35+ Irresistible Gluten-Free, Dairy-Free Cake Recipes Uk You Must Try

When it comes to enjoying a slice of cake, you shouldn’t have to compromise on taste or texture, even if you’re following a gluten-free or dairy-free lifestyle.

Luckily, the world of cake baking has evolved, and now there are plenty of recipes that cater to these dietary needs without sacrificing that indulgent sweetness we all crave.

Whether you have food allergies, intolerances, or just prefer to keep your desserts free from gluten and dairy, this collection of 35+ gluten-free, dairy-free cake recipes will surely satisfy your sweet tooth.

35+ Irresistible Gluten-Free, Dairy-Free Cake Recipes Uk You Must Try

Whether you’re a seasoned baker or a beginner, these 35+ gluten-free, dairy-free cake recipes will help you bring a little sweetness into your life—without the worry of allergens.

From birthday parties to casual afternoon teas, these cakes are perfect for any occasion. \

So, dive into the recipes, experiment with flavors, and enjoy the magic that can happen when you bake with love and care—no gluten or dairy required.

Gluten-Free Dairy-Free Lemon and Almond Cake

This zesty cake is a refreshing treat, combining the tang of lemon with the rich flavor of almonds. It’s simple to prepare and ideal for a light dessert or afternoon tea. Perfectly moist, it’s made without gluten or dairy, but still manages to be bursting with flavor.

Ingredients:

• 200g ground almonds
• 200g caster sugar
• 4 large eggs
• 2 tbsp lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 2 tbsp vegetable oil (or coconut oil)

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a bowl, whisk the eggs with the caster sugar until smooth and creamy.
3. Add the ground almonds, baking powder, salt, lemon zest, lemon juice, and oil to the mixture. Stir until well combined.
4. Pour the batter into the prepared cake tin and level the surface.
5. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
6. Let the cake cool in the tin for 10 minutes, then remove it from the tin and let it cool completely on a wire rack.
7. Optional: Once cooled, dust with icing sugar or drizzle with a simple lemon glaze.

This cake is an absolute delight, balancing the tartness of lemon with the natural sweetness of the almonds. Its crumbly yet moist texture makes it perfect for those avoiding gluten and dairy. The zesty lemon offers a burst of freshness, and the use of almond flour not only enhances the flavor but ensures a rich, satisfying bite. Ideal for tea time or a celebration.

Gluten-Free Dairy-Free Chocolate Avocado Cake

Indulge in a rich, fudgy chocolate cake made from ripe avocados. This unique cake is dairy-free, gluten-free, and still incredibly moist and decadent. The avocado adds healthy fats, making it a guilt-free treat.

Ingredients:

• 2 ripe avocados, mashed
• 200g dairy-free dark chocolate, melted
• 200g coconut sugar or maple syrup
• 3 large eggs
• 150g gluten-free flour (such as rice or oat flour)
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup dairy-free milk (almond or coconut)

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, mash the avocados until smooth.
3. Stir in the melted chocolate, coconut sugar, and vanilla extract.
4. In another bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the avocado mixture, alternating with the dairy-free milk, until fully combined.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
8. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate avocado cake is wonderfully indulgent, with a rich texture and deep cocoa flavor. The avocado not only adds a creamy consistency but also keeps the cake moist for days. Its naturally sweetened and dairy-free composition makes it perfect for those with dietary restrictions but still wanting a sweet, satisfying dessert. Top with dairy-free whipped cream or a dusting of cocoa powder for an extra touch.

Gluten-Free Dairy-Free Carrot and Walnut Cake

A wholesome cake, rich with the sweetness of grated carrots and the crunch of walnuts. This moist, spiced cake is free from both gluten and dairy, making it a perfect dessert for those with allergies or intolerances.

Ingredients:

• 250g grated carrots
• 200g gluten-free flour (rice flour or a blend)
• 150g light brown sugar or coconut sugar
• 100g chopped walnuts
• 3 large eggs
• 1/2 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and sugar together until smooth.
3. Add the melted coconut oil, vanilla extract, grated carrots, and chopped walnuts. Stir to combine.
4. In another bowl, sift the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
6. Pour the batter into the prepared cake tin and level the surface.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes, then remove and cool completely on a wire rack.

This carrot and walnut cake is wonderfully spiced and packed with flavor. The walnuts provide a lovely crunch, while the grated carrots create a tender and moist texture. This cake is perfect for afternoon tea or as a healthy snack, and its natural sweetness means you don’t need to overdo the sugar. It can be enjoyed on its own or with a drizzle of dairy-free frosting, offering a comforting dessert that everyone can enjoy.

Gluten-Free Dairy-Free Raspberry and Coconut Cake

This light and airy cake combines the tartness of fresh raspberries with the natural sweetness of coconut. It’s a delicious treat for any occasion, whether you’re serving it for a special event or simply enjoying a slice with tea.

Ingredients:

• 150g ground almonds
• 150g desiccated coconut
• 200g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder (gluten-free)
• 200g fresh raspberries
• 1/4 cup coconut oil, melted
• 1/2 cup dairy-free milk (such as almond or oat)

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
3. Add the ground almonds, desiccated coconut, baking powder, melted coconut oil, and dairy-free milk. Mix until combined.
4. Gently fold in half of the fresh raspberries, reserving the rest for decoration.
5. Pour the batter into the prepared cake tin and level the surface.
6. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7. Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, scatter the remaining raspberries on top for decoration.

This cake is wonderfully moist, with a great balance between the sweetness of the coconut and the tartness of the raspberries. The use of ground almonds adds richness while keeping it gluten-free. It’s a beautiful, fresh cake that’s sure to be a crowd-pleaser at any gathering or as a simple treat for yourself. You could even pair it with a dairy-free coconut whipped cream for extra indulgence.

Gluten-Free Dairy-Free Spiced Pear Cake

This delicious, comforting cake is full of warm spices and the natural sweetness of pears. Its tender crumb and flavorful spice blend make it perfect for cozy gatherings or an autumn dessert, but it’s light enough for any time of year.

Ingredients:

• 200g gluten-free flour (such as oat flour)
• 200g ripe pears, peeled and chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 150g coconut sugar
• 3 large eggs
• 1/4 cup olive oil or coconut oil, melted
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large mixing bowl, whisk the eggs and coconut sugar together until smooth.
3. Add the melted oil, vanilla extract, cinnamon, ginger, cloves, and salt. Mix to combine.
4. Gradually add the gluten-free flour and baking powder to the wet ingredients, stirring until smooth.
5. Gently fold in the chopped pears.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

This spiced pear cake is a perfect combination of fruity sweetness and aromatic spice. The tender pears melt into the cake batter, adding moisture and flavor, while the warming spices make it a comforting dessert. Gluten and dairy-free, it’s a lovely alternative for those with dietary needs. It’s perfect for autumn and winter gatherings or as a midday treat to brighten up the day.

Gluten-Free Dairy-Free Banana and Date Cake

A naturally sweet and moist cake, this banana and date cake combines the richness of ripe bananas with the caramel-like flavor of dates. It’s a satisfying dessert that works well for breakfast or as a healthy snack, packed with nutrients.

Ingredients:

• 3 ripe bananas, mashed
• 150g dates, chopped
• 150g gluten-free flour (rice flour or a blend)
• 100g ground almonds
• 1/2 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• A pinch of salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, mash the bananas until smooth. Stir in the melted coconut oil, eggs, and vanilla extract.
3. In another bowl, sift together the gluten-free flour, ground almonds, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Fold in the chopped dates.
6. Pour the batter into the prepared cake tin and level the surface.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

This banana and date cake is naturally sweet, with the bananas providing moisture and the dates adding deep caramel-like flavor. It’s a perfect gluten and dairy-free treat for those who want something healthy yet indulgent. The combination of bananas and dates is not only delicious but offers a great way to use up overripe bananas. It’s great for breakfast, snack time, or as a light dessert after dinner.

Gluten-Free Dairy-Free Coconut Flour Chocolate Cake

This rich and indulgent chocolate cake uses coconut flour, which makes it incredibly moist and gluten-free while still holding together perfectly. It’s dairy-free but packs all the richness of a traditional chocolate cake, making it perfect for any occasion.

Ingredients:

• 100g coconut flour
• 200g dairy-free dark chocolate, melted
• 200g coconut sugar or maple syrup
• 3 large eggs
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup dairy-free milk (almond or coconut)

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs with the coconut sugar and vanilla extract until smooth.
3. Add the melted coconut oil and the melted dark chocolate, stirring to combine.
4. Sift the coconut flour, baking powder, and salt into the wet mixture. Stir well until the batter is smooth.
5. Gradually add the dairy-free milk, mixing until the batter reaches a thick but pourable consistency.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

This coconut flour chocolate cake is wonderfully rich and moist, with the dark chocolate bringing an intense cocoa flavor that’s complemented by the slight sweetness of coconut sugar. It’s a perfect dessert for those who need to avoid gluten or dairy but don’t want to compromise on flavor. You can serve it with a dusting of powdered sugar or even a dollop of dairy-free cream for a truly indulgent treat.

Gluten-Free Dairy-Free Orange and Polenta Cake

A wonderfully fresh and zesty cake, this orange and polenta cake is a delicious combination of citrusy sweetness and a slightly gritty texture from the polenta. It’s naturally gluten-free, dairy-free, and a perfect option for citrus lovers.

Ingredients:

• 200g ground almonds
• 100g polenta (fine cornmeal)
• 200g caster sugar
• 4 large eggs
• 2 large oranges (juice and zest)
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1/4 cup olive oil or melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large mixing bowl, whisk the eggs with the sugar until smooth and creamy.
3. Add the olive oil (or coconut oil), vanilla extract, orange zest, and orange juice. Mix to combine.
4. Sift the ground almonds, polenta, baking powder, and salt into the wet ingredients. Stir until fully incorporated.
5. Pour the batter into the prepared cake tin and level the top.
6. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
7. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

This orange and polenta cake is full of bright citrus flavor with a satisfying, slightly coarse texture from the polenta. The almonds provide richness and moisture, making it a delightful, gluten-free dessert. Its refreshing citrus notes and light texture make it perfect for a spring or summer gathering. Serve it on its own or with a simple dusting of powdered sugar for a light, refreshing treat.

Gluten-Free Dairy-Free Fig and Walnut Cake

This moist and rich cake is packed with the natural sweetness of figs and the crunchy texture of walnuts. It’s a wonderful combination of flavors and makes a perfect gluten-free and dairy-free treat that’s both hearty and satisfying.

Ingredients:

• 200g dried figs, chopped
• 100g walnuts, chopped
• 150g gluten-free flour (such as rice flour)
• 2 large eggs
• 1/2 cup coconut oil, melted
• 100g coconut sugar or maple syrup
• 1 tsp baking powder (gluten-free)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a small bowl, soak the chopped figs in warm water for about 10 minutes, then drain.
3. In a large mixing bowl, whisk the eggs with the coconut sugar and vanilla extract until smooth.
4. Add the melted coconut oil, cinnamon, nutmeg, and salt. Mix to combine.
5. Stir in the gluten-free flour and baking powder, then fold in the figs and walnuts.
6. Pour the batter into the prepared cake tin and level the surface.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This fig and walnut cake is perfect for autumn or winter, with its natural sweetness from the figs and a delightful crunch from the walnuts. The warm spices make it comforting and aromatic, while the combination of dried figs and walnuts provides a wonderful texture. It’s naturally sweet, so you don’t need to worry about excess sugar, making it a great choice for a healthy snack or dessert.

Gluten-Free Dairy-Free Pineapple Coconut Cake

This tropical cake is a wonderful blend of sweet pineapple and creamy coconut, delivering an exotic flavor that will transport you straight to a sunny beach. It’s a light, moist, and indulgent cake that’s also gluten and dairy-free.

Ingredients:

• 200g gluten-free flour (such as a rice or oat flour blend)
• 150g desiccated coconut
• 100g pineapple chunks, drained
• 150g coconut sugar or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar together until smooth and fluffy.
3. Add the melted coconut oil, vanilla extract, and a pinch of salt. Stir to combine.
4. Gradually add the gluten-free flour and baking powder, mixing until smooth.
5. Stir in the desiccated coconut and pineapple chunks.
6. Pour the batter into the prepared cake tin and level the surface.
7. Bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
8. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

The tropical combination of pineapple and coconut makes this cake irresistibly delicious. The pineapple adds moisture and a natural sweetness, while the coconut gives it a lovely texture and flavor. This cake is perfect for a summer afternoon tea or as a sweet treat to brighten up any day. It’s light, flavorful, and completely dairy-free and gluten-free, so everyone can enjoy it.

Gluten-Free Dairy-Free Sweet Potato and Pecan Cake

A unique and nourishing cake, this sweet potato and pecan cake combines the natural sweetness of roasted sweet potatoes with the crunchy texture of pecans. It’s packed with flavor and is a fantastic gluten-free and dairy-free dessert option.

Ingredients:

• 250g cooked sweet potato, mashed
• 150g gluten-free flour (such as rice or oat flour)
• 100g pecans, chopped
• 2 large eggs
• 100g maple syrup or coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• 1 tsp cinnamon
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and maple syrup (or coconut sugar) together until smooth.
3. Add the mashed sweet potato, melted coconut oil, cinnamon, and vanilla extract, and mix until combined.
4. Sift the gluten-free flour and baking powder, then fold into the wet mixture.
5. Stir in the chopped pecans.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

This sweet potato and pecan cake is naturally sweet, with the sweet potatoes providing moisture and depth of flavor. The pecans add a crunchy contrast and complement the earthy sweetness of the sweet potatoes. It’s perfect for a comforting dessert or snack, offering a healthy option that is both gluten-free and dairy-free. The cake is rich but light and can be enjoyed by anyone, even those with dietary restrictions.

Gluten-Free Dairy-Free Zucchini and Lemon Cake

This moist and fresh cake is a great way to use up an abundance of zucchini. The subtle sweetness of zucchini pairs beautifully with the tangy lemon, making it a refreshing and light cake perfect for all seasons.

Ingredients:

• 200g gluten-free flour (such as oat or rice flour)
• 150g zucchini, grated
• 150g coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar together until light and fluffy.
3. Add the melted coconut oil, vanilla extract, lemon zest, and lemon juice. Stir to combine.
4. Sift in the gluten-free flour, baking powder, and salt, and mix until fully incorporated.
5. Fold in the grated zucchini.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This zucchini and lemon cake is incredibly refreshing, with the zucchini adding moisture without overwhelming the flavor. The lemon zest and juice bring a burst of brightness, balancing the natural sweetness of the coconut sugar. This cake is perfect for any occasion, from a casual snack to a celebratory dessert. It’s a wonderful way to enjoy vegetables in a dessert, and it’s gluten-free and dairy-free, so it’s suitable for a variety of dietary needs.

Gluten-Free Dairy-Free Apple and Cinnamon Cake

This apple and cinnamon cake is a classic favorite, with the comforting aroma of cinnamon blending with the natural sweetness of apples. It’s soft, moist, and completely gluten-free and dairy-free, making it a perfect fall dessert or snack.

Ingredients:

• 200g gluten-free flour (such as rice flour or a gluten-free blend)
• 150g apples, peeled and chopped
• 100g coconut sugar or maple syrup
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• 1 tsp ground cinnamon
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar together until smooth.
3. Add the melted coconut oil, vanilla extract, cinnamon, and salt. Stir to combine.
4. Gradually add the gluten-free flour and baking powder, mixing until smooth.
5. Stir in the chopped apples.
6. Pour the batter into the prepared cake tin and level the top.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

This apple and cinnamon cake is a perfect way to enjoy the cozy flavors of autumn. The cinnamon adds warmth, while the apples offer a natural sweetness and moisture. It’s an easy-to-make, gluten-free, and dairy-free cake that’s perfect for a quick treat or as a comforting dessert after a meal.

Gluten-Free Dairy-Free Mango and Lime Cake

A refreshing cake that combines the tropical flavors of mango and lime, this light and fruity dessert is both gluten and dairy-free. The natural sweetness of mango pairs perfectly with the tangy lime, making it a great treat for any occasion.

Ingredients:

• 200g gluten-free flour (such as a rice or oat flour blend)
• 2 ripe mangoes, peeled and mashed
• 1/2 cup coconut sugar or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• Zest and juice of 1 lime
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs with the coconut sugar until smooth.
3. Add the mashed mango, melted coconut oil, lime zest, lime juice, and vanilla extract. Mix to combine.
4. Gradually add the gluten-free flour, baking powder, and salt. Stir until smooth.
5. Pour the batter into the prepared cake tin and smooth the top.
6. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

This mango and lime cake is wonderfully refreshing, with a burst of citrusy flavor complemented by the tropical sweetness of mango. The lime gives it a zesty kick, making it a perfect summer treat. It’s light, bright, and naturally gluten and dairy-free, so everyone can enjoy this vibrant dessert.

Gluten-Free Dairy-Free Carrot and Pecan Cake

This carrot and pecan cake is a warm, spiced dessert that’s perfect for any time of the year. The sweetness of the carrots and the richness of the pecans create a moist and flavorful cake that’s gluten and dairy-free but still satisfying.

Ingredients:

• 200g gluten-free flour (such as oat or rice flour)
• 250g carrots, grated
• 100g pecans, chopped
• 3 large eggs
• 100g maple syrup or coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large mixing bowl, whisk the eggs and maple syrup (or coconut sugar) together until smooth.
3. Add the melted coconut oil, cinnamon, ginger, and vanilla extract. Stir to combine.
4. Stir in the grated carrots and chopped pecans.
5. Gradually add the gluten-free flour, baking powder, and salt. Mix until fully combined.
6. Pour the batter into the prepared cake tin and smooth the surface.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

This carrot and pecan cake is rich and full of flavor, with the carrots providing natural sweetness and moisture. The toasted pecans add a lovely crunch and depth of flavor. This cake is perfect for autumn or any season and is a great option for those avoiding gluten and dairy without compromising on taste.

Gluten-Free Dairy-Free Chocolate and Avocado Cake

Avocados lend a creamy richness to this chocolate cake, making it moist and indulgent without the need for dairy. The combination of avocado and cocoa gives the cake a deep, luxurious flavor, making it an ideal dessert for chocolate lovers.

Ingredients:

• 150g gluten-free flour (such as rice flour)
• 2 ripe avocados, mashed
• 200g dairy-free dark chocolate, melted
• 3 large eggs
• 1/2 cup coconut sugar or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1/4 cup almond milk (or any dairy-free milk)

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar (or maple syrup) together until smooth.
3. Add the mashed avocados, melted chocolate, and vanilla extract. Stir until combined.
4. Gradually add the gluten-free flour, baking powder, and salt, mixing until smooth.
5. Stir in the almond milk to reach a smooth, pourable consistency.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This chocolate and avocado cake is decadently rich, with the avocado creating a smooth, creamy texture that pairs perfectly with the dark chocolate. It’s an excellent option for anyone following a gluten- and dairy-free diet, yet it offers all the indulgence of a traditional chocolate cake. Enjoy it as a special dessert or as a guilt-free treat for chocolate cravings.

Gluten-Free Dairy-Free Lemon and Almond Cake

A simple yet flavorful cake, this lemon and almond cake is light, moist, and naturally gluten-free. The almonds add a rich texture, while the lemon zest and juice bring a refreshing citrusy kick.

Ingredients:

• 200g ground almonds
• 100g gluten-free flour (such as rice flour)
• 150g coconut sugar or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• Zest and juice of 1 lemon
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large mixing bowl, whisk the eggs and coconut sugar (or maple syrup) until smooth.
3. Add the melted coconut oil, lemon zest, lemon juice, and vanilla extract. Stir to combine.
4. Gradually add the ground almonds, gluten-free flour, baking powder, and salt, mixing until fully incorporated.
5. Pour the batter into the prepared cake tin and smooth the top.
6. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This lemon and almond cake is a refreshing and light dessert, perfect for any occasion. The almonds provide a wonderful texture, while the lemon brings a tangy burst of flavor. This cake is naturally gluten- and dairy-free, making it an excellent option for anyone with dietary restrictions, but it doesn’t skimp on taste.

Gluten-Free Dairy-Free Pear and Ginger Cake

This spiced pear and ginger cake is rich in flavor, combining the sweetness of pears with the warmth of ginger. It’s naturally gluten- and dairy-free, making it an ideal dessert for cooler months or whenever you’re craving a comforting, flavorful treat.

Ingredients:

• 200g gluten-free flour (such as rice or oat flour)
• 250g pears, peeled and chopped
• 2 tsp ground ginger
• 100g coconut sugar or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar (or maple syrup) together until smooth.
3. Add the melted coconut oil, ground ginger, and vanilla extract. Mix to combine.
4. Stir in the gluten-free flour, baking powder, and salt.
5. Gently fold in the chopped pears.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This pear and ginger cake has a delightful balance of flavors, with the sweet, juicy pears contrasting beautifully with the warming spice of ginger. It’s perfect for an autumn or winter treat, and the combination of spices and pears makes it both comforting and satisfying. Naturally gluten- and dairy-free, this cake will be a hit with anyone, regardless of dietary restrictions.

Gluten-Free Dairy-Free Chocolate Mint Cake

A decadent chocolate cake infused with a refreshing hint of mint, this is the perfect dessert for chocolate lovers. The mint adds a bright, aromatic flavor that complements the rich chocolate, making it an indulgent yet refreshing treat.

Ingredients:

• 150g gluten-free flour (such as rice or oat flour)
• 200g dairy-free dark chocolate, melted
• 3 large eggs
• 1/2 cup coconut sugar or maple syrup
• 1 tsp peppermint extract
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1/4 cup almond milk (or any dairy-free milk)

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar together until smooth.
3. Add the melted coconut oil, peppermint extract, and melted dark chocolate. Stir to combine.
4. Gradually add the gluten-free flour, baking powder, and salt, mixing until smooth.
5. Stir in the almond milk to reach a smooth consistency.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This chocolate mint cake is rich and indulgent, with a perfect balance of creamy chocolate and cool mint. It’s an excellent gluten- and dairy-free option for mint and chocolate fans and can be served at any celebration or as a

Gluten-Free Dairy-Free Banana and Walnuts Cake

This banana and walnut cake is moist, flavorful, and packed with nutrients. The natural sweetness of ripe bananas makes it an ideal dessert or snack, and the crunchy walnuts provide a satisfying contrast. It’s a perfect treat for anyone looking for a gluten- and dairy-free cake.

Ingredients:

• 3 ripe bananas, mashed
• 150g gluten-free flour (such as rice flour or oat flour)
• 100g walnuts, chopped
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar or maple syrup
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar together until smooth.
3. Add the mashed bananas, melted coconut oil, vanilla extract, and cinnamon. Mix to combine.
4. Gradually add the gluten-free flour, baking powder, and salt. Stir until fully incorporated.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This banana and walnut cake is a deliciously moist and hearty option, with the bananas providing natural sweetness and moisture. The walnuts add a lovely crunch, making it a satisfying treat. It’s a great option for breakfast, an afternoon snack, or dessert. It’s naturally gluten- and dairy-free, so it’s perfect for those with dietary restrictions.

Gluten-Free Dairy-Free Chocolate Hazelnut Cake

Indulge in a rich chocolate cake enhanced with the nutty flavor of hazelnuts. This cake is decadently chocolaty, yet light and moist. The chocolate-hazelnut combination is perfect for a sweet treat, and it’s completely gluten- and dairy-free.

Ingredients:

• 150g gluten-free flour (such as oat or rice flour)
• 200g dairy-free dark chocolate, melted
• 100g hazelnuts, chopped
• 3 large eggs
• 1/2 cup coconut sugar or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• A pinch of salt
• 1/4 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk the eggs and coconut sugar together until smooth.
3. Add the melted coconut oil, vanilla extract, and melted dark chocolate. Stir to combine.
4. Gradually add the gluten-free flour, baking powder, and salt. Mix until smooth.
5. Stir in the chopped hazelnuts and almond milk to reach the desired batter consistency.
6. Pour the batter into the prepared cake tin and smooth the surface.
7. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

This chocolate hazelnut cake is indulgent and luxurious, with the rich flavor of dark chocolate complemented by the crunchy texture of hazelnuts. It’s the perfect treat for chocolate lovers, and it’s naturally gluten- and dairy-free. Whether served at a party or enjoyed as a dessert, this cake will satisfy even the most refined sweet tooth.

Note: More recipes are coming soon