Gluten Free Vanilla Cake With Balsamic Drizzle



  • 1½ cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • ½ cup coconut flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups sugar
  • 5 large eggs, room temperature
  • 1 vanilla bean, split lengthwise
  • 2 teaspoon vanilla extract
  • 1 cup buttermilk


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk

Balsamic Drizzle



Preheat oven to 325°. Lightly butter two 8″-diameter cake pans and line with parchment rounds; butter and flour parchment. Whisk coconut flour, xanthan gum, baking powder, baking soda, salt, and 2 cups almound flour in a medium bowl.

Using an electric mixer on medium-high speed, beat sugar and 1 1/2 cups butter in a large bowl until light and fluffy, about 5 minutes. Reduce speed to low and add eggs, one at a time, beating to blend between additions. Scrape in vanilla seeds (save pod for another use), add vanilla extract, and mix just to combine. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Mix just to combine (batter will be thick), then increase speed to medium-high and beat until smooth, about 1 minute.

Divide batter between prepared pans, smooth tops, and bake until golden and a tester inserted into the center comes out clean, 35–40 minutes.Transfer pans to a wire rack and let cakes cool in pans 10 minutes. Turn out cakes onto rack and let cool completely.


Using an electric mixer on medium-high speed, beat butter in a medium bowl until creamy, about 4 minutes. Reduce speed to low and add sugar, beating until smooth. Mix in vanilla and salt, then add milk 1 Tbsp. at a time, mixing constantly until frosting is thick but spreadable.

Using a serrated knife, trim rounded tops from both cakes to make them flat. Place 1 cake layer, trimmed side up, on a platter. Spread frosting over top to coat. Top with second cake layer. Spread remaining frosting evenly over top and sides of cake.

Balsamic Drizzle:

Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes). Allow to cool and pour in between the layers of the cake.

*Recipe may not look exactly like the picture, picture is just used as a reference.*

baking blur cake cherry
Photo by Pixabay on

2 Comments Add yours

  1. The layers on this cake are just absolutely wonderful!


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