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If you’ve been navigating the world of gluten-free baking, you know it can be a challenge to find the perfect flour substitute.
While traditional wheat flour is a staple in most cake recipes, gluten-free cake flour opens the door to a whole new realm of delicious possibilities.
Whether you have dietary restrictions or simply prefer to try something new, gluten-free cake flour recipes are a fantastic way to indulge in your favorite sweet treats without compromising on taste or texture.
From rich chocolate cakes to light and fluffy sponges, gluten-free cake flour can be used in a variety of creative and mouthwatering ways.
In this blog, we’ve curated a collection of over 29 gluten-free cake flour recipes that will have you baking like a pro, no matter your experience level.
These recipes range from classic desserts to innovative new flavors, ensuring there’s something for everyone.
Get ready to dive into this delicious selection of gluten-free cake flour recipes and discover the perfect cake for your next special occasion, or simply a sweet treat to enjoy at home.
29+ Delicious Gluten-Free Cake Flour Recipes to Enjoy
Baking without gluten doesn’t mean sacrificing flavor, texture, or creativity.
These 29+ gluten-free cake flour recipes prove that you can have it all—moist, rich, and decadent cakes that are free of gluten but packed with mouthwatering goodness.
Whether you’re baking for a special celebration or just craving a sweet treat, these recipes will inspire you to explore the limitless possibilities of gluten-free cake baking.
So, next time you’re in the kitchen, reach for your gluten-free cake flour and try one of these amazing recipes.
From delicate sponges to indulgent chocolate cakes, you’ll have plenty of delicious options to choose from.
Enjoy the journey of gluten-free baking, and most importantly, enjoy every bite!
Almond Flour Gluten-Free Cake
This almond flour cake is light, fluffy, and has a rich nutty flavor.
It’s perfect for those who are gluten-intolerant and also adds a healthy twist to traditional cakes.
The almond flour gives the cake an incredibly soft texture, making it a delightful treat for any occasion.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil (melted)
- Optional: 1/2 cup of chopped nuts (e.g., almonds or walnuts)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.
- In another bowl, whisk together the eggs, honey (or maple syrup), almond milk, vanilla extract, and melted coconut oil until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully incorporated. If you’re adding nuts, fold them into the batter at this stage.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 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.
This cake has a soft, moist crumb, and the combination of almond flour and coconut flour makes it an excellent choice for those following a gluten-free diet.
It’s naturally sweetened with honey or maple syrup, which adds a subtle, rich sweetness that pairs perfectly with the nutty flavor of the almond flour.
Whether served as a light snack, a base for a layered cake, or just on its own with a cup of tea, this gluten-free almond flour cake is a fantastic dessert choice.
Its high protein and healthy fat content make it both delicious and nourishing.
Gluten-Free Coconut Cake
This coconut flour-based cake is a dream for coconut lovers.
It’s incredibly moist and has a delicate coconut flavor that blends perfectly with the natural sweetness of the ingredients. This cake is perfect for anyone who needs a gluten-free treat but doesn’t want to sacrifice flavor.
Ingredients:
- 1 1/2 cups coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 large eggs
- 1/4 cup honey or agave syrup
- 1/2 cup coconut milk (or any dairy-free milk)
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup shredded coconut (unsweetened)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a bowl, whisk together coconut flour, baking soda, and salt until thoroughly mixed.
- In another bowl, beat the eggs until smooth. Add honey (or agave), coconut milk, melted coconut oil, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. If using shredded coconut, fold it into the batter now.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free coconut cake is rich, moist, and incredibly flavorful.
The coconut flour provides a light yet dense texture that melts in your mouth, while the coconut oil and coconut milk add a creamy, tropical twist.
It’s an excellent choice for anyone who loves the subtle, natural sweetness of coconut.
This cake is perfect for a dessert on its own or can be served with a coconut cream topping for an extra indulgent treat.
It’s a simple, flavorful option that highlights the versatility of coconut flour, making it a go-to recipe for gluten-free baking.
Gluten-Free Rice Flour Sponge Cake
This rice flour sponge cake is light, airy, and fluffy, making it the perfect base for layered cakes or as a stand-alone treat. It’s made using simple ingredients and is naturally gluten-free, making it a go-to dessert for those with dietary restrictions.
Ingredients:
- 1 cup rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar (can use coconut sugar for a healthier option)
- 4 large eggs (separated into yolks and whites)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a bowl, mix together the rice flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the egg yolks with the sugar, oil, and vanilla extract until smooth and pale.
- Gradually add the dry ingredients to the egg yolk mixture, stirring to combine.
- In a separate bowl, beat the egg whites with the lemon juice until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This rice flour sponge cake is light and fluffy, offering a wonderful texture and flavor.
It’s an ideal option for a gluten-free cake base, whether you plan to fill it with frosting or fresh fruit.
The egg whites create a delicate, airy texture, which is perfect for layering with other ingredients.
Gluten-Free Oat Flour Cake
This oat flour cake is soft, moist, and slightly sweet. Made with whole grain oat flour, it’s packed with fiber and has a naturally nutty flavor.
It’s a perfect dessert for those who prefer a wholesome, gluten-free treat.
Ingredients:
- 2 cups oat flour (certified gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut sugar (or brown sugar)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup almond milk (or any plant-based milk)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the coconut sugar, eggs, applesauce, melted coconut oil, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and stir until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- 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.
The oat flour provides a unique, wholesome flavor, and the cake’s soft texture is a delight with every bite.
This gluten-free oat flour cake is an excellent choice for those seeking a nourishing yet delicious treat.
The applesauce and coconut oil contribute to the cake’s moistness while keeping it dairy-free.
This cake pairs wonderfully with a cup of tea or coffee.
It’s also a versatile base for adding your favorite fruit or frosting.
Whether you keep it simple or go all out with decorations, this cake will become a go-to gluten-free dessert.
Gluten-Free Tapioca Flour Lemon Cake
This light and tangy gluten-free lemon cake made with tapioca flour is perfect for a refreshing dessert.
The combination of tapioca flour and fresh lemon zest creates a fluffy cake that is both refreshing and satisfying.
Ingredients:
- 1 cup tapioca flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, mix together tapioca flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, whisk together honey (or maple syrup), eggs, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until the batter is smooth.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
The bright and tangy lemon flavor in this cake shines through, making it a delightful and light dessert.
Tapioca flour, with its chewy texture, combines beautifully with almond flour to give the cake a soft, airy crumb.
The lemon zest adds an extra burst of flavor, balancing the sweetness of the cake perfectly.
This gluten-free lemon cake is ideal for a summer party or a casual afternoon treat.
It can be topped with a light glaze or simply dusted with powdered sugar for an elegant finish.
Gluten-Free Brown Rice Flour Spice Cake
This spiced cake made with brown rice flour is aromatic and flavorful. It has a perfect balance of spices that make it a comforting dessert, ideal for colder months.
With its rich flavor and soft crumb, this cake will become a favorite for anyone seeking a gluten-free spiced treat.
Ingredients:
- 2 cups brown rice flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup almond milk (or any plant-based milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together brown rice flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, whisk together coconut sugar, eggs, vegetable oil, applesauce, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Pour the batter into the prepared cake pan and smooth it out evenly.
- 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.
The spice blend in this cake adds warmth and complexity to the flavor, making it a cozy and comforting dessert.
Brown rice flour provides a sturdy base, ensuring the cake has a perfect texture while still being light enough to enjoy without feeling too heavy.
Gluten-Free Chocolate Cake with Coconut Flour
This rich and decadent chocolate cake made with coconut flour is a dream come true for chocolate lovers.
It’s moist, dense, and packed with deep cocoa flavor, making it the perfect indulgent dessert for any occasion.
Ingredients:
- 1 cup coconut flour
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil (melted)
- 1 cup almond milk (or any dairy-free milk)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a large bowl, whisk together coconut flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared cake pan and spread it evenly.
- 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 cake is rich, moist, and deeply satisfying.
The coconut flour gives the cake a delicate, slightly sweet texture, while the cocoa powder ensures a deeply chocolaty flavor.
The cake is naturally sweetened with honey or maple syrup, keeping it free of refined sugars.
It’s an excellent dessert for anyone craving a gluten-free chocolate cake, and you can top it with dairy-free frosting, a dusting of cocoa powder, or even more chocolate chips for extra decadence.
This cake is perfect for birthdays, holidays, or any time you need a sweet, comforting treat.
Gluten-Free Carrot Cake with Almond Flour
This gluten-free carrot cake is a moist, flavorful dessert full of spices, carrots, and a lovely almond flour base.
It’s perfect for any celebration or a wholesome dessert that everyone can enjoy.
The addition of almond flour gives it a rich texture that pairs beautifully with the sweetness of the carrots.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 1/2 cups grated carrots
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing well. Stir in the grated carrots and chopped nuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until the cake is golden and 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 carrot cake is wonderfully moist and filled with a perfect blend of warm spices.
The almond flour provides a soft texture while the carrots add natural sweetness.
You can also frost it with a dairy-free cream cheese frosting for an extra indulgent treat.
Gluten-Free Banana Cake with Rice Flour
This gluten-free banana cake is soft, tender, and bursting with the natural sweetness of ripe bananas.
Using rice flour as the base, this cake has a light texture and pairs wonderfully with a variety of toppings, including a drizzle of honey or a dusting of powdered sugar.
Ingredients:
- 1 1/2 cups rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas (mashed)
- 1/2 cup coconut sugar (or regular sugar)
- 2 large eggs
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the rice flour, baking powder, baking soda, and salt.
- In another bowl, mash the bananas and mix them with coconut sugar, eggs, melted coconut oil, vanilla extract, and almond milk.
- Gradually add the dry ingredients to the wet ingredients, stirring until smooth and well combined.
- Pour the batter into the prepared cake pan and smooth it out evenly.
- Bake for 25-30 minutes, or until the cake is golden and 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 banana cake has a lovely sweetness from the ripe bananas, with a light and airy texture that makes it incredibly enjoyable.
The rice flour provides a sturdy yet soft crumb, while the coconut oil and almond milk keep the cake moist and tender.
Gluten-Free Strawberry Almond Cake
This gluten-free strawberry almond cake is bursting with fresh strawberry flavor and a light almond flavor.
The almond flour creates a moist, tender crumb, while the strawberries add a burst of sweetness, making this cake an excellent choice for a summer dessert.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
- 1 1/2 cups fresh strawberries (sliced)
- 1 tablespoon almond flour for dusting the strawberries (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the sliced strawberries, saving a few to decorate the top of the cake.
- Pour the batter into the prepared cake pan and smooth the top. Optionally, dust the top of the batter with a tablespoon of almond flour and arrange the reserved strawberries on 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 strawberry almond cake is light and refreshing with the perfect balance of sweetness from the honey and the natural sweetness of the strawberries.
The almond flour ensures a soft, moist texture, while the addition of fresh strawberries enhances the flavor profile.
It’s an ideal gluten-free dessert for a spring or summer gathering, and it pairs beautifully with a dollop of whipped coconut cream or a drizzle of honey.
This cake is sure to be a hit with anyone who loves fresh fruit in their desserts.
Gluten-Free Sweet Potato Spice Cake
This gluten-free sweet potato spice cake is rich, moist, and packed with fall flavors.
The sweet potato adds natural sweetness and moisture, while the blend of warming spices creates a comforting and delicious treat.
Perfect for autumn or any time you want a flavorful, wholesome dessert.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and tapioca flour)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 3 large eggs
- 1/2 cup coconut sugar (or regular sugar)
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda.
- In another bowl, whisk the eggs, coconut sugar, melted coconut oil, vanilla extract, and almond milk until smooth.
- Add the mashed sweet potato and stir to combine.
- Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Pour the batter into the prepared cake pan and smooth it out evenly.
- Bake for 30-35 minutes or until the cake is golden and 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.
This sweet potato spice cake is a delightful fall-inspired dessert, with the sweetness and moistness of the sweet potato perfectly complemented by the spices.
The cake is naturally gluten-free, making it suitable for those with dietary restrictions, and it provides a great balance of flavor and texture.
It’s wonderful on its own or can be topped with a cinnamon-sugar glaze, whipped coconut cream, or a sprinkle of toasted pecans for extra flavor.
This cake will make a perfect addition to any holiday or family gathering.
Gluten-Free Lemon Poppy Seed Cake
This gluten-free lemon poppy seed cake is bright, zesty, and full of texture.
The combination of lemon juice, zest, and poppy seeds creates a refreshing, light flavor that’s perfect for any occasion.
It’s both moist and fluffy, making it an irresistible gluten-free option.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and potato starch)
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1/4 cup almond milk (or any dairy-free milk)
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, poppy seeds, baking powder, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The lemon poppy seed flavor combination is fresh and invigorating.
The poppy seeds provide a subtle crunch and texture, while the lemon zest and juice give the cake a tangy brightness. The use of coconut oil and almond milk ensures that the cake remains light and moist.
Gluten-Free Apple Cinnamon Cake
This gluten-free apple cinnamon cake combines the sweetness of apples with the warm, comforting flavor of cinnamon. The cake is moist, fluffy, and perfect for fall or winter gatherings.
The addition of grated apples makes it extra moist, while the cinnamon gives it that cozy, spiced flavor.
Ingredients:
- 2 cups gluten-free all-purpose flour (or a blend of rice flour and potato starch)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup coconut sugar (or regular sugar)
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 1/2 cups grated apples (peeled and cored)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, coconut sugar, melted coconut oil, vanilla extract, and applesauce until smooth.
- Stir in the grated apples, mixing well.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until the cake is golden and 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 apple cinnamon cake is both flavorful and moist, with the perfect balance of sweetness and spice.
The grated apples provide natural moisture and sweetness, making this cake a great gluten-free dessert option for any occasion.
The cake is naturally dairy-free and can be served with a light dusting of powdered sugar or a drizzle of maple syrup.
Perfect for a fall afternoon tea, this cake also makes a great addition to holiday spreads.
Serve it with a dollop of whipped coconut cream for a delightful treat!
Gluten-Free Chia Seed Lemon Cake
This light and refreshing gluten-free chia seed lemon cake is packed with tangy lemon flavor and the added crunch of chia seeds.
The chia seeds not only provide texture but also offer a nutritional boost, making this cake a wholesome and tasty treat. It’s the perfect cake for a bright and citrusy dessert.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and tapioca flour)
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup almond milk (or any dairy-free milk)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, chia seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, lemon juice, lemon zest, almond milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until the cake is golden and 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.
The chia seeds add a fun texture to the cake and make it even more nutritious.
The lemon provides a refreshing and tangy contrast to the sweetness of the honey or maple syrup, making this cake perfect for anyone who loves citrus-flavored desserts.
Gluten-Free Coconut Flour Pineapple Cake
This coconut flour pineapple cake is moist, tropical, and packed with the sweet and tangy flavor of pineapple.
The coconut flour gives it a light texture while keeping it gluten-free.
It’s a perfect cake for those who love tropical flavors and want a dessert that’s both delicious and gluten-free.
Ingredients:
- 1 1/2 cups coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil (melted)
- 1 cup crushed pineapple (drained)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (or any dairy-free milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, crushed pineapple, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Pour the batter into the prepared cake pan and smooth it out evenly.
- Bake for 30-35 minutes, or until the cake is golden and 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 cake has a delightful tropical flavor, with the coconut flour adding both moisture and a subtle coconut taste.
The pineapple makes the cake naturally sweet and tangy, while the coconut oil helps to keep it soft and fluffy.
Gluten-Free Maple Pecan Cake
This gluten-free maple pecan cake is a delightful combination of rich maple syrup, toasted pecans, and a moist, fluffy crumb.
The maple syrup adds natural sweetness, while the pecans give a wonderful crunch and nutty flavor.
This cake is perfect for any season, but it’s especially cozy for fall and winter gatherings.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and almond flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans (toasted)
- 3 large eggs
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any plant-based milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant. Let them cool.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the toasted pecans.
- Pour the batter into the prepared cake pan and smooth it out evenly.
- Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This maple pecan cake is moist, fragrant, and has a lovely balance of sweetness from the maple syrup and texture from the pecans.
The cake is perfect for a holiday brunch, a cozy afternoon tea, or a celebration.
You can top it with a drizzle of maple syrup or a dollop of whipped coconut cream for an extra touch.
Gluten-Free Zucchini Lemon Cake
This gluten-free zucchini lemon cake is a light and refreshing dessert that combines the natural sweetness of zucchini with the tangy zest of lemon.
The zucchini adds moisture and a subtle flavor, while the lemon makes the cake bright and citrusy.
It’s a great way to incorporate veggies into your dessert!
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and potato starch)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup almond milk (or any dairy-free milk)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, lemon zest, lemon juice, almond milk, and vanilla extract until smooth.
- Add the grated zucchini to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until the cake is golden and 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.
The zucchini gives this cake a moist texture, while the lemon zest and juice infuse it with a fresh, tangy flavor. It’s naturally sweetened with honey or maple syrup, keeping the cake wholesome and light.
Gluten-Free Pumpkin Spice Cake
This gluten-free pumpkin spice cake is the epitome of fall flavors, with its soft, spiced crumb and rich pumpkin flavor.
It’s moist and fragrant, thanks to the combination of pumpkin, cinnamon, nutmeg, and ginger.
This cake is perfect for a cozy fall afternoon or a holiday gathering.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and tapioca flour)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, coconut sugar, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until the cake is golden and 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 cake is a perfect way to enjoy the flavors of fall.
It’s naturally sweetened with coconut sugar, and the combination of spices makes it incredibly fragrant and comforting.
The cake’s moist texture comes from the pumpkin puree, keeping it soft and delicious.
Gluten-Free Carrot Cake with Walnuts
This gluten-free carrot cake with walnuts is rich, moist, and full of flavor.
The sweet grated carrots blend perfectly with the warm spices, while the crunchy walnuts add a delightful texture.
Perfect for spring celebrations or any occasion where you crave a wholesome, delicious dessert.
Ingredients:
- 2 cups gluten-free all-purpose flour (or a blend of rice flour and almond flour)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts (plus extra for topping)
- 1/4 cup almond milk (or any dairy-free milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond milk until smooth.
- Stir in the grated carrots and chopped walnuts.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Top with additional chopped walnuts for decoration.
This carrot cake is packed with flavor, from the natural sweetness of the carrots to the aromatic spices.
The walnuts provide the perfect crunch, balancing out the moist texture of the cake.
It’s ideal for any occasion, whether it’s a birthday, Easter, or just a cozy afternoon treat.
You can add cream cheese frosting or whipped coconut cream on top to take it to the next level.
Gluten-Free Chocolate Coconut Cake
This gluten-free chocolate coconut cake is a decadent treat that combines the richness of chocolate with the tropical flavor of coconut.
The cake is moist and flavorful, with layers of coconut and a rich chocolate crumb that will satisfy any sweet tooth.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and almond flour)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup coconut sugar (or regular sugar)
- 1/4 cup coconut oil (melted)
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, coconut sugar, melted coconut oil, almond milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until well combined.
- Stir in the shredded coconut, mixing until it’s evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This chocolate coconut cake is perfect for anyone who loves the combination of chocolate and coconut.
It’s rich, yet light, with the shredded coconut adding texture and a tropical twist.
The coconut oil adds a nice moisture and flavor that pairs beautifully with the cocoa.
Gluten-Free Banana Walnut Cake
This gluten-free banana walnut cake is a simple yet flavorful cake that brings together the natural sweetness of ripe bananas and the crunch of walnuts.
It’s light, moist, and perfect for a healthy dessert or snack.
Ingredients:
- 2 cups gluten-free all-purpose flour (or a blend of rice flour and oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large ripe bananas (mashed)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, mash the bananas with a fork until smooth.
- In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Stir in the mashed bananas until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Top with extra chopped walnuts for decoration.
This banana walnut cake is moist and naturally sweetened with ripe bananas and honey or maple syrup.
The walnuts provide an excellent crunch, making each bite even more satisfying.
This cake is a great way to use up overripe bananas and is perfect for breakfast, afternoon tea, or as a snack.
It can be served with a dollop of almond butter or a light drizzle of honey for added richness.
Gluten-Free Strawberry Almond Cake
This gluten-free strawberry almond cake is a delightful, fruity dessert that combines the fresh sweetness of strawberries with the nutty richness of almonds.
It’s a soft and moist cake that’s perfect for spring or summer celebrations.
The strawberries add a burst of flavor, while the almond flour gives the cake a light, tender crumb.
Ingredients:
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
- 1 1/2 cups fresh strawberries (diced)
- 1/4 cup sliced almonds (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Gently fold in the diced strawberries, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle sliced almonds on top for added crunch and texture.
- Bake for 30-35 minutes, or until the cake is golden and 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 almond cake is light, moist, and bursting with fresh strawberry flavor.
The almond flour adds richness, while the honey or maple syrup gives just the right amount of sweetness.
The sliced almonds on top create a perfect crunch, making each bite more enjoyable.
Perfect for a summer party or a light dessert after dinner, this cake is a great way to enjoy seasonal strawberries.
It can be topped with whipped cream or a drizzle of chocolate for extra indulgence.
Gluten-Free Blueberry Lemon Cake
This gluten-free blueberry lemon cake is a fresh, light, and fruity dessert, combining the zesty brightness of lemon with the sweetness of blueberries.
It’s tender, moist, and perfectly balanced with just the right amount of tangy lemon flavor and juicy blueberries. Ideal for a refreshing treat on a warm day.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and potato starch)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil (melted)
- 1/4 cup unsweetened almond milk (or any dairy-free milk)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups fresh blueberries (plus extra for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, almond milk, vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Gently fold in the fresh blueberries, making sure they are evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until the cake is golden and 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. Top with additional fresh blueberries.
This blueberry lemon cake is perfectly moist, with a burst of citrusy lemon flavor and pockets of juicy blueberries.
The cake is naturally sweetened with honey or maple syrup and is a light, refreshing dessert choice.
Ideal for brunches, picnics, or a light summer dessert, this cake is a crowd-pleaser.
You can also serve it with a light lemon glaze for an extra touch of sweetness.
Gluten-Free Mocha Coffee Cake
This gluten-free mocha coffee cake is the perfect dessert for coffee lovers, combining rich coffee and chocolate flavors into a moist, tender cake.
The mocha flavor comes from freshly brewed coffee and cocoa powder, and it’s topped with a sweet streusel topping for added texture.
It’s ideal for serving alongside your morning coffee or as a dessert after a cozy dinner.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (or a blend of rice flour and tapioca flour)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup coconut oil (melted)
- 1/2 cup freshly brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
For the streusel topping:
- 1/4 cup gluten-free oats
- 2 tablespoons coconut sugar
- 2 tablespoons coconut oil (melted)
- 1 tablespoon unsweetened cocoa powder
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, coconut sugar, melted coconut oil, coffee, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- In a small bowl, mix together all the ingredients for the streusel topping until combined and crumbly. Sprinkle it evenly over the batter.
- Bake for 30-35 minutes, or until the cake is set and 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 coffee cake has a deep, rich flavor with the perfect balance of coffee and chocolate.
The streusel topping adds a lovely crunch, making each bite even more satisfying.
It’s perfect for brunch, a coffee break, or any occasion where you want a rich, indulgent dessert.
Pair it with a cup of your favorite coffee or tea for the ultimate treat.
