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Baking cakes without dairy and gluten may seem like a challenge, but it’s easier than ever with the right ingredients and techniques.
Whether you’re baking for someone with dietary restrictions or simply seeking a healthier dessert option, there are countless delicious cakes that are both dairy-free and gluten-free.
From rich chocolate cakes to light, fruity desserts, these recipes ensure that everyone can enjoy a slice of cake.
In this article, we’ve gathered over 32 amazing cake recipes that cater to a wide range of tastes and preferences.
No matter the occasion, you’ll find a suitable cake that’s sure to impress your guests and satisfy your cravings.
Let’s dive into these mouthwatering, allergy-friendly cake ideas!
32+ Flavorful Dairy-Free, Gluten-Free Cake Recipes for Every Occasion
With so many fantastic dairy-free, gluten-free cake recipes available, there’s no need to feel limited when it comes to satisfying your sweet tooth.
Whether you’re celebrating a special occasion, hosting a gathering, or simply baking for yourself, these 32+ cake recipes are a wonderful way to enjoy indulgent desserts without worrying about dairy or gluten.
By using wholesome ingredients, these cakes are not only delicious but also suitable for those with dietary restrictions, ensuring that everyone can enjoy a slice.
So go ahead, preheat the oven, and try these incredible dairy-free and gluten-free cake recipes to delight in a world of flavors, textures, and creativity!
Dairy-Free, Gluten-Free Carrot Cake
This dairy-free, gluten-free carrot cake is a perfect combination of moist, tender texture with the rich flavor of freshly grated carrots and warm spices. Made with gluten-free flour and natural sweeteners, it is an ideal treat for those with dietary restrictions without sacrificing taste. The tangy dairy-free cream cheese frosting elevates the flavor profile, making it an irresistible dessert.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 cup coconut sugar (or any preferred sweetener)
- 1 ½ cups grated carrots
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/3 cup almond milk (or other dairy-free milk)
- 1/3 cup coconut oil (melted)
- ½ cup chopped walnuts (optional)
Dairy-Free Cream Cheese Frosting:
- 8 oz dairy-free cream cheese
- ½ cup powdered sugar
- 2 tbsp dairy-free butter (softened)
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and coconut sugar until smooth. Add the grated carrots, applesauce, vanilla extract, almond milk, and melted coconut oil, mixing until well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring until smooth. If desired, fold in the chopped walnuts.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before transferring to a wire rack.
- While the cakes cool, prepare the frosting. Beat together the dairy-free cream cheese, powdered sugar, dairy-free butter, and vanilla extract until smooth.
- Once the cakes have cooled, frost the top of one cake layer, then place the second layer on top and frost the entire cake. Garnish with additional walnuts if desired.
This dairy-free, gluten-free carrot cake is a healthy alternative to traditional cakes, offering a moist, flavorful bite with every slice. The combination of warm spices and the light, tangy frosting creates a cake that will impress anyone, whether or not they have dietary restrictions. It’s perfect for birthdays, holidays, or any special occasion.
Dairy-Free, Gluten-Free Chocolate Cake
This rich, decadent dairy-free and gluten-free chocolate cake is a chocoholic’s dream. Made with gluten-free flour and dairy-free ingredients, it boasts an incredibly moist crumb and deep chocolate flavor. Perfect for birthdays or any celebration, this cake is topped with a velvety dairy-free chocolate ganache that takes it to the next level.
Ingredients:
- 1 ¾ cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup cocoa powder (unsweetened)
- 1 ½ cups coconut sugar
- ½ tsp salt
- 2 large eggs
- 1 cup dairy-free milk (almond, soy, or oat)
- ½ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup hot water
Dairy-Free Chocolate Ganache:
- 1 cup dairy-free chocolate chips
- ½ cup coconut milk (or any dairy-free milk)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cocoa powder, coconut sugar, and salt.
- In another bowl, whisk together the eggs, dairy-free milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Slowly pour in the hot water, stirring until smooth (the batter will be thin).
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, prepare the ganache. In a small saucepan, heat the coconut milk until it begins to simmer. Remove from heat and add the dairy-free chocolate chips. Stir until smooth and glossy.
- Once the cakes have cooled completely, spread the ganache over the top of one layer, then place the second cake layer on top. Pour the remaining ganache over the top, allowing it to drip down the sides.
This dairy-free, gluten-free chocolate cake is as indulgent as it is allergy-friendly. The moist, rich texture pairs perfectly with the smooth ganache, making it a luxurious treat that will please everyone at the table. Whether you’re celebrating a special event or simply indulging in a chocolate craving, this cake will not disappoint.
Dairy-Free, Gluten-Free Lemon Pound Cake
This light and refreshing dairy-free, gluten-free lemon pound cake is perfect for those who enjoy a citrusy dessert. The cake’s soft, buttery texture is achieved using dairy-free substitutes while maintaining the traditional flavor of a classic pound cake. Topped with a simple glaze, it’s a perfect afternoon tea treat or a light dessert.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup coconut sugar
- ¾ cup dairy-free butter (softened)
- 4 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup dairy-free milk (almond or coconut)
- ¼ cup coconut oil (melted)
Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Directions:
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the dairy-free butter and coconut sugar together until creamy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients, alternating with the dairy-free milk and melted coconut oil, mixing until just combined.
- 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.
- While the cake is cooling, make the glaze by mixing the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
This dairy-free, gluten-free lemon pound cake is a delightful, zesty treat that’s perfect for any occasion. The combination of fresh lemon juice and zest gives it a vibrant flavor, while the soft, moist texture ensures every bite is satisfying. It’s a great option for those seeking a light, refreshing dessert that’s both dairy- and gluten-free.
Dairy-Free, Gluten-Free Vanilla Cake
This dairy-free, gluten-free vanilla cake is light, fluffy, and full of flavor. With a simple yet decadent taste, this cake is the perfect base for any celebration, whether you’re layering it with frosting or enjoying it as is. The cake is moist, tender, and made with wholesome ingredients that everyone can enjoy, including those with dietary restrictions.
Ingredients:
- 1 ¾ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup coconut sugar
- ½ cup dairy-free butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup dairy-free milk (almond, soy, or oat)
- 1 tbsp apple cider vinegar
- ½ cup coconut oil (melted)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the dairy-free butter and coconut sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the dairy-free milk and apple cider vinegar in a small bowl, allowing it to curdle slightly for a buttermilk effect.
- Add the wet ingredients (milk mixture and melted coconut oil) into the dry ingredients, mixing until well combined.
- Divide the batter evenly between the two cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
This dairy-free, gluten-free vanilla cake is a versatile treat that can be enjoyed on its own or adorned with a variety of frostings. Its light, airy texture and subtle vanilla flavor make it an excellent choice for birthdays, weddings, or any event that calls for a classic cake. Whether topped with dairy-free buttercream or served plain, it’s a dessert everyone will love.
Dairy-Free, Gluten-Free Strawberry Shortcake
This dairy-free, gluten-free strawberry shortcake is a perfect summer dessert that brings together fresh, juicy strawberries, light cake layers, and fluffy dairy-free whipped cream. It’s a nostalgic favorite that’s made with dairy-free and gluten-free alternatives but still maintains all the flavor and joy of the classic version.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 2 tsp baking powder
- 1 tbsp coconut sugar (or your preferred sweetener)
- ½ tsp salt
- 1/3 cup dairy-free butter (chilled and cubed)
- ½ cup dairy-free milk (almond, oat, or soy)
- 1 tsp vanilla extract
- 2 cups fresh strawberries (sliced)
- 2 tbsp coconut sugar (for strawberries)
Dairy-Free Whipped Cream:
- 1 can coconut cream (chilled)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 375°F (190°C) and grease and line a round cake pan or biscuit cutter.
- In a medium bowl, whisk together the gluten-free flour, baking powder, coconut sugar, and salt.
- Cut the chilled dairy-free butter into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in the dairy-free milk and vanilla extract until just combined into a dough-like consistency.
- Turn the dough onto a floured surface and gently knead until it comes together. Pat the dough into a 1-inch thick round and cut out biscuit-sized circles using a cutter.
- Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool slightly.
- While the biscuits are baking, prepare the whipped cream by beating the chilled coconut cream, powdered sugar, and vanilla extract together until light and fluffy.
- Toss the fresh strawberries with coconut sugar and let them sit for 10-15 minutes to macerate.
- To assemble, split each biscuit in half, spoon some strawberries onto the bottom layer, and top with a dollop of whipped cream. Place the top biscuit layer and add more strawberries and cream on top.
This dairy-free, gluten-free strawberry shortcake is a delightful, light dessert that’s perfect for warm weather gatherings. The fresh strawberries, combined with the fluffy cake and coconut whipped cream, create a harmonious balance of flavors and textures. It’s a wonderful way to indulge in a classic dessert without any of the dairy or gluten.
Dairy-Free, Gluten-Free Coconut Cake
This coconut cake is a tropical-inspired treat, perfect for those who love the combination of light, fluffy cake and the rich flavor of coconut. Made without dairy or gluten, it’s a versatile cake that works wonderfully for any celebration or as a simple snack. With coconut flour and shredded coconut, this cake is as aromatic as it is delicious.
Ingredients:
- 1 cup coconut flour
- ½ cup gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup coconut sugar
- 4 large eggs
- 1 cup dairy-free milk (coconut milk works great)
- ½ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup shredded unsweetened coconut
Dairy-Free Coconut Frosting:
- 1 can coconut cream (chilled)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together the coconut flour, gluten-free flour, baking powder, baking soda, and salt.
- In another large bowl, beat the eggs and coconut sugar together until light and fluffy. Add the coconut milk, melted coconut oil, and vanilla extract, mixing until smooth.
- Gradually fold in the dry ingredients, then stir in the shredded coconut.
- Divide the batter evenly between the two cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cakes bake, prepare the coconut frosting. Whip the chilled coconut cream, powdered sugar, and vanilla extract until soft peaks form.
- Allow the cakes to cool completely before frosting. Spread the coconut frosting generously between the layers and on top of the cake. Garnish with extra shredded coconut if desired.
This dairy-free, gluten-free coconut cake is a tropical treat that’s both decadent and light. The coconut flour creates a beautifully soft texture, while the shredded coconut adds a nice chew. Paired with the creamy, coconut-infused frosting, this cake offers an indulgent yet allergen-friendly dessert option that’s sure to impress. Whether you’re serving it at a special event or simply enjoying it with a cup of tea, it’s a delightful choice for coconut lovers.
Dairy-Free, Gluten-Free Chocolate Cake
This dairy-free, gluten-free chocolate cake is rich, moist, and absolutely delicious. Packed with the deep flavors of cocoa, this cake will satisfy any chocolate lover’s cravings. Whether you’re preparing it for a special occasion or simply indulging in a comforting dessert, this cake is the perfect choice. It’s also easy to make and uses pantry staples that you’ll likely already have on hand.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup coconut sugar or maple sugar
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup dairy-free milk (such as almond or soy milk)
- ½ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Dairy-Free Chocolate Frosting:
- 1 cup dairy-free chocolate chips
- 2 tbsp coconut oil
- ¼ cup dairy-free milk
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, sift together the gluten-free flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, dairy-free milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Combine the wet ingredients into the dry ingredients, stirring until smooth and well incorporated.
- Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
- While the cakes bake, prepare the frosting by melting the dairy-free chocolate chips with coconut oil in a microwave-safe bowl in 30-second increments, stirring in between. Add the dairy-free milk and vanilla extract, then mix until smooth.
- Allow the cakes to cool completely before frosting. Spread the frosting generously between the layers and on top of the cake.
This dairy-free, gluten-free chocolate cake is a decadent treat that’s sure to please any chocolate enthusiast. The moist, fluffy texture combined with the creamy, rich frosting makes it an irresistible dessert. Whether it’s for a birthday, celebration, or just because, this cake is a perfect choice for anyone who loves chocolate and needs an allergen-friendly dessert.
Dairy-Free, Gluten-Free Lemon Poppy Seed Cake
This dairy-free, gluten-free lemon poppy seed cake is a zesty, fresh, and light dessert perfect for any occasion. The tangy lemon flavor, paired with the crunch of poppy seeds, creates a delightful contrast in textures. This cake is moist, flavorful, and refreshing, making it a great choice for spring and summer gatherings or any time you want something bright and flavorful.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar
- 2 large eggs
- 1 cup dairy-free milk (such as almond or oat milk)
- ¼ cup coconut oil (melted)
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 tsp vanilla extract
Dairy-Free Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut sugar, eggs, dairy-free milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- While the cake cools, prepare the lemon glaze by whisking the powdered sugar, lemon juice, and lemon zest together until smooth.
- Once the cake has cooled, drizzle the lemon glaze over the top and allow it to set for a few minutes.
This dairy-free, gluten-free lemon poppy seed cake is a refreshing and zesty treat that’s perfect for warmer months. The bright, citrusy flavor combined with the poppy seed crunch creates a cake that’s as satisfying as it is flavorful. It’s a light and delicious option for gatherings, special occasions, or a simple afternoon snack.
Dairy-Free, Gluten-Free Carrot Cake
This dairy-free, gluten-free carrot cake is a moist, spiced delight that’s packed with flavor. Loaded with fresh carrots and warm spices like cinnamon and nutmeg, it’s a perfect dessert for any time of year. The cake is soft and tender, and with the addition of walnuts or raisins, it’s both satisfying and comforting. Topped with a rich, creamy dairy-free cream cheese frosting, this carrot cake is sure to become a favorite.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup coconut sugar
- 3 large eggs
- 1 cup dairy-free milk (such as almond or coconut milk)
- ½ cup coconut oil (melted)
- 1 tsp vanilla extract
- 2 cups grated carrots
- ½ cup walnuts (chopped, optional)
- ½ cup raisins (optional)
Dairy-Free Cream Cheese Frosting:
- 1 cup dairy-free cream cheese (such as Tofutti or Violife)
- ½ cup dairy-free butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the coconut sugar, eggs, dairy-free milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the grated carrots, walnuts, and raisins, if using.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is cooling, make the frosting by beating the dairy-free cream cheese and dairy-free butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly on top and sides of the cake.
This dairy-free, gluten-free carrot cake is a warm, comforting treat that’s perfect for any occasion. The natural sweetness of the carrots, paired with the blend of spices and the rich frosting, makes it an indulgent yet wholesome dessert. Whether for a birthday or a holiday celebration, this cake is a crowd-pleaser that will leave everyone asking for seconds.
Dairy-Free, Gluten-Free Banana Cake
This dairy-free, gluten-free banana cake is light, fluffy, and full of rich banana flavor. It’s perfect for using up overripe bananas and makes a wonderful dessert or snack. The cake is sweetened naturally with bananas and a touch of maple syrup, making it a healthier alternative to traditional cakes. Topped with a dairy-free frosting, this banana cake is a must-try for banana lovers!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large ripe bananas (mashed)
- ½ cup maple syrup
- 2 large eggs
- 1 cup dairy-free milk (such as almond or oat milk)
- ½ cup coconut oil (melted)
- 1 tsp vanilla extract
Dairy-Free Frosting:
- 1 cup powdered sugar
- ¼ cup dairy-free butter (softened)
- 1 tsp vanilla extract
- 1 tbsp dairy-free milk (if needed for consistency)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mash the bananas and then whisk in the maple syrup, eggs, dairy-free milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool completely before frosting. To make the frosting, beat the powdered sugar, dairy-free butter, and vanilla extract together until smooth and creamy. Add dairy-free milk to adjust the consistency if needed.
- Once the cake has cooled, spread the frosting over the top.
This dairy-free, gluten-free banana cake is a perfect way to enjoy the sweet, natural flavor of bananas in a cake form. It’s simple to make, with ingredients you likely already have in your kitchen, and it offers a moist, flavorful dessert that everyone can enjoy. With its soft texture and creamy frosting, this cake is a delicious treat for any occasion.
Dairy-Free, Gluten-Free Strawberry Shortcake
This dairy-free, gluten-free strawberry shortcake is a fresh and indulgent dessert that’s perfect for summer gatherings. The light, fluffy shortcake is made with gluten-free flour and dairy-free ingredients, while the strawberries provide a burst of natural sweetness. Topped with a dairy-free whipped cream, this dessert is a delightful twist on the classic strawberry shortcake and is sure to be a crowd-pleaser.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil (melted)
- 1 large egg
- ¾ cup dairy-free milk (such as almond or coconut milk)
- 1 tsp vanilla extract
- 2 cups fresh strawberries (sliced)
- 2 tbsp maple syrup (for strawberries)
Dairy-Free Whipped Cream:
- 1 can full-fat coconut milk (chilled overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and line a baking sheet.
- In a large bowl, combine the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
- Add the melted coconut oil, egg, dairy-free milk, and vanilla extract to the dry ingredients. Stir until combined into a dough-like consistency.
- Turn the dough out onto a lightly floured surface and pat it into a thick round. Use a biscuit cutter or a glass to cut out shortcakes.
- Place the shortcakes on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- While the shortcakes bake, prepare the strawberries by mixing them with the maple syrup and letting them sit to release their juices.
- For the whipped cream, scoop the solid coconut cream from the chilled coconut milk can and whip it with powdered sugar and vanilla extract until light and fluffy.
- Once the shortcakes have cooled, slice them in half, layer with strawberries and whipped cream, and top with the other half of the shortcake.
This dairy-free, gluten-free strawberry shortcake is a light, refreshing dessert that celebrates the sweetness of summer strawberries. The fluffy, tender shortcake paired with fresh fruit and creamy coconut whipped cream makes for a treat that is both indulgent and satisfying. Perfect for summer gatherings, this dessert will leave everyone asking for seconds.
Dairy-Free, Gluten-Free Orange Almond Cake
This dairy-free, gluten-free orange almond cake is a fragrant and moist dessert with a lovely citrusy twist. The combination of fresh orange juice, zest, and ground almonds gives the cake a light texture with a burst of fresh flavor. It’s naturally sweetened with honey and has a delicate flavor that makes it perfect for any occasion, from casual tea time to special celebrations.
Ingredients:
- 1 ½ cups ground almonds (almond flour)
- ½ cup gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup honey or maple syrup
- ½ cup dairy-free milk (such as almond or oat milk)
- ¼ cup coconut oil (melted)
- 1 tbsp orange zest
- ½ cup fresh orange juice
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a medium bowl, mix the ground almonds, gluten-free flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, honey, dairy-free milk, melted coconut oil, orange zest, orange juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool before serving.
This dairy-free, gluten-free orange almond cake offers a delicate balance of citrus and almond flavors. It’s a light, flavorful dessert that pairs wonderfully with a cup of tea or coffee. The moist texture and natural sweetness make it an ideal dessert for those looking for a healthier yet indulgent treat. Perfect for any season, this cake is sure to impress with its simple elegance and fresh taste.
Dairy-Free, Gluten-Free Chocolate Zucchini Cake
This dairy-free, gluten-free chocolate zucchini cake is a wonderfully moist and decadent treat that cleverly incorporates vegetables. The zucchini adds moisture and richness, while the cocoa powder provides a deep chocolate flavor. Perfect for sneaking in some extra veggies, this cake is ideal for those who love chocolate but are looking for a healthier dessert option. It’s also easy to make, making it a great option for busy bakers.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup
- ½ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- ½ cup dairy-free chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Stir the shredded zucchini into the wet ingredients, followed by the dry ingredients. Mix until fully combined.
- If using chocolate chips, fold them into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This dairy-free, gluten-free chocolate zucchini cake is a delicious way to enjoy a chocolate dessert while sneaking in some veggies. The zucchini adds moisture and tenderness to the cake, ensuring each bite is soft and flavorful. The deep cocoa flavor and optional chocolate chips make it indulgent while still being a healthier option. This cake is perfect for family gatherings, kids’ birthdays, or anytime you’re craving a guilt-free treat.
Dairy-Free, Gluten-Free Lemon Poppy Seed Cake
This dairy-free, gluten-free lemon poppy seed cake is a bright, zesty, and refreshing dessert that’s perfect for any occasion. The lemon provides a tangy freshness, while the poppy seeds add a delightful crunch. This cake is sweetened naturally with maple syrup, keeping it light yet flavorful. Its crumb is soft and airy, and with a simple lemon glaze, it’s sure to impress at gatherings or when you need a simple treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- 3 large eggs
- ½ cup maple syrup
- ¾ cup dairy-free milk (such as almond or oat milk)
- ¼ cup coconut oil (melted)
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Lemon Glaze:
- ½ cup powdered sugar
- 2 tbsp lemon juice
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, whisk together the eggs, maple syrup, dairy-free milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake has cooled, drizzle the lemon glaze over the top.
This dairy-free, gluten-free lemon poppy seed cake is a delightful balance of sweetness and tartness, with a refreshing lemon flavor that’s perfect for any season. The poppy seeds give it a unique texture, and the lemon glaze adds an extra layer of zesty sweetness. Whether you’re hosting a party or enjoying a quiet afternoon, this cake will surely brighten up any occasion. It’s a simple yet elegant dessert that’s perfect for those seeking a light yet satisfying treat.
Dairy-Free, Gluten-Free Coconut Carrot Cake
This dairy-free, gluten-free coconut carrot cake is a tropical twist on the classic carrot cake. The shredded coconut adds a wonderful texture and sweetness, while the carrots provide a natural moisture that makes the cake tender. Sweetened with maple syrup, it’s a refined-sugar-free dessert that’s both comforting and indulgent. This cake is perfect for those who love carrot cake but want to make it a bit healthier without sacrificing flavor.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup shredded carrots (about 2 medium carrots)
- ½ cup shredded coconut
- 3 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup dairy-free milk (such as almond or coconut milk)
- 1 tbsp lemon juice (optional for extra brightness)
Dairy-Free Frosting (optional):
- 1 cup powdered sugar
- ¼ cup dairy-free butter (softened)
- 1 tsp vanilla extract
- 1 tbsp dairy-free milk
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir in the shredded carrots and coconut.
- In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, dairy-free milk, and lemon juice (if using).
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool completely before frosting, if desired. For the frosting, beat the powdered sugar, dairy-free butter, and vanilla extract together until smooth, then add dairy-free milk if necessary to reach the desired consistency.
- Spread the frosting over the cooled cake.
This dairy-free, gluten-free coconut carrot cake is a delicious and moist cake with a hint of tropical flavor. The combination of carrots and coconut creates a unique and satisfying dessert that’s perfect for any occasion. Whether served as a special treat for family gatherings or as an everyday dessert, this cake is sure to be a hit. The optional frosting adds a sweet touch, but the cake itself is flavorful enough to be enjoyed on its own.
Dairy-Free, Gluten-Free Banana Nut Cake
This dairy-free, gluten-free banana nut cake is an easy and moist dessert that combines the natural sweetness of ripe bananas with the crunch of walnuts. The banana flavor shines through in each bite, while the walnuts provide texture and a nutty richness. Sweetened with maple syrup and made with simple, wholesome ingredients, this cake is a great way to use up ripe bananas and make a delicious, healthier treat. It’s perfect for breakfast, a snack, or dessert!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 3 ripe bananas (mashed)
- 2 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
- In a separate bowl, mash the ripe bananas until smooth. Then, add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined.
- Stir the wet ingredients into the dry ingredients and mix until smooth.
- Fold in the chopped walnuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This dairy-free, gluten-free banana nut cake is a wonderfully moist and flavorful treat that’s perfect for banana lovers. The natural sweetness of ripe bananas makes the cake indulgent yet healthy, while the walnuts add a satisfying crunch. Whether you serve it for breakfast, a snack, or dessert, it’s an excellent way to make the most out of ripe bananas. This cake is simple to make, and with minimal ingredients, it’s sure to become a go-to favorite for those looking for a healthy, dairy-free, and gluten-free option.
Dairy-Free, Gluten-Free Pumpkin Spice Cake
This dairy-free, gluten-free pumpkin spice cake is the perfect autumn dessert, bringing together the warmth of cinnamon, nutmeg, and cloves with the rich, earthy flavor of pumpkin. The cake is wonderfully moist, and the spices fill your kitchen with a cozy aroma while it bakes. Made without any dairy or gluten, it’s suitable for those with dietary restrictions, yet it’s so delicious that anyone will enjoy it. Topped with a dairy-free glaze or frosting, this cake is sure to be a hit at fall gatherings.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 ¼ cups canned pumpkin puree
- 2 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup dairy-free milk (such as almond or oat milk)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk the pumpkin puree, eggs, maple syrup, melted coconut oil, vanilla extract, and dairy-free milk until smooth.
- Stir the wet ingredients into the dry ingredients and mix until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving. Optionally, drizzle with a dairy-free glaze or frosting.
This dairy-free, gluten-free pumpkin spice cake is a warm and comforting dessert that captures the flavors of fall in every bite. The pumpkin adds moisture and a rich flavor, while the spices create a cozy aroma that fills the house. Whether you’re hosting a fall gathering or just craving a seasonal treat, this cake is sure to satisfy. It’s easy to make and perfect for anyone avoiding dairy or gluten, yet it’s so flavorful that it can be enjoyed by all.
Dairy-Free, Gluten-Free Strawberry Almond Cake
This dairy-free, gluten-free strawberry almond cake is a delightful summer dessert that combines the freshness of strawberries with the nuttiness of almonds. The cake has a light and fluffy texture, and the strawberries add a burst of sweetness and color. It’s naturally sweetened with maple syrup, and the almond flour gives it a rich flavor that pairs beautifully with the fruit. This cake is perfect for warm weather gatherings, picnics, or as a light dessert to enjoy with a cup of tea.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup dairy-free milk (such as almond or coconut milk)
- 1 cup fresh strawberries, diced
- ¼ cup sliced almonds (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, and dairy-free milk.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared cake pan and smooth the top. Optionally, sprinkle the sliced almonds on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This dairy-free, gluten-free strawberry almond cake is a perfect balance of lightness and flavor. The strawberries add a juicy sweetness, while the almond flour provides a rich, nutty base. The cake is simple to prepare and makes a beautiful centerpiece for summer gatherings or any occasion where you want a refreshing dessert. It’s naturally sweetened and suitable for those with dietary restrictions, but it’s so delicious that everyone will love it!
Dairy-Free, Gluten-Free Chocolate Avocado Cake
This dairy-free, gluten-free chocolate avocado cake is a decadent yet healthy dessert that combines the richness of dark chocolate with the creamy texture of avocado. The avocado not only provides a smooth, moist crumb but also adds healthy fats, making this cake a healthier option for chocolate lovers. Naturally sweetened with maple syrup, this cake is both indulgent and nourishing. It’s perfect for those following a dairy-free or gluten-free diet, or anyone craving a guilt-free chocolate treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ripe avocado, mashed
- 1 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dairy-free milk (such as almond or oat milk)
- ½ cup dark chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mash the avocado until smooth. Add the maple syrup, eggs, vanilla extract, and dairy-free milk, and whisk until combined.
- Add the wet ingredients to the dry ingredients and stir until well mixed.
- Fold in the dark chocolate chips (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This dairy-free, gluten-free chocolate avocado cake is the perfect balance of rich chocolate flavor and creamy texture. The avocado helps keep the cake moist while adding healthy fats, making it a deliciously guilt-free dessert. With simple ingredients and a fudgy, indulgent taste, this cake is sure to become a favorite for anyone looking for a healthier yet satisfying chocolate treat.
Dairy-Free, Gluten-Free Lemon Coconut Cake
This dairy-free, gluten-free lemon coconut cake is a bright and zesty dessert that combines the refreshing tang of lemon with the tropical flavor of coconut. The cake has a light, airy texture and is naturally sweetened with maple syrup, making it a healthier option for a cake. The coconut adds a lovely richness, and the lemon zest brings a burst of citrus flavor that’s perfect for any occasion. It’s a great treat for those avoiding dairy or gluten but still craving something indulgent.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup shredded unsweetened coconut
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup lemon juice
- ½ cup dairy-free milk (such as almond or coconut milk)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, lemon zest, lemon juice, and dairy-free milk.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This dairy-free, gluten-free lemon coconut cake is a refreshing and tropical dessert that’s perfect for spring or summer. The combination of lemon and coconut is light and zesty, while the cake itself is moist and naturally sweetened. It’s a great option for those with dietary restrictions, yet it’s so delicious that it can be enjoyed by anyone looking for a flavorful, lighter cake.
Dairy-Free, Gluten-Free Carrot Cake
This dairy-free, gluten-free carrot cake is a moist and flavorful dessert that combines the natural sweetness of carrots with the warmth of cinnamon and nutmeg. The cake is rich and spiced, and the addition of walnuts adds a lovely crunch. Sweetened with maple syrup and made with wholesome ingredients, this carrot cake is perfect for anyone looking for a dairy-free, gluten-free treat. It’s perfect for birthdays, holidays, or any occasion where you want to serve something comforting and indulgent.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 cups grated carrots
- 3 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- ¼ cup dairy-free milk (such as almond or oat milk)
Directions:
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and dairy-free milk.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the grated carrots and chopped walnuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This dairy-free, gluten-free carrot cake is the perfect balance of spiced flavor and natural sweetness. The carrots add moisture and richness, while the walnuts provide a satisfying crunch. This cake is perfect for any occasion, and its wholesome ingredients make it a great option for those following a dairy-free or gluten-free diet. The combination of flavors makes it a beloved treat for anyone craving a comforting, indulgent dessert.
Note: More recipes are coming soon!
