12 Best Vegan Gluten-Free Cake Recipes for Every Occasion
A vegan gluten-free cake needs a deliberate balance of moisture, starch, fat, and binding. These single-layer cakes use a rice-based 1:1 gluten-free baking blend containing xanthan gum, a flax gel, and baking powder. The flavors range from simple vanilla to chocolate, citrus, fruit, and warm spices. Each recipe includes its own glaze and full method. These are approachable cakes for an 8-inch square or 9-inch round pan, not stacked celebration cakes with elaborate frosting. Let the cake cool completely before glazing so the surface stays neat.
Gluten-free ingredient check: Use labeled gluten-free flour, broth, sauces, spice blends, and tortillas where specified. Choose certified gluten-free oats. Keep utensils and work surfaces free of wheat flour and crumbs. All oven temperatures below are Fahrenheit; timing is a guide, and the stated doneness cue controls.
Before You Start
- Choose a dairy-free flour blend containing xanthan gum. Almond flour, coconut flour, and plain rice flour are not direct substitutes.
- Make the flax gel first and give it 10 minutes to hydrate. Skipping this step can weaken the crumb.
- Use plant milk at room temperature when mixing with melted coconut oil so the oil does not immediately harden.
- Check chocolate, powdered sugar, and other packaged ingredients for gluten and animal-derived ingredients as needed.
- Bake to the center cue: a toothpick should have no wet batter. Fruit cakes may take the longer end of the range.
Choose a Recipe
- Vegan Gluten-Free Vanilla Celebration Cake
- Vegan Gluten-Free Chocolate Snack Cake
- Vegan Gluten-Free Lemon Cake
- Vegan Gluten-Free Orange Olive Oil Cake
- Vegan Gluten-Free Carrot Spice Cake
- Vegan Gluten-Free Banana Walnut Cake
- Vegan Gluten-Free Apple Cinnamon Cake
- Vegan Gluten-Free Blueberry Lemon Cake
- Vegan Gluten-Free Coconut Vanilla Cake
- Vegan Gluten-Free Pumpkin Spice Cake
- Vegan Gluten-Free Chocolate Raspberry Cake
- Vegan Gluten-Free Pear Cardamom Cake
1. Vegan Gluten-Free Vanilla Celebration Cake
Vanilla and a simple glaze make this an easy cake for birthdays or a small gathering. A flax mixture supplies structure without eggs.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 1 cup unsweetened almond milk
- ¾ cup sugar
- â…“ cup melted cooled coconut oil
- 2 tsp vanilla
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and 1½ tbsp almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
2. Vegan Gluten-Free Chocolate Snack Cake
Cocoa creates a dark, tender cake that needs little decoration. A quick cocoa glaze makes it feel finished.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 210 g gluten-free 1:1 flour with xanthan gum
- â…“ cup cocoa powder
- 1 cup unsweetened almond milk
- ¾ cup sugar
- â…“ cup melted cooled coconut oil
- 1 tsp vanilla
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1 tbsp cocoa powder for glaze
- 2 tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, batter cocoa, baking powder, baking soda, salt. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar, glaze cocoa, and 2 tbsp almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
3. Vegan Gluten-Free Lemon Cake
Lemon zest perfumes the batter, while a tart glaze finishes the cooled cake. It is a bright option for afternoon coffee.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- ¾ cup unsweetened almond milk
- ¼ cup lemon juice
- ¾ cup sugar
- â…“ cup olive oil
- 1 tbsp lemon zest
- 1 tsp vanilla
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp lemon juice for glaze
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze lemon juice into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
4. Vegan Gluten-Free Orange Olive Oil Cake
Olive oil and orange make a moist cake with a gentle citrus flavor. Use a mild olive oil rather than a peppery one.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- ¾ cup unsweetened almond milk
- ¼ cup orange juice
- ¾ cup sugar
- â…“ cup mild olive oil
- 1 tbsp orange zest
- 1 tsp vanilla
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp orange juice for glaze
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze orange juice into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
5. Vegan Gluten-Free Carrot Spice Cake
Finely grated carrots soften into the crumb. Cinnamon and ginger make this a cozy cake without dairy frosting.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- ¾ cup unsweetened almond milk
- ¾ cup brown sugar
- â…“ cup olive oil
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- 1½ cups finely grated carrots
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in 1½ cups finely grated carrots. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
6. Vegan Gluten-Free Banana Walnut Cake
Ripe bananas supply moisture and sweetness. Walnuts add enough texture that this cake needs only a thin glaze.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- ½ cup unsweetened almond milk
- ½ cup brown sugar
- ¼ cup melted cooled coconut oil
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 cup mashed ripe banana
- ½ cup chopped walnuts
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt, cinnamon. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in 1 cup mashed ripe banana, ½ cup chopped walnuts. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
7. Vegan Gluten-Free Apple Cinnamon Cake
Small apple pieces stay suspended in this thick batter. Cinnamon makes it a useful cake for fall gatherings.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- ¾ cup unsweetened almond milk
- ¾ cup brown sugar
- â…“ cup olive oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup peeled finely diced apple
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt, cinnamon. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in 1 cup peeled finely diced apple. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
8. Vegan Gluten-Free Blueberry Lemon Cake
Blueberries and lemon make a simple single-layer cake. Fresh berries are easiest to fold in without staining the batter.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- 1 cup unsweetened almond milk
- ¾ cup sugar
- â…“ cup olive oil
- 1 tbsp lemon zest
- 1 tsp vanilla
- 1 cup blueberries
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp lemon juice
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in 1 cup blueberries. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and lemon juice into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
9. Vegan Gluten-Free Coconut Vanilla Cake
Shredded coconut gives this cake a little chew and a warm aroma. Coconut milk keeps the recipe dairy-free.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- 1 cup canned coconut milk, stirred smooth
- ¾ cup sugar
- â…“ cup melted cooled coconut oil
- 1 tsp vanilla
- ½ cup unsweetened shredded coconut
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp coconut milk for glaze
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in ½ cup unsweetened shredded coconut. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze coconut milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
10. Vegan Gluten-Free Pumpkin Spice Cake
Pumpkin purée keeps the cake moist without eggs. Use plain purée rather than sweetened pie filling.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- ½ cup unsweetened almond milk
- ¾ cup brown sugar
- ¼ cup melted cooled coconut oil
- 1 tsp vanilla
- 1½ tsp cinnamon
- ½ tsp ginger
- ¾ cup pumpkin purée
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in ¾ cup pumpkin purée. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
11. Vegan Gluten-Free Chocolate Raspberry Cake
Raspberries bring tart pockets of fruit to a cocoa cake. A thin chocolate glaze ties the flavors together.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 210 g gluten-free 1:1 flour with xanthan gum
- â…“ cup cocoa powder
- 1 cup unsweetened almond milk
- ¾ cup sugar
- â…“ cup melted cooled coconut oil
- 1 tsp vanilla
- ¾ cup fresh raspberries
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1 tbsp cocoa for glaze
- 2 tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, batter cocoa, baking powder, baking soda, salt. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in ¾ cup fresh raspberries. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar, glaze cocoa, and glaze almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
12. Vegan Gluten-Free Pear Cardamom Cake
Ripe pear and cardamom make a fragrant cake with a soft crumb. Dice the pear finely so the center bakes evenly.
Yield: 9 slices
Timing: Prep: 20 minutes; bake: 35–45 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- ¾ cup unsweetened almond milk
- ¾ cup sugar
- â…“ cup olive oil
- 1 tsp vanilla
- ½ tsp cardamom
- 1 cup peeled finely diced pear
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp baking powder, gluten-free
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- ¾ cup gluten-free powdered sugar
- 1½ tbsp almond milk
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round or 8-inch square pan. Mix flaxseed with water and let gel 10 minutes.
- Whisk flour, baking powder, baking soda, salt, cardamom. In a second bowl whisk the flax gel, batter milk or juices, sugar, oil, vinegar, vanilla, and any citrus zest.
- Stir wet mixture into dry until smooth. Fold in 1 cup peeled finely diced pear. Rest batter 10 minutes, then spread in the pan.
- Bake 35–45 minutes until a toothpick in the center has no wet batter. Cool in pan 15 minutes, then on a rack until completely cold.
- Whisk powdered sugar and glaze almond milk into a thick pourable glaze and drizzle over cooled cake. Let set 15 minutes before slicing.
Storage and recipe note: Use a dairy-free flour blend and vegan powdered sugar if needed for your dietary practice. Store covered at room temperature 2 days, or refrigerate up to 4 days. Freeze unglazed slices up to 2 months. Do not replace the flour blend with almond or coconut flour.
Frequently Asked Questions
Can I turn these into cupcakes?
You can try dividing the batter among lined muffin cups, filling about two-thirds full. Begin checking around 18 minutes; the final time depends on pan size.
Can I omit the flaxseed?
Not without changing the structure. These formulas rely on the flax gel as the egg replacement.
Can I stack two layers?
The recipes are intended as single layers. For a tall cake, use a formula specifically developed and tested for stacking.
Make the Collection Work for Your Week
Pick the recipes that fit your schedule, check your pantry against their measured ingredients, and prepare only the components that will keep well. Label leftovers with the cooking date. Refrigerate perishable foods within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below. Follow each recipe’s shorter storage limit where one is given; reheating does not rescue food that was stored unsafely.
Cooking and storage reference: FoodSafety.gov safe cooking temperatures and cold food storage chart.
Further reading: King Arthur Baking’s guide to gluten-free flour types.
