Kids will love this gluten-free vanilla cake. Or better yet, try gluten-free cupcakes. This recipe originally appeared in 201 Gluten-Free Recipes for Kids.

Source: Parents Magazine


Recipe Summary test

15 mins
45 mins
1 single-layer cake or 12 regular cupcakes


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°F. Line one 9-inch round baking pan with parchment paper or a muffin pan with cupcake liners spritzed with nonstick cooking spray.

  • Sift together the brown rice flour, arrowroot starch, coconut palm sugar, xanthan gum, baking powder, baking soda, and salt. Set aside.

  • In another bowl whisk together almond milk, applesauce, oil, and vanilla extract. Mix until well blended. Mix the wet ingredients into the dry ingredients and stir until you have a thick batter. Fold in some chocolate chips, if desired. Pour batter into the greased cake pan or fill cupcake liners 2/3 full.

  • Place on middle rack in preheated oven and bake for 15-18 minutes for cupcakes or 18-25 minutes for a single layer cake, or until a toothpick inserted into the middle of the cake comes out clean.

  • Remove cake or cupcakes from oven and allow to sit for at least 10 minutes before moving to a wire rack to finish cooling. Cool cake or cupcakes completely before frosting.

Nutrition Facts

168 calories; fat 5g; saturated fat 1g; carbohydrates 29g; insoluble fiber 1g; sugars 14g; protein 1g; sodium 167mg; calcium 64mg.