32+ Delicious Gluten-Free Afternoon Tea Cake Recipes to Try

Afternoon tea is a beloved tradition that brings people together to enjoy delicious treats and hot beverages in a cozy setting.

But for those following a gluten-free lifestyle, the idea of indulging in this classic ritual might seem a bit challenging. Fear not!

We’ve curated a list of over 32 scrumptious gluten-free afternoon tea cake recipes that will make your next tea party a delightful, inclusive affair.

From light and airy sponge cakes to rich and indulgent chocolate cakes, these gluten-free recipes ensure that no one has to miss out on the joy of a sweet treat.

Whether you’re baking for a special occasion or simply looking to elevate your afternoon, these cakes are sure to impress.

Let’s dive in and discover your new favorite gluten-free tea cake!

32+ Delicious Gluten-Free Afternoon Tea Cake Recipes to Try

There’s no need to sacrifice flavor when baking gluten-free cakes for your afternoon tea.

With these 32+ gluten-free cake recipes, you can create an unforgettable spread that caters to all dietary needs without compromising on taste or texture.

Whether you prefer something light and fruity or decadent and rich, the possibilities are endless.

So, put the kettle on, pick a recipe (or two), and treat yourself and your guests to an afternoon of delightful cakes, warm tea, and good company.

Lemon Almond Flour Cake

This vibrant, moist cake combines the zesty flavor of fresh lemons with the rich, nutty undertones of almond flour, making it a perfect gluten-free treat for afternoon tea. It’s light, airy, and naturally sweetened, bringing a refreshing citrus note to your tea time spread.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/2 cup unsweetened applesauce
• Zest of 2 lemons
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat the eggs with the honey (or maple syrup) and applesauce until combined.
4. Stir in the lemon zest, lemon juice, and vanilla extract into the wet ingredients.
5. Gradually fold the wet mixture into the dry ingredients, mixing until smooth.
6. 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.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, dust with powdered sugar (optional) and serve with your favorite tea.

This Lemon Almond Flour Cake is a delightful option for those following a gluten-free lifestyle, offering a perfect balance of sweetness and tartness. The combination of almond flour and coconut flour gives the cake a wonderful texture, while the fresh lemon flavor makes it refreshing and light. It pairs beautifully with a cup of Earl Grey or chamomile tea, making it a great choice for an afternoon treat.

Gluten-Free Raspberry Coconut Cake

This gluten-free raspberry coconut cake is a tropical-inspired, indulgent treat, featuring the tartness of fresh raspberries and the sweetness of coconut. The moist cake layers are filled with shredded coconut and topped with a light cream cheese frosting, creating a perfect balance of flavors that are sure to impress your guests.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1/2 cup shredded coconut
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1 cup coconut milk
• 1 cup fresh raspberries
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a medium bowl, combine the gluten-free flour blend, shredded coconut, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the coconut milk and vanilla extract.
5. Gradually mix in the dry ingredients until well combined, then fold in the fresh raspberries.
6. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat the cream cheese with powdered sugar, heavy cream, and vanilla extract until smooth.
9. Once the cakes have cooled, spread a layer of frosting on top of one cake layer, then place the second cake layer on top. Frost the entire cake and garnish with additional fresh raspberries and shredded coconut.

The Raspberry Coconut Cake is a decadent and light gluten-free option that combines the best of both worlds—sweet and tart. The cream cheese frosting adds a rich and tangy layer to complement the tropical coconut flavor. This cake is the perfect centerpiece for an afternoon tea gathering, offering a sweet escape with every bite. It’s a wonderful choice for anyone who enjoys a tropical twist with their afternoon tea.

Gluten-Free Carrot and Walnut Cake

This moist and flavorful carrot and walnut cake is a hearty, gluten-free treat with the perfect balance of spices, sweetness, and crunch. Made with wholesome ingredients, including finely grated carrots and chopped walnuts, this cake is comforting yet light, ideal for enjoying with a hot cup of tea.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder (gluten-free)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 3 large eggs
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract
• Optional: cream cheese frosting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs with the brown sugar and oil until smooth.
4. Stir in the grated carrots and vanilla extract, then fold in the dry ingredients until well combined.
5. Add the chopped walnuts and mix gently to combine.
6. 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.
7. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
8. Once the cake is completely cooled, you can frost it with cream cheese frosting if desired.

his Carrot and Walnut Cake is a wonderful gluten-free option that combines the richness of carrots with the crunch of walnuts. The spices add a warm, aromatic touch that pairs beautifully with the natural sweetness of the carrots. Whether served with a simple dusting of powdered sugar or topped with cream cheese frosting, this cake is a crowd-pleaser that’s both comforting and light—a perfect choice for a cozy afternoon tea.

Chocolate Hazelnut Flourless Cake

This rich and indulgent flourless cake is made with the perfect combination of dark chocolate and toasted hazelnuts, delivering a decadent dessert that feels luxurious but is entirely gluten-free. The deep, intense flavor of the chocolate is complemented by the smooth texture of the hazelnuts, making it a true treat for chocolate lovers.

Ingredients:

• 1 1/2 cups dark chocolate (70% cocoa), chopped
• 1/2 cup butter
• 3/4 cup sugar
• 3 large eggs, room temperature
• 1/4 cup ground hazelnuts
• 1 tsp vanilla extract
• Pinch of salt
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
2. In a heatproof bowl, melt the dark chocolate and butter over a double boiler, stirring until smooth and combined.
3. Remove from heat and whisk in the sugar, eggs, ground hazelnuts, vanilla extract, and a pinch of salt.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until the center is set but slightly soft.
5. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Dust with powdered sugar if desired and serve.

The Chocolate Hazelnut Flourless Cake is a dense, rich dessert perfect for afternoon tea. The combination of dark chocolate and hazelnuts makes for an irresistible flavor profile that pairs well with a light tea, such as a jasmine or green tea. This cake is naturally gluten-free and makes an elegant addition to any tea party.

Gluten-Free Strawberry Almond Cake

his gluten-free cake is packed with fresh strawberries and the nutty flavor of almond flour, creating a wonderfully moist and light cake. The slightly tart strawberries balance beautifully with the sweetness of the cake, making it a refreshing option for afternoon tea.

Ingredients:

• 2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix the almond flour, gluten-free all-purpose flour, baking powder, and salt.
3. In a separate bowl, whisk the sugar, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.

The Strawberry Almond Cake is an incredibly light and fruity option that brings a taste of summer to your afternoon tea. Its moist texture, complemented by the fresh strawberries, makes it an inviting treat that is naturally gluten-free. It pairs wonderfully with a fruity tea such as a raspberry or strawberry blend, making it an ideal choice for any tea party.

Gluten-Free Chai Spice Cake

This fragrant and flavorful chai spice cake is the perfect way to spice up your afternoon tea with its blend of aromatic spices like cinnamon, cardamom, and ginger. The moist, tender crumb comes from gluten-free flour, making this a warm, comforting treat to enjoy with a hot cup of tea.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk the gluten-free flour, baking powder, cinnamon, ginger, cardamom, cloves, and salt.
3. In a large bowl, whisk together the sugar, eggs, buttermilk, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely before serving.

The Chai Spice Cake is a wonderfully aromatic and flavorful treat, perfect for adding a little spice to your afternoon tea. The blend of warm spices creates a comforting experience, while the moist texture from the buttermilk and gluten-free flour ensures a light cake. It pairs beautifully with a rich black tea or a spiced chai tea for a truly indulgent experience.

Gluten-Free Orange Polenta Cake

This gluten-free cake features the delightful combination of bright orange zest and the coarse texture of polenta (cornmeal). It’s a moist, tangy, and slightly nutty cake, making it the ideal gluten-free choice for afternoon tea. The citrusy flavor is refreshing, and the cake’s texture is satisfyingly dense yet soft.

Ingredients:

• 1 cup polenta (cornmeal)
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup olive oil
• Zest of 2 oranges
• 1/2 cup fresh orange juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine the polenta, gluten-free flour, baking powder, and salt.
3. In a separate bowl, whisk the sugar, eggs, olive oil, orange zest, orange juice, and vanilla extract.
4. Slowly incorporate the dry ingredients into the wet ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool before serving.

The Orange Polenta Cake is a delightful, citrus-forward treat that’s perfect for gluten-free diets. The combination of orange zest and juice imparts a fresh, zesty flavor, while the polenta adds a lovely, unique texture. It pairs wonderfully with a delicate green tea or an herbal blend, making it a refreshing addition to your afternoon tea spread.

Gluten-Free Coconut Lime Cake

A tropical twist on a classic afternoon tea cake, the Coconut Lime Cake combines the richness of shredded coconut with the tartness of lime. This cake has a delightful texture, thanks to the combination of coconut flour and coconut flakes, and is light and moist with every bite.

Ingredients:

• 1 1/2 cups coconut flour
• 1/2 cup shredded coconut
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup sugar
• 4 large eggs
• 1/4 cup coconut milk
• 1/4 cup coconut oil, melted
• Zest of 2 limes
• 1/4 cup lime juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the coconut flour, shredded coconut, baking powder, and salt.
3. In a large bowl, beat the eggs, sugar, coconut milk, coconut oil, lime zest, and lime juice until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.
6. Let the cake cool before serving.

The Coconut Lime Cake is a sweet and tart tropical treat that perfectly balances the richness of coconut with the fresh, tangy notes of lime. It’s a light and refreshing gluten-free cake that pairs beautifully with an iced tea or a hot cup of herbal tea, making it an ideal choice for any afternoon gathering.

Gluten-Free Blueberry Lemon Pound Cake

his moist and flavorful gluten-free pound cake is bursting with the fresh taste of blueberries and the citrusy brightness of lemon. It has a soft, tender crumb and a delicate sweetness, making it an excellent choice for your next afternoon tea.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1/2 cup sour cream
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, combine the gluten-free flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the lemon juice, lemon zest, and sour cream.
5. Gradually add the dry ingredients to the wet mixture and mix until combined.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving.

The Blueberry Lemon Pound Cake is a classic, refreshing option that brings together the bright citrus flavors of lemon and the sweetness of blueberries. It’s a simple yet delicious gluten-free cake that’s perfect for any tea time occasion. The dense yet moist texture ensures it will be a favorite among your guests.

Gluten-Free Peach and Almond Cake

This peach and almond cake is a fragrant, moist dessert, perfect for afternoon tea. The combination of fresh peaches and almond flour adds a delicate sweetness and nutty flavor. The cake has a light crumb and is naturally gluten-free, offering a perfect balance of fruitiness and richness.

Ingredients:

• 2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 2 ripe peaches, peeled and diced
• 1 tsp vanilla extract
• 1/4 cup sliced almonds (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in sour cream and vanilla extract, then fold in the dry ingredients until fully incorporated.
5. Gently fold in the diced peaches.
6. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top if using.
7. Bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.
8. Allow the cake to cool before serving.

The Peach and Almond Cake is a delicate and delicious gluten-free treat with the perfect blend of juicy peaches and nutty almonds. Its moist texture, along with the light, fruity flavor, makes it a delightful choice for an afternoon tea gathering. Pair it with a lightly brewed green tea or a floral herbal tea for a refreshing, summery experience.

Gluten-Free Maple Pecan Cake

This rich and nutty cake brings together the sweet warmth of maple syrup and the crunchy texture of pecans. The maple syrup not only sweetens the cake but also adds a lovely depth of flavor, while the pecans provide a satisfying crunch. A gluten-free masterpiece perfect for any tea party.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup maple syrup
• 3 large eggs
• 1/2 cup milk (or non-dairy milk)
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk the gluten-free flour, baking powder, and salt together.
3. In a separate bowl, beat the butter and maple syrup until smooth and creamy. Add the eggs, one at a time, beating well after each.
4. Stir in the milk and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Fold in the toasted pecans.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until the cake is golden and a toothpick comes out clean.
8. Let the cake cool before serving.

The Maple Pecan Cake is a sweet, nutty treat that’s perfect for anyone looking for a rich and satisfying gluten-free dessert. The maple syrup gives the cake a warm sweetness that pairs perfectly with the toasted pecans, adding a crunchy contrast. This cake is delicious on its own or served with a dollop of whipped cream and a hot cup of chai tea.

Gluten-Free Caramelized Banana Cake

This gluten-free caramelized banana cake is a luxurious dessert that features ripe bananas, caramelized to perfection, adding both sweetness and depth of flavor. The cake has a soft, light crumb with a subtle banana flavor that’s perfectly complemented by the rich caramelization. A true treat for banana lovers!

Ingredients:

• 2 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a small pan over medium heat, cook the mashed bananas until soft and caramelized, about 5-7 minutes. Set aside to cool.
3. In a medium bowl, whisk the gluten-free flour, baking powder, baking soda, and salt together.
4. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
5. Stir in the sour cream, vanilla extract, and caramelized bananas.
6. Gradually fold in the dry ingredients and mix until smooth.
7. Pour the batter into the prepared cake pan and top with chopped walnuts, if desired.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before serving.

This Caramelized Banana Cake is a unique and indulgent gluten-free treat that elevates the flavor of bananas to a whole new level. The caramelized bananas offer a rich sweetness, while the light texture of the cake makes it a perfect companion for afternoon tea. Serve it with a cup of Earl Grey or a fruit tea to balance the sweetness.

Gluten-Free Zucchini Lemon Cake

his gluten-free zucchini lemon cake is a fresh, moist dessert that combines the light, delicate flavor of zucchini with the bright, tangy essence of lemon. The zucchini helps keep the cake moist, while the lemon provides a burst of citrusy flavor, making it a refreshing treat for tea time.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1 1/2 cups grated zucchini (drained)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until smooth and fluffy. Add the eggs one at a time, followed by the vanilla extract and applesauce.
4. Stir in the grated zucchini, lemon zest, and lemon juice.
5. Gradually fold in the dry ingredients and mix until fully combined.
6. 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.
7. Allow the cake to cool before serving.

The Zucchini Lemon Cake is a wonderful gluten-free dessert that offers a bright, citrusy flavor with a moist and tender crumb. The zucchini adds moisture without overpowering the flavor, while the lemon provides the perfect balance. It’s an ideal cake for a light afternoon tea, and it pairs beautifully with a fresh mint or green tea.

Gluten-Free Pistachio Orange Cake

This pistachio orange cake is a sophisticated dessert that combines the earthy richness of pistachios with the vibrant, refreshing flavor of oranges. The texture is slightly dense, yet moist, and the flavors come together beautifully to create an elegant and flavorful gluten-free cake.

Ingredients:

• 1 cup ground pistachios
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1/2 cup sour cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine the ground pistachios, gluten-free flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the orange zest and orange juice.
4. Stir in the sour cream and gradually add the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. Allow the cake to cool before serving.

The Pistachio Orange Cake is a fragrant and sophisticated gluten-free treat that balances the richness of pistachios with the brightness of oranges. This cake pairs wonderfully with a robust black tea or a light herbal blend, making it an excellent choice for a refined afternoon tea experience.

Gluten-Free Raspberry Coconut Cake

This gluten-free raspberry coconut cake is a tropical-inspired delight with a light crumb, loaded with fresh raspberries and shredded coconut. It’s a simple yet decadent treat, with just the right amount of sweetness and tartness to balance the coconut’s richness.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp salt
• 1 cup shredded coconut
• 1/2 cup sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1 cup coconut milk
• 1 cup fresh raspberries
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and shredded coconut.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the coconut milk and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool before serving.

The Raspberry Coconut Cake is a tropical delight that offers the perfect balance of sweet, tart, and nutty flavors. The addition of coconut adds richness, while the fresh raspberries provide a burst of freshness. This gluten-free cake is a fantastic choice for afternoon tea, and it pairs well with a fruity or floral tea for a light, refreshing treat.

Gluten-Free Chocolate Hazelnut Cake

This decadent chocolate hazelnut cake combines the rich flavors of dark chocolate with the earthy, nutty taste of hazelnuts. The cake is moist, with a soft crumb, and topped with a glossy ganache. It’s the perfect indulgence for chocolate lovers who also appreciate the delightful crunch of hazelnuts.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder (gluten-free)
• 1/2 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup ground hazelnuts
• 1/2 cup milk (or non-dairy milk)
• 1 cup dark chocolate chips (for ganache)
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Add the dry ingredients to the wet ingredients, alternating with the milk, and mix until combined.
5. Fold in the ground hazelnuts.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. For the ganache, heat the cream in a small saucepan over medium heat. Once it begins to simmer, pour it over the dark chocolate chips and stir until smooth.
8. Allow the cake to cool before drizzling the ganache over the top.

This Chocolate Hazelnut Cake is a luxurious and indulgent dessert that’s perfect for chocolate lovers. The combination of rich chocolate and nutty hazelnuts creates a balanced flavor profile, and the smooth ganache adds an extra layer of decadence. Pair it with a cup of black tea for a truly satisfying treat.

Gluten-Free Lemon Poppy Seed Cake

This light and zesty lemon poppy seed cake is a refreshing, bright dessert. The lemon provides a tangy burst of flavor, while the poppy seeds add a subtle crunch. The cake is moist and airy, making it a perfect choice for afternoon tea when you’re craving something fresh and citrusy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1/2 cup buttermilk (or non-dairy milk)
• 2 tbsp lemon juice
• Zest of 2 lemons
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the buttermilk, lemon juice, lemon zest, poppy seeds, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

The Lemon Poppy Seed Cake is a light, citrusy dessert that brings a refreshing twist to your afternoon tea spread. The zesty lemon flavor pairs wonderfully with the subtle crunch of poppy seeds, making each bite delightful. It’s the perfect cake for spring or summer tea parties, paired with a chilled glass of iced tea or lmonade.

Gluten-Free Cinnamon Apple Cake

This cinnamon apple cake is warm, comforting, and perfect for a cozy afternoon tea. The combination of cinnamon and tender apples gives the cake a wonderful aroma and flavor. It’s soft, moist, and just the right amount of sweetness, making it ideal for autumn and winter gatherings.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 apples, peeled and diced
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, cinnamon, baking powder, baking soda, and salt.
3. 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.
4. Stir in the applesauce and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Fold in the diced apples and walnuts, if using.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let the cake cool before serving.

The Cinnamon Apple Cake is a comforting, cozy treat that’s perfect for enjoying with a hot cup of tea. The cinnamon and apples create a delightful flavor combination, and the moist texture makes each bite feel like a warm hug. This cake is especially wonderful during the fall and winter months when you’re craving something hearty and flavorful.

Gluten-Free Strawberry Shortcake Cake

This strawberry shortcake cake is a delightful dessert that showcases the sweetness of fresh strawberries paired with a light, fluffy cake. The combination of fresh whipped cream and juicy strawberries on top creates the perfect balance of creamy and fruity flavors.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar (for whipped cream)
• 2 cups fresh strawberries, sliced

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, whip the heavy cream with powdered sugar until stiff peaks form.
7. Once the cake has cooled, slice it into two layers. Spread whipped cream between the layers and top with fresh strawberries.

The Strawberry Shortcake Cake is a light and fresh dessert that’s perfect for spring and summer afternoon teas. The fluffy cake, whipped cream, and juicy strawberries come together to create a refreshing and satisfying treat. It’s an ideal dessert for a special occasion or a casual tea party with friends.

Gluten-Free Pistachio Rose Cake

his gluten-free pistachio rose cake is an elegant and fragrant dessert. The combination of pistachios and rose water creates a sophisticated flavor, while the moist, slightly dense texture of the cake makes each bite a luxurious treat. Perfect for those who love floral and nutty flavors.

Ingredients:

• 1 cup ground pistachios
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1 tsp rose water
• 1/2 cup milk (or non-dairy milk)
• 1/2 cup crushed pistachios (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the ground pistachios, gluten-free flour, baking powder, and salt.
3. 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.
4. Stir in the rose water and milk.
5. Gradually fold in the dry ingredients and mix until smooth.
6. 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.
7. Let the cake cool before topping with crushed pistachios.

The Pistachio Rose Cake is a fragrant and refined dessert, with the nutty richness of pistachios complemented by the delicate floral notes of rose water. It’s a perfect cake for those who appreciate sophisticated flavors and would pair wonderfully with a cup of Earl Grey or another lightly floral tea.

Gluten-Free Coconut Lime Cake

This coconut lime cake is a tropical-inspired treat, with the sweet richness of coconut and the bright, tangy zing of lime. The cake is moist and refreshing, making it the perfect cake for an afternoon tea during the warmer months. It’s sweet, zesty, and undeniably delicious.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp salt
• 1 cup shredded coconut
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup coconut milk
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and shredded coconut.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the coconut milk, lime zest, lime juice, and vanilla extract.
4. Gradually fold in the dry ingredients until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool before serving.

The Coconut Lime Cake is a vibrant, tropical dessert that combines the richness of coconut with the zesty freshness of lime. The cake is both sweet and tangy, making it a delightful treat for a warm afternoon tea. Pair it with a light herbal tea for a refreshing, summery experience.

Note: More recipes are coming soon