This post may contain affiliate links, please see our privacy
policy for details
This Gluten-Free and Dairy-Free Vanilla Cake combines an extra light vanilla cake with a creamy custard filling. This gluten-free dessert is surprisingly easy to make. The best part, you can convert this vanilla cake into a delicious Birthday cake or add whipped cream and berries and serve it as an after dinner delectable dessert.
Key Ingredients For Gluten and Dairy-Free Vanilla Cake
(recipe with details in recipes card)
Gluten-free flour blend
Eggs
Vanilla
Olive Oil
Dairy-free milk, butter, and sour cream
Sugar
Tapioca starch
4 Easy Steps
Step 1: Prepare the Custard Filling
Use heavy-bottom saucepan, whisk the ingredients and cook over medium heat, until thickened. Add vanilla and dairy-free butter
Step 2: Make the Cake Batter
Beat together eggs, sugar, and salt until light and fluffy, add vanilla, oil, and sour cream and mix until well combined. Fold in dry ingredients.
Step 3: Assemble the Cake
Pour half of the cake batter into the prepared dish, spreading it evenly. Spread the cooled custard filling evenly over the batter and pour the remaining cake batter over the custard filling and bake
Tips For Successful Gluten-Free Vanilla Cake With Custard Filling
Gluten-Free Flour Blend: Use recommended gluten-free flour for best results. This flour is triple-tested in this recipe to ensure the cake is light and moist.
Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.
Eggs and Wet Ingredients: It’s best to be at room temperature. It will give the cake a better rise and keep it light.
The Custard: The custard should be completely cooled before spreading it over the batter, or it will sink to the bottom.
Flavor Twists:
Chocolate Cake: For the custard, beat 2 teaspoons of pure cocoa powder with eggs, sugar, and tapioca powder before adding milk. For the cake batter, whisk 1/4 cup of pure cocoa powder with dry ingredients.
Lemon Cake: Mix 1 teaspoon of fresh lemon juice with custard mixture and mix 2 tablespoons of lemon juice and zest of 1 lemon with the cake batter.
Lemon or Vanilla glaze: For an extra burst of flavor, drizzle a simple glaze over the cooled cake. To make a glaze, whisk together powdered sugar and lemon juice or powdered sugar, milk, and vanilla until smooth.
Fresh Berries: Add fresh berries like strawberries, raspberries, or blueberries. They add freshness, and healthiness to the cake.
Storage:
The cake can be stored at room temperature for a day in an airtight container. For longer storage, you can refrigerate it for up to 3 days.
Gluten-Free and Dairy-Free Vanilla Cake: Recipe Review
This extra moist gluten-free and dairy-free vanilla cake with extra creamy custard filling is an outstanding dessert that is easy to make. The light and fluffy cake is flavored with vanilla, and the creamy custard filling adds a great texture elevating this cake to another level. With a few simple twists, you can easily customize it to your taste preferences.
Gluten-Free Dairy-Free Vanilla Cake With Custard Filling
Leave a Reply