Here’s a gluten-free vanilla loaf cake recipe that’s light, moist, and full of classic vanilla flavor — perfect for tea time or dessert.
Gluten-Free Vanilla Loaf Cake Recipe
Yields: 1 loaf (serves 8–10)
Prep time: 15 minutes
Bake time: 45–55 minutes
Ingredients
Dry Ingredients:
1½ cups (190 g) gluten-free all-purpose flour blend (with xanthan gum; if your blend doesn’t include it, add ½ tsp xanthan gum)
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
Wet Ingredients:
¾ cup (150 g) granulated sugar
½ cup (115 g) unsalted butter, softened (or dairy-free butter for lactose-free)
3 large eggs, room temperature
2 tsp pure vanilla extract
½ cup (120 ml) milk or dairy-free milk (almond, oat, etc.)
2 tbsp sour cream or yogurt (adds moisture — use dairy-free if needed)
Instructions
Preheat & Prep:
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
Cream Butter & Sugar:
In a large bowl (or stand mixer), beat softened butter and sugar until light and fluffy (about 2–3 minutes).
Add Eggs & Vanilla:
Beat in eggs one at a time, then mix in vanilla extract.
Combine Wet & Dry:
Add half of the dry ingredients to the butter mixture.
Mix in milk and sour cream.
Add the remaining dry ingredients and mix until just combined — don’t overmix.
Bake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil halfway through baking.
Cool:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Vanilla Glaze
Ingredients:
½ cup (60 g) powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract
Instructions:
Whisk together until smooth and drizzle over the cooled loaf.
Tips & Variations
Make it dairy-free: Use vegan butter, plant-based milk, and coconut yogurt.
Add-ins: Mix in ½ cup white chocolate chips or berries for variation.
Storage: Keeps 3 days at room temp (covered), or freeze slices up to 2 months.
