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Sundays are made for relaxation, comfort, and indulgence, and what better way to celebrate the end of the week than with a homemade gluten-free cake?
Whether you’re entertaining guests, preparing a special treat for family, or simply satisfying your own cravings, a freshly baked gluten-free cake is the perfect companion for your Sunday.
The best part? Gluten-free cakes have come a long way from being dense and flavorless—they’re now soft, moist, and full of rich, complex flavors.
From light and fruity to rich and chocolatey, we’ve compiled a list of over 40 mouthwatering gluten-free cake recipes that are perfect for making your Sundays special.
In this article, you’ll find everything from classic favorites to innovative creations, all gluten-free and sure to impress.
Whether you’re looking for a quick bake to enjoy with your afternoon tea or an elegant dessert for a family gathering, there’s something here for everyone.
Dive in and discover the joy of baking and savoring gluten-free cakes that taste as delightful as they look.
40+ Delicious Sunday Gluten-Free Cake Recipes for Every Taste
Sunday afternoons and evenings deserve the sweet indulgence of a freshly baked gluten-free cake, and with over 40 recipes to explore, your options are endless.
From the comforting warmth of a spiced carrot cake to the rich decadence of a chocolate almond cake, there’s a recipe for every mood and occasion.
Baking gluten-free doesn’t mean sacrificing flavor or texture; in fact, it opens the door to new and exciting ingredients that elevate your desserts.
So, whether you’re a dedicated baker looking to try your hand at a new creation or just someone who loves a good slice with your weekend coffee, these recipes are sure to bring joy to your Sunday.
Treat yourself, experiment, and enjoy the fruits of your labor—because everyone deserves a little sweetness to end the week.
Lemon Almond Flour Cake
A gluten-free cake with a perfect balance of citrus brightness and nutty flavor, ideal for a light dessert or an afternoon tea treat. This moist cake is rich in almond flour and enhanced with fresh lemon zest and juice for a refreshing taste.
Ingredients:
- 2 ½ cups almond flour
- 1 cup granulated sugar or a preferred sweetener
- 4 large eggs, at room temperature
- ½ cup unsalted butter, melted and slightly cooled
- 2 tbsp fresh lemon juice
- Zest of 2 lemons
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Mix in the melted butter, lemon juice, lemon zest, and vanilla extract.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This lemon almond flour cake is perfect for those who enjoy a gluten-free treat without sacrificing texture or flavor. The almond flour gives the cake a nutty, slightly dense yet moist texture that pairs beautifully with the tangy brightness of lemon. It’s delightful as an afternoon snack with a cup of tea or served as a light dessert after a meal.
Chocolate Zucchini Cake
A rich, decadent gluten-free chocolate cake made with grated zucchini, which adds moisture and helps keep the cake tender without compromising on taste. Ideal for chocolate lovers who want a dessert that feels indulgent but with an added healthful twist.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar or coconut sugar
- 1 cup finely grated zucchini (squeeze out excess moisture)
- ½ cup vegetable oil or melted coconut oil
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup milk (dairy or non-dairy)
- ½ cup dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
- In a bowl, sift together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk the sugar, eggs, oil, and vanilla until smooth. Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mix. Mix until just combined.
- Fold in the dark chocolate chips if using.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The chocolate zucchini cake is a wonderful option for a gluten-free dessert that doesn’t skimp on indulgence. The zucchini contributes to a moist, dense crumb that complements the rich chocolate flavor without overpowering it. It’s perfect for serving as a special dessert or for a family gathering. The chocolate chips add bursts of chocolatey goodness, making it even more irresistible.
Coconut Flour Banana Bread
A moist, sweet banana bread that showcases the natural sweetness of ripe bananas and the subtle flavor of coconut flour. This gluten-free banana bread is perfect for breakfast or a snack, offering a nutritious, satisfying bite.
Ingredients:
- 1 cup coconut flour
- 4 ripe bananas, mashed
- 4 large eggs, at room temperature
- ½ cup melted coconut oil or unsalted butter
- ½ cup honey or maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a large bowl, mix the mashed bananas, eggs, melted coconut oil, honey (or maple syrup), and vanilla extract.
- Add the coconut flour, baking powder, baking soda, and salt to the wet mixture. Mix until well combined.
- Fold in the walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This coconut flour banana bread is a gluten-free twist on a classic favorite. The coconut flour adds a subtle flavor and provides extra fiber while keeping the bread light and fluffy. The natural sweetness of the bananas shines through, making this an ideal breakfast or mid-day snack. It pairs beautifully with a hot cup of coffee or tea and is perfect for sharing with friends and family.
Carrot and Pineapple Spice Cake
A delightful gluten-free spice cake that is both moist and full of warm flavors. This cake incorporates grated carrots and crushed pineapple for a touch of natural sweetness, while a blend of cinnamon, nutmeg, and ginger adds depth and a cozy, spiced aroma.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup coconut oil or vegetable oil
- 1 cup packed brown sugar or coconut sugar
- 3 large eggs, at room temperature
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup crushed pineapple, drained
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a mixing bowl, sift together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat the oil and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until combined. Stir in the grated carrots, crushed pineapple, and nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes (for round) or 50-55 minutes (for loaf) or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This carrot and pineapple spice cake is the perfect gluten-free dessert to celebrate the flavors of fall or to enjoy any time of the year. The combination of spices, sweet carrots, and juicy pineapple creates a cake that is rich in flavor yet light in texture. Ideal for an afternoon pick-me-up or served at a gathering, this cake pairs well with a dusting of powdered sugar or a drizzle of cream cheese frosting.
Cranberry Orange Cake
A bright and refreshing gluten-free cake that combines the tangy zest of orange with the tartness of fresh cranberries. This cake is both light and moist, making it an excellent choice for a holiday dessert or a special brunch treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar or a preferred sweetener
- 3 large eggs, at room temperature
- Zest of 1 large orange
- 1/3 cup fresh orange juice
- 1 tsp vanilla extract
- 1 cup fresh cranberries, chopped or whole (lightly dusted in flour to prevent sinking)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan or 9×5 inch loaf pan.
- In a bowl, sift together gluten-free flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the orange zest, orange juice, and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the cranberries, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes (round) or 50-55 minutes (loaf) or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The cranberry orange cake is an elegant yet simple gluten-free dessert that’s perfect for brightening up any gathering. The citrusy flavor combined with the slight tartness of the cranberries creates a harmonious flavor profile. This cake is wonderful when served warm with a cup of tea or topped with a dollop of whipped cream for extra indulgence.
Almond Coconut Cake
A naturally gluten-free cake that boasts a delicate blend of almond and coconut flavors. This light and fluffy cake is perfect for those who love the richness of nuts and the subtle sweetness of coconut. It’s ideal as an afternoon snack or a dessert for a casual gathering.
Ingredients:
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- ½ cup honey or maple syrup
- 3 large eggs, at room temperature
- ¼ cup coconut oil or melted unsalted butter
- 1 tsp vanilla extract
- ¼ cup chopped almonds or coconut flakes for topping (optional)
Instructions:
- Preheat the oven to 325°F (160°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, combine almond flour, shredded coconut, baking powder, baking soda, and salt.
- In a separate bowl, whisk together honey (or maple syrup), eggs, melted coconut oil, and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Pour the batter into the prepared pan and spread evenly. Sprinkle chopped almonds or coconut flakes on top if desired.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The almond coconut cake is a simple and satisfying gluten-free dessert that captures the essence of classic flavors with a light and fluffy texture. The combination of almond flour and shredded coconut provides a nutty base while adding natural sweetness and depth. It’s perfect as a snack or dessert with a cup of coffee or tea, and it can also be enjoyed as a breakfast treat for a more indulgent start to the day.
Vanilla Bean Gluten-Free Cake
This vanilla bean cake is a fluffy, light dessert that’s naturally gluten-free and perfect for any occasion. The combination of vanilla bean paste and a simple batter creates a cake that’s moist, subtly sweet, and full of rich flavor. It can be enjoyed plain or dressed up with frosting or a dusting of powdered sugar.
Ingredients:
- 2 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla bean paste (or 2 tsp pure vanilla extract)
- 1 cup whole milk or non-dairy alternative
- Optional: powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a mixing bowl, sift together gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla bean paste.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.
This vanilla bean gluten-free cake is perfect for those looking for a versatile, easy-to-make dessert. The rich, natural vanilla flavor pairs well with a variety of toppings, whether it’s a simple layer of whipped cream, fresh fruit, or a generous dusting of powdered sugar. Light yet satisfying, this cake makes an ideal base for layered cakes or stands beautifully on its own.
Pumpkin Spice Cake
A comforting gluten-free pumpkin spice cake that captures the essence of fall with its warm spices and rich, moist texture. Ideal for pumpkin lovers, this cake is perfect as a dessert, brunch item, or even an afternoon snack with a hot drink.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup coconut oil or unsalted butter, melted and cooled
- 1 cup brown sugar or coconut sugar
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- Optional: ½ cup chopped pecans or walnuts for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, mix together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, beat the melted coconut oil and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes (for round) or 50-55 minutes (for loaf) or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Top with chopped pecans or walnuts if desired.
This pumpkin spice cake is a must-try for those who love the cozy flavors of autumn. The blend of cinnamon, nutmeg, and ginger complements the natural sweetness of pumpkin, making it a cake that’s as flavorful as it is moist. Whether enjoyed as a dessert, at brunch, or as a snack, this cake is perfect for adding a touch of seasonal comfort to your day.
Coconut Macadamia Nut Cake
A rich, gluten-free cake that pairs the tropical flavors of coconut and macadamia nuts for a unique and indulgent treat. This cake is moist, slightly sweet, and has a lovely, tender crumb that pairs beautifully with a cup of tropical fruit tea or coffee.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar or coconut sugar
- 4 large eggs, at room temperature
- ½ cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup chopped macadamia nuts
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a large bowl, beat the sugar and eggs until light and fluffy. Mix in the melted coconut oil and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut and chopped macadamia nuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes (round) or 50-55 minutes (loaf) or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The coconut macadamia nut cake is a tropical-inspired gluten-free dessert that’s perfect for special occasions or a luxurious treat. The combination of the rich, nutty macadamia nuts and the delicate sweetness of coconut creates a unique flavor profile that’s sure to impress. Enjoy this cake as is or topped with a light glaze for an extra touch of sweetness.
Lemon Poppy Seed Gluten-Free Cake
This lemon poppy seed cake is refreshing and vibrant, with a perfectly balanced citrus flavor and a delightful crunch from the poppy seeds. It’s a light yet satisfying cake that works well for brunches, tea time, or as a simple dessert. With a moist crumb and a burst of lemony brightness, it’s bound to be a crowd-pleaser.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup Greek yogurt or non-dairy alternative
- Zest of 2 large lemons
- 1 tbsp lemon juice
- 2 tbsp poppy seeds
- Optional: powdered sugar or a light lemon glaze for serving
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the Greek yogurt, lemon zest, and lemon juice. Mix in the poppy seeds.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes (round) or 50-55 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve plain or with a dusting of powdered sugar or lemon glaze.
The lemon poppy seed gluten-free cake is a perfect combination of tangy and sweet with a hint of crunch. The zesty lemon flavor makes it an uplifting dessert choice, while the poppy seeds add a unique texture that enhances each bite. Whether served as a brunch item, an afternoon snack, or a light dessert, this cake is a refreshing and versatile treat.
Chocolate Banana Gluten-Free Cake
This rich and moist chocolate banana cake is a decadent, gluten-free dessert that satisfies both chocolate and fruit cravings. With ripe bananas as a natural sweetener, this cake has a dense and tender crumb that pairs beautifully with a drizzle of chocolate ganache or a scoop of whipped cream.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup brown sugar or coconut sugar
- 3 large eggs, at room temperature
- 1 cup mashed ripe bananas (about 2 large bananas)
- ½ cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- ½ cup dark chocolate chips or chunks (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a mixing bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the brown sugar and eggs until smooth and light in color. Mix in the mashed bananas, melted coconut oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips or chunks, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes (round) or 50-55 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with a dusting of cocoa powder or a light chocolate glaze.
The chocolate banana gluten-free cake is perfect for anyone who loves a good combination of chocolate and fruit. The ripe bananas add natural sweetness and keep the cake moist, while the cocoa powder creates a deep, rich flavor. This cake is ideal for serving at casual gatherings or indulging in a slice with your favorite beverage.
Almond Orange Cake
This almond orange cake is gluten-free and packed with a bright, citrusy flavor. The use of almond flour gives it a wonderfully dense yet tender texture and pairs harmoniously with the sweet, tangy orange notes. It’s a perfect dessert or snack that feels elegant and homemade.
Ingredients:
- 2 cups almond flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar or honey
- 3 large eggs, at room temperature
- 1/3 cup fresh orange juice
- Zest of 1 large orange
- ½ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Optional: sliced almonds for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, mix together almond flour, baking powder, and salt.
- In a large mixing bowl, beat the sugar and eggs until light and fluffy. Add the melted butter, orange juice, orange zest, and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture until combined.
- Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top if desired.
- Bake for 25-30 minutes (round) or 45-50 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The almond orange gluten-free cake is simple yet sophisticated, making it an excellent choice for any occasion. The almond flour provides a tender crumb, while the orange juice and zest infuse it with a fresh, citrusy brightness. Garnished with a few sliced almonds, this cake becomes an elegant treat perfect for dessert, brunch, or an afternoon pick-me-up.
Coconut Lime Gluten-Free Cake
This coconut lime gluten-free cake is a tropical escape in every bite. With a moist, fluffy texture and a refreshing lime flavor, it’s perfect for those who crave a light, zesty dessert. The combination of coconut and lime offers a unique and satisfying twist that makes it an excellent choice for warm weather or when you need a bit of sunshine in your day.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup coconut milk (full-fat for richness)
- Zest of 2 limes
- 1 tbsp lime juice
- ½ cup shredded unsweetened coconut
- Optional: coconut flakes for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a mixing bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the coconut milk, lime zest, and lime juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the shredded coconut.
- Pour the batter into the prepared pan and smooth the top. Garnish with additional coconut flakes if desired.
- Bake for 25-30 minutes (round) or 45-50 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The coconut lime gluten-free cake is light, moist, and bursting with tropical flavors. The combination of lime zest and juice adds a tangy brightness, while the shredded coconut gives it an added depth and texture. Whether you’re serving it as an afternoon treat or as part of a summer gathering, this cake is sure to transport you to a sunny paradise.
Apple Cinnamon Gluten-Free Cake
This apple cinnamon gluten-free cake is the ultimate comfort dessert, combining warm spices and the natural sweetness of apples. It’s perfect for cozy afternoons or as an accompaniment to your morning coffee. The moist, tender crumb and hint of cinnamon make this cake a crowd favorite during the fall or any time you crave something comforting.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup brown sugar or coconut sugar
- 3 large eggs, at room temperature
- 1 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 large apple, peeled, cored, and chopped
- Optional: a dusting of powdered sugar for serving
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, mix together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat the butter and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the applesauce and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped apple.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes (round) or 50-55 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired.
The apple cinnamon gluten-free cake is the perfect marriage of sweet and spiced flavors. The natural juiciness of the apple pieces keeps the cake moist and adds a lovely texture. Whether you’re enjoying it as a dessert, snack, or breakfast treat, this cake brings a warm and inviting aroma to any home.
Pumpkin Spice Gluten-Free Cake
This pumpkin spice gluten-free cake is ideal for autumn lovers who want to enjoy the flavors of pumpkin pie in cake form. With a moist, dense crumb and a rich blend of spices, this cake is perfect for holiday gatherings or simply to enjoy with a cup of tea. A drizzle of maple glaze or a dollop of whipped cream can take this cake to the next level.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, softened
- 1 cup brown sugar or coconut sugar
- 3 large eggs, at room temperature
- ½ cup whole milk or non-dairy alternative
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, cloves).
- In a large mixing bowl, beat the butter and brown sugar until creamy. Add the eggs one at a time, mixing well after each addition. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes (round) or 50-55 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with a drizzle of maple glaze or a dollop of whipped cream for an extra treat.
The pumpkin spice gluten-free cake is a quintessential autumn dessert that perfectly captures the essence of the season. The blend of warm spices combined with the rich pumpkin flavor creates a cake that’s both comforting and satisfying. It’s an excellent choice for serving at holiday gatherings or when you need a little bit of fall in every bite.
Lemon Blueberry Gluten-Free Cake
This lemon blueberry gluten-free cake is a refreshing and bright dessert that combines the tartness of lemon with the sweetness of blueberries. Perfect for a spring or summer treat, this cake is both light and flavorful, making it an irresistible addition to afternoon tea or brunch.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup Greek yogurt or non-dairy yogurt
- 2 tbsp lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, mix together gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes (round) or 45-50 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
The lemon blueberry gluten-free cake is a delightful dessert that perfectly balances the tangy brightness of lemon with the sweet juiciness of blueberries. The yogurt adds moisture and a slight tang, while the blueberries infuse bursts of flavor throughout. This cake is ideal for a sunny afternoon or any occasion where a light, refreshing treat is welcome.
Chocolate Almond Gluten-Free Cake
For chocolate lovers, this chocolate almond gluten-free cake offers a rich, decadent dessert that pairs beautifully with a cup of coffee or a glass of milk. The almond flour adds a subtle nuttiness that enhances the chocolate flavor and creates a moist and tender crumb.
Ingredients:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar or coconut sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
- Optional: sliced almonds for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top if desired.
- Bake for 25-30 minutes (round) or 45-50 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This chocolate almond gluten-free cake is the perfect treat for any chocolate lover. The deep, rich chocolate flavor combined with the subtle nuttiness of almond flour creates a cake that’s as satisfying as it is delicious. Whether served on its own or topped with whipped cream or a drizzle of chocolate sauce, this cake is sure to impress.
Carrot Ginger Gluten-Free Cake
This carrot ginger gluten-free cake is an exciting twist on a classic favorite. With a soft and moist texture, the cake is full of warm spices and the natural sweetness of carrots, complemented by the kick of fresh ginger. It’s a perfect dessert for those who enjoy flavors that are both familiar and slightly adventurous.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup brown sugar or coconut sugar
- 3 large eggs, at room temperature
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup finely chopped crystallized ginger
- ½ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or 9×5 inch loaf pan.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In a large bowl, beat the butter and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the grated carrots and chopped crystallized ginger.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes (round) or 50-55 minutes (loaf), or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The carrot ginger gluten-free cake is a unique take on a traditional dessert, with the sweetness of carrots balancing the warm spices and the zing of ginger. The addition of crystallized ginger gives each bite an extra pop of flavor and texture. It’s an excellent choice for those who want a cake that’s both comforting and a little daring.
Note: More recipes are coming soon!
