35+ Irresistible Sunday Gluten-Free Cake Recipes for Your Weekends

Sundays are synonymous with comfort, relaxation, and, of course, indulgent desserts that wrap up the week on a sweet note.

Whether you’re hosting a cozy brunch, treating yourself to a quiet afternoon, or gathering with family, nothing says “Sunday” quite like a freshly baked cake.

But for those who follow a gluten-free diet or are looking for gluten-free options, finding recipes that don’t compromise on taste or texture can sometimes be a challenge.

That’s why we’ve curated a collection of 35+ gluten-free cake recipes that are perfect for any Sunday occasion.

From light and zesty lemon poppy seed cakes to rich and decadent chocolate hazelnut layers, this list has something for everyone.

Whether you’re a fan of fruity, nutty, or classic flavors, these gluten-free cakes will make your Sundays feel extra special. Ready to get inspired and try something new?

Let’s dive into these recipes that are as delightful as they are delicious.

35+ Irresistible Sunday Gluten-Free Cake Recipes for Your Weekends

Baking gluten-free cakes on a Sunday isn’t just about satisfying your sweet tooth; it’s a way to bring comfort and joy into your weekend.

From the fragrant aroma of cinnamon-spiced carrot cake to the decadent bite of chocolate and hazelnut, these 35+ recipes are designed to cater to a wide range of tastes and dietary preferences.

Gluten-free baking has come a long way, and these cakes prove that you don’t have to sacrifice flavor or texture to enjoy a gluten-free treat.

So, whether you’re treating yourself, sharing with friends, or looking to surprise your family, these recipes will ensure that your Sundays are filled with love, laughter, and, most importantly, delicious cake.

Choose your favorite recipe or try them all—it’s time to make Sundays the most delicious day of the week!

Almond Flour Lemon Cake

This almond flour lemon cake is a refreshing, gluten-free dessert that balances the rich, nutty flavor of almonds with the bright tang of lemon. It’s perfect for a light Sunday treat with a cup of tea or coffee. Moist and tender with a subtly sweet finish, it’s a must-try for anyone looking for a delightful gluten-free option.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar or granulated sugar
• 1/4 cup melted coconut oil or unsalted butter
• 4 large eggs, room temperature
• 1/2 cup unsweetened almond milk
• 1 lemon (zest and juice)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, mix the eggs, melted coconut oil, almond milk, lemon zest, and lemon juice until combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
5. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Optional: Dust the cooled cake with powdered sugar before serving.

This cake is light and moist with the perfect balance of sweetness and tang. The almond flour provides a rich, dense texture that pairs beautifully with the bright lemon flavor. It’s ideal for those who are looking for a naturally gluten-free dessert that doesn’t compromise on flavor or texture.

Gluten-Free Carrot Cake

This gluten-free carrot cake is spiced, moist, and packed with the flavors of cinnamon and nutmeg. Topped with a smooth cream cheese frosting, it’s a classic Sunday cake that’s perfect for family gatherings or solo indulgence.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3 large eggs
• 1/2 cup coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• Optional: 1/2 cup chopped walnuts or pecans

Cream Cheese Frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the grated carrots, crushed pineapple, and optional nuts.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. To make the frosting, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
9. Frost the cooled cake with the cream cheese mixture and garnish with extra chopped nuts if desired.

This carrot cake is a classic with a gluten-free twist. The moist texture and warm spices make it perfect for a Sunday dessert, and the cream cheese frosting adds a touch of decadence that makes it irresistible. The combination of sweet carrots and pineapple balances the flavors beautifully, creating a cake that’s sure to please everyone.

Chocolate Almond Cake

For those who crave a rich, indulgent dessert, this gluten-free chocolate almond cake is the answer. With deep chocolate flavors complemented by the nutty richness of almond flour, this cake is a true treat for any sweet tooth.

Ingredients:

• 2 cups almond flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup honey or maple syrup
• 4 large eggs
• 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• 1/2 cup whole milk or almond milk
• Optional: Dark chocolate shavings or cocoa powder for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, combine the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the honey, eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the milk until the batter is smooth.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Optional: Top with dark chocolate shavings or a dusting of cocoa powder before serving.

This chocolate almond cake is rich and moist, with a texture that is both fluffy and decadent. The use of almond flour adds a nutty depth that perfectly complements the chocolate. Whether served as a weekend treat or as a dessert for a special occasion, it’s sure to impress anyone looking for a gluten-free option without sacrificing flavor or indulgence.

Gluten-Free Vanilla Bean Cake

A light and airy vanilla bean cake that’s both simple and delicious, this gluten-free version is perfect for any occasion. With a tender crumb and a subtle vanilla flavor, it’s versatile enough to be served on its own or dressed up with your favorite frosting or a light dusting of powdered sugar.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
• 1 cup whole milk or dairy-free alternative
• Optional: Fresh berries and whipped cream for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean paste.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Optional: Serve with fresh berries and a dollop of whipped cream.

This vanilla bean cake is soft, fluffy, and full of warm vanilla notes. Its simplicity makes it the perfect blank canvas for any kind of celebration, from birthdays to weekend treats. It pairs wonderfully with a cup of tea or coffee, making it ideal for a cozy Sunday afternoon.

Coconut Flour Banana Cake

Made with coconut flour and ripe bananas, this gluten-free cake is naturally sweet and rich in flavor. The combination of moist banana and the subtle flavor of coconut creates a cake that’s tender, fragrant, and perfect for any Sunday brunch or dessert table.

Ingredients:

• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup honey or maple syrup
• 2 ripe bananas, mashed
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, mix the coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the eggs and honey until combined. Stir in the mashed bananas, melted coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Fold in the optional chopped walnuts or chocolate chips.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The coconut flour and bananas create a rich, dense cake that is perfect for those who enjoy a naturally sweet dessert. Its slight density makes it an ideal choice for a brunch dish or an afternoon snack. This banana cake is a healthy twist on a classic favorite and can be enjoyed on its own or with a drizzle of honey or a dollop of yogurt.

Gluten-Free Raspberry Almond Cake

This raspberry almond cake is the ideal combination of sweet and tart. With the nutty flavor of almond flour and the bright pop of fresh raspberries, it’s a cake that stands out on any Sunday dessert table. It’s naturally gluten-free and perfect for sharing with family and friends.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, melted (or coconut oil)
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Optional: Sliced almonds and powdered sugar for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, mix the almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs and honey until light and fluffy. Stir in the melted butter and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients and mix until smooth.
5. Gently fold in the fresh raspberries, being careful not to break them up too much.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Optional: Sprinkle with sliced almonds and a light dusting of powdered sugar before serving.

The combination of almond flour and raspberries creates a delightful cake that balances sweetness and tartness beautifully. It’s perfect for those who enjoy a more sophisticated dessert with a tender crumb. This cake is ideal for serving at a Sunday gathering or enjoying as a treat during the day with a warm drink.

Gluten-Free Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is refreshingly light with a bright citrus flavor and subtle crunch from the poppy seeds. Perfect for a Sunday brunch or afternoon tea, it’s a cake that pairs well with a cup of Earl Grey or chamomile tea for a soothing treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• Zest of 2 lemons
• 1/2 cup fresh lemon juice
• 1/4 cup whole milk or dairy-free alternative
• 2 tablespoons poppy seeds
• Optional: Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
4. Mix in the lemon zest and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined. Fold in the poppy seeds.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Optional: Dust with powdered sugar before serving.

The lemon zest and juice infuse this cake with a bright, refreshing flavor that’s perfect for a spring Sunday or any day you need a little pick-me-up. The poppy seeds add a subtle texture that enhances the overall experience, making it a treat that’s both delicious and visually appealing.

Gluten-Free Chocolate Olive Oil Cake

Rich, moist, and deeply chocolatey, this gluten-free chocolate olive oil cake is an indulgent dessert that’s perfect for chocolate lovers. Olive oil adds a unique depth of flavor, making this cake stand out on a Sunday dessert table or as a special treat for any gathering.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk or dairy-free alternative
• 1/2 cup hot water
• Optional: Dark chocolate shavings or a drizzle of chocolate sauce for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, combine the olive oil and sugar, beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Stir in the hot water, which will make the batter thin but very moist.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Optional: Top with dark chocolate shavings or a drizzle of chocolate sauce before serving.

This gluten-free chocolate olive oil cake is moist, decadent, and has a unique, slightly fruity undertone from the olive oil. It’s ideal for those who want a rich dessert without the heaviness of traditional chocolate cake. Serve it with a side of whipped cream or a scoop of vanilla ice cream for an extra special touch.

Gluten-Free Carrot and Walnut Cake

This moist, spiced gluten-free carrot and walnut cake is a comforting and wholesome dessert with a wonderful blend of warm flavors. With its tender crumb and delightful crunch from the walnuts, it’s a perfect cake for a Sunday afternoon, whether served plain or with a light cream cheese frosting.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup coconut oil or vegetable oil
• 1 cup brown sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• Optional: Cream cheese frosting for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, mix the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together the oil and brown sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated carrots and chopped walnuts.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Optional: Frost with cream cheese frosting before serving.

This carrot and walnut cake is hearty and full of flavor, with just the right amount of sweetness and spice. Perfect for those who appreciate a healthier dessert option that doesn’t sacrifice taste, it pairs beautifully with a cup of chai or a glass of milk.

Gluten-Free Vanilla Bean Cake

This gluten-free vanilla bean cake is light, fluffy, and full of rich vanilla flavor. A classic treat that’s perfect for celebrating any occasion or just enjoying a slice with your morning coffee. Its tender crumb and subtle sweetness make it a versatile dessert that can be dressed up with frosting or enjoyed plain.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract
• 1/2 cup whole milk or dairy-free alternative
• Optional: Whipped cream or fresh berries for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until creamy and light, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Optional: Top with whipped cream or serve with fresh berries.

This vanilla bean cake has a delightful flavor and texture that’s hard to resist. The addition of vanilla bean paste gives it a richer, more complex vanilla profile. Whether enjoyed on its own or enhanced with toppings, this cake is perfect for any gathering or simply as an indulgent weekend treat.

Gluten-Free Almond Flour Cake with Blueberries

This gluten-free almond flour cake is both moist and hearty, made with a blend of almond flour and a touch of lemon zest. The blueberries add a burst of juiciness and a pop of color, making this cake a perfect choice for a leisurely Sunday brunch or a dessert to share with family and friends.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup honey or maple syrup
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh blueberries (plus extra for topping)
• Optional: Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, mix the almond flour, baking powder, and salt.
3. In a large bowl, beat the butter and honey (or maple syrup) until fluffy and light. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Gently fold in the blueberries, being careful not to break them up too much.
6. Pour the batter into the prepared cake pan and smooth out the top. Sprinkle additional blueberries on top for garnish.
7. Bake for 25-30 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Optional: Dust with powdered sugar before serving.

This almond flour cake is rich in flavor, thanks to the nutty undertones of almond flour and the bright citrus note from the lemon zest. The blueberries add a refreshing and slightly tart contrast, making each bite delightful. Perfect for a Sunday afternoon, this cake pairs wonderfully with a warm cup of tea or coffee.

Gluten-Free Spiced Apple Cake

This spiced apple cake is a warm, comforting dessert that’s perfect for fall or any time you want a cozy treat. The combination of cinnamon, nutmeg, and diced apples makes it a classic, irresistible option for a Sunday dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup peeled and diced apples (about 2 medium apples)
• Optional: Whipped cream or vanilla ice cream for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, mix the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream the butter and brown sugar until fluffy and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the diced apples.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Optional: Serve with whipped cream or a scoop of vanilla ice cream.

The spiced apple cake brings the essence of autumn to your table with its warm, aromatic flavors. The diced apples make it moist and hearty, while the blend of spices provides that cozy touch perfect for a Sunday dessert. Whether you serve it with a simple dusting of powdered sugar or as part of a dessert spread, this cake is sure to be a crowd-pleaser.

Gluten-Free Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is a refreshing twist on a classic. It’s perfect for those who enjoy a bright, zesty dessert that pairs well with afternoon tea or a weekend brunch. The combination of lemon zest, poppy seeds, and a light glaze elevates this cake, making it an irresistible choice for citrus lovers.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• Zest of 2 lemons
• 1/2 cup plain Greek yogurt or dairy-free yogurt
• 1/2 teaspoon vanilla extract
• 2 tablespoons poppy seeds
• Optional: Lemon glaze (1/2 cup powdered sugar mixed with 2-3 tablespoons lemon juice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, yogurt, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the poppy seeds.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Optional: Drizzle with lemon glaze before serving.

This lemon poppy seed cake is light, moist, and full of vibrant citrus flavor. The poppy seeds add a delightful crunch and visual appeal, making each slice interesting. It’s perfect as an afternoon pick-me-up or a special weekend dessert. The lemon glaze can be added for a touch of sweetness that pairs perfectly with the zesty flavors.

Gluten-Free Chocolate Hazelnut Cake

This gluten-free chocolate hazelnut cake is a rich, decadent dessert with deep chocolate notes and the delightful nuttiness of hazelnuts. It’s perfect for chocolate lovers looking for an indulgent treat that’s also gluten-free. This cake can be served on its own or topped with a dusting of powdered sugar or a dollop of whipped cream.

Ingredients:

• 1 cup gluten-free all-purpose flour blend
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chopped hazelnuts (toasted if desired)
• 1/2 cup whole milk or dairy-free milk
• Optional: Whipped cream or chocolate ganache for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped hazelnuts.
5. Pour the batter into the prepared pan and smooth out the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Optional: Top with whipped cream or a drizzle of chocolate ganache before serving.

This chocolate hazelnut cake is a crowd-pleaser that’s rich without being overly heavy. The combination of chocolate and hazelnuts adds depth and complexity to the flavor profile. Serve it with whipped cream or chocolate ganache for an extra special treat that will impress your guests.

Gluten-Free Carrot and Walnut Cake

This gluten-free carrot and walnut cake is moist, hearty, and filled with warm flavors. It’s a comforting dessert that pairs perfectly with a cup of tea or coffee on a lazy Sunday. The sweetness of the carrots and the crunch of the walnuts create a wonderful texture contrast, making each bite satisfying.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts (toasted if desired)
• Optional: Cream cheese frosting for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, beat the butter and brown sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients until just combined. Fold in the grated carrots and chopped walnuts.
5. Pour the batter into the prepared pan and smooth out the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Optional: Frost with cream cheese frosting before serving.

This carrot and walnut cake is an indulgent yet wholesome option. The blend of spices gives it a comforting, warm flavor, and the addition of walnuts provides a satisfying crunch. The cake can be served plain for a lighter dessert or with cream cheese frosting for a richer finish.

Note: More recipes​ are coming soon!