Mini Gluten Free Vanilla Cake
by: claire cary
This gluten free mini vanilla cake is perfect for a small party, weeknight dessert or date night recipe. It's fluffy, moist, tender and can easily be made dairy free.
Ingredients
Wet
- 2 tablespoons butter melted
- 2 tablespoons oil
- 1 egg room temperature
- ½ cup sugar
- ⅓ cup milk room temperature
- 2 teaspoons vanilla
Dry
- 1 cup gluten free all purpose baking flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons sprinkles
Frosting
- ½ cup butter room temperature
- 2 cups powdered sugar
- 1-2 tablespoons milk
- Pinch of salt
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 Fahrenheit.
- Grease and line a 6 inch cake pan with parchment paper and set aside. I like these parchment rounds.
- Add all wet ingredients to a bowl and beat together with an electric mixer.
- Add in the flour, baking powder and salt and beat until combined.
- Fold in the sprinkles.
- Transfer to the prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean. 42 is usually perfect in my oven but all ovens are different.
- Let cool in the pan for about 15 minutes, then flip onto a wire rack to finish cooling. I like to flip it, then flip it back over so the top is facing up.
- Meanwhile, beat the butter with an electric mixer for about 1 minute.
- Beat in the powdered sugar, then add in the milk, vanilla and salt. If it is too thick, add in more milk, too thin add more sugar.
- Once the cake has cooled completely, frost and enjoy! There will be enough frosting to frost the top and edges, but you can also just do the top like I did in the photos.
Notes
You can make this dairy free by using dairy free butter in both the cake and frosting!
Serving: 1slice / Calories: 483kcal / Carbohydrates: 61g / Protein: 3g / Fat: 19g / Saturated Fat: 5g / Fiber: 2g / Sugar: 57g / Vitamin C: 0.05mg
