This small gluten free vanilla cakeis an incredibly soft, light, and moist 6-inch mini cake. An almond flour blend makes the cake flavorful and lofty, and you would never know it is gluten free! The small cake is ideal for any celebration and even more indulgent with a creamy fudge frosting crown!
Prep Time10 minutesmins
Cook Time23 minutesmins
Total Time33 minutesmins
Course: Dessert
Cuisine: American
Keyword: 6-Inch Cake, Gluten Free, Mini Cake, Small Batch, Vanilla
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of a 6-inch round cake pan with a piece of parchment paper. Lightly grease the pan and the paper.
In a small mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, arrowroot flour, baking powder, salt, and xanthan gum.
In a medium mixing bowl, add the sugar, egg, melted coconut oil, sour cream, milk, and vanilla extract. Whisk until completely combined.
Sprinkle the dry ingredients over the top of the wet ingredients. Stir until no dry streaks remain.
Pour the batter into the prepared cake pan and bake for 23 to 25 minutes, or until the cake is springy to the touch, the sides are pulling away from the pan, and a toothpick inserted in the middle comes out mostly clean. Cool the cake in the pan set on a wire cooling rack for 10 minutes, then transfer to the rack to cool completely.
Chocolate Fudge Frosting
While the cake is cooling, prepare the creamy chocolate fudge frosting. You may have leftover frosting depending on how much you like to frost your cake. Leftover frosting can be stored in a sealed container in the refrigerator for up to 2 weeks.
Frost the completely cooled cake, decorate with sprinkles (optional), and Enjoy!
Notes
Xanthan Gum – This is optional, but recommended. Xanthan gum makes the cake soft and light.
Cake Pan – The cake can also be baked in a 6-inch square cake pan. Or 6 cupcakes.
Storing – The cake will stay moist covered at room temperature for a day. After that, you will want to refrigerate leftovers for up to 2 days. Beyond that, the cake may start to dry out.
Freezing Baked Cake – The baked cake can be frozen for up to 3 months. Wrap the cake tightly with plastic wrap then slip into a Ziploc bag. Thaw the wrapped cake in the refrigerator.
Frosting – For more frosting ideas, check out the frosting recipes on the blog.