly out of phase” ? I am so darn happy to hear you have enjoyed this recipe Erin. Thank you for sharing with me.

  24. In your opinion, would this cake work well/taste good with whipped cream and strawberries instead of the frosting? Or is it too heavy?

  25. This recipe was so easy to follow and so delicious to eat! I made it for our family birthday dinner, celebrating 8 people, and my son is dairy free so I really wanted to make something he could enjoy as well. This was perfect and the whole family raved about it!! Will definitely make it again.

  26. Hi !
    Did you use unsweetened almond milk from the store self or the refrigerated almond milk ?

  27. Hi Katie !
    I’ve been baking cakes for over 50 yrs with great success. I really flopped this one … not sure what went wrong as it deflated terribly once cooled . Could it be the Namaste organic flour , it did have Xanthan gum in it , and I did add the Xanthan called for in the recipe .Would this be the downfall ? 😔
    Thank you 😊

    1. Hi Claudette, sorry to hear the cake layers deflated. That’s so frustrating isn’t it. I don’t think the extra xanthan gum caused it though but I do suggest leaving it out if the gf blend alfready contains it as too much will cause a gummy chewy texture. I have been tweaking this recipe to help with deflating layers and will publish the update ASAP. That said, I suggest turning the mixer up to high after the liquid additions and giving the cake pans a gentle rap on the counter before baking to get out any air bubbles.

      1. Thank you for your quick response
        Ive order the xobaking flour on line …. Do you think that would make the difference . I’m pressing for time ……We’re celebrating 🎉 my grandsons 1st Birthday on Friday and wanted him to enjoy his cake 🍰! Thank you for all you do !👏🍰

        1. Awww yes, he needs a special cake! I plan to do the final test this afternoon. Can I email you the recipe once I confirm the tweaks today?

  28. I’ve made this cake 3 times now, all using Earth balance butter, better batter flour (gluten free on a shoestring’s version), and almond milk. It accounts for all of my family’s food restrictions: gluten free, dairy free, and coconut oil free. The first 2 times I froze it for a week before frosting and serving, the third I put it in the fridge overnight. I also add a multi-berry jelly in the middle and on top with frosting on the sides. It’s been a huge hit every time and I think it just gets softer every time I make it. This cake will forever be my go to, thank you!!

  29. I made this back in September and it was a huge success but I’ve just made it again and it was good but not quite as successful. What has changed in the recipe and why please? One of the layers was gooey and underbaked. Also can you please check the cup to gram conversions, I wasn’t sure what amount to use. I don’t think 1 2/3 cups of flour = 200g. Great recipe though thanks.

    1. Hi Debra, the recipe was updated April 2024 to adjust for sinking layers. If only on e layer was underbaked, my guess is that it contained more batter than the other pans or there is a cold spot in your oven. As for the flour measurements 1⅔ cups of flour is 200g. That said, gluten free flour can vary in weight so I always recommend double checking the mix you use.

  30. Hi Katie, can I please clarify how much flour I should use please, 200 or 373, the M recipe says 373 but 200 in brackets? Many thanks.

    1. Gluten-free flour can vary in weight depending on the brand. Use 1⅔ cups of flour. The flour I use, at 1⅔ cups weighs 200 grams. Check the label of the flour you are using.

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