31+ Easy Gluten-Free Dairy-Free Cake Recipes for Every Occasion

Whether you’re following a gluten-free, dairy-free diet or simply looking to try something new, there’s no reason to skip out on cake!

From moist and rich chocolate cakes to zesty citrus treats, this collection of over 31 gluten-free, dairy-free cake recipes will satisfy your sweet tooth without compromising on taste.

These cakes are perfect for anyone with dietary restrictions, and they prove that you can still indulge in delicious desserts without gluten or dairy.

Ready to bake?

Let’s dive into some of the most irresistible, allergy-friendly cake recipes out there!

31+ Easy Gluten-Free Dairy-Free Cake Recipes for Every Occasion

With these 31+ gluten-free and dairy-free cake recipes, you’ll never feel like you’re missing out on dessert again! Each recipe is crafted to ensure everyone can enjoy a slice, no matter their dietary needs.

So, whether you’re hosting a party, baking for a family gathering, or simply treating yourself to a little indulgence, these cakes are sure to impress.

Lemon Almond Flour Cake

This light, moist cake brings out the refreshing zing of fresh lemon, paired with the natural sweetness of almond flour. It’s a gluten-free, dairy-free treat that’s perfect for any occasion, whether you’re celebrating or simply satisfying a craving. Almond flour adds a tender crumb, and the lemon creates a citrusy finish that elevates the flavor profile.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1/4 cup olive oil or coconut oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with oil or line it with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs and then add in the maple syrup, olive oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This cake is perfect when you need a simple dessert that still feels like a special treat. The almond flour keeps it moist, while the lemon adds brightness, making it a crowd-pleaser for those who need to avoid gluten or dairy. Serve it with a dusting of powdered sugar or a dairy-free whipped cream for an extra indulgence.

Lemon Almond Flour Cake

This light, moist cake brings out the refreshing zing of fresh lemon, paired with the natural sweetness of almond flour. It’s a gluten-free, dairy-free treat that’s perfect for any occasion, whether you’re celebrating or simply satisfying a craving. Almond flour adds a tender crumb, and the lemon creates a citrusy finish that elevates the flavor profile.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1/4 cup olive oil or coconut oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with oil or line it with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs and then add in the maple syrup, olive oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This cake is perfect when you need a simple dessert that still feels like a special treat. The almond flour keeps it moist, while the lemon adds brightness, making it a crowd-pleaser for those who need to avoid gluten or dairy. Serve it with a dusting of powdered sugar or a dairy-free whipped cream for an extra indulgence.

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2. Coconut Flour Chocolate Cake

This rich, decadent chocolate cake made with coconut flour is a perfect way to indulge in dessert without gluten or dairy. The coconut flour gives the cake a light, fluffy texture, while cocoa powder ensures that deep, intense chocolate flavor we all love. It’s a delicious treat for anyone following a gluten-free, dairy-free diet, and it’s sure to satisfy chocolate cravings.

Ingredients:

• 1 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 4 large eggs
• 1 cup dairy-free milk (such as almond or coconut milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, sift together coconut flour, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk together melted coconut oil, maple syrup, eggs, dairy-free milk, vanilla extract, and apple cider vinegar.
4. Slowly add the dry ingredients to the wet ingredients, mixing thoroughly until a smooth batter forms.
5. Pour the batter into the prepared pan and spread evenly.
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.

This coconut flour chocolate cake is deeply satisfying, with just the right balance of rich chocolate flavor and light, fluffy texture. It’s a fantastic dessert option for anyone with dietary restrictions, and you can top it with dairy-free chocolate ganache or frosting for an even more indulgent treat.

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3. Carrot and Walnut Cake

This moist and flavorful carrot and walnut cake is a perfect option for anyone looking for a hearty, nutritious dessert. Packed with shredded carrots and crunchy walnuts, it’s a great balance of sweet and savory, and the warm spices make it perfect for any time of year. The recipe is gluten-free and dairy-free, so it’s suitable for those with dietary restrictions.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/4 cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a large bowl, mix together almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract together until smooth.
4. Fold in the grated carrots, chopped walnuts, and raisins (if using).
5. Combine the wet and dry ingredients, mixing until the batter is fully incorporated.
6. Pour the batter into the prepared cake pan and spread it out evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This carrot and walnut cake is a beautiful, hearty dessert that feels like a wholesome treat. It’s perfect for those who want to enjoy a dessert that has a bit more texture and flavor depth. The combination of cinnamon, walnuts, and carrots creates a satisfying cake that works well for gatherings or as a cozy snack on a chilly day.

Apple Cinnamon Almond Cake

A warm, comforting dessert, this Apple Cinnamon Almond Cake is a perfect balance of natural sweetness from apples and the subtle nuttiness of almond flour. Infused with cinnamon, it offers a spiced aroma that’s perfect for any season, but especially cozy during the fall months. The cake is gluten-free, dairy-free, and ideal for a deliciously guilt-free treat.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 2 large apples, peeled and diced
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the maple syrup, eggs, melted coconut oil, vanilla extract, and lemon juice.
4. Fold the diced apples into the wet mixture, then combine with the dry ingredients and mix until fully incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This cake’s soft, moist crumb, paired with the natural sweetness of apples and the warmth of cinnamon, makes it an irresistible dessert. It’s perfect for those with gluten and dairy sensitivities, and it can be served as a delightful afternoon snack or a light dessert for any gathering.

Orange Poppy Seed Cake

Zesty and refreshing, this Orange Poppy Seed Cake is a light, aromatic dessert made with almond flour. The bright citrus flavor from fresh orange juice and zest is complemented by the delightful crunch of poppy seeds. It’s a refreshing gluten-free, dairy-free treat that’s perfect for spring or summer, though it can be enjoyed year-round.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• Zest of 1 large orange
• 1/4 cup fresh orange juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a large bowl, whisk together the maple syrup, eggs, melted coconut oil, orange zest, orange juice, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in the poppy seeds.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

The orange and poppy seed combination is light and refreshing, making this cake a unique and delightful choice for those with gluten and dairy restrictions. Its delicate texture and citrusy flavor make it an ideal companion to an afternoon tea or a festive brunch.

Banana Coconut Cake

Rich in flavor with a hint of tropical sweetness, this Banana Coconut Cake is moist, soft, and full of natural flavor. Coconut flour and banana combine beautifully for a cake that feels indulgent while still being gluten-free and dairy-free. The cake is simple to prepare and makes a wonderful dessert or snack that the whole family will love.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together coconut flour, baking soda, salt, and cinnamon.
3. In a large bowl, mash the bananas until smooth, then add the maple syrup, eggs, melted coconut oil, and vanilla extract. Mix until well combined.
4. Slowly incorporate the dry ingredients into the wet mixture, stirring until fully blended.
5. Pour the batter into the prepared pan and smooth the top.
6. Sprinkle shredded coconut on top of the batter for added texture and flavor.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

The banana and coconut combination makes this cake incredibly moist and flavorful. It’s an excellent choice for anyone seeking a naturally sweet, dairy-free, and gluten-free dessert. Enjoy a slice with a cup of tea or as a snack at any time of the day.

Blueberry Almond Cake

This Blueberry Almond Cake is both delicious and nutritious, packed with antioxidant-rich blueberries and the natural richness of almond flour. The cake is fluffy and light, yet moist and satisfying. It’s a delightful option for those looking for a gluten-free, dairy-free treat that doesn’t skimp on flavor.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, combine the almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
5. Gently fold in the fresh blueberries and lemon zest.
6. Pour the batter into the prepared cake pan and spread it out evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake offers a burst of blueberry goodness in every bite, paired with the delicate flavor of almond flour. The addition of lemon zest brightens the whole cake, making it a refreshing yet satisfying option for those avoiding gluten and dairy. Serve it as a dessert or snack that’s perfect for breakfast too.

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\Peach and Ginger Cake

Sweet, juicy peaches combined with the warm, spicy kick of ginger make this Peach and Ginger Cake an exciting and unique gluten-free, dairy-free dessert. The peach provides natural sweetness, while the ginger adds a depth of flavor that is perfect for a cozy evening treat.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 ripe peaches, diced
• 1/4 tsp fresh grated ginger (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, ground ginger, cinnamon, and 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 mix well.
5. Gently fold in the diced peaches and fresh grated ginger (if using).
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Peach and Ginger Cake is full of flavor, combining the sweetness of ripe peaches with the warming sensation of ginger. It’s a delightful, light, and comforting dessert that’s perfect for those with dietary restrictions. You’ll enjoy every bite of this naturally sweetened, gluten-free, dairy-free treat.

Strawberry Coconut Cake

This Strawberry Coconut Cake is a light, refreshing dessert that brings together the sweetness of ripe strawberries and the tropical flavor of coconut. The cake is both gluten-free and dairy-free, making it a wonderful option for those with dietary restrictions. It’s the perfect summer treat, full of vibrant flavor and a tender, moist crumb.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, and salt.
3. In a separate bowl, whisk the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped strawberries and lemon zest, if using.
6. Pour the batter into the prepared cake pan and smooth it out evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This cake is a wonderful combination of fresh fruit and tropical coconut, making it a great choice for summer or any time you’re craving a fruity dessert. Serve it on its own or with a dairy-free whipped cream for extra indulgence.

Matcha Almond Flour Cake

This Matcha Almond Flour Cake is a unique and sophisticated dessert that combines the earthy, slightly bitter taste of matcha with the naturally sweet and nutty flavor of almond flour. The cake is gluten-free and dairy-free, making it a perfect treat for those on restricted diets. The vibrant green color of the matcha adds a touch of elegance, making it an ideal cake for any occasion.

Ingredients:

• 2 cups almond flour
• 1 tbsp matcha powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup dairy-free milk (such as almond or coconut milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, matcha powder, baking soda, and salt.
3. In a large bowl, whisk the maple syrup, eggs, melted coconut oil, vanilla extract, and dairy-free milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The matcha flavor in this cake is subtle yet distinctive, making it a sophisticated option for anyone who loves green tea. It’s perfect for a light dessert or as an elegant addition to any gathering, and its vibrant color is sure to impress.

Cherry Almond Cake

This Cherry Almond Cake brings together the natural sweetness of cherries and the rich, nutty flavor of almond flour. The cake is light and tender, perfect for those seeking a gluten-free, dairy-free dessert that still feels indulgent. Whether you’re using fresh or frozen cherries, this cake is a delicious way to enjoy fruit in your baked goods.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen cherries, pitted and chopped
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a large bowl, whisk together the maple syrup, eggs, 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 chopped cherries and chopped almonds, if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring to a wire rack to cool completely.

This cherry almond cake is a beautiful and flavorful dessert that pairs the sweetness of cherries with the rich texture of almond flour. It’s perfect for a simple yet impressive dessert and works beautifully for any season.

Pecan Maple Cake

This Pecan Maple Cake is a wonderfully nutty and slightly sweet dessert that highlights the rich flavor of toasted pecans and the natural sweetness of maple syrup. Made with almond flour, it’s a perfect gluten-free and dairy-free treat. The combination of flavors in this cake makes it feel decadent while still being simple and wholesome.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/4 cup maple syrup (for drizzle)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a large bowl, whisk together the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Gently fold in the chopped pecans.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes in the pan, then drizzle with maple syrup before serving.

This pecan maple cake is rich and nutty, with a beautiful balance of sweetness from the maple syrup and crunch from the pecans. It’s a great dessert for any occasion and works perfectly for those avoiding gluten and dairy.

Apricot Coconut Cake

This Apricot Coconut Cake combines the tropical flavors of coconut with the slightly tangy sweetness of apricots. Made with almond flour, it’s naturally gluten-free and dairy-free, but still moist and tender. The apricot flavor stands out beautifully, making this a refreshing and unique option for anyone looking for a fruity dessert.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup dried apricots, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, baking powder, and salt.
3. In a large bowl, whisk the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Stir in the shredded coconut and chopped apricots.
5. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The apricot and coconut combination makes this cake an exciting and flavorful option. It’s perfect for a light dessert or snack, and the apricot gives it a unique sweetness that stands out from other cakes.

Lemon Blueberry Coconut Cake

This Lemon Blueberry Coconut Cake combines the bright, zesty flavor of lemon with the sweetness of blueberries and the tropical richness of coconut. It’s a refreshing dessert that’s perfect for spring or summer, offering a soft, moist crumb and a burst of fruitiness in every bite. It’s gluten-free, dairy-free, and full of flavor.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, shredded coconut, baking powder, and salt.
3. In a large bowl, whisk together maple syrup, eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The tartness of the lemon pairs wonderfully with the sweetness of the blueberries and the richness of the coconut, creating a perfect balance of flavors. This cake is ideal for a refreshing treat or an afternoon snack with a cup of tea.

Chocolate Avocado Cake

This Chocolate Avocado Cake is a decadent, rich dessert with a twist. Instead of butter or dairy, the creamy texture comes from ripe avocados, making it a guilt-free option that’s still indulgent. The dark chocolate flavor is enhanced by the smoothness of the avocado, and the cake is gluten-free and dairy-free.

Ingredients:

• 2 ripe avocados, mashed
• 1 cup almond flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, mash the avocados until smooth. Add maple syrup, eggs, melted coconut oil, and vanilla extract, and mix well.
4. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
5. If using, fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This chocolate avocado cake is rich, moist, and packed with flavor. The avocado adds creaminess, making this cake indulgent without the dairy. It’s the perfect dessert for chocolate lovers with dietary restrictions.

Carrot Almond Cake

This Carrot Almond Cake is a wholesome, flavorful dessert with the perfect blend of sweet carrots, nutty almond flour, and a touch of cinnamon. It’s a gluten-free and dairy-free cake that’s hearty and satisfying, with natural sweetness from the carrots and a moist texture that makes it irresistible.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, baking powder, cinnamon, and salt.
3. In a large bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Stir in the grated carrots and mix until well combined.
5. Add the dry ingredients to the wet ingredients and mix until fully incorporated.
6. If using, fold in the chopped walnuts.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This carrot almond cake is soft and flavorful, with the natural sweetness of the carrots and a hint of spice from the cinnamon. It’s perfect for a dessert, snack, or even breakfast, and it’s naturally gluten- and dairy-free.

Raspberry Lemon Almond Cake

This Raspberry Lemon Almond Cake is bursting with fresh fruit flavors and a zesty lemon kick. The tartness of the raspberries is balanced by the sweet almond flour and the bright, refreshing lemon. This cake is light yet rich, making it the perfect gluten-free and dairy-free treat for any occasion.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 1 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, baking powder, and salt.
3. In a large bowl, whisk together maple syrup, eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh raspberries.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The vibrant raspberry flavor complements the lemon perfectly, making this cake a refreshing treat that feels light and satisfying. It’s perfect for a spring brunch or a special celebration, and it’s naturally gluten-free and dairy-free.

Pineapple Coconut Cake

This Pineapple Coconut Cake is a tropical delight that combines the sweetness of fresh pineapple with the richness of coconut. The almond flour base gives the cake a soft texture, and the addition of coconut oil and shredded coconut adds depth and flavor. This cake is naturally gluten- and dairy-free, making it a great treat for any occasion.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh pineapple, chopped into small pieces

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, shredded coconut, baking powder, and salt.
3. In a large bowl, whisk together maple syrup, eggs, melted coconut oil, and vanilla extract.
4. Stir in the chopped pineapple and mix well.
5. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This pineapple coconut cake is moist and bursting with tropical flavors, making it a delightful treat for summer gatherings or any time you crave a taste of the tropics. It’s naturally sweet, with the pineapple adding a juicy, flavorful punch.

Coconut Flour Chocolate Cake

This rich, decadent chocolate cake made with coconut flour is a perfect way to indulge in dessert without gluten or dairy. The coconut flour gives the cake a light, fluffy texture, while cocoa powder ensures that deep, intense chocolate flavor we all love. It’s a delicious treat for anyone following a gluten-free, dairy-free diet, and it’s sure to satisfy chocolate cravings.

Ingredients:

• 1 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 4 large eggs
• 1 cup dairy-free milk (such as almond or coconut milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, sift together coconut flour, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk together melted coconut oil, maple syrup, eggs, dairy-free milk, vanilla extract, and apple cider vinegar.
4. Slowly add the dry ingredients to the wet ingredients, mixing thoroughly until a smooth batter forms.
5. Pour the batter into the prepared pan and spread evenly.
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.

This coconut flour chocolate cake is deeply satisfying, with just the right balance of rich chocolate flavor and light, fluffy texture. It’s a fantastic dessert option for anyone with dietary restrictions, and you can top it with dairy-free chocolate ganache or frosting for an even more indulgent treat.

Carrot and Walnut Cake

This moist and flavorful carrot and walnut cake is a perfect option for anyone looking for a hearty, nutritious dessert. Packed with shredded carrots and crunchy walnuts, it’s a great balance of sweet and savory, and the warm spices make it perfect for any time of year. The recipe is gluten-free and dairy-free, so it’s suitable for those with dietary restrictions.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/4 cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a large bowl, mix together almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract together until smooth.
4. Fold in the grated carrots, chopped walnuts, and raisins (if using).
5. Combine the wet and dry ingredients, mixing until the batter is fully incorporated.
6. Pour the batter into the prepared cake pan and spread it out evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This carrot and walnut cake is a beautiful, hearty dessert that feels like a wholesome treat. It’s perfect for those who want to enjoy a dessert that has a bit more texture and flavor depth. The combination of cinnamon, walnuts, and carrots creates a satisfying cake that works well for gatherings or as a cozy snack on a chilly day.

Apple Cinnamon Almond Cake

A warm, comforting dessert, this Apple Cinnamon Almond Cake is a perfect balance of natural sweetness from apples and the subtle nuttiness of almond flour. Infused with cinnamon, it offers a spiced aroma that’s perfect for any season, but especially cozy during the fall months. The cake is gluten-free, dairy-free, and ideal for a deliciously guilt-free treat.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 2 large apples, peeled and diced
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the maple syrup, eggs, melted coconut oil, vanilla extract, and lemon juice.
4. Fold the diced apples into the wet mixture, then combine with the dry ingredients and mix until fully incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This cake’s soft, moist crumb, paired with the natural sweetness of apples and the warmth of cinnamon, makes it an irresistible dessert. It’s perfect for those with gluten and dairy sensitivities, and it can be served as a delightful afternoon snack or a light dessert for any gathering.

Orange Poppy Seed Cake

Zesty and refreshing, this Orange Poppy Seed Cake is a light, aromatic dessert made with almond flour. The bright citrus flavor from fresh orange juice and zest is complemented by the delightful crunch of poppy seeds. It’s a refreshing gluten-free, dairy-free treat that’s perfect for spring or summer, though it can be enjoyed year-round.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• Zest of 1 large orange
• 1/4 cup fresh orange juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a large bowl, whisk together the maple syrup, eggs, melted coconut oil, orange zest, orange juice, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in the poppy seeds.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

The orange and poppy seed combination is light and refreshing, making this cake a unique and delightful choice for those with gluten and dairy restrictions. Its delicate texture and citrusy flavor make it an ideal companion to an afternoon tea or a festive brunch.

Banana Coconut Cake

Rich in flavor with a hint of tropical sweetness, this Banana Coconut Cake is moist, soft, and full of natural flavor. Coconut flour and banana combine beautifully for a cake that feels indulgent while still being gluten-free and dairy-free. The cake is simple to prepare and makes a wonderful dessert or snack that the whole family will love.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together coconut flour, baking soda, salt, and cinnamon.
3. In a large bowl, mash the bananas until smooth, then add the maple syrup, eggs, melted coconut oil, and vanilla extract. Mix until well combined.
4. Slowly incorporate the dry ingredients into the wet mixture, stirring until fully blended.
5. Pour the batter into the prepared pan and smooth the top.
6. Sprinkle shredded coconut on top of the batter for added texture and flavor.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

The banana and coconut combination makes this cake incredibly moist and flavorful. It’s an excellent choice for anyone seeking a naturally sweet, dairy-free, and gluten-free dessert. Enjoy a slice with a cup of tea or as a snack at any time of the day.

Blueberry Almond Cake

This Blueberry Almond Cake is both delicious and nutritious, packed with antioxidant-rich blueberries and the natural richness of almond flour. The cake is fluffy and light, yet moist and satisfying. It’s a delightful option for those looking for a gluten-free, dairy-free treat that doesn’t skimp on flavor.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, combine the almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
5. Gently fold in the fresh blueberries and lemon zest.
6. Pour the batter into the prepared cake pan and spread it out evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake offers a burst of blueberry goodness in every bite, paired with the delicate flavor of almond flour. The addition of lemon zest brightens the whole cake, making it a refreshing yet satisfying option for those avoiding gluten and dairy. Serve it as a dessert or snack that’s perfect for breakfast too.

Peach and Ginger Cake

Sweet, juicy peaches combined with the warm, spicy kick of ginger make this Peach and Ginger Cake an exciting and unique gluten-free, dairy-free dessert. The peach provides natural sweetness, while the ginger adds a depth of flavor that is perfect for a cozy evening treat.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 ripe peaches, diced
• 1/4 tsp fresh grated ginger (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, ground ginger, cinnamon, and 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 mix well.
5. Gently fold in the diced peaches and fresh grated ginger (if using).
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Peach and Ginger Cake is full of flavor, combining the sweetness of ripe peaches with the warming sensation of ginger. It’s a delightful, light, and comforting dessert that’s perfect for those with dietary restrictions. You’ll enjoy every bite of this naturally sweetened, gluten-free, dairy-free treat.

Strawberry Coconut Cake

This Strawberry Coconut Cake is a light, refreshing dessert that brings together the sweetness of ripe strawberries and the tropical flavor of coconut. The cake is both gluten-free and dairy-free, making it a wonderful option for those with dietary restrictions. It’s the perfect summer treat, full of vibrant flavor and a tender, moist crumb.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, and salt.
3. In a separate bowl, whisk the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped strawberries and lemon zest, if using.
6. Pour the batter into the prepared cake pan and smooth it out evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This cake is a wonderful combination of fresh fruit and tropical coconut, making it a great choice for summer or any time you’re craving a fruity dessert. Serve it on its own or with a dairy-free whipped cream for extra indulgence.

Matcha Almond Flour Cake

This Matcha Almond Flour Cake is a unique and sophisticated dessert that combines the earthy, slightly bitter taste of matcha with the naturally sweet and nutty flavor of almond flour. The cake is gluten-free and dairy-free, making it a perfect treat for those on restricted diets. The vibrant green color of the matcha adds a touch of elegance, making it an ideal cake for any occasion.

Ingredients:

• 2 cups almond flour
• 1 tbsp matcha powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup dairy-free milk (such as almond or coconut milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, matcha powder, baking soda, and salt.
3. In a large bowl, whisk the maple syrup, eggs, melted coconut oil, vanilla extract, and dairy-free milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The matcha flavor in this cake is subtle yet distinctive, making it a sophisticated option for anyone who loves green tea. It’s perfect for a light dessert or as an elegant addition to any gathering, and its vibrant color is sure to impress.

Cherry Almond Cake

This Cherry Almond Cake brings together the natural sweetness of cherries and the rich, nutty flavor of almond flour. The cake is light and tender, perfect for those seeking a gluten-free, dairy-free dessert that still feels indulgent. Whether you’re using fresh or frozen cherries, this cake is a delicious way to enjoy fruit in your baked goods.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen cherries, pitted and chopped
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a large bowl, whisk together the maple syrup, eggs, 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 chopped cherries and chopped almonds, if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring to a wire rack to cool completely.

This cherry almond cake is a beautiful and flavorful dessert that pairs the sweetness of cherries with the rich texture of almond flour. It’s perfect for a simple yet impressive dessert and works beautifully for any season.

Pecan Maple Cake

This Pecan Maple Cake is a wonderfully nutty and slightly sweet dessert that highlights the rich flavor of toasted pecans and the natural sweetness of maple syrup. Made with almond flour, it’s a perfect gluten-free and dairy-free treat. The combination of flavors in this cake makes it feel decadent while still being simple and wholesome.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/4 cup maple syrup (for drizzle)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a large bowl, whisk together the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Gently fold in the chopped pecans.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes in the pan, then drizzle with maple syrup before serving.

This pecan maple cake is rich and nutty, with a beautiful balance of sweetness from the maple syrup and crunch from the pecans. It’s a great dessert for any occasion and works perfectly for those avoiding gluten and dairy.

Apricot Coconut Cake

This Apricot Coconut Cake combines the tropical flavors of coconut with the slightly tangy sweetness of apricots. Made with almond flour, it’s naturally gluten-free and dairy-free, but still moist and tender. The apricot flavor stands out beautifully, making this a refreshing and unique option for anyone looking for a fruity dessert.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup dried apricots, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, baking powder, and salt.
3. In a large bowl, whisk the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Stir in the shredded coconut and chopped apricots.
5. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The apricot and coconut combination makes this cake an exciting and flavorful option. It’s perfect for a light dessert or snack, and the apricot gives it a unique sweetness that stands out from other cakes.

Note: More recipes are coming soon