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If you’re on a gluten-free diet or simply prefer a lighter, more flavorful cake, gluten-free buttermilk cakes offer the best of both worlds.
Not only are these cakes soft, moist, and tender, but the tangy buttermilk elevates the overall flavor profile, making each bite a delightful experience.
Whether you’re craving something simple, indulgent, or even tropical, there’s a gluten-free buttermilk cake recipe for every occasion.
In this collection, we’ve rounded up 31+ incredible gluten-free buttermilk cake recipes that are sure to impress both gluten-sensitive and non-gluten-sensitive cake lovers alike.
From classic flavors like vanilla and chocolate to more adventurous options such as coconut-lime and chai spice, these cakes are a perfect blend of texture and taste.
So, let’s dive in and explore these mouthwatering recipes that will satisfy your sweet cravings, no matter your dietary preferences.
31+ Irresistible Gluten-Free Buttermilk Cake Recipes You Must Try
Whether you’re a seasoned gluten-free baker or just starting to explore the world of gluten-free desserts, these 31+ gluten-free buttermilk cake recipes are a great way to expand your baking repertoire.
Buttermilk is the secret ingredient that makes these cakes so moist, tender, and full of flavor.
From fruity combinations like lemon and blackberry to indulgent desserts like chocolate and coconut, you’ll find a cake for every occasion, season, and taste preference.
So, what are you waiting for? Grab your mixing bowls, preheat your oven, and get ready to enjoy a slice (or two) of one of these delectable gluten-free buttermilk cakes.
Whether you’re baking for a special event or just treating yourself, these cakes are sure to make your day a little sweeter.
Fluffy Gluten-Free Buttermilk Cake
This gluten-free buttermilk cake is light, fluffy, and wonderfully moist, making it perfect for any occasion.
With simple ingredients, it’s easy to prepare and delivers a satisfying texture that will impress even those who aren’t gluten-sensitive.
The tangy buttermilk balances the sweetness, creating a delightful flavor profile.
You can also top it with fresh berries or a light dusting of powdered sugar for a beautiful finish.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for extra flavor)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium-sized bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs until light and fluffy, then stir in the buttermilk, melted butter, vanilla extract, and lemon zest (if using).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This fluffy gluten-free buttermilk cake is perfect for a simple dessert, an afternoon treat with tea, or even a birthday celebration.
Its rich texture and slightly tangy flavor will make it a hit with everyone, whether they follow a gluten-free diet or not.
Moist Gluten-Free Buttermilk Cake with Cinnamon Swirl
This moist gluten-free buttermilk cake with cinnamon swirl is a comforting dessert that combines the richness of buttermilk with a sweet, spiced cinnamon ribbon running through the cake.
Ideal for cozy mornings or as a treat to share with family and friends, the subtle hint of cinnamon adds depth and warmth to this already delicious cake.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup brown sugar (for cinnamon swirl)
- 1 teaspoon ground cinnamon (for cinnamon swirl)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs and mix in the buttermilk, oil, and vanilla extract until smooth.
- Slowly add the wet ingredients to the dry ingredients and stir until just combined.
- In a small bowl, combine the brown sugar and ground cinnamon for the swirl.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter, then top with the remaining batter. Use a knife to swirl the cinnamon mixture through the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
This moist, cinnamon-infused gluten-free buttermilk cake is perfect for adding a little extra warmth to your dessert table. The cinnamon swirl makes each bite delightful, and the buttermilk ensures the cake remains soft and tender.
It’s a comforting treat that’s sure to become a favorite in your baking repertoire.
Lemon-Glazed Gluten-Free Buttermilk Cake
This lemon-glazed gluten-free buttermilk cake is an elegant and zesty dessert that will brighten up any gathering.
The tangy buttermilk and fresh lemon juice give the cake a refreshing flavor, while the sweet lemon glaze adds a beautiful touch of sweetness.
It’s the perfect combination of tart and sweet for those who love citrus-infused treats.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and stir in the buttermilk, melted butter, lemon juice, lemon zest, and vanilla extract.
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined.
- 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.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake has cooled completely, drizzle the lemon glaze over the top, letting it cascade down the sides.
This lemon-glazed gluten-free buttermilk cake is the perfect choice for those who love a light, tangy dessert with a touch of sweetness.
The lemon glaze enhances the cake’s flavor, giving it a refreshing finish that’s sure to impress.
Whether served as a springtime treat or a light dessert after a meal, this cake is bound to be a crowd-pleaser.
Almond Flour Gluten-Free Buttermilk Cake
This almond flour-based gluten-free buttermilk cake is rich in flavor, with a nutty undertone that perfectly complements the tangy buttermilk.
The almond flour helps create a moist and slightly dense texture, while the buttermilk adds lightness and subtle tang.
It’s an excellent option for those looking for a lower-carb, nutty twist on a classic cake.
Ingredients:
- 2 cups almond flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- ½ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon honey (optional for extra sweetness)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and then stir in the buttermilk, melted coconut oil or butter, vanilla extract, and honey (if using).
- Gradually combine the wet and dry ingredients until the batter is smooth.
- Pour the batter into the prepared cake pan and level the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This almond flour gluten-free buttermilk cake is rich, satisfying, and perfect for those looking for a more substantial gluten-free cake.
The almond flour gives it a delightful texture, while the buttermilk ensures a moist, flavorful result.
Top it with a sprinkle of powdered sugar or serve it with whipped cream for a more decadent treat.
Chocolate Chip Gluten-Free Buttermilk Cake
This gluten-free buttermilk cake with chocolate chips combines the richness of chocolate with the light, tender texture of a buttermilk cake.
The chocolate chips melt into the batter, creating pockets of gooey sweetness in every bite.
It’s an indulgent dessert that’s perfect for chocolate lovers who want a gluten-free treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and then stir in the buttermilk, melted butter, and vanilla extract.
- Gradually combine the wet and dry ingredients, mixing until just combined.
- Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This chocolate chip gluten-free buttermilk cake is a delicious treat that combines the lightness of a buttermilk cake with the rich indulgence of chocolate chips.
It’s perfect for a sweet snack, an afternoon dessert, or a birthday party.
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Coconut Gluten-Free Buttermilk Cake
This coconut-infused gluten-free buttermilk cake is a tropical-inspired dessert with a light, airy texture and a subtle coconut flavor.
The buttermilk adds moisture, while the coconut flakes and coconut milk enhance the flavor, making each bite a little taste of paradise.
It’s a unique and flavorful option for anyone craving a gluten-free cake with a tropical twist.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut
- ¼ cup coconut milk (for extra coconut flavor)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and stir in the buttermilk, melted coconut oil, vanilla extract, shredded coconut, and coconut milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
This coconut gluten-free buttermilk cake offers a refreshing twist on the traditional buttermilk cake with its tropical coconut flavor.
The coconut adds a pleasant chewiness and richness, and the buttermilk keeps the cake moist and light.
It’s perfect for summer gatherings or anytime you want to bring a little tropical flair to your dessert table.
Strawberry Shortcake Gluten-Free Buttermilk Cake
This strawberry shortcake gluten-free buttermilk cake is a delightful twist on a classic dessert.
The moist and tender cake is paired with fresh strawberries and whipped cream, creating a deliciously light and sweet treat.
With the tangy flavor of buttermilk and the burst of fresh fruit, this cake is perfect for spring and summer occasions.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, sliced
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar (for whipped cream)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and mix in the buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake has cooled, slice it in half horizontally. Layer the bottom half with fresh strawberries and whipped cream, then place the top layer of the cake over it. Garnish with more strawberries and whipped cream.
This strawberry shortcake gluten-free buttermilk cake is a refreshing and indulgent dessert that is perfect for any special occasion.
The soft buttermilk cake paired with sweet strawberries and fluffy whipped cream creates a harmonious flavor combination that will surely delight your taste buds. It’s the ultimate spring or summer treat.
Maple Pecan Gluten-Free Buttermilk Cake
This maple pecan gluten-free buttermilk cake offers a perfect balance of warm, nutty flavors and the rich, caramel-like sweetness of maple syrup.
The pecans add a delightful crunch, and the buttermilk ensures the cake remains moist and soft.
It’s an ideal choice for a cozy dessert during colder months or as a unique treat for a special occasion.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ½ cup chopped pecans, toasted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and add the buttermilk, melted butter, vanilla extract, and maple syrup. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the toasted chopped pecans.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This maple pecan gluten-free buttermilk cake is a wonderful dessert for fall or winter, but it’s delicious any time of year.
The nutty pecans and maple syrup give it a warm, comforting flavor, while the buttermilk keeps the cake moist and tender.
A perfect choice for those who want a cake that’s both hearty and light at the same time.
Pumpkin Spice Gluten-Free Buttermilk Cake
This pumpkin spice gluten-free buttermilk cake is a seasonal favorite that combines the comforting flavors of pumpkin, cinnamon, nutmeg, and buttermilk.
The moist texture of the cake is enhanced by the richness of the pumpkin, while the spices add warmth and depth.
It’s the perfect dessert for autumn, making it ideal for Thanksgiving, Halloween, or any time you want to enjoy a taste of fall.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup canned pumpkin puree
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs and add the buttermilk, pumpkin puree, melted butter, and vanilla extract. Mix until smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pumpkin spice gluten-free buttermilk cake is perfect for anyone who loves the flavors of fall.
The combination of pumpkin and spices makes it rich and comforting, while the buttermilk ensures a light, moist texture. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra treat.
Blueberry Lemon Gluten-Free Buttermilk Cake
This blueberry lemon gluten-free buttermilk cake combines the refreshing flavor of lemon with the sweet, tart taste of blueberries.
The buttermilk keeps the cake light and moist, while the lemon zest adds a zesty kick.
Perfect for brunches or as a light summer dessert, this cake is a burst of freshness in every bite.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries (tossed in a little flour to prevent sinking)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and stir in the buttermilk, melted butter, vanilla extract, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the blueberries.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This blueberry lemon gluten-free buttermilk cake is perfect for a light, refreshing dessert.
The fresh blueberries and tangy lemon flavor balance each other beautifully, making this cake a great choice for a spring or summer treat.
Serve it with a light glaze or whipped cream for an added touch of indulgence.
Carrot Cake Gluten-Free Buttermilk Cake
This gluten-free buttermilk carrot cake is rich, moist, and full of flavor.
The sweetness of the grated carrots combined with the warm spices makes this cake comforting and satisfying.
The buttermilk keeps it light while still giving it the dense texture that carrot cake lovers crave.
Topped with a smooth cream cheese frosting, it’s an absolute treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs and then stir in the buttermilk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots and walnuts (if using).
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cool, frost with cream cheese frosting.
This gluten-free carrot cake is just as delicious as its traditional counterpart, if not better.
The moist texture, coupled with the sweetness of the carrots and warmth from the spices, makes it a comforting treat for any time of year. The cream cheese frosting adds the perfect finishing touch.
Pear and Ginger Gluten-Free Buttermilk Cake
This pear and ginger gluten-free buttermilk cake is a beautifully spiced dessert that blends the sweetness of pears with the warmth of ginger.
The buttermilk adds moisture and lightness to the cake, while the pears create a natural sweetness that pairs perfectly with the spicy ginger.
It’s an elegant and flavorful dessert that will be a hit at any gathering.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ripe pears, peeled, cored, and chopped
- 1 tablespoon fresh grated ginger
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, ginger, cinnamon, and salt.
- In another bowl, beat the eggs and then stir in the buttermilk, melted butter, vanilla extract, and grated ginger.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the chopped pears.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pear and ginger gluten-free buttermilk cake is a deliciously unique dessert that combines the sweetness of pears with the warmth of ginger.
It’s a perfect autumn or winter cake, with the buttermilk ensuring the cake is soft and tender.
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious dessert experience.
Spiced Apple Gluten-Free Buttermilk Cake
This spiced apple gluten-free buttermilk cake is an autumn-inspired dessert that combines the sweetness of fresh apples with a medley of warm spices.
The buttermilk adds moisture and a slight tang, balancing the sweetness of the apples, while the cinnamon and nutmeg create a cozy, flavorful profile.
It’s perfect for fall or any time you crave a comforting slice of cake.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and chopped
- ½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped apples and nuts (if using).
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This spiced apple gluten-free buttermilk cake is a wonderful dessert that captures the essence of fall.
The combination of apples and spices makes it cozy and satisfying, while the buttermilk ensures a soft, tender texture.
Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Raspberry Almond Gluten-Free Buttermilk Cake
This raspberry almond gluten-free buttermilk cake combines the bright, tart flavor of raspberries with the nutty richness of almonds.
The buttermilk keeps the cake soft and moist, while the almond flour adds depth and a subtle sweetness.
It’s a simple yet elegant dessert that is perfect for a tea party or special occasion.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, and almond extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the sliced almonds on top of the cake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This raspberry almond gluten-free buttermilk cake is a beautiful and light dessert, bursting with the tang of fresh raspberries and the delicate flavor of almonds.
The almonds on top add a satisfying crunch, and the buttermilk keeps the cake moist.
It’s an ideal dessert for a tea party, brunch, or any occasion where you want to impress your guests.
Mocha Hazelnut Gluten-Free Buttermilk Cake
This mocha hazelnut gluten-free buttermilk cake is perfect for coffee and chocolate lovers.
The rich mocha flavor is complemented by the earthy, nutty taste of hazelnuts, creating a decadent, flavorful cake.
The buttermilk ensures the cake remains light and moist, making it an indulgent but still approachable dessert.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 tablespoons instant coffee or espresso powder
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- ½ cup chopped hazelnuts
- ¼ cup chocolate chips (optional, for extra richness)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a small bowl, dissolve the instant coffee or espresso powder in a tablespoon of hot water to make a strong coffee concentrate. Let it cool.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, cooled coffee concentrate, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped hazelnuts and chocolate chips (if using).
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This mocha hazelnut gluten-free buttermilk cake is a perfect combination of deep coffee flavor, rich cocoa, and crunchy hazelnuts.
It’s an indulgent dessert that’s still light and fluffy thanks to the buttermilk.
Serve it with a cup of coffee for the ultimate treat or top it with whipped cream for an extra decadent touch.
Coconut Lime Gluten-Free Buttermilk Cake
This coconut lime gluten-free buttermilk cake is a tropical delight, with the sweetness of coconut and the bright, zesty flavor of lime.
The buttermilk ensures a tender crumb, while the coconut adds a delightful richness.
This cake is perfect for warm weather gatherings, bringing a refreshing twist to any occasion.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsweetened coconut milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 2 limes
- 1 cup shredded unsweetened coconut
- Juice of 1 lime (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, coconut milk, melted butter, vanilla extract, and lime zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, mix the lime juice with a little powdered sugar to make a glaze. Drizzle it over the cooled cake.
- Let the cake cool completely before serving.
This coconut lime gluten-free buttermilk cake is light, tropical, and full of flavor.
The coconut adds a lovely richness, while the lime keeps it refreshing.
It’s perfect for a summer dessert or a tropical-themed event, providing a perfect balance of sweetness and tang.
Chocolate Cherry Gluten-Free Buttermilk Cake
This chocolate cherry gluten-free buttermilk cake is an indulgent treat for chocolate lovers.
The rich chocolate flavor pairs beautifully with the tartness of fresh cherries, creating a decadent yet moist cake.
The buttermilk adds tenderness and a slight tang, balancing out the sweetness of the chocolate.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cherries, pitted and chopped
- ½ cup chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the chopped cherries and chocolate chips (if using).
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This chocolate cherry gluten-free buttermilk cake is a sweet and decadent treat, perfect for those who love the combination of chocolate and fruit.
The buttermilk makes the cake light and tender, while the cherries add a refreshing burst of flavor.
It’s an indulgent dessert for any chocolate lover.
Orange Cardamom Gluten-Free Buttermilk Cake
This orange cardamom gluten-free buttermilk cake offers a sophisticated flavor profile with the citrusy brightness of orange and the warm, aromatic spice of cardamom.
The buttermilk makes the cake soft and moist, while the combination of orange and cardamom gives it a unique, refreshing taste. It’s a perfect dessert for a special occasion or a cozy winter evening.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Juice of 1 orange (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cardamom, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, vanilla extract, and orange zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, make the orange glaze by mixing the orange juice with powdered sugar.
- Drizzle the glaze over the cooled cake.
This orange cardamom gluten-free buttermilk cake is an elegant and fragrant dessert.
The bright citrus from the orange combined with the warm cardamom makes for a unique flavor combination that’s sure to impress.
The buttermilk ensures a tender texture, making it an exquisite treat for any occasion.
Strawberry Basil Gluten-Free Buttermilk Cake
This strawberry basil gluten-free buttermilk cake is a refreshing and unique dessert that combines the sweetness of fresh strawberries with the herbal, aromatic notes of basil.
The buttermilk gives the cake a soft texture while enhancing the vibrant flavors of the fruit and herbs.
It’s a delightful treat perfect for summer picnics or a sophisticated garden party.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon lemon zest (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and stir in the buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the chopped strawberries, basil, and lemon zest (if using).
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This strawberry basil gluten-free buttermilk cake is an inventive dessert that combines sweet and savory elements, making it a stand-out dish at any gathering.
The strawberries bring sweetness, while the basil adds an unexpected twist, and the buttermilk keeps the cake tender and moist.
Serve it with a light drizzle of honey or a dollop of whipped cream for an extra touch of indulgence.
Lemon Blueberry Lavender Gluten-Free Buttermilk Cake
This lemon blueberry lavender gluten-free buttermilk cake is a fragrant, floral delight with a burst of citrus.
The combination of lemon, blueberries, and lavender gives it a sophisticated, aromatic flavor profile that’s perfect for an afternoon tea or a special occasion.
The buttermilk adds moisture, ensuring the cake is soft and delicate.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon dried lavender flowers
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a small bowl, combine the dried lavender with a tablespoon of sugar, and gently rub together to release the lavender oils.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and lavender mixture.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, vanilla extract, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the fresh blueberries.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This lemon blueberry lavender gluten-free buttermilk cake is an elegant dessert full of vibrant, aromatic flavors.
The tangy lemon, sweet blueberries, and floral lavender are a perfect combination, and the buttermilk ensures the cake is soft and airy.
It’s a beautiful treat for any celebration or as a showstopper at your next gathering.
Pear Almond Gluten-Free Buttermilk Cake
This pear almond gluten-free buttermilk cake combines the natural sweetness of ripe pears with the rich, nutty flavor of almonds.
The buttermilk gives the cake a soft and tender crumb, while the almond flour adds depth to the flavor.
This cake is a wonderful dessert for cooler months, offering warmth and comfort with every bite.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 medium pears, peeled, cored, and sliced
- ½ cup sliced almonds (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the pear slices.
- Pour the batter into the prepared cake pan and smooth the top. Arrange the sliced almonds on top of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pear almond gluten-free buttermilk cake is a simple yet elegant dessert that is perfect for any season.
The juicy pears bring natural sweetness to the cake, while the almond flour adds a lovely nutty depth of flavor.
The buttermilk ensures a moist, tender crumb that makes this cake irresistible. It’s a delightful treat for a cozy afternoon or an elegant dessert for any occasion.
Pineapple Coconut Gluten-Free Buttermilk Cake
This pineapple coconut gluten-free buttermilk cake is a tropical escape in every bite.
The sweetness of pineapple combined with the richness of coconut creates a moist, flavorful cake that’s perfect for summer parties or any occasion that calls for a light, fruity dessert.
The buttermilk ensures the cake remains tender and soft while enhancing the overall flavor profile.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- ½ cup shredded unsweetened coconut
- 1 tablespoon coconut flour (optional, for extra coconut flavor)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and coconut flour (if using).
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the drained pineapple and shredded coconut.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pineapple coconut gluten-free buttermilk cake is light, tropical, and absolutely delicious.
The pineapple adds a burst of sweetness and moisture, while the coconut enhances the cake with a rich, nutty flavor.
It’s the perfect dessert for a tropical-themed event or simply as a refreshing treat on a warm day.
Chai Spice Gluten-Free Buttermilk Cake
This chai spice gluten-free buttermilk cake is a warm, fragrant dessert with notes of cinnamon, cardamom, ginger, and cloves.
The buttermilk makes the cake moist and tender, and the chai spices infuse it with a comforting, cozy flavor.
It’s an ideal choice for the cooler months, especially when paired with a cup of tea.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This chai spice gluten-free buttermilk cake is perfect for fall or winter gatherings.
The warm, aromatic spices provide a comforting flavor that’s both cozy and satisfying.
The buttermilk ensures a soft and tender texture, making this cake a true treat for spice lovers.
Enjoy it with a cup of chai or coffee for a truly indulgent experience.
Blackberry Lemon Gluten-Free Buttermilk Cake
This blackberry lemon gluten-free buttermilk cake brings together the tartness of fresh blackberries and the bright citrusy zing of lemon.
The buttermilk adds moisture to the cake, making it soft and light, while the combination of blackberries and lemon provides a refreshing, flavorful dessert.
It’s perfect for any season, especially when blackberries are in full bloom.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blackberries
- 1 tablespoon lemon juice (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, vanilla extract, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the blackberries.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, mix the lemon juice with powdered sugar and drizzle the glaze over the cake.
This blackberry lemon gluten-free buttermilk cake is a delightful balance of tart and sweet.
The fresh blackberries provide bursts of juiciness, while the lemon adds brightness and freshness.
The buttermilk ensures the cake stays tender and light.
This cake is perfect for a spring or summer dessert, offering a refreshing and delicious end to any meal.
