32+ Delicious Gluten-Free All-Purpose Flour Cake Recipes You Need to Try

Baking a delicious cake without gluten is easier than ever!

Whether you’re following a gluten-free diet for health reasons or just experimenting with alternative flours, having the right all-purpose gluten-free flour blend is key.

In this article, we’ve gathered 32+ gluten-free all-purpose flour cake recipes that cover everything from classic vanilla and rich chocolate to fruity and seasonal delights.

These recipes will help you achieve the perfect texture and flavor—without the gluten!

32+ Delicious Gluten-Free All-Purpose Flour Cake Recipes You Need to Try

Gluten-free baking doesn’t mean sacrificing taste or texture!

With these 32+ gluten-free all-purpose flour cake recipes, you can enjoy light, fluffy, and moist cakes that everyone will love.

Whether you’re baking for a birthday, holiday, or just because, these recipes ensure that gluten-free cakes can be just as indulgent and delicious as traditional ones.

So, grab your mixing bowl and start baking—because a perfect gluten-free cake is just a recipe away!

Classic Vanilla Gluten-Free Cake

A timeless vanilla cake made with gluten-free all-purpose flour, this recipe ensures a light, fluffy texture with a rich and buttery flavor. Perfect for birthdays, special occasions, or a simple afternoon treat, this cake pairs well with any frosting or filling of your choice.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk (or dairy-free alternative)
• 1 tbsp pure vanilla extract
• 2 ½ tsp baking powder
• ½ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free vanilla cake is soft, moist, and packed with classic flavors. Whether you enjoy it plain, layered with frosting, or topped with fresh fruit, it’s a foolproof recipe that satisfies all sweet cravings.

Gluten-Free Chocolate Fudge Cake

Rich, indulgent, and irresistibly chocolatey, this gluten-free chocolate fudge cake is everything a chocolate lover dreams of. Made with cocoa powder and a touch of espresso, it has a deep, bold flavor that pairs beautifully with ganache or buttercream frosting.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk (or dairy-free alternative)
• ½ cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup hot brewed coffee or hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla extract, and beat until well combined.
4. Slowly pour in the hot coffee while mixing. The batter will be thin, but that’s normal.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free chocolate fudge cake is moist, rich, and full of deep chocolate flavor. Serve it with a creamy chocolate ganache or whipped cream for a decadent treat that no one will believe is gluten-free.

Lemon Almond Gluten-Free Cake

Bright, zesty, and nutty, this lemon almond gluten-free cake brings a refreshing twist to traditional cakes. Made with almond flour and gluten-free all-purpose flour, this cake has a delicate crumb and a hint of citrus that makes it perfect for spring gatherings or teatime indulgence.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 cup almond flour
• 1 cup granulated sugar
• 1 tbsp lemon zest
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs
• ½ cup unsalted butter, melted
• ½ cup plain yogurt (or dairy-free alternative)
• ¼ cup fresh lemon juice
• 1 tsp pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, almond flour, sugar, lemon zest, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, melted butter, yogurt, lemon juice, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving. Optionally, dust with powdered sugar or drizzle with a light lemon glaze.

This lemon almond gluten-free cake is soft, fragrant, and naturally flavorful. The combination of citrus and nutty notes makes it a standout dessert that feels light yet indulgent. Enjoy it with a cup of tea or as a refreshing treat after a hearty meal.

Gluten-Free Carrot Cake

This moist and spiced gluten-free carrot cake is packed with freshly grated carrots, warm cinnamon, and crunchy walnuts. It’s topped with a luscious cream cheese frosting that makes every bite irresistibly delicious. Whether for a special occasion or a simple treat, this cake is sure to be a crowd-pleaser.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 3 large eggs
• ¾ cup vegetable oil
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups grated carrots
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, oil, brown sugar, granulated sugar, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and walnuts.
6. Divide the batter evenly between the cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool completely before frosting with cream cheese frosting.

This gluten-free carrot cake is perfectly spiced and moist, making it a comforting treat for any occasion. The creamy frosting enhances its flavors, creating a delightful balance of sweetness and spice.

Gluten-Free Red Velvet Cake

With its vibrant red color and subtle cocoa flavor, this gluten-free red velvet cake is a showstopper. The smooth cream cheese frosting perfectly complements its soft and fluffy texture, making it ideal for birthdays and celebrations.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups granulated sugar
• 1 tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or dairy-free alternative)
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
2. In a bowl, whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, oil, eggs, vanilla extract, vinegar, and food coloring.
4. Gradually add wet ingredients to dry ingredients and mix until smooth.
5. Divide batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let cakes cool completely before frosting with cream cheese frosting.

This gluten-free red velvet cake is rich, tender, and visually stunning. The slight cocoa flavor pairs beautifully with the creamy frosting, making every slice a delightful experience.

Gluten-Free Banana Cake

Soft, moist, and packed with banana flavor, this gluten-free banana cake is a fantastic way to use up overripe bananas. The combination of cinnamon and vanilla gives it a warm, comforting taste, perfect for breakfast or dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 3 ripe bananas, mashed
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk (or dairy-free alternative)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix mashed bananas, melted butter, brown sugar, eggs, vanilla extract, and buttermilk.
4. Gradually combine wet and dry ingredients, mixing until just combined.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool before serving.

This gluten-free banana cake is naturally sweet and moist, making it a go-to treat for any time of the day. Enjoy it plain or with a light glaze for extra indulgence.

Gluten-Free Coconut Cake

Infused with tropical flavors, this gluten-free coconut cake is soft, fluffy, and bursting with coconut goodness. It’s perfect for summer gatherings or when you crave something light and refreshing.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup canned coconut milk
• 1 tsp vanilla extract
• 1 cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well.
4. Stir in vanilla extract and coconut milk.
5. Gradually add dry ingredients, mixing until just combined. Fold in shredded coconut.
6. Divide batter between cake pans and bake for 30-35 minutes.
7. Let cakes cool before frosting with coconut cream frosting.

This gluten-free coconut cake is light, moist, and full of tropical flavors. The shredded coconut adds a delightful texture, making it a refreshing and satisfying dessert.

Gluten-Free Pumpkin Spice Cake

A warm and cozy cake packed with pumpkin and spices, this gluten-free pumpkin spice cake is the perfect fall dessert. It’s incredibly moist and pairs wonderfully with cream cheese frosting or a dusting of powdered sugar.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp salt
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (or dairy-free alternative)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix pumpkin puree, oil, brown sugar, eggs, vanilla extract, and milk.
4. Gradually combine wet and dry ingredients, stirring until just mixed.
5. Pour batter into prepared pan and bake for 30-35 minutes.
6. Let cool completely before serving.

This gluten-free pumpkin spice cake is incredibly soft and bursting with warm, aromatic spices. It’s an ideal dessert for autumn gatherings, bringing comfort and flavor in every bite.

Gluten-Free Honey Almond Cake

This light and naturally sweet gluten-free honey almond cake is perfect for those who love a delicate, nutty flavor. With the rich taste of honey and the soft texture of almond flour, this cake is ideal for tea time or as a light dessert.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted
• ¾ cup honey
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (or dairy-free alternative)
• ½ cup sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk melted butter, honey, eggs, vanilla, and milk until well combined.
4. Gradually add wet ingredients to dry ingredients and mix until just combined.
5. Pour batter into the cake pan and sprinkle sliced almonds on top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before serving.

This honey almond cake is subtly sweet and rich in natural flavors, making it a wonderful guilt-free treat. Enjoy it plain or with a drizzle of extra honey for added sweetness.

Gluten-Free Coffee Cake

Soft, buttery, and topped with a cinnamon crumble, this gluten-free coffee cake pairs perfectly with your morning coffee or tea. Its moist texture and warm spice make it a comforting treat for any time of the day.

Ingredients:

For the Cake:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream (or dairy-free yogurt)

For the Cinnamon Streusel Topping:

• ½ cup brown sugar
• ¼ cup gluten-free all-purpose flour
• 1 tsp cinnamon
• 3 tbsp cold butter, cut into pieces

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Gradually add the dry ingredients, alternating with sour cream, until just combined.
5. Pour half the batter into the baking pan.
6. Mix streusel ingredients together until crumbly and sprinkle half over the batter. Add remaining batter on top and finish with the rest of the streusel.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing.

This gluten-free coffee cake is a deliciously spiced and crumbly delight, making it the perfect complement to a cozy morning or afternoon break.

gluten-Free Strawberry Shortcake Cake

A twist on the classic strawberry shortcake, this gluten-free version features a soft vanilla cake layered with fresh strawberries and whipped cream. It’s light, fruity, and perfect for spring and summer gatherings.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk (or dairy-free alternative)
• 1 cup fresh strawberries, sliced
• 1 cup whipped cream (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Gradually add the dry ingredients, alternating with buttermilk, until just combined.
5. Pour batter into the cake pan and bake for 25-30 minutes.
6. Let cool completely before slicing in half horizontally.
7. Layer with whipped cream and fresh strawberries before serving.

This gluten-free strawberry shortcake cake is light, refreshing, and bursting with natural sweetness. It’s the perfect dessert for warm weather and festive occasions.

Gluten-Free Blueberry Lemon Cake

This bright and zesty gluten-free blueberry lemon cake is a wonderful combination of tangy citrus and sweet berries. The moist texture and fresh flavors make it a delightful treat for brunch or dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• ½ cup milk (or dairy-free alternative)
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk melted butter, sugar, eggs, lemon zest, and lemon juice until smooth.
4. Gradually add the dry ingredients, alternating with milk, until combined.
5. Gently fold in the blueberries.
6. Pour batter into the cake pan and bake for 30-35 minutes.
7. Let cool before serving.

This gluten-free blueberry lemon cake is a burst of fresh, fruity flavors that pairs beautifully with a cup of tea. Its soft crumb and citrusy aroma make it a true delight.

Gluten-Free Cinnamon Apple Cake

A warm and spiced gluten-free cinnamon apple cake filled with tender apple pieces and a fragrant cinnamon swirl. It’s the perfect autumn-inspired treat to enjoy with a cup of coffee or cider.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (or dairy-free alternative)
• 1 ½ cups chopped apples

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk melted butter, brown sugar, eggs, vanilla, and milk until smooth.
4. Gradually add dry ingredients and mix until combined.
5. Fold in chopped apples.
6. Pour batter into the cake pan and bake for 30-35 minutes.
7. Let cool before serving.

This gluten-free cinnamon apple cake is filled with warm spices and soft apple bites, making it a comforting dessert perfect for fall and winter.

Gluten-Free Chocolate Fudge Cake

For chocolate lovers, this gluten-free chocolate fudge cake is a dream come true. It’s rich, decadent, and intensely chocolaty, with a moist texture that melts in your mouth. A silky chocolate ganache takes it to the next level, making it the perfect cake for special occasions.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk (or dairy-free alternative)
• ½ cup hot coffee or boiling water

For the Chocolate Ganache:

• 1 cup heavy cream (or dairy-free alternative)
• 8 oz dark chocolate, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix sugar, brown sugar, oil, eggs, and vanilla.
4. Add dry ingredients, alternating with buttermilk, mixing until just combined. Stir in hot coffee.
5. Divide batter between pans and bake for 30-35 minutes.
6. For the ganache, heat cream until steaming, then pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth.
7. Let cakes cool, then frost with ganache.

This gluten-free chocolate fudge cake is rich and indulgent, with a deep cocoa flavor that satisfies any chocolate craving.

Gluten-Free Lemon Poppy Seed Cake

This bright and zesty gluten-free lemon poppy seed cake is soft, tender, and packed with citrus flavor. The poppy seeds add a slight crunch, making this cake both refreshing and unique.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 cup buttermilk (or dairy-free alternative)
• 2 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan.
2. In a bowl, mix gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk melted butter, sugar, eggs, lemon zest, and lemon juice until smooth.
4. Add dry ingredients to wet, alternating with buttermilk, until combined.
5. Pour batter into the loaf pan and bake for 45-50 minutes.
6. Let cool completely before serving.

This gluten-free lemon poppy seed cake is wonderfully fresh and light, perfect for spring and summer gatherings.

Gluten-Free Vanilla Bean Cake

Simple yet elegant, this gluten-free vanilla bean cake is infused with real vanilla for a rich, fragrant flavor. It’s soft, moist, and pairs beautifully with any frosting or fresh fruit.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tbsp vanilla bean paste (or extract)
• 1 cup buttermilk (or dairy-free alternative)

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
2. In a bowl, mix gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Add dry ingredients to wet, alternating with buttermilk, until just combined.
5. Divide batter between cake pans and bake for 30-35 minutes.
6. Let cakes cool before frosting.

This gluten-free vanilla bean cake is delicate yet flavorful, making it the perfect base for creative toppings and frostings.

Gluten-Free Pineapple Upside-Down Cake

A tropical twist on a classic dessert, this gluten-free pineapple upside-down cake features caramelized pineapple slices and a tender vanilla cake base.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 6 pineapple rings
• 6 maraschino cherries
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (or dairy-free alternative)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Pour melted butter into the bottom of the pan and sprinkle with brown sugar. Arrange pineapple rings and cherries on top.
3. In a bowl, mix gluten-free flour, baking powder, baking soda, and salt.
4. In another bowl, beat sugar, eggs, vanilla, and milk until smooth.
5. Add dry ingredients to wet and mix until just combined.
6. Pour batter over pineapple and bake for 35-40 minutes.
7. Let cool for 10 minutes, then invert onto a plate.

This gluten-free pineapple upside-down cake is visually stunning and bursting with caramelized tropical flavors.

Gluten-Free Marble Cake

A beautiful swirl of vanilla and chocolate, this gluten-free marble cake is both visually appealing and deliciously rich in flavor.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk (or dairy-free alternative)
• ¼ cup cocoa powder
• 2 tbsp hot water

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan.
2. In a bowl, whisk gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Add dry ingredients to wet, alternating with buttermilk, until combined.
5. Divide batter in half. Mix cocoa powder and hot water into one half.
6. Alternate scoops of vanilla and chocolate batter in the pan, then swirl with a knife.
7. Bake for 45-50 minutes. Let cool before slicing.

This gluten-free marble cake is a perfect balance of vanilla and chocolate flavors, making it a fun and tasty treat.

Gluten-Free Raspberry Almond Cake

This elegant gluten-free raspberry almond cake is filled with fresh raspberries and has a subtly nutty flavor from almond flour, making it a delightful combination of textures and flavors.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (or dairy-free alternative)
• 1 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk melted butter, sugar, eggs, vanilla, and milk until smooth.
4. Add dry ingredients to wet and mix until just combined.
5. Fold in raspberries and pour into the cake pan.
6. Bake for 30-35 minutes. Let cool before serving.

This gluten-free raspberry almond cake is soft, fruity, and slightly nutty, making it an elegant dessert for any occasion.

Note: More recipes are coming soon