25+ Irresistible Easter Gluten-Free Cake Recipes for Your Feast

Easter is a time to gather with family, celebrate new beginnings, and indulge in delicious treats.

For those following a gluten-free lifestyle, finding the perfect Easter cake can sometimes feel like a challenge.

Fortunately, there’s no need to compromise on flavor or creativity this holiday!

Whether you’re hosting a grand Easter feast or simply enjoying a quiet family gathering, we’ve curated over 25 mouth-watering gluten-free cake recipes that are sure to impress your guests and make your celebration extra special.

From light and fluffy lemon cakes to decadent chocolate delights, these recipes are all designed to bring joy to your gluten-free Easter dessert spread.

Let’s dive into the sweetest way to celebrate Easter—one gluten-free cake at a time!

25+ Irresistible Easter Gluten-Free Cake Recipes for Your Feast

This Easter, make your dessert table the talk of the town with these 25+ gluten-free cake recipes.

Whether you’re craving the tartness of fresh fruit, the richness of chocolate, or the lightness of a fluffy sponge, these cakes will offer something for everyone.

Each recipe is not only gluten-free but crafted to ensure your holiday is filled with joy and indulgence, no matter dietary restrictions.

So, gather your ingredients, get baking, and prepare to serve up a showstopping dessert this Easter.

With these gluten-free cake ideas, your celebration will be as sweet as the memories you’ll create.

Gluten-Free Classic Carrot Cake with Cream Cheese Frosting

Carrot cake is a timeless Easter favorite, and this gluten-free version doesn’t skimp on the flavors and textures we all love. Packed with grated carrots, warm spices, and a velvety cream cheese frosting, it’s the perfect centerpiece for your Easter celebration.

This cake strikes the perfect balance of moisture and sweetness while being completely gluten-free. The subtle crunch from walnuts and the creaminess of the frosting make it a treat that will satisfy both gluten-free eaters and traditional dessert lovers. It’s easy to make and a guaranteed crowd-pleaser.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not already in the flour mix)
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• ½ cup chopped walnuts or pecans (optional)
• 1 cup raisins (optional)

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, beat together the sugar, brown sugar, and oil until smooth. Add the eggs one at a time, mixing well after each.
4. Gradually combine the wet and dry ingredients, then fold in the carrots, nuts, and raisins.
5. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool completely before frosting.
7. For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Spread over the cooled cakes and stack them for a layered masterpiece.

This classic gluten-free carrot cake will wow your family and friends this Easter. Its rich cream cheese frosting and tender crumb make it irresistible, proving that gluten-free desserts can be just as delightful as traditional ones.

Flourless Chocolate Easter Egg Cake

Indulge in a decadently rich chocolate cake decorated with pastel-colored gluten-free Easter eggs. This flourless recipe is simple, sophisticated, and bursting with chocolate flavor.

This cake is naturally gluten-free, relying on cocoa and almond flour for structure and taste. The ganache topping and colorful Easter eggs make it a show-stopping dessert for your Easter celebration. It’s dense, fudgy, and perfect for chocolate lovers.

Ingredients:

• 1 cup dark chocolate chips
• ½ cup unsalted butter
• ¾ cup granulated sugar
• 4 large eggs
• ¼ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• ½ cup almond flour

For the topping:

• ½ cup heavy cream
• ½ cup dark chocolate chips
• Gluten-free pastel Easter eggs for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Melt the chocolate chips and butter together in a microwave or double boiler until smooth.
3. Stir in the sugar, then add eggs one at a time, mixing well.
4. Add the cocoa powder, vanilla extract, and almond flour, stirring until fully combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the center is just set.
6. Cool the cake completely.
7. To make the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips. Stir until smooth and pour over the cooled cake.
8. Decorate with pastel Easter eggs for a festive touch.

This flourless chocolate cake is a rich and festive addition to your Easter table. Its velvety texture and bold chocolate flavor will delight your guests, while the Easter egg topping adds a whimsical holiday charm.

Gluten-Free Lemon Bundt Cake with Spring Glaze

Bright, zesty, and bursting with springtime flavors, this lemon Bundt cake is perfect for Easter celebrations. The gluten-free recipe ensures everyone at the table can enjoy this sunny treat.

Lemon is the star in this moist and tender cake, complemented by a vibrant glaze made with fresh lemon juice and a hint of pastel food coloring for a festive finish. It’s light yet satisfying and pairs beautifully with an Easter brunch or dessert spread.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not already in the flour mix)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• Zest and juice of 2 lemons

For the glaze:

• 1 ½ cups powdered sugar
• 2-3 tbsp fresh lemon juice
• Optional: pastel food coloring

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a medium bowl, whisk together the flour, xanthan gum, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Fold in the lemon zest and juice.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before removing from the pan.
7. For the glaze, whisk together the powdered sugar and lemon juice. Add pastel food coloring if desired. Drizzle over the cake once cooled.

This gluten-free lemon Bundt cake is a bright and refreshing addition to your Easter feast. Its zesty flavor and stunning presentation will bring smiles to everyone’s faces, making it a memorable centerpiece for your springtime celebration.

Gluten-Free Coconut Carrot Cake

This gluten-free coconut carrot cake combines the richness of coconut with the natural sweetness of carrots for a tropical twist on the classic Easter dessert.

Packed with shredded carrots and coconut, this moist cake is topped with a light coconut frosting. The flavor combination of carrot and coconut is both comforting and exotic, making it a delightful choice for Easter gatherings. Whether you’re serving it as a dessert or a special treat, this cake is sure to be a hit.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not already in the flour mix)
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup unsweetened applesauce
• 4 large eggs
• 2 cups finely grated carrots
• 1 cup shredded unsweetened coconut
• ½ cup chopped walnuts (optional)

For the frosting:

• 1 cup unsweetened coconut cream
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ½ cup shredded coconut for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the gluten-free flour, xanthan gum, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the sugars and applesauce. Beat in the eggs one at a time.
4. Gradually mix in the dry ingredients until fully combined. Then fold in the grated carrots, shredded coconut, and walnuts.
5. Pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. While the cake is cooling, prepare the frosting by mixing the coconut cream, powdered sugar, and vanilla extract in a bowl until smooth.
7. Once the cake has cooled, frost it with the coconut cream frosting and garnish with shredded coconut.

This gluten-free coconut carrot cake is a refreshing and festive option for your Easter celebration. The tropical coconut flavor adds a unique twist to the classic carrot cake, making it a memorable treat. With its light and creamy frosting, it’s sure to become a family favorite.

Gluten-Free Strawberry Shortcake Cake

Strawberry shortcake is a light and refreshing dessert that’s perfect for Easter. This gluten-free version is just as fluffy and indulgent as the original, but with the added benefit of being completely gluten-free.

This gluten-free strawberry shortcake cake features layers of tender sponge cake, fresh strawberries, and whipped cream. It’s a light and refreshing dessert that brings a burst of spring to your Easter table. The sweetness of the strawberries balances perfectly with the richness of the cream, making it a crowd-pleasing option.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not already in the flour mix)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the topping:

• 2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 3 cups fresh strawberries, hulled and sliced

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, xanthan gum, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool completely.
7. For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Slice the cake into layers, then layer with whipped cream and fresh strawberries.

This gluten-free strawberry shortcake cake is a light and delightful dessert perfect for Easter. The combination of fluffy cake, sweet strawberries, and whipped cream offers a refreshing finish to your meal. It’s a simple yet elegant dessert that will have everyone asking for seconds.

Gluten-Free Honey Almond Cake

For a slightly more sophisticated Easter dessert, this gluten-free honey almond cake combines the richness of almonds with the delicate sweetness of honey for a flavorful, nutty treat.

This gluten-free honey almond cake has a tender crumb, made rich with ground almonds and sweetened with honey. Topped with a simple honey glaze, it’s the perfect blend of sweet and savory, making it a great dessert for Easter brunch or an after-dinner treat.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup honey
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ¼ cup almond milk

For the glaze:

• ¼ cup honey
• 1 tbsp water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt.
3. In a large bowl, whisk the eggs, honey, melted butter, vanilla extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. While the cake is cooling, prepare the glaze by combining the honey and water in a small saucepan over medium heat. Stir until smooth.
7. Drizzle the glaze over the cooled cake.

This gluten-free honey almond cake is a delightful treat for Easter. The honey adds a natural sweetness while the ground almonds provide richness and depth of flavor. It’s simple to make but packed with flavor, making it a perfect addition to your Easter dessert spread.

Gluten-Free Lemon Blueberry Cake

Lemon and blueberry come together in this gluten-free cake to create a refreshing, light dessert that’s perfect for the spring season, especially during Easter celebrations.

This gluten-free lemon blueberry cake is a delicious blend of tart lemon and sweet blueberries. With a tender crumb and a burst of fresh fruit in every bite, it’s the ideal dessert to serve after your Easter meal. The light lemon glaze drizzled on top adds the perfect touch of sweetness to balance the tangy citrus flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not already in the flour mix)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup fresh blueberries
• ½ cup almond milk (or any milk of your choice)

For the glaze:

• ½ cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, until fully incorporated.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice.
8. Once the cake has cooled, drizzle the glaze over the top of the cake.

This gluten-free lemon blueberry cake is a zesty, fruity dessert that is both light and satisfying. The combination of sweet blueberries and tangy lemon makes it a perfect Easter treat that is easy to prepare and sure to impress your guests. The lemon glaze adds an extra touch of sweetness and ties everything together beautifully.

Gluten-Free Chocolate Easter Cake

For chocolate lovers, this rich and moist gluten-free chocolate cake is the ultimate Easter dessert. With layers of decadent chocolate cake and a creamy frosting, it’s sure to please everyone at your Easter table.

This gluten-free chocolate cake is everything a chocolate lover could dream of. The cake is dense and moist, with a rich cocoa flavor that is complemented by a smooth, velvety chocolate frosting. It’s a simple yet indulgent dessert that is perfect for Easter celebrations. This cake can be made in advance and is ideal for serving with a cup of coffee or tea.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 cup cocoa powder (unsweetened)
• 1 tsp xanthan gum (if not already in the flour mix)
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup buttermilk (or almond milk for a dairy-free version)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup hot water

For the frosting:

• 2 cups powdered sugar
• ½ cup cocoa powder
• ½ cup unsalted butter, softened
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, xanthan gum, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the sugar, eggs, buttermilk, oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Mix until well combined.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow the cakes to cool completely before frosting.
7. For the frosting, beat together the powdered sugar, cocoa powder, butter, milk, and vanilla extract until smooth and creamy.
8. Frost the cooled cakes with the chocolate frosting.

This gluten-free chocolate Easter cake is the perfect dessert for anyone who loves rich, chocolatey treats. The combination of soft, moist chocolate cake and creamy frosting makes this dessert both indulgent and satisfying. Whether served at an Easter brunch or as an after-dinner treat, this cake is sure to be the highlight of your celebration.

Gluten-Free Raspberry Almond Cake

This gluten-free raspberry almond cake is a sweet and nutty dessert that features fresh raspberries paired with almond flour for a tender crumb. It’s a sophisticated yet simple cake that’s perfect for any springtime gathering, especially Easter.

With a delicate almond flavor and bursts of fresh raspberries, this cake is a unique and flavorful twist on traditional Easter desserts. The almond flour gives it a slightly dense, moist texture, and the raspberries add a bright, tangy contrast. It’s an elegant dessert that will stand out at any Easter celebration.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup granulated sugar
• 4 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp almond extract
• 1 cup fresh raspberries
• ¼ cup sliced almonds for garnish

For the glaze:

• ¼ cup raspberry jam
• 1 tsp water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt.
3. In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla and almond extracts. Gradually add the dry ingredients, mixing until just combined.
5. Gently fold in the fresh raspberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. For the glaze, heat the raspberry jam and water in a small saucepan over low heat until smooth.
8. Once the cake has cooled, drizzle the glaze over the top and garnish with sliced almonds.

This gluten-free raspberry almond cake is the perfect balance of sweet and nutty with the added zing of fresh raspberries. Its tender crumb and elegant flavor make it an excellent choice for an Easter dessert that’s both light and indulgent. The raspberry glaze adds a touch of sweetness, making it the perfect finish to your holiday meal.

Gluten-Free Carrot Cake

A classic Easter dessert, this gluten-free carrot cake is soft, moist, and full of warm spices. With a rich cream cheese frosting and a hint of cinnamon, it’s the perfect cake to celebrate spring.

This gluten-free carrot cake is everything you expect in a traditional carrot cake—soft, moist, and perfectly spiced. The addition of carrots gives the cake a wonderful texture and natural sweetness, while the cream cheese frosting ties it all together with a tangy sweetness. It’s the ideal Easter cake that will please everyone, from gluten-free eaters to those who love classic cakes.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• ½ cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk (optional, to adjust consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Stir in the grated carrots, pineapple, and walnuts (if using).
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add a bit of milk to adjust the consistency.
9. Frost the cooled cakes with the cream cheese frosting and decorate with extra chopped walnuts, if desired.

This gluten-free carrot cake is the ultimate spring dessert, with its moist, spiced cake and luscious cream cheese frosting. It’s a great way to celebrate Easter with family and friends, offering a gluten-free option that everyone will love. The texture is perfectly soft and the flavor is wonderfully balanced, making it a cake that will be remembered long after the holiday.

Gluten-Free Coconut Cream Cake

This gluten-free coconut cream cake is a tropical delight for your Easter celebration. With a rich coconut flavor in both the cake and frosting, it’s a cake that feels indulgent yet light enough for the season.

The gluten-free coconut cream cake is a sweet and creamy dessert that is perfect for Easter. The light coconut cake is filled with coconut flavor, while the cream cheese frosting adds a velvety richness. Topped with shredded coconut for added texture, this cake brings the flavors of spring and summer together, making it a standout at your Easter gathering.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup unsweetened coconut milk
• 1 cup shredded coconut (plus extra for topping)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla and coconut extracts. Gradually add the dry ingredients, alternating with the coconut milk, until just combined.
5. Gently fold in the shredded coconut.
6. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. If needed, add coconut milk to achieve a smooth, spreadable consistency.
9. Frost the cooled cakes with the cream cheese frosting and top with additional shredded coconut.

This gluten-free coconut cream cake is a sweet and tropical treat that’s perfect for Easter. Its light coconut flavor combined with the rich cream cheese frosting creates a dessert that is both creamy and flavorful. With the added crunch of shredded coconut on top, this cake offers a delightful texture that makes it a memorable centerpiece for your holiday celebration.

Gluten-Free Strawberry Shortcake Cake

A fresh and light dessert, this gluten-free strawberry shortcake cake is a beautiful spring treat. With layers of light cake, sweetened whipped cream, and fresh strawberries, it’s a stunning addition to your Easter feast.

This gluten-free strawberry shortcake cake is a perfect balance of fluffy cake, sweet whipped cream, and fresh, juicy strawberries. The cake is light and airy, while the whipped cream provides a rich and creamy contrast. It’s a refreshing dessert that brings the essence of spring to your Easter table, and it’s easy to make yet looks impressive when served.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup milk (dairy or non-dairy)
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp sugar (for macerating the strawberries)

For the whipped cream:

• 2 cups heavy cream (or coconut cream for dairy-free)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla and almond extracts.
4. Gradually add the dry ingredients, alternating with the milk, until fully combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake is baking, macerate the sliced strawberries by tossing them with 2 tbsp of sugar and letting them sit for 10 minutes.
7. For the whipped cream, beat the heavy cream (or coconut cream) with the powdered sugar and vanilla extract until stiff peaks form.
8. Let the cake cool completely. Once cooled, slice the cake in half horizontally.
9. Spread half of the whipped cream on the bottom layer of the cake, then top with half of the macerated strawberries. Place the second cake layer on top and repeat with the whipped cream and strawberries.

This gluten-free strawberry shortcake cake is a delightful dessert for Easter, combining fresh strawberries with light cake and creamy whipped cream. It’s a perfect treat for welcoming the spring season, and its refreshing flavor and beautiful presentation make it a favorite for any holiday gathering. You’ll love the balance of textures and the sweetness of fresh strawberries in every bite.

Gluten-Free Lemon Poppy Seed Cake

A perfect spring cake, this gluten-free lemon poppy seed cake is light, bright, and bursting with fresh lemon flavor. Topped with a zesty lemon glaze, it’s an ideal dessert for Easter celebrations.

This gluten-free lemon poppy seed cake is a refreshing dessert that captures the flavors of spring. The tangy lemon pairs wonderfully with the slight crunch of poppy seeds, while the light texture of the cake makes it feel airy and fresh. The lemon glaze adds the perfect touch of sweetness and zest, making this cake an easy yet elegant option for your Easter table.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tbsp lemon zest
• ½ cup fresh lemon juice
• 1 tsp vanilla extract
• ¾ cup sour cream (or Greek yogurt)

For the lemon glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, poppy seeds, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until creamy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until smooth.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

This gluten-free lemon poppy seed cake is the perfect balance of tart and sweet, making it a refreshing choice for your Easter dessert. The light and fluffy cake paired with the tangy glaze is a treat that will delight your guests. Whether served as a centerpiece or enjoyed as a light after-dinner treat, this cake will bring a burst of spring to your celebration.

Gluten-Free Chocolate Raspberry Cake

This decadent gluten-free chocolate raspberry cake is a showstopper for any Easter celebration. With rich chocolate cake layers, tangy raspberries, and a smooth chocolate ganache, it’s a dessert everyone will adore.

A luxurious cake that combines rich chocolate and tangy raspberries, this gluten-free chocolate raspberry cake is perfect for those who want something indulgent yet refreshing. The layers of moist chocolate cake are complemented by a fresh raspberry filling and covered in a glossy chocolate ganache. It’s a cake that is both decadent and visually stunning, ideal for your Easter festivities.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk (or non-dairy milk)
• ½ cup vegetable oil
• 1 cup boiling water

For the raspberry filling:

• 1 ½ cups fresh raspberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the chocolate ganache:

• 8 oz dark chocolate, chopped
• ½ cup heavy cream (or coconut cream)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, combine the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, vanilla extract, milk, and oil, and mix until smooth. Gradually stir in the boiling water, mixing until the batter is well combined.
4. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
5. For the raspberry filling, combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until the raspberries break down and the mixture thickens. Let cool.
6. For the ganache, heat the cream in a small saucepan over medium heat until it just begins to simmer. Pour the cream over the chopped chocolate and stir until smooth.
7. To assemble, place one layer of cake on a serving plate and spread the raspberry filling on top. Place the second cake layer on top and pour the ganache over the cake, allowing it to drip down the sides.

This gluten-free chocolate raspberry cake is a rich and indulgent dessert that will impress your guests. The combination of moist chocolate cake, tart raspberry filling, and smooth chocolate ganache creates a dessert that is both decadent and refreshing. Perfect for Easter, this cake will make your celebration feel extra special.

Gluten-Free Almond Flour Cake with Apricot Glaze

This gluten-free almond flour cake is light, nutty, and has a deliciously fragrant apricot glaze. It’s the perfect cake for a sophisticated Easter dessert.

The gluten-free almond flour cake is a delicate and flavorful option for Easter. Made with almond flour, the cake has a slightly nutty texture that pairs beautifully with the sweet apricot glaze. It’s light yet satisfying, making it a perfect dessert after a hearty Easter meal. The apricot glaze adds a hint of sweetness and a lovely shine, making this cake as visually appealing as it is delicious.

Ingredients:

• 2 cups almond flour
• ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¾ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted
• 1/3 cup unsweetened applesauce
• ¼ cup apricot jam or preserves

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt.
3. In a large bowl, beat the eggs, honey, vanilla extract, melted butter, and applesauce until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
6. For the apricot glaze, heat the apricot jam in a small saucepan over low heat until it becomes liquid.
7. Brush the apricot glaze over the cooled cake for a glossy finish.

This gluten-free almond flour cake with apricot glaze is a light, nutty dessert that is perfect for Easter. The almond flour gives the cake a rich yet airy texture, while the apricot glaze adds a sweet and fruity finish. This cake is not only delicious but also visually striking, making it a great choice for a sophisticated Easter celebration.

Note: More recipes are coming soon!