Gluten Free Vanilla Cake Recipe – Microwaved (Mini, Single, Two, or Three-Layer)

Name: Microwaved Gluten Free Vanilla Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup Carla's Gluten Free All-Purpose Flour Blend ((I used ornstarch, not tapioca)); 1/4 teaspoon gluten free baking powder; 1/8 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup granulated sugar; 1 tablespoon light brown sugar (packed); 6 tablespoons 1/4 cup + 2 tablespoon buttermilk ((or dairy-free substitute) See Substitutes page); 3 tablespoons melted butter ((or neutral-flavored oil)); 1/2 teaspoon pure vanilla; 1/4 cup multi-color gluten free sprinkles ((optional))

Photo of a three-layer gluten free vanilla cake that has been microwaved, covered with white buttercream and added sprinkles; a slice of cake in front of a whole sliced cake

When the summer’s heat hits hard, make this microwavable gluten free vanilla cake recipe. It’s also great for dorms. Using ramekins, silicone molds, or glass baking dishes, you can make a cake that is super flavorful and has a moist texture. It doesn’t have the same crumb texture of traditionally baked cakes, but it is pretty darn close. This recipe is also egg-free!

Links You May Need:

Carla’s Gluten Free All-Purpose Flour Blend

Ermine Frosting and Video

Three 7-1/4-Inch Round Silicone Cake Molds

Two 9-inch Round Silicone Cake Molds

Set of Six 4.8-Inch Round Creme Brulee Ramekins

Microwaved Gluten Free Vanilla Cake

When you need a cake fast, this microwaved gluten free vanilla cake recipe is perfect. The batter is flavorful and the cake is moist.

Course Desserts

Cuisine American

Ingredient Keyword Carla's Gluten Free All-Purpose Flour Blend

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 12 for 3-layer (2 for 5-inch cake)

Ingredients

For Each Cake Layer:

1 cup Carla's Gluten Free All-Purpose Flour Blend (I used ornstarch, not tapioca)
1/4 teaspoon gluten free baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup granulated sugar
1 tablespoon light brown sugar packed
6 tablespoons 1/4 cup + 2 tablespoon buttermilk (or dairy-free substitute) See Substitutes page
3 tablespoons melted butter (or neutral-flavored oil)
1/2 teaspoon pure vanilla
1/4 cup multi-color gluten free sprinkles (optional)

Instructions

Line the bottom of any glass or porcelain baking dishes with parchment paper. Then, oil any type of baking pan or dish with nonstick gluten free spray oil. If using paper, oil the top of the paper as well as the sides.
In the bowl of your electric mixer, combine all of the dry ingredients (flour blend, baking powder, baking soda, salt, and sugars).
Add the buttermilk, oil, and vanilla; beat on medium speed for about 2 minutes.
Using a silicone/rubber spatula, fold in the sprinkles, if using.
Divide the batter evenly among the pans, if making more than one layer.
Run a butter knife through the batter back and forth to remove any large pockets of air. (This is important for thick batters.)
Microwave each layer individually for 1 - 5 minutes, depending upon the size pan, its material, and the wattage of your microwave. (Using a 9 x 9 glass casserole dish may take as long as 5 minutes where a 4-inch creme brulee ramekin only takes 55 seconds in a 1200 watt microwave.) Try not to overcook the cake as this creates a rubbery texture.
Allow the cake(to rest in the baking container for 5 minutes or until you can comfortably handle it/them. Remove the cake from the pan and remove and discard the parchment paper. Transfer to a wire rack to cool completely. If you wish to slice off the dome of cake, for staking for a layer cake, refrigerate for at least 15 minutes. Then, slice off the dome.
Frost and layer as desired.

Carla

Next Easy Homemade Cashew Milk Recipe (or Almond Milk) »

Previous « Tender Gluten Free Challah Bread Recipe Using Almond Flour Blend (Dairy-Free)

View Comments

September says:

March 1, 2024 at 10:30 am

Hey Carla,

I thought 1/4 cup equals 4 tablespoons not 6. Am I missing something? Really appreciate your help! :)
- Carla says:
  
  March 21, 2024 at 6:12 am
  
  September,
  
  The recipe defines 6 tablespoons as 1/4 cup plus 2 tablespoons. I hope this helps.
  
  Carla
Frederick says:

July 15, 2019 at 3:28 am

I am confused by the mount of buttermilk to use ... do you mean 6 tablespoons, plus 1/4 cup plus 2 tablespoons..please clarify
Mary
- Carla says:
  
  July 15, 2019 at 7:33 am
  
  Fredrick,
  
  Just add either, not both. 1/4 cup equals 6 tablespoons.
  
  Enjoy!
  Carla