36+ Delicious Gluten-Free Berry Cakes Recipes for Any Season

If you love delicious, fruity cakes but need to stick to a gluten-free diet, you’re in for a treat!

In this article, we’re sharing 36+ gluten-free berry cake recipes that are not only easy to make but also bursting with flavor.

Whether you’re craving a classic blueberry pound cake, a zesty lemon raspberry cake, or a rich chocolate strawberry delight, there’s something here for every dessert lover.

These recipes use wholesome ingredients like almond flour, coconut flour, and natural sweeteners to create moist, tender cakes that everyone can enjoy—gluten-free or not!

From quick one-bowl cakes to elegant layered creations, these berry-filled treats are perfect for any occasion, whether it’s a casual breakfast, a festive holiday, or a simple afternoon snack.

36+ Delicious Gluten-Free Berry Cakes Recipes for Any Season

Baking gluten-free doesn’t mean giving up on flavor, texture, or variety!

With these 36+ gluten-free berry cake recipes, you can enjoy a delicious treat without worrying about gluten.

Whether you’re a fan of rich almond flour cakes, light yogurt-infused bakes, or crumbly fruit-topped delights, there’s a recipe here for you.

Try one of these berry-filled creations today and bring some natural sweetness into your kitchen.

Gluten-Free Mixed Berry Almond Cake

This delicious gluten-free mixed berry almond cake is light, moist, and packed with sweet, juicy berries.

Almond flour adds a rich, nutty flavor while providing the perfect texture for a gluten-free cake.

With a simple blend of fresh mixed berries like strawberries, blueberries, and raspberries, this cake is perfect for breakfast or dessert.

Ingredients:

• 2 cups almond flour
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon coconut oil (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a round 8-inch cake pan with coconut oil and line it with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, salt, and lemon zest.
3. In a separate bowl, beat the eggs, honey (or maple syrup), applesauce, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients and mix until fully combined. Be careful not to overmix.
5. Gently fold in the mixed berries, being cautious not to break them apart.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve, optionally dusted with powdered sugar or drizzled with a little honey for extra sweetness.

This gluten-free mixed berry almond cake is an absolute treat for anyone following a gluten-free diet.

The almond flour makes the cake incredibly moist and rich, while the mixed berries burst with flavor in every bite.

It’s perfect for any occasion, whether you’re enjoying it with your morning coffee or serving it as a light dessert.

The natural sweetness of the honey and applesauce keeps this cake healthier, and it’s easy to prepare with minimal fuss.

Enjoy it fresh or store it for a few days, as it stays moist and flavorful.

Gluten-Free Lemon Blueberry Cake

This light and zesty gluten-free lemon blueberry cake combines fresh blueberries with the tartness of lemon, resulting in a sweet, tangy flavor balance.

With a soft crumb, this cake is perfect for any occasion, from a spring picnic to a special gathering.

Made with a combination of gluten-free flour and almond flour, it provides the perfect base for the fresh fruit.

Ingredients:

• 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1 cup almond flour
• 2 cups fresh blueberries
• 1/2 cup coconut sugar or white sugar
• 1/2 cup unsweetened yogurt (dairy or non-dairy)
• 1/4 cup lemon juice (about 2 lemons)
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or oil. Line the bottom with parchment paper.
2. In a large bowl, mix the gluten-free flour, almond flour, baking powder, salt, and lemon zest.
3. In a separate bowl, whisk together the eggs, coconut sugar, yogurt, melted butter, lemon juice, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and mix until just incorporated. Avoid overmixing to keep the cake light.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Once cooled, dust with powdered sugar and serve.

This gluten-free lemon blueberry cake is a burst of flavor with every bite.

The combination of fresh blueberries and the bright, citrusy lemon creates a perfectly balanced taste, while the texture is light and airy.

It’s a wonderful dessert for anyone following a gluten-free diet and can be enjoyed by everyone, whether they’re gluten-sensitive or not.

The use of almond flour adds moisture, and the yogurt ensures the cake stays tender.

This cake is an excellent option for gatherings or simply to enjoy with your afternoon tea.

Gluten-Free Strawberry Coconut Cake

This gluten-free strawberry coconut cake is a tropical delight, featuring a rich coconut flavor paired with sweet, ripe strawberries.

Coconut flour provides structure while keeping the cake moist and tender.

With a hint of vanilla and a light, airy texture, this cake is perfect for strawberry lovers and coconut enthusiasts alike.

Ingredients:

• 1 cup coconut flour
• 1/2 cup arrowroot flour (or cornstarch)
• 1 cup fresh strawberries, chopped
• 1/2 cup shredded unsweetened coconut
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened coconut milk (or other non-dairy milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil. Line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the coconut flour, arrowroot flour, baking soda, salt, and shredded coconut.
3. In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and coconut milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined. The batter will be thick but should spread easily in the pan.
5. Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
8. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve, optionally topped with whipped cream or more fresh strawberries.

This gluten-free strawberry coconut cake is a tropical escape in every bite.

The rich coconut flavor pairs wonderfully with the sweet strawberries, creating a moist, flavorful treat.

The coconut flour gives the cake a slightly denser texture, but it’s still light and fluffy, with the addition of coconut milk adding a creamy richness.

This cake is great for those who love coconut and is perfect for serving at gatherings, or as a special treat to enjoy on a sunny afternoon.

Plus, it’s naturally gluten-free and made with wholesome ingredients, so you can indulge with confidence.

Gluten-Free Raspberry Coconut Flour Cake

This gluten-free raspberry coconut flour cake is a rich, decadent treat made with the tropical flavor of coconut and the sweet-tartness of fresh raspberries.

The coconut flour gives the cake a light yet dense texture, while the raspberries add a burst of natural sweetness.

It’s a great option for those following a gluten-free or low-carb diet, and it’s easy to prepare with minimal ingredients.

Ingredients:

• 1 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1 cup fresh raspberries
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk (or coconut milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
2. In a large bowl, whisk together the coconut flour, shredded coconut, baking powder, and salt.
3. In a separate bowl, beat the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until combined. The batter will be thick, so make sure it’s well-mixed.
5. Gently fold in the raspberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Slice and serve, optionally topping with more fresh raspberries or a dollop of whipped cream.

This gluten-free raspberry coconut flour cake offers the perfect balance of tropical coconut flavor and tart, juicy raspberries.

The coconut flour adds a dense yet moist texture, while the shredded coconut brings extra flavor.

It’s naturally sweetened with honey or maple syrup, making it a healthier option for a treat.

The addition of raspberries provides a burst of freshness, which contrasts beautifully with the richness of the coconut.

This cake is ideal for a gluten-free dessert, and it’s sure to impress at any gathering.

Gluten-Free Blackberry Lemon Cake

This gluten-free blackberry lemon cake combines the tangy citrusy flavor of lemon with the deep, sweet flavor of blackberries.

It’s made with gluten-free flour, making it a great option for those avoiding gluten, while the light crumb and vibrant colors make it an eye-catching and delicious dessert.

Whether enjoyed on its own or paired with a cup of tea, this cake is a wonderful choice for any occasion.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup lemon juice (about 1-2 lemons)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blackberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or oil. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the eggs, coconut sugar (or maple syrup), applesauce, lemon juice, vanilla extract, and lemon zest until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Gently fold in the blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Slice and serve, optionally garnished with fresh blackberries or a dusting of powdered sugar.

This gluten-free blackberry lemon cake is a refreshing and delightful dessert.

The tangy lemon enhances the natural sweetness of the blackberries, while the moist crumb of the cake provides a perfect base for the burst of fruit.

The simple ingredients make it an easy recipe to prepare, and the cake is light but full of flavor.

It’s great for brunch, a party, or just as a healthy, gluten-free treat to enjoy at home.

The cake is perfect on its own, but you can elevate it with a dollop of whipped cream or a drizzle of honey for extra indulgence.

Gluten-Free Pear and Cinnamon Cake

This gluten-free pear and cinnamon cake is a delicious, cozy dessert that combines the subtle sweetness of ripe pears with the warm, comforting flavor of cinnamon.

The cake is made with gluten-free flour and almond flour, making it naturally gluten-free, moist, and tender.

Perfect for fall, this cake will fill your home with wonderful aromas and is sure to become a favorite.

Ingredients:

• 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1/2 cup almond flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 medium pears, peeled, cored, and chopped into small pieces
• 1 tablespoon coconut oil (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the eggs, maple syrup (or honey), applesauce, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Gently fold in the chopped pears, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Slice and serve, optionally garnished with a sprinkle of cinnamon or powdered sugar.

This gluten-free pear and cinnamon cake is a comforting, aromatic dessert that is perfect for fall or winter.

The combination of pears and cinnamon gives the cake a cozy, spiced flavor, while the almond flour keeps it moist and tender.

It’s simple to make and can be enjoyed as an afternoon snack or a dessert after a hearty meal.

The pears add a lovely sweetness and texture, making this cake a flavorful, gluten-free treat that will satisfy your cravings for something warm and comforting.

Gluten-Free Orange Poppy Seed Cake

This gluten-free orange poppy seed cake is a refreshing and zesty dessert that combines the citrusy sweetness of fresh oranges with the subtle crunch of poppy seeds.

Made with gluten-free flour, this cake is light and fluffy while maintaining a moist crumb.

The bright orange flavor pairs beautifully with the poppy seeds, making it an ideal choice for a spring or summer treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1/2 cup almond flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/2 cup fresh orange juice (about 2 oranges)
• Zest of 1 orange
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, honey (or maple syrup), orange juice, orange zest, melted coconut oil (or butter), and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice and serve, optionally drizzling with an orange glaze made from powdered sugar and orange juice.

This gluten-free orange poppy seed cake is a vibrant and flavorful dessert that offers the perfect balance of sweetness and citrus tang.

The poppy seeds add a delightful crunch to the cake, while the fresh orange juice and zest make each bite refreshingly bright.

This cake is an excellent choice for brunch, afternoon tea, or as a light dessert.

It’s simple to make, and the honey or maple syrup provides a natural sweetness without overpowering the other flavors.

Whether enjoyed on its own or with a cup of tea, this cake is sure to impress.

Gluten-Free Cherry Almond Cake

This gluten-free cherry almond cake is a delightful combination of juicy cherries and the nutty, fragrant flavor of almonds.

The cake is moist and tender, thanks to almond flour and a touch of ground almonds. It’s naturally sweetened with honey, making it a healthier dessert option.

Perfect for a summer gathering or as a special treat for any occasion, this cake is a true celebration of cherries and almonds.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/2 cup unsweetened yogurt (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup fresh cherries, pitted and halved
• 1/4 cup slivered almonds (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or butter. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt.
3. In a large bowl, beat the eggs, honey (or maple syrup), yogurt, vanilla extract, and almond extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
5. Gently fold in the halved cherries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle the slivered almonds on top, if using.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice and serve, optionally dusting with powdered sugar or drizzling with honey.

This gluten-free cherry almond cake is the perfect dessert to celebrate fresh summer cherries.

The combination of almond flour and yogurt ensures a moist, tender texture, while the cherries provide a burst of sweetness in every bite.

The almond extract elevates the flavor, giving the cake a nutty richness that complements the fresh fruit.

Whether served as an elegant dessert for guests or as a special treat for yourself, this cake is sure to become a favorite.

It’s naturally sweetened, making it a healthier option, and is sure to satisfy any sweet craving.

Gluten-Free Apricot and Hazelnut Cake

This gluten-free apricot and hazelnut cake is a rich and flavorful treat that combines the natural sweetness of apricots with the nutty, earthy taste of hazelnuts.

The cake is made with a combination of almond flour and gluten-free all-purpose flour, making it tender and moist.

This cake is perfect for those who love a balance of sweet and nutty flavors and is ideal for any season.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1/2 cup ground hazelnuts
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup fresh apricots, pitted and chopped
• 1/4 cup chopped hazelnuts (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or butter. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the almond flour, gluten-free flour, ground hazelnuts, baking powder, and salt.
3. In a large bowl, beat the eggs, honey (or maple syrup), applesauce, vanilla extract, and almond extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
5. Gently fold in the chopped apricots, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle the chopped hazelnuts on top of the cake.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Slice and serve, optionally drizzled with honey or paired with whipped cream.

This gluten-free apricot and hazelnut cake offers a perfect blend of sweet apricots and rich hazelnuts, making it a unique and indulgent treat.

The use of almond flour ensures the cake remains moist, while the hazelnuts provide a satisfying crunch.

The cake’s combination of flavors makes it versatile and ideal for any season, and it’s a great way to highlight the natural sweetness of fresh apricots.

Whether you’re enjoying it for breakfast, afternoon tea, or dessert, this cake will quickly become a favorite in your gluten-free recipe collection.

Gluten-Free Strawberry Basil Cake

This gluten-free strawberry basil cake is a unique twist on a classic fruit cake, pairing the sweetness of ripe strawberries with the fresh, aromatic taste of basil.

The combination creates a beautifully balanced flavor that’s both refreshing and indulgent.

Made with almond flour and gluten-free flour, this cake is moist, tender, and naturally gluten-free.

Perfect for summer gatherings or a light, elegant dessert!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• 2 tablespoons fresh basil, finely chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
3. In a large bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, almond milk, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients, stirring until combined.
5. Gently fold in the diced strawberries and chopped basil.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve, optionally garnished with fresh strawberries and basil leaves.

This gluten-free strawberry basil cake is a delightful fusion of fruity and herbal flavors that creates a fresh and unique taste experience.

The strawberries bring a natural sweetness, while the basil adds a light, fragrant contrast.

This cake is perfect for warm-weather occasions or as a sophisticated gluten-free dessert.

Serve it as is or with a dollop of whipped cream for an extra special touch.

Gluten-Free Blueberry Lemon Drizzle Cake

If you love the bright and tangy flavor of lemon combined with sweet, juicy blueberries, this gluten-free blueberry lemon drizzle cake is for you.

The soft, moist texture comes from a blend of almond flour and gluten-free flour, and the tangy lemon glaze adds the perfect finishing touch.

It’s a refreshing, fruity dessert that works well for brunch, tea time, or an elegant after-dinner treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the lemon drizzle:

• 1/4 cup fresh lemon juice
• 1/4 cup powdered sugar (or a sugar-free alternative)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan. Line with parchment paper for easy removal.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
3. In a separate bowl, mix the eggs, honey (or coconut sugar), applesauce, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake cools, mix the lemon juice and powdered sugar for the drizzle.
8. Once the cake is cool, pour the lemon drizzle over the top and let it set before slicing.

This gluten-free blueberry lemon drizzle cake is a light and refreshing dessert, with the perfect balance of tart lemon and sweet blueberries.

The lemon drizzle adds an extra burst of citrus flavor, making this cake irresistible.

It’s great for tea time, a weekend brunch, or as a healthier dessert option.

The combination of almond flour and gluten-free flour ensures a soft and moist texture that everyone will love.

Gluten-Free Cranberry Orange Cake

This gluten-free cranberry orange cake is a wonderful mix of tart cranberries and sweet citrus flavors.

The bright, juicy cranberries contrast beautifully with the natural sweetness of oranges, creating a cake that is both refreshing and festive.

Made with a combination of almond flour and gluten-free flour, this cake is soft, tender, and bursting with flavor.

It’s perfect for the holiday season or any time you’re craving a fruit-filled dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup coconut sugar or honey
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together the eggs, coconut sugar (or honey), applesauce, orange juice, orange zest, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Fold in the cranberries, being careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and serve, optionally dusting with powdered sugar or drizzling with a light orange glaze.

This gluten-free cranberry orange cake is a vibrant, festive dessert that’s perfect for holiday gatherings or year-round enjoyment.

The tart cranberries complement the citrusy sweetness of the orange, creating a balanced and refreshing flavor.

The cinnamon adds warmth, making this cake comforting and delicious.

Whether enjoyed with a cup of tea or as a holiday treat, this cake is a fantastic gluten-free option that’s both flavorful and satisfying.

Gluten-Free Raspberry Almond Cake

This gluten-free raspberry almond cake is a rich, moist dessert that pairs the tartness of raspberries with the nutty sweetness of almonds.

Made with almond flour and naturally sweetened with honey, this cake is not only gluten-free but also packed with flavor and texture.

It’s perfect for a special occasion or a simple, wholesome treat with a cup of tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh raspberries
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line with parchment paper.
2. In a medium bowl, whisk together almond flour, gluten-free flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, honey (or maple syrup), coconut oil, vanilla extract, almond extract, and almond milk until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until well combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared cake pan and sprinkle with sliced almonds.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Serve as is or dust with powdered sugar for extra elegance.

This gluten-free raspberry almond cake is a delightful combination of juicy raspberries and nutty almonds.

The soft, moist crumb from the almond flour ensures every bite is rich and flavorful.

This cake is great for brunch, dessert, or even a midday snack, making it a versatile and delicious gluten-free option.

Gluten-Free Blackberry Coconut Cake

For a tropical twist on a classic berry cake, this gluten-free blackberry coconut cake is a must-try.

The combination of juicy blackberries and coconut creates a light yet satisfying dessert.

With a moist crumb from coconut milk and almond flour, this cake is dairy-free, naturally sweetened, and full of flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1 cup fresh blackberries
• 1/4 cup shredded coconut (for topping)

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 gluten-free flour, almond flour, baking soda, baking powder, and salt.
3. In a separate bowl, whisk eggs, honey (or coconut sugar), coconut oil, coconut milk, vanilla extract, and coconut extract.
4. Gradually mix dry ingredients into wet ingredients until combined.
5. Gently fold in blackberries.
6. Pour batter into the prepared pan and sprinkle shredded coconut on top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before serving. Enjoy as is or with a drizzle of honey!

This gluten-free blackberry coconut cake is light, tropical, and bursting with flavor.

The blackberries add natural sweetness and juiciness, while the coconut gives the cake a subtle, nutty richness.

Whether served at a gathering or as a simple homemade treat, this cake is sure to be a crowd-pleaser.

Gluten-Free Mixed Berry Yogurt Cake

This gluten-free mixed berry yogurt cake is a soft, moist, and refreshing dessert made with Greek yogurt and a blend of fresh berries.

The yogurt keeps the cake tender, while the mixed berries provide bursts of natural sweetness.

Perfect for breakfast, tea time, or dessert, this cake is light yet satisfying.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/2 cup Greek yogurt (dairy or dairy-free)
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, blackberries, or strawberries)

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 gluten-free flour, almond flour, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk eggs, honey (or maple syrup), yogurt, melted coconut oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the mixed berries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Enjoy as is or with a dollop of yogurt on top!

This gluten-free mixed berry yogurt cake is a simple yet delicious dessert that’s perfect for any occasion.

The combination of yogurt and berries creates a soft, moist texture with a naturally sweet and slightly tangy flavor.

Whether enjoyed as a healthy breakfast option or a light dessert, this cake is sure to be a favorite.

Gluten-Free Strawberry Shortcake Cake

This gluten-free strawberry shortcake cake is a delightful twist on the classic strawberry shortcake.

With soft, buttery cake layers, fresh strawberries, and a light whipped cream topping, it’s the perfect dessert for spring and summer.

The gluten-free flour blend ensures a tender crumb, making this cake just as delicious as the traditional version.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup heavy cream (or coconut whipped cream)
• 2 tablespoons powdered sugar (or alternative sweetener)

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 gluten-free flour, almond flour, baking powder, and salt.
3. In a large bowl, beat the butter and honey (or coconut sugar) until creamy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the almond milk, until well combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely.
8. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
9. Slice the cake in half horizontally, spread a layer of whipped cream and strawberries in between, then top with the remaining cake layer. Add more whipped cream and strawberries on top before serving.

This gluten-free strawberry shortcake cake is light, fruity, and full of fresh flavors.

The soft cake pairs beautifully with juicy strawberries and fluffy whipped cream, creating a refreshing and satisfying dessert.

Perfect for celebrations or a summery treat, this cake is a must-try for anyone who loves classic shortcake flavors.

Gluten-Free Blueberry Banana Cake

This gluten-free blueberry banana cake is naturally sweet, soft, and packed with flavor.

The ripe bananas provide natural sweetness and moisture, while the blueberries add a juicy, tart contrast.

Made with almond flour and oats, this cake is hearty yet light, making it a great option for breakfast, brunch, or dessert.

Ingredients:

• 1 1/2 cups gluten-free oat flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, mix oat flour, almond flour, baking soda, cinnamon, and salt.
3. In a large bowl, whisk mashed bananas, honey (or maple syrup), eggs, coconut oil, vanilla, and almond milk until well combined.
4. Gradually mix dry ingredients into wet ingredients.
5. Fold in the blueberries gently.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool before slicing. Serve as is or with a drizzle of honey!

This gluten-free blueberry banana cake is a naturally sweet, wholesome treat that’s perfect for any time of day.

The bananas add a soft, moist texture, while the blueberries provide bursts of flavor.

Whether served as a breakfast cake, a snack, or a light dessert, this cake is a delicious way to enjoy fruit in a gluten-free treat.

Gluten-Free Blackberry Lemon Poppy Seed Cake

This gluten-free blackberry lemon poppy seed cake is a bright and zesty dessert with juicy blackberries and a hint of crunch from poppy seeds.

The combination of lemon and berries creates a refreshing, light cake that’s perfect for spring and summer.

Made with almond flour and coconut flour, this cake is naturally gluten-free and full of flavor.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 teaspoon poppy seeds
• 1/2 cup unsweetened almond milk
• 1 cup fresh blackberries

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 almond flour, gluten-free flour, coconut flour, baking powder, salt, and poppy seeds.
3. In a large bowl, whisk eggs, honey (or coconut sugar), coconut oil, lemon juice, lemon zest, vanilla extract, and almond milk until well combined.
4. Gradually mix dry ingredients into wet ingredients.
5. Fold in blackberries gently.
6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool before slicing. Optionally, dust with powdered sugar or drizzle with a light lemon glaze.

This gluten-free blackberry lemon poppy seed cake is a tangy, lightly sweet, and refreshing dessert.

The bright lemon flavor, juicy blackberries, and slight crunch of poppy seeds create a delightful texture and taste.

Perfect for brunch, tea time, or a light dessert, this cake is a great way to enjoy fresh berries in a gluten-free treat.

Gluten-Free Cherry Almond Cake

This gluten-free cherry almond cake is a moist, nutty, and slightly tart dessert that perfectly balances the sweetness of ripe cherries with the rich flavor of almonds.

Made with almond flour and sweetened naturally, this cake is a simple yet elegant treat that’s perfect for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh or frozen cherries, pitted and halved
• 1/4 cup sliced almonds (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 flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, honey (or maple syrup), melted coconut oil, vanilla extract, almond extract, and almond milk.
4. Gradually mix the dry ingredients into the wet ingredients until smooth.
5. Fold in the cherries gently.
6. Pour the batter into the prepared pan and sprinkle sliced almonds on top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Enjoy as is or with a dusting of powdered sugar.

This gluten-free cherry almond cake is a delightful combination of nutty richness and fruity sweetness.

The cherries provide a juicy contrast to the tender almond-flavored cake, making it a great option for breakfast, dessert, or a special treat with coffee or tea.

Gluten-Free Raspberry Lemon Cake

This gluten-free raspberry lemon cake is a bright and citrusy dessert that’s bursting with flavor.

The tartness of raspberries pairs perfectly with the fresh zest of lemon, while the gluten-free flour blend ensures a soft, fluffy texture.

It’s a refreshing and light cake that’s perfect for spring and summer.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh raspberries

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 gluten-free flour, almond flour, baking powder, salt, and lemon zest.
3. In a separate bowl, whisk eggs, honey (or coconut sugar), coconut oil, lemon juice, vanilla extract, and almond milk.
4. Gradually mix dry ingredients into wet ingredients until smooth.
5. Fold in raspberries gently.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Optionally, drizzle with a light lemon glaze or dust with powdered sugar.

This gluten-free raspberry lemon cake is a zesty, refreshing dessert that’s perfect for warm weather.

The tartness of the raspberries combined with the citrusy lemon flavor creates a bright, summery cake that’s both light and satisfying.

Serve it as an afternoon treat or a delightful ending to a meal.

Gluten-Free Blueberry Crumb Cake

This gluten-free blueberry crumb cake features a soft, moist cake base filled with juicy blueberries and topped with a delicious, crunchy crumb topping.

It’s perfect for breakfast, brunch, or dessert, offering a combination of sweetness and texture that’s hard to resist.

Ingredients:
For the Cake:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh blueberries

For the Crumb Topping:

• 1/3 cup almond flour
• 1/3 cup gluten-free oat flour
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup cold butter or coconut oil
• 1/2 teaspoon cinnamon

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 gluten-free flour, almond flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, honey (or coconut sugar), melted coconut oil, vanilla extract, and almond milk.
4. Gradually mix the dry ingredients into the wet ingredients until well combined.
5. Fold in the blueberries gently.
6. Pour the batter into the prepared cake pan.
7. To make the crumb topping, mix almond flour, oat flour, coconut sugar, cinnamon, and cold butter (or coconut oil) until a crumbly texture forms. Sprinkle over the cake batter.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool before serving. Enjoy with coffee or tea!

This gluten-free blueberry crumb cake is a deliciously sweet and textured dessert with a perfect balance of softness and crunch.

The juicy blueberries complement the buttery crumb topping, making it a comforting and flavorful treat for any time of day.

Gluten-Free Cranberry Orange Cake

This gluten-free cranberry orange cake is a perfect balance of tart and sweet, combining the zesty brightness of fresh oranges with the tangy burst of cranberries.

Made with almond flour and naturally sweetened, this cake is moist, flavorful, and a great choice for festive occasions or a cozy afternoon treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh or frozen cranberries

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 flour, baking powder, salt, and orange zest.
3. In a separate bowl, whisk eggs, honey (or maple syrup), melted coconut oil, orange juice, vanilla extract, and almond milk.
4. Gradually mix dry ingredients into wet ingredients until well combined.
5. Fold in cranberries gently.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Optionally, dust with powdered sugar or drizzle with an orange glaze.

This gluten-free cranberry orange cake is a delightful treat that brings together the fresh flavors of citrus and berries.

The tart cranberries contrast beautifully with the sweet, moist cake, making it perfect for holiday gatherings or a bright, flavorful dessert any

time of year.

Gluten-Free Mixed Berry Yogurt Cake

This gluten-free mixed berry yogurt cake is incredibly moist, thanks to the addition of Greek yogurt.

Bursting with a mix of berries, it’s a wholesome and flavorful dessert that’s light yet satisfying.

Enjoy it as a breakfast cake, snack, or sweet treat after a meal.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt (or dairy-free alternative)
• 1/2 cup unsweetened almond milk
• 1 cup mixed berries (strawberries, blueberries, raspberries)

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 gluten-free flour, almond flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, honey (or coconut sugar), melted coconut oil, vanilla extract, Greek yogurt, and almond milk.
4. Gradually mix dry ingredients into wet ingredients until smooth.
5. Gently fold in the mixed berries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before serving. Optionally, top with extra berries and a dusting of powdered sugar.

This gluten-free mixed berry yogurt cake is moist, flavorful, and full of juicy berries.

The yogurt adds a slight tang and tenderness to the cake, making it a healthy yet indulgent treat.

Serve it for breakfast, brunch, or as a delightful snack!

Gluten-Free Strawberry Coconut Cake

This gluten-free strawberry coconut cake is a tropical-inspired treat with a soft coconut-infused cake base and juicy strawberries.

Lightly sweet and naturally gluten-free, it’s a perfect cake for summer gatherings or an everyday treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup shredded coconut
• 1 cup fresh strawberries, chopped

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, coconut flour, baking powder, salt, and shredded coconut.
3. In a separate bowl, whisk eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and coconut milk.
4. Gradually mix dry ingredients into wet ingredients until well combined.
5. Fold in the chopped strawberries gently.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Optionally, sprinkle with extra shredded coconut and serve with fresh strawberries.

This gluten-free strawberry coconut cake is a light and delicious dessert that combines tropical flavors with the natural sweetness of strawberries.

The soft and moist texture, along with the coconut’s subtle crunch, makes it a fantastic cake for any time of year.

Gluten-Free Blackberry Vanilla Cake

This gluten-free blackberry vanilla cake is a delicate and elegant dessert featuring the sweet and slightly tart flavor of fresh blackberries combined with the warmth of vanilla.

The soft and fluffy texture makes it perfect for an afternoon tea or a light, refreshing dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or coconut sugar
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh blackberries

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 gluten-free flour, almond flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, honey (or coconut sugar), melted coconut oil, vanilla extract, and almond milk.
4. Gradually mix dry ingredients into wet ingredients until well combined.
5. Fold in blackberries gently.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Optionally, serve with a dusting of powdered sugar or a drizzle of vanilla glaze.

This gluten-free blackberry vanilla cake is a simple yet flavorful dessert, bringing together the natural sweetness of blackberries with a light, vanilla-scented crumb.

Enjoy it as a breakfast treat, an afternoon snack, or a delightful dessert for any occasion.

Gluten-Free Blueberry Lemon Pound Cake

This gluten-free blueberry lemon pound cake is rich, moist, and packed with fresh blueberries and a hint of zesty lemon.

Made with almond flour and natural sweeteners, it’s a healthier alternative to traditional pound cake while maintaining a buttery, tender texture.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/3 cup melted butter or coconut oil
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together almond flour, gluten-free flour, baking powder, salt, and lemon zest.
3. In a separate bowl, whisk eggs, honey (or maple syrup), melted butter, lemon juice, vanilla extract, and almond milk.
4. Gradually mix dry ingredients into wet ingredients until smooth.
5. Fold in blueberries gently.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Optionally, drizzle with a lemon glaze for extra sweetness.

This gluten-free blueberry lemon pound cake is a bright and flavorful treat, perfect for breakfast or an afternoon snack.

The combination of juicy blueberries and zesty lemon makes it refreshing and satisfying while keeping it naturally gluten-free.

Gluten-Free Raspberry Almond Cake

This gluten-free raspberry almond cake is a nutty, slightly tart, and subtly sweet dessert with a tender crumb.

The almond flour adds a rich, buttery texture, while fresh raspberries provide bursts of flavor in every bite.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh raspberries
• 1/4 cup sliced almonds (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 flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, honey (or maple syrup), melted coconut oil, vanilla extract, almond extract, and almond milk.
4. Gradually mix dry ingredients into wet ingredients until well combined.
5. Fold in raspberries gently.
6. Pour the batter into the prepared cake pan and sprinkle sliced almonds on top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing. Optionally, serve with a dusting of powdered sugar or a drizzle of honey.

This gluten-free raspberry almond cake is a wonderfully nutty and fruity dessert that’s both simple and elegant.

The raspberries add a fresh, tart contrast to the rich almond flavor, making it a perfect cake for any time of day.