Lykkers, longing for a celebration cake that’s feather-light yet wheat-free—and easy enough for a Tuesday night?

Grab one mixing bowl and a handful of everyday staples; by the time your kitchen smells like a bakery, you’ll have a golden, springy vanilla layer that nobody will guess is gluten- or dairy-free.

Why You’ll Crave This Cake

• Dreamy crumb: Almond flour provides richness, potato starch keeps things fluffy, and brown rice flour lends subtle structure without graininess.

• Minimal cleanup: Everything stirs together in a single bowl—no stand mixer or alternating wet-and-dry gymnastics.

• Classic flavor: Organic cane sugar sweetens just enough while pure vanilla shines through.

• Diet-friendly: Suitable for gluten-free and dairy-free diets, with easy swaps for nut-free bakers in the tips below.

• Speedy bake: Batter to plate in about 35 minutes, making this recipe weeknight-friendly yet party-worthy.

Ingredient Line-Up (8-inch Round)

Dry Mixture

• 1 ⅓ cups (140 g) super-fine almond flour

• ⅓ cup + 1 Tbsp (55 g) potato starch (not potato flour)

• ¼ cup (33 g) brown rice flour

• ⅔ cup (135 g) organic cane sugar

• 1 ½ tsp aluminum-free baking powder

• ½ tsp fine sea salt

Wet Mixture

• ⅔ cup (160 ml) unsweetened almond milk, room temp

• 1 large egg, room temp

• 1 tsp pure vanilla extract

Optional Finishing Touches

• 1 batch dairy-free vanilla buttercream (1 ½ cups)

• 1 cup fresh berries for décor

Gear Check

• 8-inch (20 cm) cake pan at least 2 inches high

• Parchment circle (helps with flawless release)

• Medium whisk & rubber spatula

• Cooling rack

• Digital scale for best accuracy (optional but recommended)

Step-by-Step Directions

1. Preheat & Pan Prep

• Set oven to 350 °F (176 °C) with rack in the center.

• Lightly grease the pan (avocado oil spray works great), line base with parchment, then grease again.

2. Whisk Dry Ingredients

• In the bowl, combine almond flour, potato starch, brown rice flour, cane sugar, baking powder, and salt.

• Whisk for 20 seconds until the mix looks uniform—no streaks of starch or sugar.

3. Add Wet Ingredients

• Pour in almond milk, add an egg, and add vanilla.

• Whisk just until you no longer see dry pockets—about 15–20 seconds.

• Tip: Over-mixing can toughen even gluten-free cakes, so stop as soon as it’s smooth.

4. Bake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 24 to 28 minutes.

The cake is done when the center springs back slightly and a toothpick comes out with a few moist crumbs.

5. Let it cool properly

• Let the cake rest in the pan on a rack for 10 minutes.

6. Decorate & Serve

• Spread buttercream over the cooled cake; pile berries in the center for a pop of color.

• Slice into 8 generous wedges.

Flavor Swaps & Tips

• Nut-free route: Replace almond flour with finely milled oat flour and add 2 Tbsp neutral oil; the crumb is denser but still tasty.

• Citrus glow: Add 1 Tbsp lemon zest to the batter and layer with raspberry preserves between two cakes.

• Funfetti vibe: Fold ¼ cup vegan rainbow sprinkles into the batter before baking.

• Cupcake conversion: Divide batter among 10 lined muffin wells; bake 20–22 minutes.

Serving & Storage

• Same-day best: Gluten-free cakes dry faster; cover leftovers with a cake dome or wrap the cut edge in parchment to lock in moisture.

• Chill smart: If using heat-sensitive frosting, refrigerate the finished cake for up to 24 hours; bring to room temp for 60 minutes before serving.

• Freeze for later: Wrap unfrosted layers tightly (plastic plus foil) and freeze up to a month. Thaw in the fridge overnight, then frost.

And there you have it—a soft, vanilla-kissed sponge ready for birthdays, picnics, or Tuesday tea. What creative twists did you try, Lykkers? Share your flavor adventures or frosting ideas below so we can all keep baking better together!