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Finding the perfect gluten-free treat can be a challenge, especially if you’re craving something sweet and bite-sized. That’s where gluten-free cake bites come in!
These delightful little desserts offer the rich flavor of cake but in a convenient, portable form.
Whether you’re catering to dietary restrictions or simply want to enjoy a gluten-free indulgence, cake bites are the ideal solution.
Plus, they come in a variety of flavors—from fruity and nutty to chocolatey and spiced, ensuring that there’s a gluten-free cake bite for everyone.
In this blog post, we’ve rounded up over 25 delicious gluten-free cake bite recipes that are perfect for any occasion.
Whether you’re preparing for a special event, looking for a quick snack, or just treating yourself, these recipes will inspire you to whip up a batch of gluten-free cake bites in no time.
So, grab your apron and let’s dive into the world of sweet, bite-sized gluten-free goodness!
25+ Irresistible Gluten-Free Cake Bites Recipes You Need to Try
Whether you’re new to gluten-free baking or a seasoned pro, these 25+ gluten-free cake bite recipes are a must-try!
From decadent chocolate to zesty citrus, these bite-sized treats will bring a burst of flavor and joy to any occasion.
Not only are these cake bites perfect for satisfying your sweet cravings, but they’re also versatile and easy to customize to suit your flavor preferences or dietary needs.
So, go ahead and experiment with different ingredients, textures, and flavors to create your own unique gluten-free cake bites.
Whether you’re planning a special celebration or just want to treat yourself on a lazy afternoon, these little indulgences will undoubtedly add a touch of sweetness to your day.
Happy baking, and enjoy the irresistible goodness of gluten-free cake bites!
Chocolate Hazelnut Gluten-Free Cake Bites
These chocolate hazelnut cake bites are rich, moist, and perfectly sized for a sweet, satisfying snack.
Made with gluten-free flour and paired with the indulgent flavor of chocolate and the nutty crunch of hazelnuts, they offer a unique twist on traditional cake bites.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 1/2 cup chopped hazelnuts
- 1/2 cup dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free flour, cocoa powder, baking powder, salt, and brown sugar.
- In another bowl, whisk the eggs, melted coconut oil, vanilla extract, and milk together until smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring until just combined.
- Gently fold in the chopped hazelnuts and dark chocolate chips.
- Scoop the batter into small spoonfuls and drop them onto the prepared baking sheet. Shape them into bite-sized balls.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Allow the cake bites to cool on a wire rack before serving.
These chocolate hazelnut cake bites are the perfect gluten-free indulgence.
The combination of rich chocolate, crunchy hazelnuts, and a moist texture makes them irresistible.
Whether you need a quick treat or a dessert to impress guests, these little bites are guaranteed to satisfy any sweet craving.
They also pack easily for lunchboxes or as an afternoon snack on the go.
Lemon Coconut Gluten-Free Cake Bites
If you’re craving something light and refreshing, these lemon coconut cake bites are just the treat!
A delicate blend of citrusy lemon and sweet coconut gives them a zesty twist.
Plus, they are gluten-free, so everyone can enjoy them without worry.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the gluten-free flour, shredded coconut, baking soda, and salt.
- In a separate bowl, whisk together the honey (or maple syrup), eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
- Slowly add the wet ingredients into the dry mixture, stirring until combined.
- Drop spoonfuls of the batter onto the prepared baking sheet, shaping them into small round balls.
- Bake for 10-12 minutes or until lightly golden and firm to the touch.
- Let the cake bites cool on a wire rack before serving.
These lemon coconut cake bites are a burst of sunshine in every bite.
They’re lightly sweet, with a citrus tang that pairs wonderfully with the chewy coconut.
Perfect for those with gluten sensitivities, these cake bites offer a fresh alternative to more traditional baked goods.
Serve them at a brunch, as a light dessert, or enjoy them as a guilt-free afternoon treat.
Either way, they are sure to brighten your day.
Vanilla Almond Gluten-Free Cake Bites
These vanilla almond cake bites offer a deliciously comforting and nutty flavor, with the softness of vanilla and the crunch of almonds.
They’re naturally gluten-free and come together in no time, making them a perfect snack for busy days.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 cup honey
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter (or dairy-free butter)
- 1 tsp vanilla extract
- 1/2 cup chopped almonds
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, coconut flour, and almond flour.
- In another bowl, whisk together the honey, eggs, almond milk, melted butter, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until well incorporated.
- Gently fold in the chopped almonds.
- Scoop spoonfuls of the batter and shape them into small bite-sized balls.
- Place them onto the prepared baking sheet and bake for 12-15 minutes or until golden and cooked through.
- Allow them to cool on a wire rack before serving.
These vanilla almond cake bites are the perfect blend of soft, fluffy cake with a satisfying almond crunch.
They’re a versatile treat that can be served at any occasion, whether for a special dessert or a healthy snack.
Their light sweetness and nutty flavor pair perfectly with a cup of tea or coffee.
Best of all, they are gluten-free and made with wholesome ingredients, so you can enjoy them without a second thought.
Pumpkin Spice Gluten-Free Cake Bites
These pumpkin spice cake bites are full of cozy autumn flavors, even if it’s not fall.
With the warmth of cinnamon, nutmeg, and pumpkin, they make for a deliciously spiced snack.
Plus, they are gluten-free, so everyone can enjoy the festive flavors without worrying about their diet.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- In a separate bowl, combine the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until the batter is well combined.
- If using, fold in the chopped walnuts.
- Scoop the batter into small spoonfuls and shape them into bite-sized balls. Place them onto the prepared baking sheet.
- Bake for 12-15 minutes, or until they are lightly golden and firm.
- Allow the cake bites to cool on a wire rack before serving.
These pumpkin spice cake bites are the ultimate comfort food.
The blend of warm spices and pumpkin creates a cozy, heartwarming flavor that will leave you wanting more.
Whether you’re looking for a seasonal treat or a gluten-free snack any time of year, these cake bites deliver.
Serve them with a hot drink for the perfect autumn-inspired moment, and enjoy the natural sweetness of pumpkin and the crunch of walnuts.
Strawberry Almond Gluten-Free Cake Bites
These strawberry almond cake bites bring a delightful freshness to your dessert table.
The sweetness of strawberries paired with the nutty almond flavor creates a light, flavorful bite.
Plus, they’re naturally gluten-free, so they can be enjoyed by those with dietary restrictions.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup ground almonds (almond meal)
- 1 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup diced fresh strawberries
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the gluten-free flour, ground almonds, baking powder, and salt.
- In a separate bowl, whisk together the honey (or maple syrup), eggs, almond milk, melted coconut oil, and vanilla extract.
- Slowly mix the wet ingredients into the dry ingredients, stirring until smooth.
- Gently fold in the diced strawberries.
- Scoop the batter into small spoonfuls and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 10-12 minutes or until they’re golden and firm.
- Let them cool completely on a wire rack before serving.
These strawberry almond cake bites are the perfect balance of fruity and nutty.
The fresh strawberries bring a burst of sweetness, while the almond flour adds a subtle richness.
Whether served at a party or as a healthy snack, they are sure to be a hit.
These gluten-free treats are light and satisfying, making them a perfect option for those who enjoy sweet, guilt-free indulgence.
Maple Pecan Gluten-Free Cake Bites
These maple pecan cake bites combine the nutty, buttery flavor of pecans with the natural sweetness of maple syrup.
They are a perfect snack for any time of day and offer a rich, indulgent flavor while remaining gluten-free.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/4 cup pecans, finely chopped
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/4 cup pure maple syrup
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter (or dairy-free butter)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, chopped pecans, baking powder, and salt.
- In a separate bowl, combine the maple syrup, eggs, almond milk, melted butter, and vanilla extract. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Scoop the batter into small spoonfuls and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes or until they’re golden and firm to the touch.
- Let them cool on a wire rack before serving.
Maple pecan cake bites are the ultimate combination of sweet and nutty flavors, perfect for a cozy snack or dessert.
The maple syrup gives these bites a warm, comforting sweetness that pairs beautifully with the richness of pecans.
Whether you enjoy them with your morning coffee or as an after-dinner treat, these gluten-free bites will surely become a favorite.
Rich in flavor and texture, they are a delightful option for anyone seeking a wholesome, gluten-free indulgence.
Cinnamon Apple Gluten-Free Cake Bites
These cinnamon apple cake bites are a perfect fusion of warm spices and fruity goodness.
With the sweetness of apples and the cozy flavors of cinnamon, they offer a comforting snack that’s gluten-free and packed with flavor.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup applesauce (unsweetened)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/2 cup finely diced apple (peeled)
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, and salt.
- In a separate bowl, mix together the applesauce, honey (or maple syrup), eggs, and melted coconut oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Fold in the diced apples and, if desired, chopped walnuts.
- Scoop spoonfuls of the batter and shape them into small bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden and firm to the touch.
- Let the cake bites cool on a wire rack before serving.
These cinnamon apple cake bites are a delightful treat that perfectly combines the flavors of fall with a light, gluten-free touch.
The sweetness of apples and the aromatic spices make these bites irresistible.
They are great for a quick snack or a healthier dessert option.
Whether you’re indulging after a meal or looking for a snack to share, these cake bites bring warmth and comfort in every bite.
Carrot Cake Gluten-Free Cake Bites
A healthy twist on the classic carrot cake, these gluten-free cake bites are packed with nutrients, flavor, and just the right amount of sweetness.
With carrots, cinnamon, and a hint of walnuts, these cake bites are perfect for a satisfying snack or a guilt-free dessert.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp baking powder (gluten-free)
- 1/2 cup grated carrots (about 2 medium carrots)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup chopped walnuts (optional)
- 1 tsp vanilla extract
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 flour, cinnamon, ginger, salt, and baking powder.
- In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Stir in the grated carrots and walnuts (if using) into the wet mixture.
- Gradually add the wet ingredients to the dry ingredients and stir until the batter is combined.
- Scoop spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown and cooked through.
- Allow the cake bites to cool on a wire rack before serving.
These carrot cake cake bites are a healthier, gluten-free take on the beloved classic.
With the natural sweetness of carrots and a subtle spice blend, these bites are packed with flavor and perfect for any occasion.
Whether you’re craving a snack, looking for a nutritious treat, or needing a portable dessert for a gathering, these cake bites are sure to hit the spot.
Raspberry Coconut Gluten-Free Cake Bites
These raspberry coconut cake bites are a refreshing and tropical treat, combining the tartness of raspberries with the sweetness of coconut.
These gluten-free cake bites are both light and satisfying, making them the perfect snack or dessert for any occasion.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/2 cup fresh raspberries, mashed
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, and salt.
- In a separate bowl, whisk together the honey (or maple syrup), eggs, almond milk, melted coconut oil, and vanilla extract.
- Fold in the mashed raspberries gently, being careful not to break them down completely.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Scoop the batter into small spoonfuls and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden and firm.
- Allow the cake bites to cool on a wire rack before serving.
These raspberry coconut cake bites are a burst of fresh and tropical flavors.
The tart raspberries balance out the rich coconut, and the cake bites remain light and satisfying.
They are perfect for those looking for a gluten-free snack that feels both indulgent and refreshing.
Whether you’re serving them at a party or enjoying them as a sweet treat after dinner, these cake bites will delight your taste buds.
Peanut Butter Banana Gluten-Free Cake Bites
These peanut butter banana cake bites are a comforting and nutritious treat.
With the natural sweetness of bananas and the rich, savory flavor of peanut butter, they’re packed with flavor and a good dose of protein.
Plus, they’re gluten-free, making them suitable for everyone to enjoy.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1 ripe banana, mashed
- 1/4 cup peanut butter (smooth or chunky)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup almond milk (or dairy of choice)
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- In another bowl, mix the mashed banana, peanut butter, honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring until fully combined.
- Scoop small spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until they are golden and firm to the touch.
- Allow the cake bites to cool on a wire rack before serving.
These peanut butter banana cake bites are a deliciously satisfying snack.
The creamy peanut butter complements the sweetness of the banana, making for a rich and indulgent treat.
Whether you’re fueling up before a workout or enjoying a quick snack, these cake bites are a perfect, gluten-free option that’s both filling and full of flavor.
Choco-Mint Gluten-Free Cake Bites
These choco-mint cake bites are a refreshing twist on a classic combination.
The coolness of mint paired with the richness of chocolate makes for a satisfying dessert, while the gluten-free ingredients ensure everyone can enjoy them without any worries.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda (gluten-free)
- 1/4 tsp salt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 tsp peppermint extract
- 1/4 cup dark 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 flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the honey (or maple syrup), eggs, melted coconut oil, and peppermint extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring until well combined.
- Gently fold in the dark chocolate chips.
- Scoop spoonfuls of the batter and form them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 10-12 minutes or until they are set and slightly firm to the touch.
- Allow the cake bites to cool on a wire rack before serving.
These choco-mint cake bites are the perfect balance of rich chocolate and refreshing mint.
They are the ideal gluten-free treat for anyone who loves the combination of cool mint with decadent chocolate.
These cake bites are great for an after-dinner dessert or a snack during the day when you want something that satisfies both your sweet and refreshing cravings.
Enjoy them with a cup of tea for a delightful experience!
Pineapple Coconut Gluten-Free Cake Bites
Transport yourself to the tropics with these pineapple coconut cake bites.
The sweet, juicy pineapple pairs wonderfully with the creamy coconut, creating a delicious, tropical treat that’s naturally gluten-free.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup canned pineapple, drained and finely chopped
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, shredded coconut, baking powder, and salt.
- In a separate bowl, combine the chopped pineapple, honey (or maple syrup), eggs, melted coconut oil, and vanilla extract. Stir well to combine.
- Gradually add the wet ingredients to the dry ingredients, mixing until the batter is fully incorporated.
- Scoop the batter into small spoonfuls and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden and the cake bites are firm to the touch.
- Allow the cake bites to cool on a wire rack before serving.
These pineapple coconut cake bites are like a vacation in a bite!
The tropical flavors of pineapple and coconut make them a fun and refreshing treat, perfect for a gluten-free dessert or snack.
Whether you’re hosting a summer party or just need a tropical escape in the middle of your day, these cake bites will satisfy your cravings and transport you to a sunnier place.
Enjoy the chewy coconut and juicy pineapple in every delicious bite!
Chai Spice Gluten-Free Cake Bites
These chai spice cake bites are a warm and aromatic treat that will transport you to a cozy moment.
With the comforting flavors of cinnamon, cardamom, and cloves, they make for the perfect gluten-free indulgence, especially if you enjoy a spicy, flavorful dessert.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp baking soda (gluten-free)
- 1/4 tsp salt
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk (or dairy of choice)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the gluten-free flour, cinnamon, cardamom, cloves, ginger, baking soda, and salt.
- In a separate bowl, whisk together the maple syrup (or honey), eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Scoop the batter into small spoonfuls and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 10-12 minutes or until golden and firm.
- Let them cool on a wire rack before serving.
These chai spice cake bites are a perfect combination of sweet and spicy.
The warming spices create a comforting, aromatic flavor that’s great for any time of year, especially during colder months.
The gluten-free nature of these bites makes them a wonderful treat for those with dietary restrictions, and their unique, bold flavor will leave you craving more.
Pair them with a cup of chai tea or your favorite hot drink for the ultimate cozy experience.
Zucchini Lemon Gluten-Free Cake Bites
These zucchini lemon cake bites are light, refreshing, and healthy, making them the perfect snack or dessert. The zucchini adds moisture without overpowering the flavor, while the lemon zest gives these bites a bright, citrusy twist.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp lemon zest
- 1/2 cup grated zucchini (squeeze out excess moisture)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and lemon zest.
- In another bowl, whisk the grated zucchini, honey (or maple syrup), eggs, melted coconut oil, vanilla extract, and lemon juice.
- Gradually fold the wet ingredients into the dry ingredients, stirring until well mixed.
- Scoop small spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until lightly golden and firm.
- Allow the cake bites to cool on a wire rack before serving.
These zucchini lemon cake bites are light, refreshing, and full of flavor.
The zucchini helps to keep them moist, while the lemon zest offers a bright burst of citrus that lifts the flavor.
Whether you need a healthy snack or a light dessert, these cake bites are perfect for satisfying your cravings without overindulging.
They’re also a great way to sneak some veggies into your diet while enjoying a sweet treat.
Mocha Almond Gluten-Free Cake Bites
For coffee lovers, these mocha almond cake bites are the ultimate treat.
The rich, slightly bitter coffee flavor paired with the crunchy, nutty almonds makes for a perfect gluten-free snack that’s both indulgent and energizing.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp instant coffee granules
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/2 tsp vanilla extract
- 1/4 cup chopped almonds
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, instant coffee granules, baking powder, and salt.
- In a separate bowl, whisk the maple syrup (or honey), eggs, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Gently fold in the chopped almonds.
- Scoop the batter into small spoonfuls and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 10-12 minutes or until set and slightly firm.
- Let them cool on a wire rack before serving.
These mocha almond cake bites are the perfect pick-me-up for any coffee lover.
The combination of coffee and cocoa provides a deep, rich flavor, while the almonds add a delightful crunch.
These gluten-free bites are ideal for a mid-afternoon snack or as a dessert after a meal.
The energizing coffee flavor makes them a perfect companion to a cup of coffee or tea, giving you that extra boost while satisfying your sweet tooth.
Mango Coconut Gluten-Free Cake Bites
These tropical mango coconut cake bites are bursting with sweetness and flavor, perfect for anyone looking for a gluten-free, fruity treat.
The soft and moist texture comes from the mango, while the shredded coconut adds a delightful chewiness.
These bites are an escape to paradise in every bite!
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup fresh or frozen mango, pureed
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, salt, and cinnamon (if using).
- In another bowl, combine the mango puree, honey (or maple syrup), eggs, melted coconut oil, and vanilla extract. Whisk until smooth.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Scoop small spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden and firm.
- Allow the cake bites to cool on a wire rack before serving.
These mango coconut cake bites are a refreshing, tropical treat that is naturally gluten-free.
The combination of sweet mango and chewy coconut creates a delightful flavor that’s perfect for any occasion.
These cake bites are a great way to bring a bit of sunshine to your day, whether you’re enjoying them at a summer picnic or as an everyday snack.
The lightness of the ingredients makes them a perfect, guilt-free indulgence!
Blackberry Lemon Gluten-Free Cake Bites
These blackberry lemon cake bites are a deliciously tangy and sweet treat.
The freshness of the blackberries paired with the zesty lemon creates a perfect balance of flavors in a gluten-free bite-sized dessert.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup fresh blackberries, mashed
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- In another bowl, combine the mashed blackberries, honey (or maple syrup), eggs, melted coconut oil, lemon zest, and lemon juice. Stir well to combine.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Scoop spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until lightly golden and firm.
- Allow the cake bites to cool on a wire rack before serving.
These blackberry lemon cake bites are the perfect combination of tart and sweet.
The natural sweetness of the blackberries is complemented by the bright zing of lemon, creating a light, refreshing treat.
These gluten-free cake bites are ideal for a summer snack or a quick dessert, and their fruity, tangy flavor will surely satisfy any craving for something sweet and citrusy.
Pumpkin Chocolate Chip Gluten-Free Cake Bites
For a comforting and delicious gluten-free treat, these pumpkin chocolate chip cake bites are the perfect choice.
The natural sweetness of pumpkin combines beautifully with the rich chocolate chips, making for a deliciously satisfying bite-sized dessert.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 tsp baking soda (gluten-free)
- 1/2 cup pumpkin puree
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/2 cup chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cinnamon, nutmeg, ginger, salt, and baking soda.
- In another bowl, mix the pumpkin puree, honey (or maple syrup), eggs, and melted coconut oil. Stir until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until combined.
- Gently fold in the chocolate chips.
- Scoop small spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until they are golden and firm.
- Let the cake bites cool on a wire rack before serving.
These pumpkin chocolate chip cake bites are the perfect balance of fall flavors and sweet indulgence.
The pumpkin keeps them moist while the spices add depth and warmth.
The chocolate chips provide a satisfying burst of sweetness with every bite.
These gluten-free treats are perfect for autumn, but you’ll want to make them year-round!
Enjoy them as a quick snack or a delicious dessert at any time of the day.
Strawberry Almond Gluten-Free Cake Bites
These strawberry almond cake bites are a delightful blend of fresh strawberries and nutty almond flavors, creating a light, gluten-free treat that’s perfect for any time of day.
The sweetness of the strawberries combined with the crunch of almond makes these cake bites a fantastic choice for anyone looking for a healthy, flavorful dessert.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup fresh strawberries, chopped
- 1/4 cup almond butter (or any nut butter of choice)
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk (or dairy of choice)
- 1/4 cup chopped almonds (optional for extra crunch)
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 flour, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, almond butter, maple syrup (or honey), and almond milk until smooth.
- Gently fold in the chopped strawberries and, if desired, chopped almonds.
- Gradually add the wet ingredients to the dry ingredients and stir until well combined.
- Scoop spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown and firm.
- Let them cool on a wire rack before serving.
These strawberry almond cake bites are a perfect combination of fruity sweetness and nutty richness.
The fresh strawberries provide a burst of juicy flavor, while the almond flour and almond butter add a satisfying, earthy depth.
Whether you’re looking for a healthy snack or a light dessert, these cake bites are both delicious and gluten-free.
They’re an ideal treat for anyone craving a fresh and flavorful bite that’s free from gluten but full of taste.
Pistachio Coconut Gluten-Free Cake Bites
If you’re looking for a snack that’s both nutty and tropical, these pistachio coconut cake bites are the way to go.
The crunchy pistachios paired with the sweet and chewy coconut create a flavor-packed, gluten-free treat that will leave you wanting more.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup pistachios, finely chopped
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk (or dairy of choice)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the gluten-free flour, shredded coconut, chopped pistachios, baking powder, and salt.
- In a separate bowl, whisk together the honey (or maple syrup), eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Scoop spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown and firm.
- Allow the cake bites to cool on a wire rack before serving.
These pistachio coconut cake bites are a wonderful gluten-free treat that’s as satisfying as it is delicious.
The combination of crunchy pistachios and chewy coconut offers a rich and earthy flavor profile that’s perfect for anyone who loves a nutty snack.
Whether you’re treating yourself to a post-workout bite or indulging in a light dessert, these cake bites are sure to impress with their tropical and nutty goodness.
Cherry Almond Gluten-Free Cake Bites
For a slightly tart and nutty snack, these cherry almond cake bites bring the best of both worlds.
The vibrant cherries add a burst of flavor, while the almonds provide a satisfying crunch.
Together, they create a delicious, gluten-free treat.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup fresh or frozen cherries, chopped
- 1/4 cup almond butter
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk (or dairy of choice)
- 1/4 tsp almond extract (optional, for extra flavor)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- In another bowl, mix the almond butter, eggs, maple syrup (or honey), almond milk, and almond extract (if using) until smooth.
- Gently fold in the chopped cherries.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Scoop spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden and firm.
- Let the cake bites cool on a wire rack before serving.
These cherry almond cake bites are the perfect blend of tart cherries and rich almond flavor.
The combination of sweet cherries and nutty almonds makes these cake bites a satisfying and balanced gluten-free treat.
Whether you’re enjoying them as an afternoon snack or serving them at a party, these bites are sure to become a favorite.
The cherries add a burst of freshness, while the almond flour and almond butter give them a satisfying texture that will keep you coming back for more.
Cinnamon Roll Gluten-Free Cake Bites
These cinnamon roll cake bites are a sweet and comforting treat, packed with the irresistible flavors of cinnamon, vanilla, and a touch of sweetness.
They’re a gluten-free twist on a classic favorite and are perfect for breakfast, snack time, or a light dessert.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder (gluten-free)
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 cup almond milk (or dairy of choice)
- 1/4 cup coconut sugar or brown sugar (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cinnamon, salt, and baking powder.
- In another bowl, whisk together the maple syrup (or honey), eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing until fully combined.
- Scoop small spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Sprinkle the coconut sugar or brown sugar over the top of each cake bite.
- Bake for 12-15 minutes, or until golden and firm to the touch.
- Allow the cake bites to cool on a wire rack before serving.
These cinnamon roll cake bites are the ultimate gluten-free comfort food, offering the classic cinnamon roll flavor in a portable and bite-sized form.
The warmth of the cinnamon and the sweetness of the maple syrup bring a comforting richness, while the slight crunch from the coconut sugar topping mimics the sweetness of a cinnamon roll glaze.
These are perfect for a quick breakfast, snack, or dessert and are sure to bring a cozy, nostalgic feeling with every bite.
Peach Ginger Gluten-Free Cake Bites
These peach ginger cake bites combine the juicy sweetness of ripe peaches with the warm, spicy kick of ginger.
The result is a gluten-free, flavor-packed treat that’s perfect for anyone who loves a fruity and spicy twist to their desserts.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder (gluten-free)
- 1/2 cup fresh peaches, finely chopped
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk (or dairy of choice)
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, ground ginger, cinnamon, salt, and baking powder.
- In a separate bowl, mix together the chopped peaches, honey (or maple syrup), eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Scoop spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden and firm.
- Allow the cake bites to cool on a wire rack before serving.
These peach ginger cake bites are a delightful combination of sweet and spicy flavors.
The fresh, juicy peaches provide a burst of natural sweetness, while the ginger adds a warming heat that balances the flavors perfectly.
These cake bites are ideal for anyone who loves fruit-based desserts with a touch of spice, making them perfect for a summer treat or an exciting twist on a classic flavor.
Gluten-free and delicious, they’re a great addition to your dessert repertoire.
Raspberry Coconut Gluten-Free Cake Bites
These raspberry coconut cake bites are a refreshing, fruity, and coconut-packed treat that’s gluten-free and bursting with flavor.
The tartness of the raspberries complements the sweetness of the coconut, creating a perfect bite-sized snack or dessert.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup fresh raspberries, mashed
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 tsp vanilla extract
- 1/4 cup almond milk (or dairy of choice)
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 flour, shredded coconut, baking powder, and salt.
- In another bowl, mix the mashed raspberries, honey (or maple syrup), eggs, melted coconut oil, vanilla extract, and almond milk.
- Gradually fold the wet ingredients into the dry ingredients, stirring until combined.
- Scoop small spoonfuls of the batter and shape them into bite-sized balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden and firm to the touch.
- Allow the cake bites to cool on a wire rack before serving.
These raspberry coconut cake bites offer a wonderfully refreshing combination of tart raspberries and sweet, chewy coconut.
They are the perfect gluten-free treat for anyone who loves fruity desserts with a touch of tropical flavor.
These cake bites are great as a snack, an afternoon pick-me-up, or even as a light dessert to serve at a summer gathering.
The sweet and tangy taste of raspberries pairs beautifully with the coconut, creating a balance that’s both satisfying and delicious.
