Gluten free buttercream cake recipe with fondant and buttercream

Vanilla Gluten-Free Cake Recipe

A lovely gluten-free, dairy optional, vanilla layer cake for special occasions. 



  1. Preheat the oven to 350°F.
  2. Lightly grease and cake pans using  a small amount of coconut oil.
  3. Mix together coconut flour, almond flour, baking powder, and salt and set aside.
  4. Beat the melted coconut oil/butter, coconut sugar, almond/coconut milk, vanilla, and eggs for about 2 minutes or until well mixed and fluffy.
  5. Slowly add the dry ingredients to the wet ingredients as they continue to mix. Mix until well incorporated.
  6. Spread into two round 8-inch pans (if not making a layer cake, you can also make as cupcakes or a 9x13 cake. It makes about 24 cupcakes).
  7. Bake for 30-35 minutes or until firm to the touch in the middle (if making a 9x13 cake or cupcakes adjust time up or down accordingly).
  8. Remove from heat and let cool completely before frosting.
  9. Frost with buttercream (if desired- see recipe below) and cover with fondant (completely optional).


Coconut flour varies a lot by brand. You may need to add slightly more flour if the batter is too thin or add slightly more coconut/almond milk if the mixture is too thick. This can be served without any type of frosting, or with fresh cream and berries or lemon zest. Though I included a recipe for fondant, we didn't actually eat the fondant and I just used it for decorating.

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 395

% Daily Value

Total Fat 27.3 g


Saturated Fat 16 g


Cholesterol 147 mg


Sodium 111 mg


Total Carbohydrates 30.3 g


Dietary Fiber 2.8 g


Sugars 11.8 g

Protein 8.3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at