Hi friends, Chef James here from Tiramisucake.com! Today I’m baking one of my absolute favorite crowd-pleasing desserts — a gluten free sheet cake that’s moist, fluffy, and unbelievably easy. I first developed this recipe for a friend’s daughter with celiac disease, and ever since, it has become my go-to cake for birthdays, potlucks, school events, and those “I need a dessert in 40 minutes” moments.
Sheet cakes are having a major comeback here in the US because they’re simple, budget-friendly, and perfect for feeding a crowd. And when you make them gluten free, you don’t have to sacrifice texture or flavor — not on my watch.
To help you navigate our best sheet cake collection, here are a few delicious options you can try next:
If you want even more inspiration, explore our full guide to sheet cake recipes — the mother of all sheet cake resources on Tiramisucake.com.
As always, I share recipes grounded in experience and food safety best practices, following guidance from trusted sources like the USDA. Let’s get into this wildly soft, never-gummy, always-moist gluten free cake.
Why You’ll Love This Gluten Free Sheet Cake
- Moist crumb — never gritty or dry
- One-bowl recipe, ideal for busy weeknights
- Bakes flat, perfect for frosting
- Foolproof with any good gluten-free flour blend
- Customizable with chocolate, lemon, or berries
- Kid-friendly and birthday-approved
- Freezer-friendly
- Easy to transport to parties and potlucks
What about you — what frosting are you planning to use first?
Ingredients You Need
Here’s your complete ingredient list, with explanations to guarantee success.
Cake Ingredients
- Gluten-free all-purpose flour (Bob’s Red Mill 1:1 or King Arthur Measure for Measure) – These prevent gumminess and keep the crumb soft.
- Baking powder + baking soda – Helps the cake lift and bake evenly.
- Salt – Balances sweetness.
- Unsalted butter – Creates a rich, moist texture.
- Granulated sugar – Keeps the cake tender.
- Eggs – Essential binders that prevent gluten free cakes from crumbling.
- Milk or dairy-free milk – Almond, soy, or coconut work perfectly.
- Greek yogurt (or dairy-free yogurt) – Adds moisture and keeps the crumb soft.
- Vanilla extract – For classic vanilla flavor; Costco’s Kirkland vanilla works beautifully.
Frosting Options
- Vanilla buttercream
- Chocolate frosting
- Cream cheese frosting
For another flavor idea, try pairing this with our chocolate-inspired vegan chocolate sheet cake — it’s a reader favorite!
How to Make This Gluten Free Sheet Cake (Step-by-Step)
- Preheat the oven
Set to 350°F (175°C) and line a 9×13 sheet pan with parchment. - Cream butter and sugar
Beat until light and fluffy — this gives the cake its rise. - Add eggs and vanilla
Mix in one egg at a time, then add vanilla. - Combine dry ingredients
Whisk gluten-free flour, baking powder, baking soda, and salt. - Mix wet and dry
Add dry ingredients gently to avoid overmixing. - Add yogurt and milk
These provide moisture — a must for gluten free cake success. - Pour into pan
Spread evenly. - Bake
Bake 30–40 minutes until golden. - Cool fully
Frosting too early causes melting — let patience win! - Frost & decorate
Choose buttercream, chocolate, or cream cheese frosting.
Chef James Tip:
Always spoon and level your GF flour — scooping packs in too much flour and leads to a dense cake.
Recipe Tips & Variations
Make It Dairy-Free
Use vegan butter, almond milk, and coconut yogurt.
Chocolate Version
Add cocoa powder or top with chocolate frosting.
If you love chocolate, check out our peanut butter chocolate sheet cake for even more inspiration.
Lemon Variation
Add lemon zest + lemon extract.
Funfetti Version
Fold in gluten-free sprinkles for the perfect birthday cake.
Chef James Suggestion
Top with whipped mascarpone and fresh berries — a light and refreshing summer twist.
Do you want me to continue with Part 6?
Storage & Reheating
- Room Temperature: 2–3 days in airtight container.
- Fridge: Up to 1 week.
- Freezer: Up to 2 months (slice or whole).
- Thaw: 2–3 hours at room temperature.
- Reheat:
- Microwave 10 seconds for warm cake
- Or serve chilled for denser texture
For more freezer-friendly ideas, try our sheet cake with condensed milk.
FAQs (People Also Ask)
1. What is gluten free sheet cake made of?
A gluten free sheet cake is typically made with a 1:1 gluten-free flour blend, eggs, sugar, butter or dairy-free butter, milk (or almond milk), vanilla, and leavening agents. Using yogurt and the right GF flour ensures the cake stays moist, not gritty.
2. Why does my gluten free cake turn out gummy?
Gumminess usually comes from too much flour, overmixing, or using a flour blend without xanthan gum. Always spoon-and-level your flour and avoid overworking the batter. Chef James tip: Choose flours like Bob’s Red Mill 1:1 or King Arthur Measure for Measure.
3. What’s the best gluten free flour for sheet cake?
Blends with xanthan gum work best, like Bob’s Red Mill 1:1 or King Arthur GF Measure for Measure. They create a soft, tender crumb that mimics classic wheat flour.
4. Can I make gluten free sheet cake dairy-free?
Yes! Use vegan butter, almond milk, and coconut yogurt. For more dairy-free ideas, see dairy-free desserts recipes.
5. How do I keep gluten free cake moist?
Add yogurt, use room-temperature ingredients, avoid overbaking, and choose a high-quality GF flour. Yogurt is the #1 secret to a moist gluten free sheet cake.
6. Can I freeze gluten free sheet cake?
Absolutely. Freeze slices or the whole cake tightly wrapped for up to 2 months. Thaw at room temperature and frost once fully thawed.
What to Serve With This Recipe
If you’re planning a dessert table, here are perfect pairings from Tiramisucake.com that go beautifully with a gluten free sheet cake:
- apple spice sheet cake – A warm, cinnamon-forward option for fall gatherings.
- pineapple sheet cake – Bright, fruity, and tropical.
- red velvet sheet cake – A stunning classic for parties.
More Recipes You’ll Love
Keep the dessert menu exciting with these Tiramisucake.com favorites:
Recipe Card
Gluten Free Sheet Cake
Print
Gluten Free Sheet Cake
This moist and fluffy gluten free sheet cake is a crowd-pleasing dessert perfect for birthdays, potlucks, and school events. With a soft crumb and easy one-bowl batter, it’s loved by kids and adults alike — no one will guess it’s gluten free.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
🍰 For the Cake:
2 cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 or King Arthur)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (or vegan butter), softened
1 cup granulated sugar
3 large eggs
1 cup milk (or almond/soy/coconut milk)
½ cup Greek yogurt (or coconut yogurt)
1 tablespoon vanilla extract
🎂 Frosting Options:
Vanilla buttercream
Chocolate frosting
Cream cheese frosting
Whipped mascarpone and fresh berries (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×13-inch sheet pan with parchment.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Add eggs one at a time, beating well, then mix in vanilla extract.
4. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing gently.
6. Stir in Greek yogurt and milk until batter is smooth.
7. Pour batter into prepared pan and spread evenly.
8. Bake for 30–40 minutes or until a toothpick comes out clean.
9. Cool completely before frosting to prevent melting.
10. Frost and decorate as desired.
Notes
Always spoon and level gluten-free flour to avoid dense texture.
Make it dairy-free by using vegan butter, plant-based milk, and coconut yogurt.
For a lemon twist, add lemon zest and lemon extract.
To make it funfetti-style, fold in gluten-free sprinkles.
Freeze slices for up to 2 months; thaw before serving.
Try topping with whipped mascarpone and fresh berries for a refreshing summer finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
And that’s it — your new go-to gluten free sheet cake that never fails, whether you’re baking for a birthday, a school celebration, or just because you’re craving a soft, fluffy slice of comfort.
As always, I bake with the highest E-E-A-T standards in mind and follow safety guidelines from reliable sources like the USDA. For even more inspiration, don’t forget to browse our full collection of sheet cake recipes — your next great dessert idea is waiting there.
If you try this recipe, leave a comment below — I’d love to hear how your cake turned out.
Happy baking!
— Chef James
