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There’s something undeniably magical about Fridays.
The week has come to a close, and we’re all ready to unwind and treat ourselves to something special. What better way to kick off the weekend than with a delightful homemade cake?
If you’re living a gluten-free lifestyle, there’s no reason why you should miss out on the joy of cake—whether you’re indulging in a moist chocolate cake, a zesty lemon treat, or a classic vanilla slice.
We’ve gathered over 50 mouthwatering gluten-free cake recipes that are perfect for your Friday celebrations.
These cakes are not only gluten-free but also incredibly delicious, ensuring that everyone—regardless of dietary preferences—can enjoy a slice of happiness.
From rich and decadent cakes to light and refreshing options, our collection of gluten-free cakes will give you a perfect start to your weekend.
Whether you’re planning a family dinner, a special gathering with friends, or simply treating yourself, these recipes are sure to inspire your baking adventures.
So grab your apron, preheat that oven, and get ready to explore a world of gluten-free cake options that will elevate your Fridays.
50+ Must-Try Friday Gluten-Free Cake Recipes to Sweeten Your Weekend
Baking a gluten-free cake has never been easier or more enjoyable. With over 50 unique recipes at your fingertips, you have endless options to choose from to make your Fridays extra sweet.
From the smooth richness of flourless chocolate cake to the fresh zest of lemon and blueberry, there’s a recipe for every palate.
These cakes will not only satisfy your cravings but will also make your gluten-free lifestyle feel indulgent and special.
So, whether you’re a seasoned baker or just starting out, these 50+ gluten-free cake recipes are a wonderful way to wrap up the week on a delicious note.
Enjoy experimenting with new flavors and ingredients, and make each Friday a delightful occasion to look forward to.
Flourless Chocolate Cake
This decadent Flourless Chocolate Cake is a rich, indulgent dessert that proves gluten-free treats can be just as delicious. Made without any flour, the dense, fudgy texture of this cake is complemented by the deep, intense flavor of dark chocolate. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to impress anyone with its luxurious taste.
Ingredients:
- 1 cup (6 oz) dark chocolate (70% cocoa or higher)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (gluten-free)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium saucepan, melt the chocolate and butter over medium heat, stirring constantly until smooth.
- Remove from heat and whisk in the sugar, salt, and vanilla extract.
- Add the eggs one at a time, whisking after each addition until fully incorporated.
- Sift the cocoa powder into the mixture and whisk until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 20-25 minutes, or until the center is set but slightly soft (a toothpick inserted should come out with moist crumbs).
- Let the cake cool completely in the pan before removing it. Serve dusted with powdered sugar or with a dollop of whipped cream.
This Flourless Chocolate Cake is a true testament to the fact that gluten-free cakes can be both simple and elegant. The rich chocolate flavor combined with the moist, dense texture makes for a perfect dessert any time of the year. Ideal for those on a gluten-free diet or anyone looking for a decadent treat, this cake will certainly satisfy your sweet tooth.
Gluten-Free Carrot Cake with Cream Cheese Frosting
This gluten-free carrot cake is everything you love about the classic dessert—spiced, moist, and loaded with grated carrots. The addition of walnuts or raisins adds extra texture and flavor, making each bite incredibly satisfying. Topped with a tangy cream cheese frosting, this cake is the perfect balance of sweet and savory flavors, and it’s sure to become a family favorite.
Ingredients: For the cake:
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup walnuts or raisins (optional)
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk the eggs, oil, sugar, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots and walnuts or raisins (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until creamy and smooth.
- Gradually add powdered sugar and vanilla extract, continuing to beat until fluffy.
- Frost the cooled cakes and enjoy!
This Gluten-Free Carrot Cake with Cream Cheese Frosting is a delightful and moist dessert that will leave everyone asking for seconds. The cake’s sweet, spiced flavor combined with the tangy cream cheese frosting creates the perfect balance of flavors. Whether you’re celebrating a special occasion or just in the mood for a treat, this cake is sure to impress and satisfy gluten-free dessert lovers.
Gluten-Free Lemon Almond Cake
For those who love a refreshing citrusy dessert, this gluten-free lemon almond cake is the perfect choice. The zesty lemon pairs beautifully with the nutty almond flavor, creating a cake that’s light, moist, and bursting with flavor. Topped with a simple lemon glaze, this cake is a wonderful dessert for any time of the year, offering a vibrant twist on a traditional cake.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
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 almond flour, gluten-free flour, baking powder, and salt.
- In a large bowl, beat the eggs, honey or maple syrup, oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar and lemon juice together until smooth.
- Drizzle the glaze over the cooled cake before serving.
This Gluten-Free Lemon Almond Cake is a perfect combination of fresh, vibrant citrus and nutty almond flavor. The simple glaze adds an extra touch of sweetness without overpowering the light, fluffy cake. Ideal for those looking for a gluten-free dessert with a refreshing twist, this cake is sure to be a crowd-pleaser at any gathering. Enjoy it as an afternoon treat or a dessert after a meal, and savor the bright, uplifting flavors.
Gluten-Free Vanilla Pound Cake
This Gluten-Free Vanilla Pound Cake is a simple yet elegant dessert that brings the classic flavors of vanilla and butter to life. With a dense, moist crumb and a rich, buttery flavor, it’s perfect for any occasion, from afternoon tea to a festive celebration. Topped with a dusting of powdered sugar or served with fresh berries and cream, this cake is sure to become a go-to gluten-free favorite.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup milk (or dairy-free milk)
Instructions:
- Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a large bowl, beat the softened 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 ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Gluten-Free Vanilla Pound Cake is a rich, buttery treat that delivers on flavor and texture. Its soft, dense crumb and delightful vanilla aroma make it the perfect base for any frosting or topping, or it can stand alone as a simple, comforting dessert. Whether paired with fresh fruit or enjoyed with a cup of tea, this cake is versatile and sure to please anyone looking for a gluten-free dessert.
Gluten-Free Strawberry Shortcake
Gluten-Free Strawberry Shortcake is a classic dessert made with light and fluffy gluten-free biscuits, topped with sweetened strawberries and fresh whipped cream. This easy-to-make dessert is a celebration of seasonal fruit, with the tartness of the strawberries perfectly balancing the sweetness of the whipped cream and the buttery biscuits. It’s a perfect dessert for summer or any time you’re craving a fresh, fruity treat.
Ingredients: For the biscuits:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup milk (or dairy-free milk)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
For the filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the whipped cream:
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free flour, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the milk and vanilla extract, stirring until just combined into a dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times.
- Pat the dough into a 1-inch thick round, then cut out biscuits using a 2-inch round cutter. Place the biscuits on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- While the biscuits bake, combine the sliced strawberries with the sugar and let them sit for 10-15 minutes to release their juices.
- For the whipped cream, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- To assemble, slice the biscuits in half and layer them with strawberries and whipped cream.
This Gluten-Free Strawberry Shortcake brings the classic dessert into the world of gluten-free baking without sacrificing any flavor or texture. The light, tender biscuits paired with sweetened strawberries and whipped cream create a perfect balance of richness and freshness. Ideal for summer gatherings or anytime you crave a refreshing, fruity treat, this dessert is sure to become a favorite in your gluten-free repertoire.
Gluten-Free Coconut Cake
This Gluten-Free Coconut Cake is a tropical-inspired dessert that combines the delicate flavor of coconut with the moist, fluffy texture of a traditional cake. Topped with coconut frosting and shredded coconut, it’s a perfect treat for coconut lovers and anyone looking for a light, yet flavorful cake. Whether for a birthday, special occasion, or just because, this cake is sure to impress with its subtle sweetness and delightful coconut aroma.
Ingredients: For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until fully combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before frosting.
- For the frosting, beat the softened butter and powdered sugar together until smooth. Add the coconut milk and vanilla extract and continue to beat until fluffy.
- Frost the cooled cakes with the coconut frosting and top with shredded coconut.
This Gluten-Free Coconut Cake is a dreamy dessert for coconut enthusiasts, with its tender crumb and tropical flavor. The rich, creamy frosting and the added texture of shredded coconut elevate the cake to a whole new level. Whether served at a party or enjoyed as a special treat, this cake is a delightful option for those following a gluten-free diet and looking for a delicious, moist dessert.
Gluten-Free Lemon Poppy Seed Cake
This Gluten-Free Lemon Poppy Seed Cake combines the zesty freshness of lemon with the subtle crunch of poppy seeds. The cake has a light, fluffy texture, and the citrusy flavor pairs wonderfully with the nutty undertone of the poppy seeds. Topped with a tangy lemon glaze, it’s a refreshing treat perfect for springtime, brunch, or any time you want a gluten-free dessert that’s both bright and flavorful.
Ingredients: For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1/2 cup sour cream (or dairy-free yogurt)
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, 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 cools, make the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake is fully cooled, drizzle the glaze over the top.
This Gluten-Free Lemon Poppy Seed Cake offers the perfect balance of sweetness and tang. The cake’s light, airy texture paired with the crunch of poppy seeds makes for a satisfying bite, while the lemon glaze adds a refreshing finish. This cake is ideal for anyone seeking a gluten-free dessert that’s both flavorful and uplifting, making it a delightful choice for any occasion or a casual afternoon treat.
Gluten-Free Chocolate Chip Cake
The Gluten-Free Chocolate Chip Cake is a decadent dessert filled with gooey chocolate chips and a moist, fluffy crumb. It’s a cake that satisfies both your chocolate cravings and your desire for a gluten-free treat. This easy-to-make cake uses simple ingredients, and the result is a rich, melt-in-your-mouth dessert perfect for a family gathering or a special occasion. Whether served with a scoop of vanilla ice cream or enjoyed on its own, it’s a guaranteed hit.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or plain yogurt)
- 1 cup gluten-free chocolate chips
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 bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
- Fold in the chocolate chips, making sure they are evenly distributed throughout 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.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Gluten-Free Chocolate Chip Cake is every chocolate lover’s dream. With rich pockets of melted chocolate and a soft, moist texture, it’s a dessert that will appeal to both gluten-free and non-gluten-free eaters alike. It’s the perfect treat for family gatherings, casual get-togethers, or whenever you need a sweet chocolate fix that is easy to make and even easier to enjoy.
Gluten-Free Carrot Cake
Gluten-Free Carrot Cake is a moist and flavorful dessert that combines the natural sweetness of carrots with warm spices like cinnamon and nutmeg. Topped with a rich cream cheese frosting, this cake is perfect for any occasion, from birthdays to holiday celebrations. The moist texture and depth of flavor make it a favorite among gluten-free desserts, while the cream cheese frosting adds a decadent touch.
Ingredients: For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the melted butter and sugar until combined. 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 ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts, if using.
- Divide the batter evenly between the prepared cake pans and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the frosting by beating the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.
- Once the cakes have cooled, frost them with the cream cheese frosting.
This Gluten-Free Carrot Cake is a delicious, comforting dessert that’s perfect for any occasion. The combination of sweet carrots, warm spices, and the richness of the cream cheese frosting creates a flavorful, moist cake that’s sure to be a crowd-pleaser. Whether served for a special celebration or as an everyday treat, this cake offers the perfect balance of flavor and texture in a gluten-free version of a beloved classic.
Gluten-Free Almond Flour Chocolate Cake
The Gluten-Free Almond Flour Chocolate Cake is a rich, decadent dessert made with almond flour for a moist, dense texture. With deep chocolate flavor and a subtle nutty undertone, this cake is perfect for chocolate lovers who need a gluten-free option. It’s quick to prepare and can be topped with whipped cream or fresh berries for added elegance. This cake works wonderfully for birthdays, celebrations, or any time you want a gluten-free chocolate indulgence.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
For the topping:
- Whipped cream or fresh berries (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just 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 in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, top with whipped cream or fresh berries, if desired.
This Gluten-Free Almond Flour Chocolate Cake is a rich, indulgent treat that’s both simple to make and packed with flavor. The almond flour ensures a dense, moist texture, while the cocoa powder adds deep, satisfying chocolate flavor. It’s the perfect choice for those looking for a gluten-free chocolate cake that doesn’t compromise on taste or texture. Whether served with a light topping of whipped cream or berries, this cake will impress guests and satisfy cravings for rich chocolate desserts.
Gluten-Free Strawberry Shortcake Cake
This Gluten-Free Strawberry Shortcake Cake is a delightful twist on the classic dessert. Made with a soft, tender gluten-free cake base, topped with sweetened strawberries, and finished with a cloud of whipped cream, this dessert is perfect for summer picnics or special occasions. The fresh strawberries provide a burst of flavor, while the cake holds together perfectly without any gluten. It’s a refreshing treat that feels light yet indulgent at the same time.
Ingredients: For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk of choice)
For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, 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 cools, toss the sliced strawberries with sugar and set aside to macerate for 10-15 minutes.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cake has cooled, layer the strawberries and whipped cream on top.
This Gluten-Free Strawberry Shortcake Cake is a refreshing, delightful dessert that perfectly balances sweetness and lightness. The fluffy gluten-free cake forms the ideal base for the juicy strawberries and creamy whipped topping. Whether you’re celebrating a special occasion or simply enjoying a summer treat, this cake is guaranteed to be a hit with everyone, gluten-free eaters or not. Its combination of fresh ingredients and simple preparation makes it an accessible and delicious choice for any occasion.
Gluten-Free Coconut Flour Vanilla Cake
The Gluten-Free Coconut Flour Vanilla Cake is a soft, fragrant, and light cake made with coconut flour, which gives it a subtle coconut flavor. The cake’s simplicity makes it a versatile base for different toppings or fillings, from fresh fruit to a rich buttercream frosting. With its moist texture and mild vanilla flavor, it’s a fantastic choice for gluten-free bakers seeking a dairy-free or nut-free dessert. This cake can easily be dressed up for birthdays or special occasions.
Ingredients:
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
For the frosting (optional):
- 1/2 cup unsweetened coconut cream
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the coconut flour, baking powder, and salt.
- In a large bowl, beat the eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, and mix until just 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 cools, make the frosting by whipping the coconut cream with maple syrup and vanilla extract until smooth and fluffy.
- Once the cake has cooled, frost with the coconut cream frosting, if using.
This Gluten-Free Coconut Flour Vanilla Cake is an incredibly light and moist dessert that’s perfect for those following a gluten-free, dairy-free, or nut-free diet. The natural sweetness of honey or maple syrup complements the subtle coconut flavor, while the coconut cream frosting adds an extra layer of richness. Whether served as-is or adorned with fresh fruit or frosting, this cake is a perfect treat for any occasion, bringing a deliciously tropical twist to your gluten-free baking repertoire.
Gluten-Free Lemon Blueberry Cake
This Gluten-Free Lemon Blueberry Cake is a bright and flavorful dessert that combines the refreshing taste of lemon with the sweetness of blueberries. The moist and tender cake is naturally gluten-free, making it perfect for those with dietary restrictions. A light lemon glaze on top adds an extra layer of citrusy sweetness. This cake is ideal for brunches, summer picnics, or anytime you crave a fruity, tangy treat.
Ingredients: For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the lemon glaze:
- 1/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the sour cream, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Gently fold in the blueberries.
- 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 cools, make the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake has cooled, drizzle the lemon glaze on top.
This Gluten-Free Lemon Blueberry Cake is the perfect balance of tart and sweet. The juicy blueberries add pops of flavor, while the lemon glaze adds a refreshing citrus kick. The cake’s light and tender texture will make it a crowd favorite at any event, from family gatherings to special celebrations. With its easy preparation and fresh flavors, this cake is a delightful addition to your gluten-free baking collection.
Gluten-Free Chai Spice Cake
The Gluten-Free Chai Spice Cake is a warm, aromatic dessert that’s full of cozy spices like cinnamon, cardamom, and ginger. It’s the perfect choice for fall or winter, but its rich, comforting flavor makes it a year-round favorite. Made with gluten-free flour and lightly sweetened with maple syrup, this cake has a moist and tender crumb that pairs wonderfully with a cup of tea or coffee. Top it with a dollop of whipped cream or a sprinkle of cinnamon for extra indulgence.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
For the frosting (optional):
- 1/2 cup heavy cream or coconut cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, ginger, cardamom, cloves, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and maple syrup until smooth and fluffy.
- Beat in the eggs, one at a time, followed by the milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just 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 cools, whip the cream or coconut cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake has cooled, top with the whipped cream frosting if desired.
This Gluten-Free Chai Spice Cake is a comforting, flavorful treat perfect for chilly days. The warm spices fill the cake with a depth of flavor that will transport you to a cozy place with every bite. Whether enjoyed as a simple dessert or dressed up with a fluffy frosting, this cake is sure to please anyone with a love for spice and sweetness. It’s easy to make, naturally gluten-free, and perfect for special occasions or casual get-togethers.
Gluten-Free Pumpkin Cake
The Gluten-Free Pumpkin Cake is a moist, fragrant dessert packed with the comforting flavors of fall. It’s made with pumpkin puree and a blend of cinnamon, nutmeg, and cloves, giving it a warm, spiced flavor that’s perfect for Thanksgiving or any autumn celebration. This cake is easy to make and perfect for anyone looking for a gluten-free dessert that’s both delicious and seasonal. A cream cheese frosting on top adds a tangy contrast to the sweet, spiced cake.
Ingredients: For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
For the cream cheese frosting (optional):
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon milk (if needed)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat the pumpkin puree, sugar, brown sugar, and softened butter until smooth and creamy.
- Beat in the eggs, one at a time, followed by the vanilla extract and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just 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.
- While the cake cools, prepare the cream cheese frosting by beating together the softened cream cheese, butter, and vanilla extract. Gradually add the powdered sugar, beating until smooth. Add milk if the frosting is too thick.
- Once the cake has cooled, frost with the cream cheese frosting if desired.
This Gluten-Free Pumpkin Cake is the epitome of fall in a dessert. With its rich pumpkin flavor and warm spices, it’s the perfect treat for any autumn gathering. Whether served at Thanksgiving or simply as an after-dinner indulgence, this cake is sure to please. The optional cream cheese frosting adds a creamy, tangy element that complements the spiced cake perfectly. This cake is an excellent choice for gluten-free bakers seeking a seasonal dessert that everyone can enjoy.
Note: More recipes are coming soon!
