Gluten Free Vanilla Sheet Cake
This gluten free sheet cake has a white vanilla cake base that’s moist, tender and made in one bowl. I love to top it off with a whipped mascarpone frosting and fresh berries, but it’s also great with a classic buttercream and sprinkles!
This fresh gluten free sheet cake has summer written all over it. It has a fluffy white vanilla cake base, topped with either a mascarpone whipped frosting or classic buttercream and topped with all the fresh in season berries your heart can handle.
The cake itself is made in one bowl, incredibly moist with the perfect crumb and that delicious sweet vanilla flavor. It’s gluten free, dairy free friendly but a total crowd pleasing recipe. Bring it to your next summer barbecue!
If you love this recipe, try my gluten free lemon cake or gluten free strawberry cake next!
Before we get started…
- I used the Bob’s Red Mill 1:1 Baking Flour. You can try a different brand like King Arthur if you prefer, just make sure there is xanthan gum in the mix!
- Since this is a white cake, we are just using egg whites, no eggs! If you want a recipe that uses whole eggs, try my gluten free vanilla cake and just make it in a 9×13 pan.
How to make gluten free sheet cake
Line a 9×13 sheet cake pan with parchment paper and set aside.
In a large mixing bowl, combine the butter, oil and sugar. Beat with an electric mixer for about 30 seconds. Add in the remaining wet ingredients and beat until combined.
Add in the flour, baking powder, baking soda and salt. Be sure to spoon and level the flour, don’t scoop from the bag.
Beat just until combined. Add to the prepared cake pan and bake for 35-45 minutes or until a toothpick comes out clean.
Let cool completely, you can just leave it right in the pan and frost it from there, or transfer to a board or wire rack for serving.
Top with your frosting of choice, berries, sprinkles or whatever you like and enjoy! For a more summery version, I like to go the mascarpone frosting route with berries, but for a classic year round recipe, a traditional buttercream works great. Try my gluten free fruit tart next!
How to store
Once made and frosted, this vanilla gluten free sheet cake will keep for about 3 days at room temperature or 1 week in the fridge.
Store in an air tight container for best results. The cake can be prepped 24 hours ahead of time, just let cool, wrap in plastic wrap and place in the fridge before frosting.
You can make the cake in advance, let cool, wrap tightly in plastic wrap, then place in a freezer safe bag for a few days before serving. You can decorate the cake while it is frozen, and then let it sit at room temperature before serving.
White cake vs. vanilla cake
A white cake is a type of vanilla cake, but instead of using whole eggs it just uses egg whites to keep the color a brighter white. Because egg yolks have a lot of fat and add moisture to a cake, we need to make up for that somehow.
To replace that moisture, we’ll use greek yogurt. You can also use sour cream, but the point is we need something to add moisture back in. The egg whites make the cake fluffy and light, but the fattier content of the yogurt will keep it moist and tender.
Can I make it dairy free or vegan?
You can definitely make this recipe dairy free! Just use a dairy free milk like almond, soy, coconut etc., dairy free butter like Earth Balance and a dairy free greek yogurt like the greek style from Kite Hill.
Unfortunately, the egg whites are such a key ingredient here and I don’t recommend any swaps. They are vital for that light and fluffy texture!
More gluten free cake recipes you’ll love!
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Gluten Free Vanilla Sheet Cake
by: claire cary
This gluten free sheet cake has a white vanilla cake base that's moist, tender and made in one bowl. I love to top it off with a whipped mascarpone frosting and fresh berries, but it's also great with a classic buttercream and sprinkles!
/ /Instructions
Line a 9×13 sheet cake pan with parchment paper and set aside.
Preheat the oven to 350 Fahrenheit.
In a large mixing bowl, combine the butter, oil and sugar. Beat with an electric mixer for about 30 seconds.
Add in the remaining wet ingredients and beat until combined.
Add in the flour, baking powder, baking soda and salt. Be sure to spoon and level the flour, don't scoop from the bag.
Beat just until combined.
Add to the prepared cake pan and bake for 35-45 minutes or until a toothpick comes out clean.
Let cool completely, you can just leave it right in the pan and frost it from there, or transfer to a board or wire rack for serving.
Top with your frosting of choice, berries, sprinkles or whatever you like and enjoy!
Notes
Serving: 1slice, without frosting / Calories: 281kcal / Carbohydrates: 42g / Protein: 5g / Fat: 11g / Sodium: 237mg / Fiber: 2g / Sugar: 26g