Moist and Fluffy Gluten and Dairy Free Cake

Preheat your oven to 350F (180C). Use a bit of oil to lightly grease your cake pan, and then dust it with a little gluten-free flour. This will prevent the cake from sticking to the pan and provide a seamless demolding experience.

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, xanthan gum, and salt. Be sure to whisk the dry ingredients well to disperse the xanthan gum evenly which ensures a good rise.

Now in another large mixing bowl, combine the sugar, almond milk, vegetable oil, lemon juice, and vanilla extract and mix them together until everything is well combined. The lemon juice acts as an acid that helps in activating the baking soda, resulting in a fluffier cake.

Gradually add the dry ingredients mix into the wet ingredients. Stir just until they combine to form a batter. Don't overmix; gluten-free flour becomes gummy with too much stirring.

Pour the batter into your prepared cake pan and spread it around evenly. Remember, since this is a gluten-free cake it won't spread and level itself out after being poured into the baking pan.

Bake in the preheated oven for approximately 35-40 minutes. I suggest checking it at around the 30-minute mark with a toothpick. If it comes out clean, the cake is done.

Once baked, let the cake cool in the pan for about 10 minutes. After it has cooled, transfer it to a wire cooling rack and let it cool completely. Cooling completely before serving helps to set the crumb structure and you'll get a cleaner slice when cutting.