This Vanilla Bean Cake is light, fluffy, and full of natural vanilla flavor, thanks to the use of vanilla bean paste. Paired with a creamy buttercream frosting, it’s the perfect treat for any occasion. The gluten-free flour ensures it’s suitable for those with dietary restrictions, and the simple ingredients make it easy to whip up a delicious cake for your next celebration.

Ingredients
Vanilla Bean Cake:
- 2 ¼ cups Bob’s Red Mill 1:1 gluten-free flour + 1 tablespoon more
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 ¼ teaspoons baking powder
- ½ cup butter (room temperature)
- 4 eggs
- 1 ¾ cups sugar
- ⅓ cup vegetable oil
- 1 cup almond milk (room temperature)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Singing Dog vanilla bean paste
Buttercream Frosting:
- 2 sticks butter (softened)
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- Food coloring (optional)
- Sprinkle of salt
Instructions
For the Vanilla Bean Cake:
- Preheat your oven to 350°F (175°C). Grease the sides of two 8-inch cake pans with coconut oil and line the bottoms with parchment paper. If you don’t have parchment, grease the bottoms as well.
- In a small measuring cup, combine the almond milk and apple cider vinegar to create a buttermilk mixture. Set aside.
- In a stand mixer, cream together ½ cup of butter and half of the sugar on medium speed until light and fluffy, about 1 minute. Add the remaining sugar and vegetable oil, then mix for another minute until fluffy.
- Add the vanilla bean paste and two eggs, mixing for 20 seconds. Add the remaining two eggs, scrape the bottom of the mixer with a rubber spatula, and mix for another 20 seconds.
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add half of the dry ingredients into the wet ingredients and mix on low until almost combined. Then, increase the speed to medium until fully incorporated.
- Add the milk mixture and the remaining dry ingredients. Mix for about 90 seconds until the batter is smooth and there are no clumps.
- Divide the batter evenly between the two prepared cake pans. Bake for 33-38 minutes, or until a toothpick inserted into the center comes out clean. For even baking, you can weigh the batter for equal portions.
- Allow the cakes to cool in the pans for 15 minutes, then run a knife along the edges. Place a wire rack on top of the pan and gently invert to release the cakes. Cool completely.
For the Buttercream Frosting:
- In a stand mixer, beat 1 cup of butter on medium speed for about 2 minutes until light and creamy.
- Add the vanilla extract, powdered sugar, salt, and 3 tablespoons of heavy cream. Mix on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is smooth and creamy.
- If the frosting is too thick, add more cream, one tablespoon at a time, until it reaches your desired consistency.
- Add food coloring (if desired) and mix until the color is evenly distributed.
- Once the cakes have cooled, spread a layer of frosting on the top of one cake round. Place the second cake on top and frost the entire cake, including the top and sides.
- Add frosting dollops on top for extra decoration, and garnish with edible flowers if desired.
Why You’ll Love This Recipe
This Vanilla Bean Cake is a delicious, light, and fluffy treat that combines the rich flavor of vanilla beans with a soft, moist cake texture. The gluten-free flour makes it accessible for those with dietary restrictions, while the simple ingredients ensure a straightforward and reliable recipe. The creamy buttercream frosting perfectly complements the cake, creating a balanced dessert that’s perfect for birthdays, celebrations, or just because.
Tips
- Room Temperature Ingredients: For the best results, ensure that your butter, eggs, and almond milk are at room temperature before starting the cake. This helps the ingredients combine more easily and evenly.
- Sifting the Dry Ingredients: Sift the gluten-free flour and other dry ingredients to ensure a smooth, lump-free batter.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until incorporated to avoid a dense cake.
Variations and Substitutions
- Dairy-Free Version: For a fully dairy-free cake, substitute the butter with dairy-free butter and use a non-dairy milk like oat milk.
- Flavor Variations: For a different flavor profile, add a teaspoon of almond extract or citrus zest (like lemon or orange) to the batter.
- Frosting Variations: You can customize the buttercream frosting by adding flavored extracts like almond, lemon, or coconut, or even folding in fresh fruit puree for a fruity twist.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake ahead of time. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature for up to 2 days or refrigerate for up to 5 days. Frost before serving.
Can I freeze the cake?
Yes, this cake can be frozen for up to 3 months. Wrap the cooled cake tightly in plastic wrap and foil, then freeze. Thaw in the fridge overnight before frosting.
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute the gluten-free flour with regular all-purpose flour. However, this will no longer make the cake gluten-free.
Serving Suggestions
- Serve this Vanilla Bean Cake with a scoop of vanilla ice cream or a drizzle of caramel sauce for a deliciously indulgent treat.
- Pair it with a hot cup of tea or coffee for an afternoon dessert.
- For a festive touch, decorate the cake with colorful sprinkles or fresh berries for a burst of color.
This Vanilla Bean Cake is a timeless dessert that’s as beautiful as it is delicious. Whether for a special occasion or a sweet everyday treat, it’s sure to impress!
Vanilla Bean Cake Recipe
10
servings20
minutes40
minutesIngredients
Vanilla Bean Cake:
2 ¼ cups Bob’s Red Mill 1:1 gluten-free flour + 1 tablespoon more
3 tablespoons cornstarch
½ teaspoon salt
½ teaspoon baking soda
2 ¼ teaspoons baking powder
½ cup butter (room temperature)
4 eggs
1 ¾ cups sugar
⅓ cup vegetable oil
1 cup almond milk (room temperature)
1 tablespoon apple cider vinegar
1 tablespoon Singing Dog vanilla bean paste
Buttercream Frosting:
2 sticks butter (softened)
3 ½ cups powdered sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
Food coloring (optional)
Sprinkle of salt
Directions
- For the Vanilla Bean Cake:
- Preheat your oven to 350°F (175°C). Grease the sides of two 8-inch cake pans with coconut oil and line the bottoms with parchment paper. If you don’t have parchment, grease the bottoms as well.
- In a small measuring cup, combine the almond milk and apple cider vinegar to create a buttermilk mixture. Set aside.
- In a stand mixer, cream together ½ cup of butter and half of the sugar on medium speed until light and fluffy, about 1 minute. Add the remaining sugar and vegetable oil, then mix for another minute until fluffy.
- Add the vanilla bean paste and two eggs, mixing for 20 seconds. Add the remaining two eggs, scrape the bottom of the mixer with a rubber spatula, and mix for another 20 seconds.
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add half of the dry ingredients into the wet ingredients and mix on low until almost combined. Then, increase the speed to medium until fully incorporated.
- Add the milk mixture and the remaining dry ingredients. Mix for about 90 seconds until the batter is smooth and there are no clumps.
- Divide the batter evenly between the two prepared cake pans. Bake for 33-38 minutes, or until a toothpick inserted into the center comes out clean. For even baking, you can weigh the batter for equal portions.
- Allow the cakes to cool in the pans for 15 minutes, then run a knife along the edges. Place a wire rack on top of the pan and gently invert to release the cakes. Cool completely.
- For the Buttercream Frosting:
- In a stand mixer, beat 1 cup of butter on medium speed for about 2 minutes until light and creamy.
- Add the vanilla extract, powdered sugar, salt, and 3 tablespoons of heavy cream. Mix on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is smooth and creamy.
- If the frosting is too thick, add more cream, one tablespoon at a time, until it reaches your desired consistency.
- Add food coloring (if desired) and mix until the color is evenly distributed.
- Once the cakes have cooled, spread a layer of frosting on the top of one cake round. Place the second cake on top and frost the entire cake, including the top and sides.
- Add frosting dollops on top for extra decoration, and garnish with edible flowers if desired.
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