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After a long week, there’s no better way to unwind and indulge than with a delicious homemade cake.
For those following a gluten-free lifestyle, finding the perfect cake recipe that suits both taste and dietary needs can sometimes feel like a challenge.
But fear not! This collection of 45+ Friday gluten-free cake recipes offers a variety of mouth-watering options that will satisfy any sweet tooth.
Whether you’re craving something fruity, chocolatey, or even spice-filled, these gluten-free cakes are sure to make your Friday feel extra special.
From light and airy sponge cakes to rich and indulgent chocolate cakes, each recipe has been crafted to bring out the best in gluten-free baking.
Perfect for those Friday night gatherings, weekend celebrations, or simply as a treat for yourself, these cakes will not only impress your guests but also make you feel like you’re indulging in something decadent without compromising on your dietary choices.
Get ready to explore a world of gluten-free sweetness and enjoy the start of your weekend with these fabulous cake recipes!
45+ Must-Try Friday Gluten-Free Cake Recipes to Celebrate the Weekend
Baking gluten-free cakes doesn’t have to be intimidating, and with these 45+ Friday gluten-free cake recipes, you’ll have endless options to satisfy your cravings and delight your friends and family.
Whether you prefer a classic chocolate cake, a citrusy lemon cake, or a warm spiced creation, these recipes prove that gluten-free baking can be just as delicious as its traditional counterparts.
So, this Friday, embrace the joy of baking with these simple yet indulgent recipes, and start your weekend with a slice of homemade cake that’s made to be enjoyed by all!
Gluten-Free Lemon Blueberry Cake
This gluten-free lemon blueberry cake is a light and fluffy dessert, bursting with the fresh flavors of lemon and sweet blueberries. Perfect for a Friday treat, it’s simple to prepare, using gluten-free flour and easy-to-find ingredients. The moist texture and tangy lemon glaze will surely make it a crowd favorite.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder (gluten-free)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ¾ cup milk (dairy or plant-based)
- 1 cup fresh blueberries (or frozen, thawed)
Lemon Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
This gluten-free lemon blueberry cake is a perfect balance of sweet and tart flavors. Its moist texture and refreshing citrus notes make it a delightful dessert for any Friday. Whether you serve it for afternoon tea or as a special dessert after dinner, this cake will surely impress. The lemon glaze adds an extra zing, complementing the blueberries beautifully. It’s also versatile enough to be enjoyed year-round!
Gluten-Free Chocolate Almond Cake
A rich and decadent dessert, this gluten-free chocolate almond cake is a chocolate lover’s dream. The combination of dark chocolate and ground almonds gives it a moist, dense texture that will satisfy even the most discerning cake enthusiast. With its nutty flavor and velvety smooth ganache topping, this cake is ideal for a luxurious Friday dessert.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond meal (ground almonds)
- 1 teaspoon baking powder (gluten-free)
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
- 1 cup dark chocolate (70% cocoa), chopped
Chocolate Ganache:
- 1 cup heavy cream (or coconut cream for dairy-free)
- 8 ounces dark chocolate, chopped
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a bowl, whisk together the gluten-free flour, almond meal, baking powder, salt, cocoa powder, and sugar.
- In a separate bowl, beat the eggs and vanilla extract until combined. Stir in the melted butter and milk.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Fold in the chopped dark chocolate.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, make the ganache. Heat the cream in a saucepan until it starts to simmer, then pour over the chopped chocolate. Stir until smooth and glossy.
- Once the cake is cooled, pour the ganache over the top, spreading it evenly.
- Let the ganache set before slicing and serving.
This gluten-free chocolate almond cake is a must-try for chocolate lovers. The rich and dense texture of the cake, combined with the smooth, velvety ganache, creates an indulgent treat that will elevate any Friday. The almond meal adds a nutty depth to the flavor, making each bite even more satisfying. This cake is perfect for celebrating special occasions or simply treating yourself to something special at the end of the week.
Gluten-Free Carrot Cake with Cream Cheese Frosting
This moist and flavorful gluten-free carrot cake is a wonderful Friday dessert to share with family or friends. Packed with grated carrots, nuts, and warm spices, it’s a comforting and wholesome cake. The cream cheese frosting provides a rich and tangy contrast to the sweetness of the cake, making it the perfect balance of flavors.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder (gluten-free)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup walnuts, chopped (optional)
- ½ cup raisins (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- 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, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs and sugar until combined. Add the oil and vanilla extract and mix well.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the grated carrots, walnuts, and raisins (if using).
- Pour the batter into the prepared cake pans and 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.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and mix until smooth.
- Frost the cooled cakes with the cream cheese frosting and serve.
This gluten-free carrot cake is the perfect Friday indulgence, offering a hearty, spiced flavor with a creamy, tangy frosting. The combination of grated carrots, walnuts, and raisins adds texture and depth, making each bite a delightful experience. The cream cheese frosting is the finishing touch, complementing the cake’s sweetness with its rich tang. Ideal for celebrations or simply to enjoy after a busy week, this carrot cake will become a favorite in your gluten-free baking repertoire.
Gluten-Free Banana Bread with Walnuts
This gluten-free banana bread with walnuts is a comforting and easy-to-make treat, perfect for a Friday dessert or breakfast. With its soft, moist texture and the nutty crunch from the walnuts, it’s the perfect way to use up ripe bananas. The bread is sweet without being overly rich and has a delightful balance of banana flavor and crunch, making it an excellent option for anyone looking for a wholesome yet indulgent dessert.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup walnuts, chopped
Instructions:
- 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 soda, salt, and cinnamon.
- In a large bowl, mash the bananas until smooth. Add the eggs, granulated sugar, brown sugar, melted butter, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This gluten-free banana bread with walnuts is an irresistible treat, offering the perfect balance of sweetness and texture. The bananas provide moisture and a natural sweetness, while the walnuts add a lovely crunch. Whether enjoyed as a breakfast or an afternoon snack, this banana bread is sure to become a go-to recipe for anyone craving a simple, yet flavorful gluten-free option. It’s also a great way to use up overripe bananas, turning them into something truly delicious and comforting.
Gluten-Free Coffee Cake with Streusel Topping
A perfect Friday treat, this gluten-free coffee cake with streusel topping is a delicious combination of soft, fluffy cake and a crunchy, cinnamon-sugar topping. It’s perfect for pairing with your afternoon coffee or as a light dessert after dinner. The balance of sweetness, cinnamon, and texture makes this cake an indulgent yet comforting dessert.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder (gluten-free)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
Streusel Topping:
- ½ cup gluten-free all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
- In a large bowl, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- For the streusel topping, combine the gluten-free flour, brown sugar, butter, and cinnamon in a small bowl. Use a fork or your fingers to mix until crumbly. Stir in the walnuts if using.
- Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for 10 minutes before transferring to a wire rack.
This gluten-free coffee cake with streusel topping is a delightful treat that pairs wonderfully with a warm cup of coffee or tea. The soft, buttery cake is perfectly complemented by the cinnamon-sugar streusel topping, which adds a satisfying crunch and sweetness. The walnuts add a touch of nuttiness, but they can be omitted if desired. This coffee cake is ideal for a Friday gathering or as a weekend breakfast, offering a comforting and indulgent start to the day.
Gluten-Free Pineapple Coconut Cake
A tropical-inspired treat, this gluten-free pineapple coconut cake is an irresistible combination of sweet, moist cake and refreshing coconut flavor. Perfect for a Friday dessert, it’s simple to prepare, with pineapple adding both moisture and a subtle tang. Topped with coconut flakes and a drizzle of coconut glaze, this cake is a sunny and uplifting dessert for any occasion.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder (gluten-free)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, drained
- ½ cup shredded coconut (unsweetened)
Coconut Glaze:
- ½ cup powdered sugar
- 2 tablespoons coconut milk (or milk of choice)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Stir in the pineapple and shredded coconut.
- Pour the batter into the prepared 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 in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and coconut milk until smooth. Drizzle over the cooled cake.
This gluten-free pineapple coconut cake is a tropical delight, perfect for a Friday treat. The moist cake is made even more flavorful with the addition of crushed pineapple and shredded coconut. The coconut glaze provides a sweet, creamy finish, enhancing the cake’s tropical flavors. Whether served as a dessert or for a special occasion, this cake is sure to transport you to a sunny paradise, offering a light and refreshing end to your week.
Gluten-Free Lemon Poppy Seed Cake
This gluten-free lemon poppy seed cake is a refreshing and light dessert that’s perfect for Friday afternoons. With its bright lemon flavor and crunchy poppy seeds, this cake is a wonderful balance of sweetness and citrus tang. Its moist, tender crumb makes it a delightful treat for any occasion, especially when paired with a cup of tea. The zesty lemon glaze on top takes it to the next level, providing a burst of citrusy goodness in every bite.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder (gluten-free)
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ½ cup milk (dairy or plant-based)
- 2 tablespoons freshly squeezed lemon juice
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and poppy seeds.
- In a large bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
This gluten-free lemon poppy seed cake is a perfect balance of refreshing lemon and a delightful crunch from the poppy seeds. The cake itself is light and moist, while the tangy lemon glaze adds a burst of citrus that elevates the flavor profile. This is a great option for a Friday treat, bringing a burst of brightness to the end of the week. It’s ideal for any occasion, whether it’s a casual family gathering or a more formal afternoon tea.
Gluten-Free Chocolate Chip Cake
This gluten-free chocolate chip cake is a decadent and irresistible treat for anyone with a sweet tooth. Packed with gooey chocolate chips, this cake is both rich and moist, making it a perfect Friday dessert. The cake’s soft texture and melty chocolate bits ensure every bite is full of indulgent flavor. It’s simple to make and will quickly become a favorite go-to recipe for those looking for a gluten-free cake that satisfies chocolate cravings.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder (gluten-free)
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
- 1 ½ cups semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, 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. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This gluten-free chocolate chip cake is the ultimate dessert for chocolate lovers. The soft, moist cake is studded with melted chocolate chips, making it a rich and indulgent treat that’s perfect for any occasion. It’s an easy recipe that delivers great results, satisfying those chocolate cravings with every bite. This cake is perfect for a Friday dessert, giving you a sweet ending to the week that’s both comforting and delicious.
Gluten-Free Carrot Cake with Cream Cheese Frosting
This gluten-free carrot cake with cream cheese frosting is a wonderfully moist and flavorful cake, perfect for any occasion. The natural sweetness of the carrots blends beautifully with warm spices like cinnamon and nutmeg, creating a comforting and rich flavor. Topped with a creamy, tangy cream cheese frosting, this cake is an indulgent treat that’s sure to become a favorite. It’s ideal for a Friday dessert, whether you’re hosting a small gathering or just treating yourself.
Ingredients:
For the Cake:
- 2 cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder (gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the grated carrots and walnuts, if using.
- 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 in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
This gluten-free carrot cake with cream cheese frosting is a rich, indulgent dessert that blends the natural sweetness of carrots with the warmth of cinnamon and nutmeg. The cream cheese frosting adds a tangy sweetness that perfectly complements the moist cake. This cake is ideal for a Friday celebration or as a special weekend treat, bringing comfort and joy in every slice. Whether for a gathering or simply to enjoy at home, this dessert is sure to impress with its delicious flavor and texture.
Gluten-Free Strawberry Shortcake Cake
This gluten-free strawberry shortcake cake is a light and delightful dessert that combines the sweetness of fresh strawberries with a fluffy gluten-free sponge cake. The cake is topped with a generous amount of whipped cream, making it a perfect treat for any occasion. The bright red strawberries add a refreshing contrast to the soft, airy cake and creamy topping. It’s a delicious and visually appealing dessert that’s perfect for celebrating the end of the week or any summer gathering.
Ingredients:
For the Cake:
- 2 cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder (gluten-free)
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 3 cups fresh strawberries, sliced
- ¼ cup granulated sugar
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, 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. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared 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 baking, prepare the strawberry topping by tossing the sliced strawberries with granulated sugar and letting them sit for 10-15 minutes to release their juices.
- To make the whipped cream, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake has cooled, slice it in half horizontally. Spread whipped cream on the bottom layer, then top with a generous amount of sliced strawberries. Place the top layer of cake on, then spread the remaining whipped cream on top, and garnish with the remaining strawberries.
This gluten-free strawberry shortcake cake is a wonderful dessert that celebrates the fresh, juicy sweetness of strawberries paired with a light and airy gluten-free sponge cake. The whipped cream adds the perfect finishing touch, making every bite a treat for the taste buds. It’s perfect for summer celebrations or any Friday dessert craving. Whether you’re serving it for a special event or just treating yourself, this dessert is sure to be a crowd-pleaser!
Gluten-Free Coconut Cake
This gluten-free coconut cake is a tropical treat that’s moist, fluffy, and full of rich coconut flavor. The cake is infused with coconut milk, giving it a soft, tender crumb. Topped with a luscious coconut frosting and toasted coconut flakes, this dessert is both visually appealing and delicious. The combination of coconut and cake makes for a perfect dessert to serve on a Friday evening or any time you want a little tropical escape in your kitchen.
Ingredients:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder (gluten-free)
- ¼ teaspoon salt
- 1 cup unsweetened coconut milk
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
- 1 ½ cups shredded toasted coconut flakes
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, baking powder, 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. Stir in the vanilla extract and coconut milk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
- 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.
- While the cake is cooling, prepare the frosting by beating the butter and powdered sugar together. Gradually add the coconut milk and vanilla extract until the frosting is smooth and creamy.
- Once the cakes have cooled, spread a layer of coconut frosting on top of one of the cakes, then place the second cake on top. Frost the top and sides of the entire cake, and sprinkle with toasted coconut flakes.
This gluten-free coconut cake is a tropical delight that offers a rich, moist texture with the perfect amount of coconut flavor. The fluffy coconut frosting and toasted coconut topping elevate this cake to the next level. Whether you’re craving something tropical for your Friday dessert or looking for an impressive cake for a gathering, this gluten-free coconut cake is sure to be a hit.
Gluten-Free Cinnamon Swirl Cake
This gluten-free cinnamon swirl cake is the perfect dessert for those who love the comforting aroma of cinnamon mixed with a soft, spongy cake. The warm cinnamon swirl running through the middle of the cake gives it an extra touch of flavor and texture, making every bite a little sweeter. This cake is not only easy to make but also a perfect dessert for a cozy Friday evening. It’s a wonderful way to indulge in a classic flavor combination that everyone will love.
Ingredients:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder (gluten-free)
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
For the Cinnamon Swirl:
- ¼ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon melted butter
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, 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. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- In a small bowl, combine the brown sugar, cinnamon, and melted butter for the swirl.
- Pour half of the batter into the prepared pan. Drizzle half of the cinnamon swirl mixture over the batter, then top with the remaining batter. Swirl the cinnamon mixture through the cake with a knife or skewer.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
This gluten-free cinnamon swirl cake is the ideal choice for a sweet treat that’s both cozy and satisfying. The cinnamon swirl running through the cake gives it a perfect balance of sweetness and spice, making it an ideal dessert to end the week. It’s simple to prepare and offers that classic comfort food flavor everyone loves. Whether enjoyed on a quiet Friday night or shared with friends, this cake will be a guaranteed favorite.
Gluten-Free Chocolate Peanut Butter Cake
This gluten-free chocolate peanut butter cake is a decadent dessert that combines two classic flavors—rich chocolate and creamy peanut butter. The moist gluten-free chocolate cake serves as the perfect base, while the peanut butter frosting adds a creamy, nutty touch. Topped with a drizzle of chocolate ganache, this cake is an indulgent treat for anyone who loves a sweet, nutty, and chocolaty combination. It’s perfect for Friday night celebrations or any time you’re craving a dessert that’s both comforting and indulgent.
Ingredients:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder (gluten-free)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup milk (dairy or plant-based)
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk (dairy or plant-based)
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 ounces dark chocolate, chopped
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, 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. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.
- 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. Let the cakes cool completely.
- While the cakes are cooling, prepare the peanut butter frosting by beating the peanut butter and butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until fluffy.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate and let sit for 1-2 minutes, then stir until smooth.
- Once the cakes have cooled, frost the first layer with peanut butter frosting, then place the second layer on top. Spread the remaining frosting on top and drizzle with chocolate ganache.
This gluten-free chocolate peanut butter cake is a dream come true for dessert lovers who can’t resist the combination of chocolate and peanut butter. The rich, moist chocolate cake pairs perfectly with the creamy peanut butter frosting, while the ganache topping adds an extra layer of indulgence. It’s the ultimate treat for a Friday evening or any celebration that calls for a show-stopping dessert. Whether you’re a chocolate or peanut butter fan (or both!), this cake will satisfy your cravings.
Gluten-Free Lemon Poppy Seed Cake
This gluten-free lemon poppy seed cake is a bright, refreshing dessert with a perfect balance of tangy lemon and crunchy poppy seeds. The cake itself is light and fluffy, with a zesty lemon flavor that really shines through. A simple lemon glaze drizzled on top adds a lovely sweetness and a bit of extra moisture to the cake. Ideal for those looking for a refreshing cake to end the week, this gluten-free dessert is both elegant and easy to make, making it the perfect choice for any occasion.
Ingredients:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder (gluten-free)
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- ½ cup milk (dairy or plant-based)
- 2 tablespoons poppy seeds
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, 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. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth. Fold in the poppy seeds.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- While the cake is cooling, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest.
- Once the cake has cooled, drizzle the glaze over the top.
This gluten-free lemon poppy seed cake is a light, fragrant dessert that’s perfect for those who enjoy citrus-flavored treats. The combination of tangy lemon and crunchy poppy seeds creates a deliciously unique cake that’s both fresh and satisfying. The simple lemon glaze adds a touch of sweetness, making each bite feel like a refreshing burst of flavor. Whether you’re celebrating the end of the week or serving it at a gathering, this cake is sure to impress with its delicate texture and vibrant flavor.
Gluten-Free Pumpkin Spice Cake
This gluten-free pumpkin spice cake is the perfect fall-inspired treat that you can enjoy any time of the year. Infused with warm spices like cinnamon, nutmeg, and cloves, and made with moist pumpkin puree, this cake is both comforting and full of flavor. Topped with a rich cream cheese frosting, it’s an indulgent dessert that will quickly become a favorite. Whether you’re making it for a cozy Friday night treat or a seasonal gathering, this cake will surely bring a touch of warmth and joy to your day.
Ingredients:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder (gluten-free)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing 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. Let the cakes cool completely.
- For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Once the cakes have cooled, frost the first layer with cream cheese frosting, then place the second layer on top. Spread the remaining frosting on top and around the sides of the cake.
This gluten-free pumpkin spice cake is a delightful dessert that’s perfect for those who love the flavors of fall. The rich pumpkin and aromatic spices create a warm and comforting flavor, while the cream cheese frosting adds a creamy, tangy contrast. It’s a great way to celebrate the end of the week or serve as a seasonal treat at any gathering. Whether for a Friday night or a holiday celebration, this cake will surely make everyone feel cozy and satisfied.
Note: More recipes are coming soon!
