Vanilla Gluten-Free Layer Cake

Vanilla Gluten-Free Layer Cake

Filled with our favorite strawberry preserves, this luscious special occasion cake is as yummy as it is beautiful (and it doesn't taste gluten-free)!



60 minutes




12 servings


Gluten-Free All-Purpose Flour Blend

  • 4 1/2 cups white rice flour
  • 1 1/2 cups sweet (glutinous) rice flour
  • 2 cups potato starch
  • 1 cup tapioca starch
  • 4 tsp xanthan gum

Whisk all ingredients together until well blended. Store unused flour blend in an airtight container. Use cup for cup in recipes. Add additional 3/4 tsp xanthan gum for recipes calling for yeast.

For the Layer Cake


  • Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans.
  • In the bowl of a stand mixer, at medium speed, beat together eggs and sugar for 3-5 minutes.
  • In a separate large bowl, combine coconut milk, oil, and Rodelle vanilla extract.
  • In a separate bowl, whisk together the GF flour blend, salt and baking powder.
  • With the mixer on low speed, add dry ingredients and coconut milk mixture to eggs - alternating between dry and wet, adding a little at a time. Mix until combined.
  • Divide the batter evenly between prepared pans and bake for 30-35 minutes or until cake center springs back to touch.
  • Let the layers cool. Invert onto a cooling rack and cool completely before frosting.
  • Prepare (if desired) Rodelle Vanilla Bean Buttercream.
  • To decorate, we spread a thin layer of buttercream on the center sections of the cake prior to spreading preserves in the middle. Frost the rest of the cake as desired.

Looking for other delicious cake recipes? We've got several!

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