Gluten-Free Vanilla Shortcake

Surprise and delight your guests with a fresh baked Gluten-Free Vanilla Shortcake.


  • 2 cups sugar
  • 4 eggs
  • 3 cups gluten-free flour blend
  • Pinch of salt
  • 1 cup melted butter
  • 3 vanilla beans
  • 2 teaspoons gluten-free baking powder
  • 1 cup milk (cow, almond or coconut)


  • Preheat oven to 350°F. Grease bundt pan with non-stick cooking spray and sprinkle with gluten-free flour blend.
  • Combine sugar and melted butter in bowl. Beat with an electric mixer at medium speed, scraping bowl often, until creamed. Add 1 egg at a time, beating after each addition. Split vanilla beans lengthwise and scrape out seeds; add to mixture.
  • In a separate bowl, stir together gluten-free flour blend, baking powder, and salt. Gradually add flour blend mixture, alternating with milk, to butter mixture, beating at low speed until well mixed.
  • Pour batter into greased pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Store leftovers in airtight container.