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