26+ Delicious Gluten-Free Dairy-Free Birthday Cake Recipes to Try

Birthdays are all about joy, celebration, and, of course, cake!

But for those with dietary restrictions like gluten or dairy intolerance, finding the perfect birthday cake can be a challenge.

Thankfully, the world of baking has evolved, and you no longer have to miss out on the sweet moments.

Whether you’re looking for a rich chocolate cake, a fruity option, or something uniquely flavored, we’ve gathered 26+ mouthwatering gluten-free and dairy-free birthday cake recipes that will make everyone at the party smile.

These cakes not only cater to those with dietary needs but are also incredibly delicious, proving that food can be both indulgent and inclusive.

Let’s dive into these delectable options that will elevate your next birthday celebration!

26+ Delicious Gluten-Free Dairy-Free Birthday Cake Recipes to Try

No one should feel left out when it comes to birthday celebrations, and these 26+ gluten-free and dairy-free birthday cakes are proof of that.

From decadent chocolate creations to light and fruity options, each recipe offers something special that everyone can enjoy.

Whether you’re baking for yourself or for someone with specific dietary needs, these cakes will make your celebration sweet and memorable.

So, grab your ingredients, preheat that oven, and get ready to make a birthday cake that will have everyone asking for seconds!

Gluten-Free, Dairy-Free Chocolate Avocado Cake

This rich, decadent chocolate cake is made with ripe avocado to replace traditional fats, making it both dairy and gluten-free. The avocado adds a creamy texture and a subtle depth of flavor, while the cocoa powder delivers a rich chocolate taste. Perfect for chocolate lovers who need dietary restrictions!

Ingredients:

• 1 ripe avocado, mashed
• 1 ½ cups almond flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 ¼ cups coconut sugar or maple sugar
• 3 large eggs
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• ½ cup almond milk or coconut milk
• Pinch of salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, coconut sugar, and salt.
3. In a separate bowl, mash the avocado until smooth. Add the eggs, applesauce, vanilla extract, and almond milk to the avocado, mixing well.
4. Gradually fold the wet ingredients into the dry ingredients, stirring until the batter is smooth and thick.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 30–35 minutes, or until a toothpick comes out clean when inserted into the center.
7. Allow the cake to cool completely before frosting.

This cake has a beautiful, soft texture with a deep chocolate flavor that everyone will love. For added flair, top with dairy-free chocolate ganache or whipped coconut cream for extra indulgence. It’s perfect for any birthday party, nd everyone will be amazed that it’s gluten and dairy-free!

Gluten-Free, Dairy-Free Carrot Cake with Coconut Cream Frosting

A moist and flavorful carrot cake made with simple, wholesome ingredients. The natural sweetness of carrots paired with spices like cinnamon and nutmeg creates the perfect balance. Topped with a velvety coconut cream frosting, this cake is a crowd-pleaser.

Ingredients:

• 2 cups almond flour
• 1 ½ cups grated carrots (about 3 large carrots)
• 1 cup coconut sugar
• 3 large eggs
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup unsweetened applesauce

For the Coconut Cream Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp powdered sugar (or coconut sugar for a healthier option)
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the grated carrots, eggs, melted coconut oil, vanilla extract, and applesauce. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter evenly into the prepared pans and smooth out the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cakes bake, prepare the coconut cream frosting. Scoop the solidified coconut cream from the refrigerated can of coconut milk and place it in a mixing bowl. Add powdered sugar and vanilla extract, then whip until smooth and fluffy.
8. Once the cakes have cooled completely, spread the coconut cream frosting between the layers and on top of the cake.

This carrot cake is light yet satisfying, with a burst of flavors from the spices and a natural sweetness from the carrots. The coconut cream frosting adds a smooth, rich texture, making it the perfect dessert for a birthday celebration.

Gluten-Free, Dairy-Free Lemon Almond Cake

This lemon almond cake is a zesty, light, and moist cake with the perfect balance of citrus and nutty flavor. Almond flour gives it a tender texture, and the lemon adds freshness, making it a refreshing treat for any occasion. Ideal for those looking for a gluten-free and dairy-free option with a bright twist.

Ingredients:

• 2 ½ cups almond flour
• 1 ¼ cups coconut sugar
• 4 large eggs
• ½ cup fresh lemon juice
• Zest of 2 lemons
• ½ cup coconut oil, melted
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

Directions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In another bowl, whisk together the eggs, lemon juice, lemon zest, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to 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 comes out clean when inserted into the center.
7. Let the cake cool completely before serving.

The combination of fresh lemon and almond flour creates a cake that is both delicate and flavorful. It’s the ideal dessert for those who need to avoid gluten and dairy but still want something that feels special. Serve with fresh fruit or a dusting of powdered sugar for a simple, yet elegant birthday treat.

Gluten-Free, Dairy-Free Vanilla Bean Cake with Strawberry Compote

A light and airy vanilla cake with the natural fragrance of vanilla beans. Paired with a sweet, tangy strawberry compote, this cake is both refreshing and indulgent, making it the perfect choice for those who love fruity desserts.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 1 tbsp vanilla bean paste (or 1 vanilla bean pod)
• 4 large eggs
• ½ cup coconut oil, melted
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk
• 1 ½ cups fresh strawberries, diced
• 2 tbsp maple syrup (for compote)

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a mixing bowl, combine the almond flour, coconut flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, vanilla bean paste, melted coconut oil, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until the batter is fully combined.
5. Pour the batter evenly into the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the strawberry compote, combine the diced strawberries and maple syrup in a saucepan over medium heat. Stir occasionally until the strawberries break down and release their juices, about 5-7 minutes.
8. Let the cake cool completely before frosting with the strawberry compote.

The light, fluffy cake paired with the sweet and tangy strawberry compote makes for a perfectly balanced dessert. This cake is a refreshing treat for any birthday, particularly in the warmer months, as it combines lightness and flavor effortlessly.

Gluten-Free, Dairy-Free Coconut Lime Cake

A tropical-inspired cake featuring coconut and lime. This cake is bursting with citrus flavor and the sweetness of coconut, creating a refreshing and indulgent treat that’s perfect for a birthday celebration.

Ingredients:

• 2 cups almond flour
• ½ cup shredded unsweetened coconut
• 1 cup coconut sugar
• 4 large eggs
• ½ cup coconut oil, melted
• 1 tbsp lime zest
• ¼ cup fresh lime juice
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened coconut milk
• ½ tsp vanilla extract

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp powdered sugar
• 1 tbsp lime juice
• 1 tsp lime zest

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine the almond flour, shredded coconut, coconut sugar, baking soda, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, lime zest, lime juice, coconut milk, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients and stir until fully combined.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with powdered sugar, lime juice, and lime zest until smooth.
8. Let the cakes cool completely, then frost with the coconut lime frosting.

This cake brings the flavors of the tropics straight to your table. The tangy lime and sweet coconut combination make it feel like a vacation in a bite. It’s a perfect choice for those who love citrus-based desserts, and the frosting ties everything together beautifully.

Gluten-Free, Dairy-Free Apple Cinnamon Cake

A warm, comforting cake filled with the sweetness of apples and the spiciness of cinnamon. This cake is moist and flavorful, with a perfect balance of textures and a wonderful aroma—ideal for a cozy birthday celebration.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 ½ cups coconut sugar
• 3 large eggs
• 1 ½ cups grated apples (about 2 medium apples)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened applesauce
• ½ cup unsweetened almond milk

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk the eggs, grated apples, applesauce, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the cake cool completely before serving.

The combination of apples and cinnamon creates a comforting, nostalgic flavor, and the moist texture ensures a satisfying experience. It’s perfect for anyone looking for a cozy, fall-inspired birthday cake, even if it’s not autumn!

Gluten-Free, Dairy-Free Pumpkin Spice Cake

This pumpkin spice cake is spiced with cinnamon, nutmeg, and cloves, offering a warm, comforting flavor. The pumpkin provides moisture and a slight sweetness, making it a delicious treat for birthday celebrations, especially during fall.

Ingredients:

• 1 ½ cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 1 can (15 oz) pumpkin puree
• 4 large eggs
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon, nutmeg, cloves, baking soda, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup and vanilla extract until fluffy.
8. Let the cake cool completely before frosting.

This cake is a warm, fragrant treat that’s perfect for birthdays during the cooler months. It’s comforting and sweet with the perfect blend of spices, and the coconut cream frosting provides a luxurious touch.

Gluten-Free, Dairy-Free Orange Almond Cake

This light and flavorful cake is made with fresh orange juice and zest, giving it a fresh, citrusy flavor. Almond flour adds a rich, nutty texture, making this cake perfect for those who prefer gluten-free and dairy-free treats.

Ingredients:

• 2 ½ cups almond flour
• 1 cup coconut sugar
• 3 large eggs
• 1 ½ cups fresh orange juice
• Zest of 2 oranges
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup coconut oil, melted

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In another bowl, whisk together the eggs, orange juice, orange zest, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan.
6. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the cake cool completely before serving.

This bright, citrusy cake with almond flour is a perfect combination of sweetness and tang. It’s ideal for anyone who loves refreshing flavors in their birthday cakes, and the delicate texture makes it both unique and delicious.

Gluten-Free, Dairy-Free Raspberry Almond Cake

This cake is packed with the sweet-tart flavor of fresh raspberries combined with the richness of almond flour. The slight tartness of the raspberries contrasts perfectly with the sweet, nutty base, making it a delicious and vibrant birthday cake.

Ingredients:

• 2 cups almond flour
• 1 cup coconut sugar
• 2 large eggs
• 1 ½ cups fresh raspberries
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsweetened almond milk
• ½ cup coconut oil, melted

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Gently fold in the fresh raspberries, being careful not to mash them.
6. Pour the batter into the prepared cake pan.
7. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
8. For the frosting, whip the solidified coconut cream with maple syrup until smooth.
9. Let the cake cool completely before frosting.

The combination of raspberries and almonds creates a sophisticated, fresh flavor profile that’s perfect for birthdays. The light and fluffy texture of the cake contrasts beautifully with the richness of the coconut cream frosting, making this a dessert to remember.

Gluten-Free, Dairy-Free Gingerbread Cake

A warm and spiced gingerbread cake that combines molasses, ginger, cinnamon, and cloves for a festive, comforting treat. This cake has a soft, moist texture with a robust flavor, making it a perfect choice for the holiday season or a birthday celebration.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup molasses
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk
• ½ cup coconut oil, melted

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate bowl, whisk the eggs, molasses, vanilla extract, almond milk, and melted coconut oil until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the cake cool completely before serving.

This gingerbread cake is the ultimate comforting dessert with its warm spices and rich molasses flavor. It’s perfect for anyone who loves the festive feel of gingerbread and makes for a beautiful birthday cake, especially for those who love bold, spiced flavors.

Gluten-Free, Dairy-Free Banana Walnut Cake

This moist and flavorful cake is made with ripe bananas, which provide natural sweetness and moisture. The addition of walnuts adds a lovely crunch and depth of flavor, making it a satisfying treat for any birthday.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 1 cup coconut sugar
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts
• ½ cup unsweetened almond milk

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut sugar, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the mashed bananas, eggs, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the cake cool completely before serving.

This banana walnut cake has a perfect balance of sweetness from the bananas and a crunchy texture from the walnuts. It’s a great choice for anyone who loves a natural, flavorful cake with a little bit of crunch. The soft texture and rich flavor make it a fantastic birthday cake for those seeking a wholesome treat.

Gluten-Free, Dairy-Free Chia Seed Lemon Cake

This zesty cake combines the tartness of fresh lemon with the nutritional power of chia seeds, creating a light yet nutritious dessert. The chia seeds add a slight crunch and a boost of fiber, making this an energizing and delicious birthday cake.

Ingredients:

• 2 cups almond flour
• 1 cup coconut sugar
• 2 tbsp chia seeds
• 1 tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• 1 tbsp lemon juice
• 4 large eggs
• ½ cup unsweetened almond milk
• ½ cup coconut oil, melted
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut sugar, chia seeds, baking soda, and salt.
3. In a separate bowl, whisk together the lemon zest, lemon juice, eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the cake cool completely before serving.

This chia seed lemon cake is not only refreshing with its citrus notes but also packed with the health benefits of chia seeds. The light, airy texture combined with the slight crunch from the chia makes it a delightful and nutritious birthday treat.

Gluten-Free, Dairy-Free Mocha Cake

This decadent mocha cake combines the rich flavors of coffee and chocolate in a moist, tender cake. It’s perfect for coffee lovers, offering a sophisticated twist on a traditional birthday cake. The cake is both dairy-free and gluten-free but still feels indulgent.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 cup brewed coffee, cooled
• ½ cup coconut oil, melted
• 1 cup coconut sugar
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

For the Mocha Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp cocoa powder
• 2 tbsp maple syrup
• 1 tbsp brewed coffee

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, brewed coffee, melted coconut oil, coconut sugar, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter evenly into the prepared cake pans and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with cocoa powder, maple syrup, and brewed coffee until smooth and creamy.
8. Let the cakes cool completely before frosting.

The combination of coffee and chocolate in this mocha cake offers a deep, rich flavor profile that’s perfect for birthday celebrations. The mocha frosting is velvety and complements the cake’s flavors beautifully, making it an in

Gluten-Free, Dairy-Free Cherry Almond Cake

This light and fruity cherry almond cake is a sweet and elegant dessert with a lovely combination of fresh cherries and almond flavor. It’s perfect for spring and summer birthdays, showcasing the natural sweetness of the cherries.

Ingredients:

• 2 cups almond flour
• 1 cup coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp almond extract
• 3 large eggs
• ½ cup unsweetened almond milk
• ½ cup coconut oil, melted
• 1 ½ cups fresh cherries, pitted and halved

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp almond extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and almond extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the fresh cherries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
8. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup and almond extract until smooth.
9. Let the cake cool completely before frosting.

This cherry almond cake is bursting with flavor and perfect for anyone who enjoys fruit in their cake. The juicy cherries paired with almond extract create a light, sweet experience that’s refreshing and indulgent. It’s a great option for a birthday that feels both vibrant and satisfying.

Gluten-Free, Dairy-Free Almond Joy Cake

Inspired by the beloved candy bar, this cake combines chocolate, almond, and coconut flavors for a sweet, indulgent dessert. The cake itself is moist and fluffy, while the frosting adds a creamy coconut and almond flavor. It’s a perfect choice for chocolate lovers!

Ingredients:

• 2 cups almond flour
• ½ cup unsweetened cocoa powder
• 1 cup coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 3 large eggs
• 1 cup unsweetened almond milk
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup shredded unsweetened coconut
• ½ cup chopped almonds

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• ½ cup shredded unsweetened coconut
• ½ cup chopped almonds

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the shredded coconut and chopped almonds.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
8. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup until smooth.
9. Spread the frosting on the cooled cake and top with extra shredded coconut and chopped almonds.

This Almond Joy-inspired cake is perfect for anyone who loves the combination of chocolate, coconut, and almonds. The fluffy cake, creamy frosting, and crunchy toppings make it a decadent birthday treat that’s sure to delight.

Gluten-Free, Dairy-Free Lemon Poppy Seed Cake

A light and zesty cake filled with the refreshing flavor of lemon and the subtle crunch of poppy seeds. This cake is perfect for a spring or summer birthday celebration, offering a delicate sweetness and a bright citrus flavor.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 2 tbsp poppy seeds
• 1 tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• 4 large eggs
• ½ cup coconut oil, melted
• ½ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp lemon zest

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, poppy seeds, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup and lemon zest until smooth and fluffy.
8. Let the cake cool completely before frosting.

This lemon poppy seed cake is light and fresh with the perfect balance of citrus and crunch. The creamy coconut frosting ties the flavors together and makes this cake both refreshing and indulgent, ideal for a spring or summer birthday.

Gluten-Free, Dairy-Free Salted Caramel Cake

This decadent salted caramel cake features a rich, indulgent flavor with the perfect balance of sweet and salty. The coconut sugar provides a natural sweetness, and the salted caramel frosting adds a luxurious finish. It’s the perfect treat for anyone with a sweet tooth.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk

For the Salted Caramel Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp sea salt

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Divide the batter evenly between the two prepared cake pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup, vanilla extract, and sea salt until smooth and creamy.
8. Let the cakes cool completely before frosting.

The sweet and salty combination of this salted caramel cake is rich, indulgent, and deeply satisfying. The caramel frosting is luxurious and creamy, making it the perfect dessert for anyone looking for a flavorful birthday cake with a touch of sophistication.

Gluten-Free, Dairy-Free Chocolate Mint Cake

A rich chocolate cake paired with a refreshing mint frosting, this cake is perfect for those who love the combination of chocolate and mint. It’s a decadent, yet refreshing treat that is sure to impress at any birthday celebration.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk
• 2 tbsp fresh mint leaves, finely chopped

For the Mint Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp peppermint extract
• 2 tbsp fresh mint leaves, finely chopped

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, almond milk, and chopped mint leaves.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup, peppermint extract, and chopped mint leaves until smooth and fluffy.
8. Let the cakes cool completely before frosting.

This chocolate mint cake offers the perfect balance of rich chocolate and refreshing mint. The mint frosting adds a cool, creamy layer that pairs perfectly with the deep chocolate flavor. It’s a fantastic option for anyone who loves the combination of mint and chocolate for their birthday.

Gluten-Free, Dairy-Free Tropical Paradise Cake

Transport yourself to a tropical paradise with this cake featuring pineapple, coconut, and banana. This cake is light and fruity with a beautiful balance of sweetness and tropical flavors. It’s perfect for summer birthdays or anyone who loves fruity desserts.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 ripe banana, mashed
• 1 cup pineapple, chopped and drained
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp powdered sugar
• 2 tbsp shredded coconut

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, mashed banana, chopped pineapple, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with powdered sugar until smooth.
8. Let the cake cool completely before frosting and topping with shredded coconut.

This tropical paradise cake is bursting with fruity flavors that are perfect for a summer birthday celebration. The combination of pineapple, coconut, and banana creates a cake that’s sweet, light, and refreshing, while the coconut cream frosting adds a luscious touch.

Gluten-Free, Dairy-Free Raspberry Coconut Cake

This cake is a delightful combination of fresh raspberries and shredded coconut, offering a perfect balance of tart and sweet. The moist cake has a tender crumb, and the coconut frosting brings an added richness that elevates the flavor.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 4 large eggs
• 1 cup unsweetened almond milk
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 ½ cups fresh raspberries
• ½ cup shredded unsweetened coconut

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup shredded coconut

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh raspberries and shredded coconut.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
8. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup and vanilla extract until smooth.
9. Let the cake cool completely before frosting and topping with shredded coconut.

This raspberry coconut cake combines tart, sweet raspberries with rich coconut for a delicious and balanced dessert. The frosting adds a creamy layer that ties everything together beautifully. It’s a fantastic choice for anyone who loves a fresh, fruity cake with a tropical twist.

Gluten-Free, Dairy-Free Spiced Pear Cake

This moist, aromatic cake combines the natural sweetness of pears with warm spices like cinnamon and nutmeg. It’s a comforting cake with a lovely texture and a perfect balance of flavors, making it ideal for a cozy birthday celebration.

Ingredients:

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup coconut sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• 1 ½ cups pears, peeled and grated
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

For the Frosting:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, grated pears, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
7. For the frosting, scoop the solidified coconut cream from the refrigerated coconut milk and whip it with maple syrup and vanilla extract until smooth.
8. Let the cake cool completely before frosting.

This spiced pear cake offers a warm, cozy flavor profile that’s perfect for fall or winter birthdays. The pears keep the cake moist, while the spiced frosting brings extra depth and sweetness to the final result. It’s a delicious, comforting treat that’s sure to please.

Note: More recipes are coming soon