This Gluten-Free Dairy-Free Yellow Cake is a light, fluffy, and moist dessert that’s perfect for anyone with dietary restrictions. Made with simple ingredients like gluten-free flour, dairy-free butter, and Greek yogurt, this cake delivers a rich flavor without the gluten or dairy. It’s ideal for birthdays, holidays, or any special occasion. Topped with a smooth vanilla buttercream frosting, it’s the perfect treat for anyone craving a gluten-free cake or dairy-free dessert. Whether you’re looking for a gluten-free birthday cake or an everyday cake that everyone can enjoy, this recipe is sure to satisfy your sweet tooth. Keywords such as gluten-free cake recipe, dairy-free cake, and yellow cake with vanilla frosting will help attract those searching for delicious, allergen-friendly desserts.

Ingredients:
Dry Ingredients:
- 2 ¼ cups Gluten-Free 1:1 Flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients:
- 1 ¼ cups sugar
- ½ cup dairy-free butter (or regular butter if no dairy issues) – room temperature
- ⅓ cup vegetable oil
- 3 large eggs – room temperature
- 2 egg yolks – room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon vanilla extract (additional)
- 1 cup dairy-free Greek yogurt (or regular Greek yogurt if no dairy issues) – room temperature
Frosting:
- Vanilla buttercream
- Vanilla cocoa buttercream
Instructions:
- Preheat your oven to 350°F (175°C). This recipe can be made in three 6-inch cake pans or one 9-inch pan. Lightly grease the pans with olive oil and line the bottoms with parchment paper to help easily release the cakes once baked.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, salt, and baking powder. Set aside.
- Make the Cake Batter:
- In a large mixing bowl, beat the room temperature dairy-free butter and half of the sugar with a paddle attachment on medium-high speed until fluffy and light.
- Add the vegetable oil and remaining sugar, mixing until well combined.
- Add the eggs and egg yolks one at a time, mixing lightly after each addition. Then, mix in the vanilla extract.
- Gradually add half of the dry ingredients and mix on low speed until just combined.
- Add the dairy-free Greek yogurt (or regular yogurt) and the remaining dry ingredients, mixing on medium-high speed until the batter is fully combined, but avoid over-mixing.
- Bake the Cake:
- Divide the batter evenly between the three prepared cake pans.
- Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before removing.
- Frost the Cake:
- Prepare the frosting according to your preferred recipe (vanilla buttercream or vanilla cocoa buttercream).
- Place the first cake layer on a cake stand or plate, spreading a third of the frosting over the top.
- Stack the second layer on top and spread another third of the frosting.
- Top with the final layer of cake and cover the top and sides with the remaining frosting.
Why You’ll Love This Recipe
This Gluten-Free Dairy-Free Yellow Cake is perfect for anyone with dietary restrictions but still craving a classic, moist, and flavorful cake. Made with simple ingredients, this cake is both dairy-free and gluten-free, offering a delicious dessert option without sacrificing taste or texture. Its light, fluffy texture and sweet flavor make it a versatile treat, whether for birthdays, holidays, or just a sweet snack. The creamy buttercream frosting adds the perfect finishing touch, making this cake irresistible.
Tips
- Make sure all your ingredients (butter, eggs, yogurt) are at room temperature for the best texture in the batter.
- Be careful not to over-mix the batter after adding the dry ingredients to ensure a light, fluffy cake.
- If using a 9-inch pan, the baking time may vary slightly, so keep an eye on the cake and test with a toothpick after 30 minutes.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Variations and Substitutions
- Flour: You can substitute the gluten-free flour with regular all-purpose flour if you’re not following a gluten-free diet.
- Butter: If you’re not dairy-free, you can replace the dairy-free butter with regular butter for a richer flavor.
- Yogurt: Swap the dairy-free Greek yogurt with regular Greek yogurt if you’re not avoiding dairy.
- Frosting: If you prefer a different frosting, you can use cream cheese frosting, or for a chocolate twist, use chocolate buttercream.
FAQs
- Can I make this cake in advance?
Yes! You can bake the cake ahead of time and store it at room temperature for up to two days or freeze it for up to three months. Frost just before serving. - What if I don’t have Greek yogurt?
You can use regular yogurt or even a dairy-free alternative like coconut yogurt. If you don’t have yogurt, you can substitute with an extra egg and a bit more oil. - Can I make this cake in a larger size?
Yes! This recipe can be adapted to a larger cake pan. For a 9-inch round cake, the baking time may be slightly longer, so check with a toothpick after 30 minutes.
Serving
This cake is perfect for any occasion, from birthdays to casual gatherings. Pair it with a hot cup of coffee or tea, or serve it as a dessert after a family meal. It’s great for parties, potlucks, or a special treat for yourself.
Suggestions
- Garnish the cake with fresh fruit, like berries or slices of citrus, for a pop of color and fresh flavor.
- Add some sprinkles or edible glitter on top for a fun, festive touch.
- For an extra indulgent treat, serve the cake with a scoop of dairy-free ice cream or a drizzle of chocolate sauce.
Gluten-Free Dairy-Free Yellow Cake Recipe
6
servings15
minutes2
hours40
minutesIngredients
Dry Ingredients:
2 ¼ cups Gluten-Free 1:1 Flour
¼ cup cornstarch
½ teaspoon salt
2 teaspoons baking powder
Wet Ingredients:
1 ¼ cups sugar
½ cup dairy-free butter (or regular butter if no dairy issues) – room temperature
⅓ cup vegetable oil
3 large eggs – room temperature
2 egg yolks – room temperature
1 tablespoon vanilla extract
½ teaspoon vanilla extract (additional)
1 cup dairy-free Greek yogurt (or regular Greek yogurt if no dairy issues) – room temperature
Frosting:
Vanilla buttercream
Vanilla cocoa buttercream
Directions
- Preheat your oven to 350°F (175°C). This recipe can be made in three 6-inch cake pans or one 9-inch pan. Lightly grease the pans with olive oil and line the bottoms with parchment paper to help easily release the cakes once baked.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, salt, and baking powder. Set aside.
- Make the Cake Batter:
- In a large mixing bowl, beat the room temperature dairy-free butter and half of the sugar with a paddle attachment on medium-high speed until fluffy and light.
- Add the vegetable oil and remaining sugar, mixing until well combined.
- Add the eggs and egg yolks one at a time, mixing lightly after each addition. Then, mix in the vanilla extract.
- Gradually add half of the dry ingredients and mix on low speed until just combined.
- Add the dairy-free Greek yogurt (or regular yogurt) and the remaining dry ingredients, mixing on medium-high speed until the batter is fully combined, but avoid over-mixing.
- Bake the Cake:
- Divide the batter evenly between the three prepared cake pans.
- Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before removing.
- Frost the Cake:
- Prepare the frosting according to your preferred recipe (vanilla buttercream or vanilla cocoa buttercream).
- Place the first cake layer on a cake stand or plate, spreading a third of the frosting over the top.
- Stack the second layer on top and spread another third of the frosting.
- Top with the final layer of cake and cover the top and sides with the remaining frosting.
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