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If you’re living gluten-free, you might think baking from scratch is the only way to enjoy your favorite desserts.
However, gluten-free box cake mixes can be a real game changer for those with limited time or baking experience.
With just a few simple tweaks, these pre-made mixes can be transformed into incredible cakes, cupcakes, and other treats that anyone, gluten-free or not, will love.
In this post, we’ve gathered 27+ gluten-free box cake mix recipes that range from simple yet delicious cakes to creative cupcakes and indulgent desserts.
Whether you’re looking for a quick weeknight treat, a show-stopping dessert for a special occasion, or something fun to make with the kids, we’ve got you covered.
Each recipe is easy to follow, and they all offer something unique, ensuring you can find the perfect dessert for your cravings.
So, let’s dive into these sweet, gluten-free recipes that will elevate your baking game without the need for complicated ingredients.
Get ready to enjoy some of the most delicious, fuss-free desserts made from gluten-free cake mixes!
27+ Delicious Gluten-Free Box Cake Mix Recipes You’ll Love
Baking gluten-free doesn’t have to be complicated, and with these 27+ gluten-free box cake mix recipes, you can create delicious, homemade treats with ease.
Boxed mixes offer a perfect base for endless creativity, allowing you to make everything from classic cakes and cupcakes to unique desserts like lava cakes and s’mores bars.
The best part is that all of these recipes are simple enough for beginners and can be customized with your favorite add-ins or frosting.
Whether you’re new to gluten-free baking or a seasoned pro, these recipes provide a convenient and tasty way to enjoy your favorite desserts without the worry of gluten.
So, the next time you’re craving something sweet, reach for a gluten-free box cake mix and give one of these recipes a try—you won’t be disappointed!
Gluten-Free Chocolate Cake with Ganache Frosting
This decadent chocolate cake is made with gluten-free flour, resulting in a moist and fluffy texture.
Topped with a rich ganache frosting, it’s a perfect dessert for birthdays, special occasions, or when you want to indulge in a chocolate treat.
The cake’s deep cocoa flavor pairs wonderfully with the smooth ganache, creating a delightful combination.
Ingredients:
- 1 box gluten-free chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the gluten-free chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Use a hand mixer or whisk to blend until smooth.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the ganache by heating the heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat and pour over the chopped chocolate. Stir until smooth.
- Once the cake has cooled, place one layer on a serving platter and spread a thin layer of ganache over the top. Place the second layer of cake on top and frost the entire cake with the remaining ganache.
- Let the ganache set for about 30 minutes before serving.
This gluten-free chocolate cake with ganache frosting will leave your guests speechless. The cake is perfectly moist, and the smooth ganache gives it a luxurious touch.
It’s ideal for any occasion and will satisfy even those who aren’t following a gluten-free diet. If you’re craving chocolate, this recipe is sure to hit the spot!
Gluten-Free Vanilla Cupcakes with Buttercream Frosting
These vanilla cupcakes are soft, light, and airy, thanks to the gluten-free box mix.
Paired with a creamy, buttery frosting, they make for a delightful treat that’s perfect for cupcakes lovers or as a fun snack for parties and gatherings.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine the gluten-free vanilla cake mix, eggs, vegetable oil, milk, and vanilla extract. Mix until smooth using a hand mixer or whisk.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For the buttercream frosting, beat the softened butter on medium speed for 2 minutes until creamy. Gradually add the powdered sugar, one cup at a time, and beat until smooth.
- Add the heavy cream and vanilla extract, then continue to beat until the frosting is light and fluffy.
- Once the cupcakes are fully cooled, pipe or spread the buttercream frosting on top of each cupcake.
These vanilla cupcakes are a guaranteed hit at any gathering. The fluffy cake combined with the creamy buttercream frosting makes them irresistibly delicious.
Plus, they are easy to make, so even novice bakers can confidently prepare them. Whether you’re serving them at a birthday party or just as a treat, they’re sure to disappear quickly!
Gluten-Free Lemon Pound Cake
If you’re craving something light and zesty, this gluten-free lemon pound cake is the answer.
The bright citrus flavor of lemon shines through, balanced with the moist, dense texture of the cake.
It’s an ideal dessert for springtime or when you want a refreshing treat with your afternoon tea.
Ingredients:
- 1 box gluten-free lemon cake mix
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 cup powdered sugar (for dusting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, combine the gluten-free lemon cake mix, eggs, softened butter, sour cream, lemon juice, and lemon zest. Mix until smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar for a touch of elegance.
This gluten-free lemon pound cake is the perfect balance of sweet and tangy, with a rich, dense texture that’s not too heavy.
The zesty lemon flavor gives it a fresh and vibrant taste, making it ideal for any occasion where you want a light, refreshing dessert.
It’s simple to prepare but delivers impressive results that will leave everyone asking for the recipe!
Gluten-Free Carrot Cake with Cream Cheese Frosting
This gluten-free carrot cake is incredibly moist and packed with flavor from the sweet carrots, cinnamon, and walnuts.
Topped with a rich, creamy cream cheese frosting, it’s an irresistible dessert perfect for celebrations or any time you want to enjoy a spiced, wholesome treat.
Ingredients:
- 1 box gluten-free carrot cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the gluten-free carrot cake mix, eggs, vegetable oil, and water. Mix until smooth.
- Stir in the chopped walnuts, if desired.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter until smooth. Gradually add powdered sugar and continue beating until creamy. Stir in vanilla extract.
- Once the cake layers are completely cool, spread a layer of cream cheese frosting on the top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
- Let the cake sit for 30 minutes to set the frosting before serving.
This gluten-free carrot cake is full of texture and flavor, making it a true showstopper.
The cream cheese frosting complements the spice of the cake perfectly, giving it a rich, tangy finish.
Whether you’re serving it at a special event or just because, this cake will be a crowd favorite and leave everyone craving more.
Gluten-Free Banana Bread
This gluten-free banana bread is soft, moist, and bursting with the sweet flavor of ripe bananas.
It’s perfect for breakfast, a snack, or a light dessert.
With a golden-brown crust and tender crumb, it’s the ideal way to use up overripe bananas and enjoy a gluten-free treat.
Ingredients:
- 1 box gluten-free banana bread mix
- 3 large eggs
- 1/2 cup vegetable oil
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the gluten-free banana bread mix, eggs, vegetable oil, mashed bananas, and vanilla extract. Stir until well combined.
- If using, fold in the chopped walnuts or chocolate chips for extra flavor.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This gluten-free banana bread is perfect for any occasion.
The ripe bananas give it a natural sweetness, while the texture is soft and moist with a slight crunch if you add walnuts.
It’s a simple yet delicious treat that can be enjoyed at any time of day and is especially great for breakfast or an afternoon snack.
Gluten-Free Strawberry Shortcake
This gluten-free strawberry shortcake is light, fluffy, and packed with the sweet, juicy flavor of fresh strawberries.
The tender cake layers paired with whipped cream create the perfect balance of flavors and textures, making it a crowd-pleaser for summer gatherings or a refreshing treat anytime.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 3 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the gluten-free vanilla cake mix, eggs, milk, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cakes are cooling, combine the sliced strawberries and sugar in a bowl. Let them sit for 15-20 minutes to release their juices.
- For the whipped cream, beat the heavy whipping cream and powdered sugar until soft peaks form.
- Once the cakes are completely cooled, place one layer on a serving platter and top with a layer of whipped cream and some of the macerated strawberries.
- Place the second cake layer on top and continue layering with whipped cream and the remaining strawberries.
This gluten-free strawberry shortcake is a refreshing and light dessert that’s perfect for warm-weather gatherings.
The tender vanilla cake combined with the sweet, juicy strawberries and whipped cream makes it irresistible.
Whether you’re celebrating a special occasion or just looking for a delightful treat, this shortcake will surely impress your guests!
Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins are bursting with juicy blueberries and have a light, tender crumb.
The combination of sweet berries and a hint of vanilla makes them the perfect breakfast or snack.
Easy to make, these muffins are a great way to start your day or enjoy a quick treat.
Ingredients:
- 1 box gluten-free blueberry muffin mix
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners.
- In a large bowl, combine the gluten-free blueberry muffin mix, eggs, milk, vegetable oil, and vanilla extract. Stir until just combined.
- Gently fold in the blueberries to avoid crushing them.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These gluten-free blueberry muffins are the perfect balance of sweet and tangy from the blueberries.
Whether you’re having them for breakfast, as a snack, or as a dessert, these muffins will satisfy your craving for something fruity and light.
They’re quick to make and a great way to enjoy a delicious gluten-free treat any time of day.
Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are soft, chewy, and filled with gooey chocolate chips.
The texture is just like classic cookies, but they are made entirely without gluten.
These cookies are perfect for anyone with dietary restrictions or anyone simply craving a gluten-free sweet treat.
Ingredients:
- 1 box gluten-free chocolate chip cookie mix
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free chocolate chip cookie mix, softened butter, egg, and vanilla extract. Mix until smooth and well combined.
- Stir in the chocolate chips.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free chocolate chip cookies are just as delicious and satisfying as traditional cookies, offering the perfect balance of crispy edges and chewy centers.
With the richness of chocolate chips in every bite, they’re ideal for satisfying your sweet tooth.
Perfect for any occasion, these cookies are sure to be a hit with both gluten-free and non-gluten-free eaters alike.
Gluten-Free Cinnamon Rolls
These gluten-free cinnamon rolls are soft, fluffy, and filled with a sweet cinnamon sugar mixture.
Topped with a creamy glaze, they are perfect for breakfast or brunch.
The dough is simple to make, and the result is an irresistible, melt-in-your-mouth treat that will please everyone.
Ingredients:
- 1 box gluten-free cinnamon roll mix
- 1/2 cup warm milk
- 2 tbsp butter, melted
- 2 large eggs
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup powdered sugar
- 1-2 tbsp milk (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large mixing bowl, combine the gluten-free cinnamon roll mix, warm milk, melted butter, and eggs. Mix until a dough forms, following the package instructions.
- Roll the dough out onto a lightly floured surface into a rectangle shape. In a small bowl, combine the brown sugar and cinnamon.
- Sprinkle the cinnamon-sugar mixture over the dough, then roll it up tightly and slice into 8-10 rolls.
- Arrange the rolls in the prepared baking dish and bake for 20-25 minutes, or until golden brown.
- While the rolls bake, prepare the glaze by whisking together the powdered sugar and 1 tablespoon of milk. Add more milk if needed to reach a smooth, pourable consistency.
- Once the rolls are done, drizzle the glaze over them while they are still warm.
These gluten-free cinnamon rolls are soft and indulgent, offering the perfect mix of warmth and sweetness.
With a creamy glaze on top, they are ideal for a weekend breakfast or a special treat.
These rolls are not only gluten-free but also full of comfort and flavor that everyone will love. They are a great way to enjoy a homemade baked good without any worries about gluten!
Gluten-Free Pumpkin Spice Cake with Cream Cheese Frosting
This gluten-free pumpkin spice cake is a perfect fall treat.
The warm spices, combined with the rich pumpkin flavor, make for a moist and delicious cake.
Topped with creamy, tangy cream cheese frosting, it’s an irresistible dessert that’s sure to become a seasonal favorite.
Ingredients:
- 1 box gluten-free pumpkin cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the gluten-free pumpkin cake mix, eggs, vegetable oil, pumpkin puree, cinnamon, and nutmeg. Stir until well combined.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, prepare the cream cheese frosting by beating the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Once the cake layers are completely cool, frost the top of one layer with cream cheese frosting. Place the second layer on top and frost the entire cake.
This gluten-free pumpkin spice cake is a wonderful dessert to celebrate the flavors of fall.
The rich pumpkin and spice combination is complemented perfectly by the tangy cream cheese frosting.
Whether you’re enjoying it at a holiday gathering or a cozy afternoon tea, this cake is sure to become a new favorite.
Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are simple, chewy, and packed with the irresistible flavor of peanut butter.
With just a few ingredients, they come together quickly and satisfy your craving for something sweet and nutty. These cookies are a classic that everyone will love!
Ingredients:
- 1 box gluten-free peanut butter cookie mix
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar (for rolling cookies)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free peanut butter cookie mix, softened butter, egg, and vanilla extract. Stir until the dough comes together.
- Roll the dough into 1-inch balls and then roll each ball in sugar before placing them onto the baking sheet, spacing them about 2 inches apart.
- Use a fork to gently press down on each cookie, creating a crisscross pattern.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free peanut butter cookies are a delightful combination of rich peanut butter flavor and a soft, chewy texture.
They are perfect for a quick treat or when you need a snack to pair with a cup of coffee.
With their simple preparation, these cookies are sure to become a staple in your gluten-free baking routine.
Gluten-Free Apple Cinnamon Cake
This gluten-free apple cinnamon cake is packed with fresh apples and has a soft, tender crumb.
The hint of cinnamon gives it a warm, comforting flavor, making it a perfect fall or winter treat.
Topped with a light glaze, it’s an easy dessert that is sure to impress.
Ingredients:
- 1 box gluten-free yellow cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup unsweetened applesauce
- 1 tsp ground cinnamon
- 1 cup diced apples (peeled)
- 1/2 cup powdered sugar (for glaze)
- 1-2 tbsp milk (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan.
- In a large mixing bowl, combine the gluten-free yellow cake mix, eggs, vegetable oil, applesauce, and cinnamon. Stir until well mixed.
- Gently fold in the diced apples.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, prepare the glaze by whisking together powdered sugar and milk until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
This gluten-free apple cinnamon cake is a comforting dessert that brings together the flavors of sweet apples and warm cinnamon in every bite.
The glaze adds a touch of sweetness, making it the perfect dessert to enjoy with a cup of tea or coffee.
Whether you’re celebrating the season or just looking for a cozy treat, this cake is sure to be a hit.
Gluten-Free Chocolate Lava Cake
This gluten-free chocolate lava cake is a rich, decadent dessert with a gooey, molten center that oozes out when you cut into it.
The combination of gluten-free ingredients ensures a smooth, fudgy texture that’s irresistible.
Perfect for impressing guests or indulging yourself, this is the ultimate chocolate lover’s dream.
Ingredients:
- 1 box gluten-free chocolate cake mix
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup water
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp butter, melted
- 1/4 cup powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C) and grease four 6-ounce ramekins with butter or cooking spray.
- In a mixing bowl, combine the gluten-free chocolate cake mix, vegetable oil, eggs, and water. Stir until smooth.
- Divide the cake batter evenly into the prepared ramekins, filling each about halfway.
- Drop a tablespoon of chocolate chips in the center of each ramekin. This will create the molten center when baked.
- Bake for 12-15 minutes, or until the edges are set and the center is slightly soft. You want the center to stay gooey but the outside firm.
- Let the cakes cool in the ramekins for 2 minutes before carefully inverting them onto serving plates.
- Dust with powdered sugar before serving.
This gluten-free chocolate lava cake is a showstopper, with its rich chocolate flavor and warm, flowing center.
The combination of fudgy texture and molten chocolate makes it a treat that’s sure to satisfy any sweet tooth.
It’s an easy yet impressive dessert that’s perfect for any occasion or as an indulgent treat to enjoy on your own.
Gluten-Free Almond Flour Pancakes
These gluten-free almond flour pancakes are fluffy, nutty, and perfect for a healthy breakfast or brunch.
The almond flour gives them a rich flavor and texture while keeping them light and tender.
Topped with fresh fruit, syrup, or a dusting of powdered sugar, they make for a delicious start to your day.
Ingredients:
- 1 cup almond flour
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp maple syrup (for the batter)
- Butter or oil for frying
Instructions:
- In a medium bowl, whisk together the almond flour, eggs, milk, vanilla extract, baking soda, salt, and maple syrup until smooth.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown.
- Serve with your favorite toppings, such as fresh berries, maple syrup, or a dollop of whipped cream.
These gluten-free almond flour pancakes are a great alternative to traditional pancakes, offering a deliciously nutty flavor.
They are light, fluffy, and full of protein from the almond flour, making them a perfect choice for a satisfying and nutritious breakfast.
With endless topping options, these pancakes are sure to please everyone in your family.
Gluten-Free S’mores Bars
These gluten-free s’mores bars capture the classic flavors of s’mores in a simple, easy-to-make dessert.
With a graham cracker crust, gooey chocolate, and toasted marshmallows, they’re a fun treat for any occasion.
Perfect for those who love the outdoorsy s’mores flavor but want to enjoy it indoors!
Ingredients:
- 1 box gluten-free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1/4 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared baking pan to form a crust.
- Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and allow it to cool slightly.
- Sprinkle the chocolate chips evenly over the crust and return the pan to the oven. Bake for 5-7 minutes, or until the chocolate chips are melted.
- Remove the pan from the oven and immediately sprinkle the mini marshmallows on top. Return the pan to the oven and broil for 1-2 minutes, or until the marshmallows are toasted and golden brown.
- Let the bars cool for 10-15 minutes before slicing into squares.
These gluten-free s’mores bars bring all the nostalgia of campfire s’mores without needing a fire.
The crispy graham cracker crust, gooey chocolate, and toasted marshmallows are the perfect balance of flavors.
Whether you’re looking for a fun dessert for a party or a simple treat for yourself, these s’mores bars are sure to be a crowd favorite.
Gluten-Free Lemon Pound Cake
This gluten-free lemon pound cake is light, moist, and bursting with fresh lemon flavor.
The rich, buttery cake has a delicate crumb, and the zesty lemon glaze adds an extra layer of brightness to every bite.
Perfect for afternoon tea or a light dessert after dinner, this cake is a refreshing treat that everyone will enjoy.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, combine the gluten-free vanilla cake mix, softened butter, eggs, milk, lemon zest, and lemon juice. Mix until smooth and well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake is finished baking, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cake before serving.
This gluten-free lemon pound cake is a delightful balance of tangy lemon and rich, buttery flavor.
The simple lemon glaze adds the perfect touch of sweetness and citrus.
It’s an ideal dessert for any occasion, especially during the spring and summer months when fresh citrus is in season.
Gluten-Free Cherry Almond Cake
This gluten-free cherry almond cake is moist, fruity, and full of flavor.
The almond flour gives the cake a rich, nutty texture, while the cherries add a sweet, tart contrast.
It’s a beautiful cake that’s perfect for any celebration or as a delicious dessert after a meal.
Ingredients:
- 1 box gluten-free yellow cake mix
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 tsp almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/4 cup sliced almonds (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour an 8×8-inch square cake pan.
- In a large mixing bowl, combine the gluten-free yellow cake mix, eggs, applesauce, vegetable oil, and almond extract. Stir until well combined.
- Gently fold in the chopped cherries, being careful not to crush them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is finished baking, remove it from the oven and allow it to cool completely.
- Garnish the cooled cake with sliced almonds before serving.
This gluten-free cherry almond cake is a delightful treat with the perfect balance of nutty, fruity, and sweet flavors.
The cherries add a burst of freshness, while the almond extract enhances the cake’s richness.
Whether you serve it for a special occasion or as a simple afternoon snack, this cake is sure to be a crowd-pleaser.
Gluten-Free Coconut Macaroons
These gluten-free coconut macaroons are chewy, sweet, and full of coconut flavor.
With just a few ingredients, these easy-to-make treats are perfect for anyone who loves coconut.
They’re naturally gluten-free, making them ideal for any occasion, from holiday gatherings to casual snacks.
Ingredients:
- 1 box gluten-free coconut macaroon mix
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 cup sugar (optional, for extra sweetness)
- 1/2 cup semi-sweet chocolate chips (optional, for dipping)
Instructions:
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free coconut macaroon mix, egg whites, vanilla extract, and sugar (if using). Mix until well combined.
- Using your hands or a spoon, form small mounds of dough and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the tops of the macaroons are golden brown.
- Remove from the oven and allow the macaroons to cool completely.
- If desired, melt the chocolate chips in a microwave-safe bowl and dip the bottoms of the macaroons into the chocolate. Let them cool and harden before serving.
These gluten-free coconut macaroons are simple to make and bursting with sweet coconut flavor.
The chewy texture and slightly crisp exterior make them a perfect snack or dessert.
If you like a bit of extra sweetness, the chocolate dip is a great addition. These macaroons are an irresistible treat for anyone with a sweet tooth!
Gluten-Free Strawberry Shortcake
This gluten-free strawberry shortcake is a classic dessert that’s light, sweet, and perfect for spring and summer.
The fluffy, tender biscuit-like cake is topped with fresh, juicy strawberries and finished with a dollop of whipped cream. It’s a simple yet elegant dessert that will impress any guest.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup heavy cream (for the whipped cream)
- 1 tsp vanilla extract (for the whipped cream)
- 1 tbsp powdered sugar (for the whipped cream)
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Prepare the gluten-free vanilla cake mix according to the package instructions, then pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- While the cake cools, prepare the whipped cream by whipping the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
- Slice the cooled cake into layers. Layer the cake with fresh strawberries that have been mixed with sugar to release their juices.
- Top the layers with whipped cream and additional strawberries.
- Serve immediately and enjoy!
This gluten-free strawberry shortcake offers a delightful balance of sweet strawberries, fluffy cake, and rich whipped cream.
The combination of fresh ingredients and the light, airy texture makes this dessert an ideal choice for any celebration or summer gathering.
Gluten-Free Mocha Cupcakes
These gluten-free mocha cupcakes are rich, chocolatey, and have a delightful hint of coffee flavor.
The combination of cocoa and coffee in the batter creates a deep, complex flavor, while the creamy mocha frosting adds the perfect finishing touch. Perfect for chocolate and coffee lovers alike!
Ingredients:
- 1 box gluten-free chocolate cake mix
- 1/2 cup brewed coffee (cooled)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tbsp cocoa powder (for frosting)
- 1 tbsp brewed coffee (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the gluten-free chocolate cake mix according to the package instructions, but substitute the water with brewed coffee for a deeper mocha flavor.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the softened butter, powdered sugar, cocoa powder, and brewed coffee until smooth and creamy.
- Once the cupcakes are cooled, frost them with the mocha frosting and serve.
These gluten-free mocha cupcakes are a delicious way to combine the flavors of chocolate and coffee.
The rich chocolate cake pairs beautifully with the creamy mocha frosting, making them a perfect treat for coffee lovers.
Whether you’re serving them at a party or enjoying them with a cup of coffee, these cupcakes are sure to impress.
Gluten-Free Carrot Cake
This gluten-free carrot cake is incredibly moist, filled with fresh carrots, and spiced with cinnamon and nutmeg.
Topped with a rich cream cheese frosting, this cake is a classic dessert that’s perfect for any occasion.
It’s a sweet and satisfying treat that anyone can enjoy, even those following a gluten-free diet.
Ingredients:
- 1 box gluten-free carrot cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup shredded carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the gluten-free carrot cake mix, eggs, vegetable oil, shredded carrots, and walnuts (if using). Stir until the mixture is well combined.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, spread frosting on top of one cake layer, then place the second layer on top and frost the entire cake.
This gluten-free carrot cake is wonderfully moist and flavorful, with the perfect balance of spices.
The rich cream cheese frosting adds a delicious tangy sweetness that pairs beautifully with the cake.
Whether you’re celebrating a special occasion or enjoying a comforting dessert, this cake will surely be a hit!
Gluten-Free Orange Olive Oil Cake
This gluten-free orange olive oil cake is light, citrusy, and has a subtle richness from the olive oil.
The cake is moist, with a fragrant orange flavor that’s complemented by a smooth olive oil texture.
It’s a sophisticated dessert that’s simple to prepare yet perfect for any occasion, from brunch to dessert.
Ingredients:
- 1 box gluten-free yellow cake mix
- 1/2 cup olive oil
- 3 large eggs
- 1/2 cup fresh orange juice
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1/4 cup powdered sugar (for dusting, optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine the gluten-free yellow cake mix, olive oil, eggs, orange juice, orange zest, and vanilla extract. Stir until smooth and well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, dust with powdered sugar for a finishing touch before serving.
This gluten-free orange olive oil cake is refreshingly light and offers a sophisticated twist on traditional cakes.
The olive oil keeps it moist, while the orange zest and juice give it a vibrant flavor. It’s a perfect dessert for any season and can be served as a special treat with tea or coffee.
Gluten-Free Snickerdoodle Cookies
These gluten-free snickerdoodle cookies are soft, chewy, and packed with cinnamon-sugar flavor.
With their perfect balance of sweetness and spice, these cookies are a nostalgic favorite that everyone will love. They’re perfect for snacking, sharing, or enjoying with a glass of milk.
Ingredients:
- 1 box gluten-free snickerdoodle cookie mix
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup cinnamon-sugar (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free snickerdoodle cookie mix, softened butter, egg, and vanilla extract. Stir until the dough comes together.
- Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free snickerdoodle cookies are wonderfully soft and flavorful with the perfect cinnamon-sugar coating.
They’re a fun, quick bake that’s sure to please a crowd. Whether you’re baking for a holiday or just craving something sweet, these cookies are a must-try.
Gluten-Free Banana Chocolate Chip Muffins
These gluten-free banana chocolate chip muffins are moist, fluffy, and filled with the comforting sweetness of ripe bananas and gooey chocolate chips.
They’re perfect for breakfast, brunch, or as an afternoon snack. With simple ingredients and easy preparation, they make a delicious and satisfying treat.
Ingredients:
- 1 box gluten-free banana bread mix
- 2 large eggs
- 1/4 cup vegetable oil
- 1 ripe banana, mashed
- 1/2 cup mini chocolate chips
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the gluten-free banana bread mix, eggs, vegetable oil, mashed banana, and vanilla extract. Stir until the mixture is smooth.
- Gently fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These gluten-free banana chocolate chip muffins are the perfect combination of sweet and savory.
The moist banana base and the melty chocolate chips create a delicious flavor profile that’s sure to please any crowd.
They’re perfect for breakfast, lunch, or as a sweet afternoon snack.
