27+ Easy Gluten-Free, Casein-Free Cake Recipes You’ll Love

Finding delicious cake recipes that meet dietary restrictions can be challenging, but it doesn’t have to be! Whether you’re gluten intolerant, following a casein-free diet, or simply looking to bake something healthier, we’ve got you covered.

In this blog post, we will share 27+ incredible gluten-free and casein-free cake recipes that are perfect for any occasion.

From rich, moist chocolate cakes to light and fluffye fruit-based cakes, these recipes are as tasty as they are easy to make.

Let’s dive into the world of indulgent yet allergy-friendly cakes!

27+ Easy Gluten-Free, Casein-Free Cake Recipes You’ll Love

With these 27+ gluten-free and casein-free cake recipes, you can bake your way to sweet satisfaction without any worries about dietary restrictions.

Whether you’re celebrating a special occasion or simply treating yourself, these cakes prove that you don’t need gluten or dairy to make a moist, flavorful dessert.

Enjoy experimenting with these recipes and feel free to get creative by adding your own twist to make each cake uniquely yours. Happy baking!

Flourless Chocolate Cake

This rich and decadent flourless chocolate cake is a perfect indulgence for those following a gluten and casein-free diet. It’s made with high-quality dark chocolate, eggs, and a hint of vanilla, creating a dense and fudgy texture that’s sure to satisfy your sweet tooth. The recipe is simple to make and can be served with a variety of toppings, including fresh berries or whipped coconut cream.

Ingredients:

• 8 oz (225g) gluten-free, dairy-free dark chocolate
• 1/2 cup (120g) coconut oil or dairy-free butter
• 1/2 cup (100g) coconut sugar or sweetener of choice
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with coconut oil or line with parchment paper.
2. In a heatproof bowl, melt the chocolate and coconut oil together over a double boiler or in the microwave, stirring until smooth. Remove from heat and stir in the coconut sugar, vanilla extract, and sea salt.
3. Beat the eggs in a separate bowl and then fold them into the melted chocolate mixture until well combined.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 20-25 minutes, or until the cake has set but is still soft in the center (a toothpick inserted should come out with moist crumbs).
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Once cooled, serve with fresh berries or whipped coconut cream for extra richness.

This flourless chocolate cake is not only simple to make, but it’s also incredibly versatile. The dense, fudgy texture comes from the high-quality chocolate, and the eggs give it a rich consistency. Its deep, dark flavor will be a hit with both those on a gluten-free, casein-free diet and anyone who loves chocolate in its purest form. You can also prepare it ahead of time, as it stores well and only gets better the next day!

Lemon Almond Cake

This light and zesty lemon almond cake brings together the perfect balance of bright citrus flavor and nutty richness. Almond flour provides a moist crumb and keeps this cake both gluten-free and dairy-free. Perfect for a spring celebration or a casual afternoon treat, this cake is as delightful as it is easy to make.

Ingredients:

• 2 1/2 cups (250g) almond flour
• 1/2 cup (120g) coconut sugar or sweetener of choice
• 3 large eggs
• 1/4 cup (60ml) lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 1/4 cup (60ml) olive oil or coconut oil
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and sea salt.
3. In a separate bowl, beat the eggs, then add the lemon juice, lemon zest, olive oil, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Garnish with powdered sugar or a lemon glaze, if desired.

This lemon almond cake is light yet satisfying, offering a subtle sweetness that’s perfect for any occasion. The almond flour provides a soft, moist texture that makes each bite feel indulgent without being overly rich. The fresh lemon juice and zest add a tangy brightness, making the cake feel fresh and vibrant. Whether you’re serving it at a gathering or enjoying it with a cup of tea, this cake will surely leave a lasting impression.

Coconut Flour Banana Bread

A perfect recipe for using up overripe bananas, this coconut flour banana bread is both gluten and casein-free. With the natural sweetness from the bananas and the rich, tropical flavor from the coconut flour, it’s a comforting treat that pairs wonderfully with your morning coffee or as an afternoon snack. The bread has a slightly denser texture, but it’s incredibly moist and flavorful.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup (60g) coconut flour
• 4 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1/4 cup (60ml) maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
3. In a separate bowl, combine the coconut flour, baking soda, salt, and cinnamon. Stir the dry ingredients into the wet mixture until just combined.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Slice and serve, optionally with a dollop of dairy-free yogurt or nut butter.

Coconut flour banana bread is a delicious and wholesome treat, made with ingredients that are naturally gluten and casein-free. The bananas provide moisture and sweetness, while the coconut flour lends a subtle coconut flavor that makes each slice feel indulgent. The bread has a sturdy, but soft texture and can be kept at room temperature for a few days or frozen for longer storage. It’s perfect for breakfast, snacks, or a sweet treat to share with friends and family.

Carrot Cake with Cashew Frosting

This gluten-free and casein-free carrot cake is a moist, flavorful dessert that brings together the natural sweetness of carrots with warm spices. Topped with a creamy cashew-based frosting, it’s a great alternative to traditional carrot cake, ensuring that those with dietary restrictions can still enjoy a beloved classic.

Ingredients:

For the Cake:

• 2 cups (200g) almond flour
• 1 cup (120g) grated carrots
• 1/2 cup (120g) maple syrup
• 3 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt

For the Cashew Frosting:

• 1 cup (140g) raw cashews, soaked in water for at least 4 hours
• 1/4 cup (60ml) coconut milk or other dairy-free milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, grated carrots, maple syrup, eggs, coconut oil, vanilla extract, baking soda, cinnamon, nutmeg, and sea salt. Stir until well mixed.
3. Pour the batter into the prepared cake pan and smooth the top with a spatula.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is cooling, drain the soaked cashews and place them in a blender or food processor. Add the coconut milk, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
6. Once the cake has cooled, spread the cashew frosting evenly over the top of the cake.
7. Slice and serve. Optionally, garnish with chopped walnuts or shredded coconut.

This carrot cake with cashew frosting is a delightful treat that’s as comforting as it is delicious. The combination of sweet carrots and aromatic spices creates a classic flavor profile, while the creamy cashew frosting adds an indulgent, dairy-free twist. This cake is perfect for any occasion, whether it’s a birthday, holiday gathering, or just a special treat for yourself.

Apple Cinnamon Cake

This apple cinnamon cake is a moist, spiced dessert made with gluten-free flour and sweetened with natural maple syrup. The warm, comforting flavors of apples and cinnamon make this cake perfect for chilly fall days or as a simple dessert to enjoy with a cup of tea. Plus, it’s easy to make and requires minimal ingredients.

Ingredients:

• 1 1/2 cups (150g) gluten-free all-purpose flour
• 2 medium apples, peeled, cored, and chopped
• 1/4 cup (60ml) maple syrup
• 2 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking soda, cinnamon, nutmeg, and sea salt. Stir to mix.
3. In a separate bowl, whisk the eggs, maple syrup, coconut oil, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until fully incorporated. Gently fold in the chopped apples.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve. Optionally, dust with powdered cinnamon or drizzle with a simple glaze made from powdered sugar and water.

This apple cinnamon cake is a perfect balance of sweetness and spice. The apples add moisture and natural sweetness, while the cinnamon and nutmeg infuse the cake with a warm, comforting flavor. It’s an ideal dessert to serve during the fall or winter months but is delicious year-round for anyone craving a gluten-free, dairy-free treat.

Orange Polenta Cake

This gluten-free and casein-free orange polenta cake is light, fragrant, and citrusy. Made with a combination of almond flour, polenta, and fresh orange juice, it has a slightly crumbly texture that’s both satisfying and unique. The addition of fresh orange zest and juice adds a bright and zesty flavor, making this cake the perfect balance of sweet and tangy.

Ingredients:

• 1 cup (120g) almond flour
• 1/2 cup (60g) polenta (cornmeal)
• 1/2 cup (120ml) fresh orange juice
• Zest of 1 orange
• 1/2 cup (120g) maple syrup
• 3 large eggs
• 1/4 cup (60ml) olive oil
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, polenta, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, orange juice, orange zest, maple syrup, olive oil, and vanilla extract until smooth and combined.
4. Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve. Optionally, drizzle with a simple orange glaze or serve with fresh berries.

The orange polenta cake is both rustic and sophisticated, with the polenta adding texture and the fresh orange juice providing a bright, citrusy flavor. This cake is perfect for any occasion, from afternoon tea to a light dessert at a dinner party. Its simplicity and elegance make it a standout dessert that will leave a lasting impression on anyone with dietary restrictions.

Chocolate Coconut Cake

This indulgent chocolate coconut cake is the ultimate treat for chocolate lovers who need a gluten and casein-free option. The cake itself is rich and moist, made with coconut flour and unsweetened cocoa powder, while the topping adds an extra coconut flair. It’s an irresistible dessert that will please both your taste buds and dietary needs.

Ingredients:

For the Cake:

• 1/2 cup (60g) coconut flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (120ml) coconut milk
• 3 large eggs
• 1/4 cup (60g) maple syrup
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of sea salt

For the Topping:

• 1/2 cup (50g) unsweetened shredded coconut
• 2 tbsp maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the coconut flour, cocoa powder, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, coconut milk, maple syrup, coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, mix the shredded coconut with maple syrup in a small bowl.
8. Once the cake has cooled, top with the coconut mixture.
9. Slice and serve.

This chocolate coconut cake is a rich, moist dessert that’s sure to satisfy your sweet tooth. The coconut flour adds a soft, tender crumb, while the cocoa powder provides a deep chocolate flavor. The coconut topping brings a delightful texture and sweetness that pairs perfectly with the cake’s rich chocolate base. It’s a treat that feels decadent, yet it’s completely gluten-free and dairy-free.

Blueberry Almond Flour Cake

This simple yet flavorful blueberry almond flour cake is a wonderful combination of sweet berries and nutty almond flour. The light texture of the almond flour complements the juicy blueberries, making this cake a perfect dessert for any time of year. It’s a naturally gluten-free and casein-free cake that’s both healthy and indulgent.

Ingredients:

• 2 cups (200g) almond flour
• 1/2 cup (120g) maple syrup
• 1 cup (150g) fresh blueberries
• 3 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, coconut oil, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir until fully incorporated. Gently fold in the blueberries.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve.

This blueberry almond flour cake is a perfect balance of sweetness and flavor. The fresh blueberries add a burst of juiciness, while the almond flour provides a tender, nutty base. It’s a versatile dessert that can be served for breakfast, as a snack, or as a dessert for any occasion. With minimal ingredients, it’s easy to make and delicious to enjoy!

Zucchini Chocolate Cake

This zucchini chocolate cake is a wonderfully moist dessert that combines the rich flavors of chocolate with the health benefits of zucchini. The zucchini helps to keep the cake moist while remaining virtually undetectable, making this a great option for anyone seeking a hidden veggie treat. With a dense and fudgy texture, this cake is a chocolate lover’s dream that’s also gluten and casein-free.

Ingredients:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 large eggs
• 1 cup (240g) grated zucchini, excess moisture squeezed out
• 1/4 cup (60ml) coconut oil, melted
• 1/4 cup (60ml) maple syrup
• 1 tsp vanilla extract
• 1/4 cup (60ml) unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt.
3. In a separate bowl, beat the eggs, then add the grated zucchini, melted coconut oil, maple syrup, vanilla extract, and almond milk. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve. Optionally, dust with cocoa powder or serve with dairy-free whipped cream.

This zucchini chocolate cake is the perfect way to satisfy a chocolate craving while sneaking in some vegetables. The zucchini adds moisture without altering the flavor, making this cake rich, dense, and completely satisfying. It’s an easy recipe to whip up when you’re craving a sweet treat that feels indulgent but is made with wholesome ingredients.

Cinnamon Swirl Banana Cake

This cinnamon swirl banana cake combines the sweetness of ripe bananas with a ribbon of cinnamon sugar, creating a delicious contrast of flavors. Perfect for breakfast or as a snack, this cake is gluten and casein-free while offering a cozy, comforting flavor profile that pairs perfectly with a hot cup of coffee.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups (150g) gluten-free all-purpose flour
• 1/4 cup (60g) coconut sugar
• 3 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Cinnamon Swirl:

• 2 tbsp coconut sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, and vanilla extract.
3. In a separate bowl, combine the gluten-free flour, coconut sugar, baking soda, cinnamon, and sea salt.
4. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
5. For the cinnamon swirl, mix the coconut sugar and cinnamon in a small bowl.
6. Pour half of the batter into the prepared cake pan, then sprinkle with half of the cinnamon sugar mixture. Top with the remaining batter and swirl the cinnamon mixture into the batter using a knife or toothpick.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve. Optionally, dust with powdered coconut sugar.

This cinnamon swirl banana cake is the perfect way to enjoy the warm flavors of cinnamon and the natural sweetness of bananas. The cinnamon swirl running through the cake provides a delightful contrast in flavor and texture, while the moist, tender crumb makes this cake irresistible. It’s a great option for breakfast, brunch, or a mid-afternoon snack.

Almond Joy Cake

Inspired by the popular candy bar, this almond joy cake is a delicious combination of chocolate, coconut, and almonds. With a rich, moist chocolate cake base topped with a creamy coconut filling and sprinkled with roasted almonds, this cake is perfect for anyone craving something indulgent yet gluten and casein-free.

Ingredients:

For the Cake:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) coconut oil, melted
• 1/2 cup (120ml) unsweetened almond milk
• 1 tsp vanilla extract

For the Coconut Layer:

• 1 cup (100g) unsweetened shredded coconut
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract

For the Topping:

• 1/4 cup (30g) whole almonds, roasted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, cocoa powder, baking soda, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, mix the shredded coconut, melted coconut oil, maple syrup, and vanilla extract to create the coconut layer.
8. Once the cake has cooled, spread the coconut mixture over the top.
9. Top with roasted almonds and slice to serve.

This almond joy cake brings the classic combination of chocolate, coconut, and almonds to life in a gluten-free and dairy-free version. The rich chocolate cake pairs perfectly with the creamy coconut layer, and the crunchy almonds add a satisfying texture. It’s an indulgent treat that will satisfy anyone’s sweet tooth without compromising on dietary needs.

Coconut Lime Cake

This refreshing coconut lime cake is the perfect tropical dessert that’s both gluten-free and casein-free. The moist cake is infused with fresh lime juice and zest, while the coconut flour provides a soft, tender crumb. It’s a perfect dessert for summer gatherings or anytime you crave something bright and citrusy.

Ingredients:

• 1 1/2 cups (150g) coconut flour
• 1/4 cup (60g) maple syrup
• 3 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1/2 cup (120ml) canned coconut milk
• Zest of 2 limes
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the coconut flour, baking soda, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, coconut milk, lime zest, lime juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth and combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve. Optionally, top with whipped coconut cream or extra lime zest.

This coconut lime cake is a light and refreshing dessert that’s perfect for those who love tropical flavors. The coconut flour gives the cake a soft texture, while the lime juice and zest provide a zesty, fresh flavor. Whether served for a special occasion or simply as a refreshing treat, this cake will bring a burst of sunshine to your day.

Maple Pecan Cake

This maple pecan cake combines the natural sweetness of maple syrup with the rich, buttery flavor of roasted pecans. The cake is moist and tender, with the perfect balance of sweetness and nuttiness, making it a great option for dessert or a special treat for anyone on a gluten and casein-free diet.

Ingredients:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (50g) ground pecans
• 1/4 cup (60ml) maple syrup
• 3 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1/2 tsp baking powder
• Pinch of sea salt
• 1/4 cup (30g) chopped roasted pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, ground pecans, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, and melted coconut oil until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the chopped roasted pecans.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve. Optionally, drizzle with extra maple syrup or top with additional chopped pecans.

This maple pecan cake is the perfect balance of sweetness and richness, with the toasted pecans adding a satisfying crunch. The maple syrup provides a natural sweetness, making it an ideal dessert for anyone looking to indulge without refined sugar. The cake is simple to make and perfect for any occasion.

Strawberry Shortcake Cake

This strawberry shortcake cake is a light and airy gluten-free and casein-free dessert that’s perfect for summer. The cake is fluffy and moist, made with almond flour and coconut flour, and it’s topped with fresh strawberries and a dairy-free whipped cream. It’s the perfect way to showcase fresh fruit while keeping things light and delicious.

Ingredients:

For the Cake:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (50g) coconut flour
• 1/4 cup (60g) maple syrup
• 3 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of sea salt

For the Topping:

• 2 cups (300g) fresh strawberries, sliced
• 1/2 cup (120ml) coconut cream, chilled
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, whip the coconut cream with maple syrup (if using) until fluffy.
8. Once the cake has cooled, top with whipped coconut cream and sliced strawberries.
9. Slice and serve.

This strawberry shortcake cake is a light, refreshing treat that’s perfect for summer. The fluffy cake, topped with sweet strawberries and dairy-free whipped cream, offers a delicious and satisfying dessert that everyone can enjoy. Whether it’s for a special occasion or a casual summer picnic, this cake is sure to be a hit.

Blueberry Almond Flour Cake

This moist blueberry almond flour cake is made with almond flour, making it gluten and casein-free while still being incredibly soft and tender. Packed with fresh blueberries and a hint of vanilla, it’s a simple yet delicious treat that’s perfect for any occasion, from a casual snack to a special celebration.

Ingredients:

• 2 cups (200g) almond flour
• 1/2 cup (120ml) maple syrup
• 3 large eggs
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup (150g) fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and sea salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve. Optionally, top with more fresh blueberries or a dusting of powdered coconut sugar.

This blueberry almond flour cake is naturally sweetened with maple syrup and bursting with fresh blueberries. The almond flour gives it a rich, nutty flavor and a soft crumb, making it an ideal dessert for those avoiding gluten and casein. It’s a great treat for a breakfast, afternoon snack, or dessert after dinner.

Chocolate Coconut Flour Cake

This chocolate coconut flour cake is rich, dense, and perfectly indulgent, with a deep chocolate flavor complemented by the natural sweetness of coconut flour. It’s the perfect dessert for chocolate lovers who are following a gluten and casein-free diet, and it’s sure to impress any guest.

Ingredients:

• 1 1/2 cups (150g) coconut flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp sea salt
• 4 large eggs
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (60g) dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the coconut flour, cocoa powder, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined. The batter will be thick.
5. If using, fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve. Optionally, top with a drizzle of melted dairy-free chocolate or whipped coconut cream.

This chocolate coconut flour cake is a great option for anyone who loves the combination of chocolate and coconut. The coconut flour makes the cake dense and moist while keeping it naturally gluten- and casein-free. It’s perfect for a special occasion or simply as a rich treat when you’re craving something indulgent.

Carrot Cake with Cashew Cream Frosting

This moist and flavorful carrot cake is made with almond flour and sweetened with maple syrup for a healthier twist on a classic favorite. Topped with a creamy cashew frosting, this gluten and casein-free cake is perfect for a celebration or any time you want to enjoy a comforting, homemade dessert.

Ingredients:

For the Cake:

• 1 1/2 cups (150g) almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) coconut oil, melted
• 1 1/2 cups (150g) grated carrots
• 1/4 cup (30g) chopped walnuts (optional)

For the Cashew Cream Frosting:

• 1 cup (150g) cashews, soaked for 4 hours or overnight
• 1/4 cup (60ml) maple syrup
• 1 tsp vanilla extract
• 1/4 cup (60ml) water (or more for desired consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
3. In another bowl, whisk the eggs, maple syrup, and melted coconut oil until smooth.
4. Stir in the grated carrots and chopped walnuts, if using.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the cashew cream frosting, blend the soaked cashews, maple syrup, vanilla extract, and water in a high-speed blender until smooth and creamy.
10. Frost the cooled cake with the cashew cream frosting and serve.

This carrot cake with cashew cream frosting is a healthy twist on a classic dessert, offering a rich, moist cake full of flavor. The cashew cream frosting adds a luscious, dairy-free touch that complements the warm spices in the cake. This recipe is perfect for any occasion, offering a delicious and nutritious way to enjoy a beloved treat.

Raspberry Lemon Cake

This refreshing raspberry lemon cake combines the tangy flavors of fresh lemon with the sweetness of raspberries. Made with almond flour and sweetened with honey, this gluten-free and casein-free cake is a delightful option for anyone looking for a light and fruity dessert.

Ingredients:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (50g) coconut flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup (60ml) honey
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/2 cup (75g) fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, honey, melted coconut oil, vanilla extract, lemon zest, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the fresh raspberries.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve. Optionally, top with additional raspberries or a dusting of powdered coconut sugar.

This raspberry lemon cake is the perfect combination of tart and sweet. The tangy lemon adds brightness, while the raspberries add a burst of natural sweetness. It’s a refreshing and light dessert that’s perfect for warm weather or any time you’re craving something fruity and delicious.

Pumpkin Spice Cake

This pumpkin spice cake is the ultimate fall dessert, bursting with warm spices and the rich flavor of pumpkin. It’s a gluten and casein-free cake that’s moist, tender, and perfectly spiced, making it the ideal dessert for autumn gatherings or any time you want a comforting treat.

Ingredients:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (50g) coconut flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp sea salt
• 3 large eggs
• 1 cup (240g) canned pumpkin puree
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and sea salt.
3. In a separate bowl, whisk the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve. Optionally, top with whipped coconut cream or a sprinkle of cinnamon.

This pumpkin spice cake is a flavorful, cozy treat that’s perfect for the fall season. With its warm spices and soft texture, it’s a comforting dessert that everyone will love, even those without dietary restrictions. It’s a great way to enjoy the flavors of autumn year-round.

Maple Cinnamon Cake

This maple cinnamon cake is a simple, comforting dessert that combines the rich flavor of maple syrup with the warm spice of cinnamon. The cake is soft and moist, making it a perfect treat for breakfast or dessert, and it’s completely gluten and casein-free.

Ingredients:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (50g) coconut flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• Pinch of sea salt
• 3 large eggs
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup (120ml) unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve. Optionally, dust with powdered coconut sugar or drizzle with extra maple syrup.

This maple cinnamon cake is simple yet delicious, offering the perfect balance of sweetness and spice. The maple syrup adds a natural sweetness that pairs wonderfully with the warm cinnamon flavor, making this cake an ideal treat for any occasion. Whether for a cozy breakfast or a comforting dessert, it’s sure to become a favorite.

Note: More recipes are coming soon