gluten free cake

The Best Gluten-Free Cake With Sugar Free Strawberry Frosting

This Gluten-Free Cake recipe is so light and fluffy, no one will know it's gluten-free! Topped with fresh strawberry frosting, this is a real guilt-free treat. Makes enough batter for two 8"x2" cake rounds.
Course Dessert
Cuisine American
Keyword gluten free cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
Calories 293kcal
Author Elizabeth Marek


Gluten Free Cake Ingredients

  • 14 oz Bobs Red Mill 1:1 cake flour
  • 12 oz granulated sugar or sugar substitute. follow directions on package
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 10 oz whole milk
  • 3 large eggs
  • 1 oz vegetable oil
  • 6 oz butter

Strawberry Whipped Cream Frosting

  • 8 oz heavy cream
  • 8 oz strawberry puree
  • 1 tsp powdered gelatin
  • 1 Tbsp cold water
  • 1 teaspoon heavy cream


Cake Directions

  • Heat oven to 350º F and prepare two 8" round cake pans with pan release
  • Measure out the liquid ingredients and place them into a bowl. Whisk to combine. 
  • Measure out dry ingredients and place them into the stand mixer bowl.
  • Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
  • Add 1/3 of your liquid ingredients while mixing on low until just moistened. This part is crucial. Don't add too much liquid.
  • Increase mixing speed to medium (setting 5 on Kitchen Aid mixer). Let the mixture whip up until it has thickened and lightened in color. It should look like soft-serve ice cream. If you do not let the batter mix fully, you will end up with very short, crumbly cakes. I let mine mix for a full 2 minutes. 
  • Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
  • Slowly add in the rest of your liquid ingredients, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny. I have to spoon mine into pans with a rubber spatula.
  • Fill pans 1/2 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles. 
    I always start by baking for 30 minutes for 8" and smaller cakes and 35 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 10 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
  • After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
  • Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

Strawberry Frosting

  • Sprinkle gelatin over water and let set for 5 minutes. Heat in microwave for 5 seconds until granules are dissolved.
    Whip cream to soft peaks and then add in your vanilla. 
    Add in 1 teaspoon cream to gelatin mixture then drizzle in your melted gelatin while mixing on low.
    Fold in 1/2 cup cold pureed strawberries or sugar free jam



Gluten free cake that is so tasty, no one will even know it's gluten free!


Serving: 1g | Calories: 293kcal | Carbohydrates: 27g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 376mg | Potassium: 155mg | Sugar: 26g | Vitamin A: 640IU | Vitamin C: 9.7mg | Calcium: 77mg | Iron: 0.3mg