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If you’re someone who follows a gluten-free and egg-free lifestyle, you know that finding delicious cake recipes that fit these dietary needs can be a bit of a challenge.
But fear not!
We’ve gathered over 29 mouth-watering cake recipes that are not only free from gluten and eggs but also packed with flavor, texture, and sweetness.
Whether you’re craving a light sponge cake, a rich chocolatey treat, or something fruity and refreshing, you’ll find the perfect recipe right here.
No matter your occasion, these cakes will bring joy to your table without compromising on taste or your dietary preferences.
29+ Irresistible Gluten-Free, Egg-Free Cake Recipes to Satisfy Your Sweet Tooth
Baking cakes without gluten and eggs doesn’t have to be limiting!
With these 29+ amazing recipes, you can explore a wide range of flavors, textures, and creative combinations that will surprise and delight your taste buds.
Whether you’re baking for yourself or hosting a special celebration, these cakes are perfect for anyone looking for gluten-free and egg-free options.
Enjoy experimenting with these recipes, and let your baking adventures begin with sweet success!
Flourless Chocolate Cake
A rich, decadent dessert that’s both gluten-free and egg-free, this flourless chocolate cake is perfect for chocolate lovers. With its smooth, dense texture, it’s the ultimate indulgence that feels luxurious without the need for flour or eggs. The deep chocolate flavor shines, and a dollop of whipped cream or fresh berries pairs wonderfully.
Ingredients:
- 1 ½ cups semi-sweet chocolate chips
- ½ cup dairy-free butter
- ½ cup coconut sugar (or any granulated sugar)
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 tablespoon cornstarch (optional for extra density)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- In a saucepan, melt the chocolate chips and dairy-free butter over low heat, stirring constantly until smooth.
- Add in the coconut sugar, cocoa powder, vanilla extract, and water, stirring until completely combined.
- If you want a denser texture, whisk in cornstarch. Otherwise, skip this step.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes or until the cake has set and a toothpick comes out with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
A rich, dense cake that holds its shape perfectly, this flourless chocolate cake has a subtle sweetness balanced with an intense cocoa flavor. The simplicity of ingredients makes it a perfect dessert for various dietary needs while still satisfying the sweetest tooth. Serve it with a side of fresh berries or a drizzle of dairy-free whipped cream to add an extra layer of indulgence.
Vegan Vanilla Pound Cake
This vegan vanilla pound cake is perfect for anyone looking for a simple yet elegant gluten-free and egg-free dessert. With its moist crumb and soft texture, it’s ideal for any occasion, from afternoon tea to birthday celebrations. Made without eggs or gluten, it’s both light and hearty in flavor.
Ingredients:
- 1 ½ cups almond flour
- 1 cup coconut flour
- ¾ cup maple syrup
- 1 cup unsweetened almond milk (or other non-dairy milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
- In a large bowl, mix the almond flour, coconut flour, baking powder, and salt together.
- In another bowl, whisk together the maple syrup, almond milk, vegetable oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes or until the cake is golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This vegan vanilla pound cake is incredibly versatile, offering a delicate sweetness that can be enjoyed on its own or with toppings like fresh fruit, a dusting of powdered sugar, or a spoonful of dairy-free frosting. Its light yet slightly crumbly texture makes it a delight to serve at any gathering or as a snack with a cup of tea.
Almond Flour Carrot Cake
This almond flour carrot cake is a perfect blend of sweetness and spice, and it’s both gluten-free and egg-free. The combination of moist carrots and the nutty flavor of almond flour results in a cake that’s both hearty and light. With a touch of cinnamon and nutmeg, it’s a comforting treat for any season.
Ingredients:
- 2 cups almond flour
- 1 ½ cups grated carrots
- ½ cup coconut sugar (or any granulated sugar)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup applesauce
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- In a large bowl, mix together the almond flour, coconut sugar, cinnamon, nutmeg, baking soda, and salt.
- Stir in the grated carrots and applesauce until everything is well combined. If you’re using walnuts, fold them into the batter.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 30-35 minutes or until the cake is firm to the touch and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This carrot cake is naturally sweetened and moist, with a lovely nutty flavor that complements the spices. It’s a wonderfully simple yet flavorful cake that’s great on its own, or you can frost it with dairy-free cream cheese frosting or top it with a sprinkle of powdered sugar. The almond flour keeps it moist and light, while the carrots add natural sweetness and texture.
Coconut Flour Lemon Cake
This coconut flour lemon cake is light, zesty, and refreshing. Perfect for any celebration or afternoon tea, the tangy lemon flavor perfectly balances the coconut flour’s subtle sweetness, creating a bright, delicious treat that’s both gluten-free and egg-free. Its texture is slightly dense yet moist, making it a satisfying dessert that everyone will love.
Ingredients:
- 1 cup coconut flour
- ¾ cup maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest and juice of 2 lemons
- ¼ teaspoon salt
- 1 cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together coconut flour, baking powder, and salt.
- In a separate bowl, mix together maple syrup, melted coconut oil, almond milk, lemon zest, lemon juice, and vanilla extract.
- Slowly combine the wet ingredients with the dry ingredients and stir until well incorporated. The batter will be thick.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This coconut flour lemon cake is wonderfully bright and aromatic, thanks to the zesty lemon juice and zest. The dense yet moist texture makes it a satisfying dessert on its own, or you can top it with a glaze made from powdered sugar and lemon juice or a sprinkle of shredded coconut for extra flavor and decoration.
Almond Butter Banana Cake
Packed with natural sweetness and rich almond flavor, this almond butter banana cake is a nourishing, gluten-free, and egg-free treat that’s great for breakfast or as an afternoon snack. It’s also dairy-free and naturally sweetened, so it’s a wholesome option for those looking for a guilt-free indulgence.
Ingredients:
- 1 ½ cups almond butter
- 2 ripe bananas, mashed
- ½ cup coconut sugar (or another granulated sugar)
- 1 cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add the almond butter, coconut sugar, almond flour, baking soda, cinnamon, vanilla extract, and almond milk.
- Mix everything together until fully combined. The batter will be thick.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This almond butter banana cake is rich and moist with a slight nutty sweetness from the almond butter and a natural sweetness from the bananas. It’s a great choice for those who want a healthier dessert that doesn’t compromise on flavor. Top it with some sliced bananas or a drizzle of almond butter for extra indulgence.
Sweet Potato Spice Cake
Sweet potatoes provide the base for this rich, flavorful spice cake. Packed with comforting spices like cinnamon, ginger, and nutmeg, this cake is perfect for the fall or any time you’re craving something warming and comforting. It’s naturally gluten-free, egg-free, and dairy-free, making it a great option for various dietary preferences.
Ingredients:
- 2 cups mashed sweet potatoes (cooked and pureed)
- 1 cup almond flour
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine the mashed sweet potatoes, almond flour, coconut flour, baking soda, cinnamon, ginger, and nutmeg.
- In another bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Stir the wet ingredients into the dry ingredients until well combined. The batter will be thick and moist.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This sweet potato spice cake is rich and warming, with just the right balance of sweetness and spice. The sweet potato not only adds flavor but also keeps the cake incredibly moist. You can enjoy it on its own, or top it with a dusting of powdered sugar or a dollop of dairy-free whipped cream for extra indulgence.
apple Cinnamon Cake
This apple cinnamon cake is a soft, moist dessert full of cozy flavors. The natural sweetness of apples paired with cinnamon makes it a comforting treat that’s perfect for any time of the year. The cake is gluten-free, egg-free, and dairy-free, making it a versatile dessert for many dietary needs.
Ingredients:
- 2 cups almond flour
- 2 apples, peeled, cored, and diced
- ½ cup coconut sugar (or any granulated sugar)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup unsweetened applesauce
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- In a large bowl, mix the almond flour, coconut sugar, cinnamon, baking powder, and salt.
- Stir in the diced apples, applesauce, vanilla extract, and almond milk until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The combination of apples and cinnamon makes this cake warm and comforting. The almond flour creates a dense yet moist texture that is satisfying without being heavy. It’s perfect for breakfast, a snack, or a light dessert. A drizzle of maple syrup or a sprinkle of powdered sugar can make it even more delicious!
Pumpkin Spice Cake
A seasonal favorite, this pumpkin spice cake is rich and flavorful, with just the right amount of spice. The pumpkin adds moisture and sweetness, while the cinnamon, nutmeg, and cloves bring a cozy warmth. This cake is both gluten-free and egg-free, making it a great option for everyone to enjoy during fall or any time of year.
Ingredients:
- 1 ½ cups canned pumpkin puree
- 1 cup almond flour
- 1 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1/3 cup maple syrup
- ¼ cup coconut oil, melted
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and ground cloves.
- Stir in the pumpkin puree, maple syrup, melted coconut oil, and almond milk.
- Mix everything together until well combined. The batter will be thick.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the top is firm and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This pumpkin spice cake is light and moist, with an irresistible spice profile that makes it a perfect fall dessert. The pumpkin keeps the cake moist and adds natural sweetness, while the spices bring the comforting warmth we love. Enjoy it on its own or topped with dairy-free whipped cream or frosting for an extra treat.
Raspberry Almond Cake
This raspberry almond cake combines the tartness of fresh raspberries with the nutty flavor of almond flour, creating a light, airy, and flavorful dessert that’s both gluten-free and egg-free. The subtle almond undertones complement the bright fruit, making it a refreshing and indulgent treat.
Ingredients:
- 1 ½ cups almond flour
- 1 cup fresh raspberries
- ½ cup coconut sugar (or another sweetener)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
- 1 tablespoon lemon juice
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, coconut sugar, baking powder, and salt.
- In a separate bowl, whisk together almond milk, vanilla extract, lemon juice, and melted coconut oil.
- Stir the wet ingredients into the dry ingredients until well combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This raspberry almond cake is a perfect balance of sweet and tart, with the raspberries giving it a juicy, fruity burst that pairs wonderfully with the light, nutty almond flavor. The texture is moist and soft, and it’s perfect for a light dessert or afternoon snack.
Chia Pudding Cake
Chia seeds make a great base for an egg-free and gluten-free cake, and when mixed with coconut flour and almond flour, they create a unique, pudding-like texture. This chia pudding cake is light and slightly chewy, with a delightful sweetness that makes it a perfect, guilt-free dessert.
Ingredients:
- 2 tablespoons chia seeds
- 1 cup unsweetened almond milk (or other non-dairy milk)
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon vanilla extract
- ¼ cup maple syrup
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a small bowl, combine chia seeds and almond milk, then set aside for 10 minutes to allow the chia seeds to absorb the liquid and form a gel.
- In a separate bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt.
- Add the chia seed mixture, maple syrup, and vanilla extract to the dry ingredients and stir until fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes or until the cake is firm to the touch and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This chia pudding cake is a wonderfully unique dessert that’s naturally sweetened with maple syrup and packed with fiber and nutrients from chia seeds. It has a soft, slightly chewy texture, and the light cinnamon flavor adds warmth. Enjoy it as a snack or serve it with fresh fruit and a dusting of powdered sugar.
Blueberry Oatmeal Cake
This blueberry oatmeal cake is a delicious, heartwarming dessert with the goodness of oats and the sweet burst of blueberries. It’s gluten-free, egg-free, and dairy-free, making it suitable for a wide range of dietary preferences while still providing a comforting, satisfying treat.
Ingredients:
- 2 cups gluten-free rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine oats, almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together applesauce, maple syrup, vanilla extract, and almond milk.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the cake is firm to the touch and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This blueberry oatmeal cake is incredibly soft and moist, with the oats providing a hearty texture that’s balanced by the juicy blueberries. The natural sweetness from applesauce and maple syrup makes this cake lightly sweet, perfect for a breakfast treat or afternoon snack.
Matcha Green Tea Cake
This matcha green tea cake has an earthy, slightly bitter flavor balanced by the sweetness of the other ingredients, making it a perfect treat for matcha lovers. It’s gluten-free, egg-free, and dairy-free, so it’s a versatile option that’s as unique as it is delicious.
Ingredients:
- 1 ½ cups almond flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, matcha powder, baking powder, and salt.
- In a separate bowl, whisk together maple syrup, vanilla extract, almond milk, and melted coconut oil.
- Slowly mix the wet ingredients into the dry ingredients until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This matcha green tea cake has a delicate flavor profile that is perfect for those who enjoy the subtle bitterness of matcha. Its texture is light, and it pairs wonderfully with a dusting of powdered sugar or a drizzle of dairy-free glaze. It’s a unique treat that’s sure to impress.
Pineapple Coconut Cake
This pineapple coconut cake is tropical, moist, and perfectly sweet, with the combination of pineapple and coconut providing a flavorful burst in every bite. It’s a gluten-free, egg-free dessert that will transport you to a sunny, island getaway with its vibrant flavors.
Ingredients:
- 1 ½ cups coconut flour
- 1 cup crushed pineapple, drained
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil, melted
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, mix coconut flour, shredded coconut, baking powder, and salt.
- In another bowl, combine maple syrup, vanilla extract, coconut oil, almond milk, and crushed pineapple.
- Stir the wet ingredients into the dry ingredients until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the cake is golden brown and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This pineapple coconut cake is a delightful tropical treat with a rich, moist crumb. The pineapple adds a burst of juiciness, while the coconut brings in a subtle sweetness and texture. It’s perfect for a summer dessert or whenever you want a slice of something refreshing and indulgent.
Zucchini Spice Cake
This zucchini spice cake is a healthy yet indulgent dessert that combines the natural sweetness of zucchini with the warmth of cinnamon, nutmeg, and ginger. It’s gluten-free, egg-free, and moist, with a soft crumb that makes it perfect for any occasion.
Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1/3 cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine grated zucchini, maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Stir the wet ingredients into the dry ingredients until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the cake is firm to the touch and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This zucchini spice cake is rich in flavor and incredibly moist. The zucchini adds moisture without overpowering the other flavors, while the spices create a warm, cozy taste. It’s perfect for any occasion, whether you’re looking for a healthy snack or a flavorful dessert.
Carrot Coconut Cake
This carrot coconut cake is a delicious combination of grated carrots and coconut, creating a moist, flavorful, and slightly tropical dessert. The natural sweetness of the carrots pairs beautifully with the shredded coconut, making for a comforting, gluten-free, and egg-free treat that’s perfect for any occasion.
Ingredients:
- 1 ½ cups almond flour
- 1 cup shredded coconut
- 2 cups grated carrots
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, shredded coconut, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Stir the wet ingredients into the dry ingredients until fully combined.
- Fold in the grated carrots and mix gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This carrot coconut cake is incredibly moist, with a tropical twist from the shredded coconut. The carrots provide a subtle sweetness and texture, while the spices add warmth. It’s perfect for a breakfast treat, snack, or dessert.
Chocolate Avocado Cake
This chocolate avocado cake is rich, indulgent, and packed with healthy fats from avocado. It’s a decadent gluten-free, egg-free cake that offers a dense, fudgy texture with the deep flavor of cocoa. The avocado helps keep the cake moist without compromising its taste, making it a healthier alternative to traditional chocolate cakes.
Ingredients:
- 1 ripe avocado, mashed
- 1 cup almond flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
- 1/3 cup coconut oil, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mash the avocado and add maple syrup, vanilla extract, almond milk, and melted coconut oil. Mix until smooth.
- Stir the wet ingredients into the dry ingredients until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until the cake is firm and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This chocolate avocado cake is rich and fudgy, with the creamy avocado adding a subtle, healthy richness. The cocoa powder provides deep chocolate flavor, and the texture is moist and dense, making it an indulgent yet nutritious dessert.
Pear and Almond Cake
This pear and almond cake features juicy pears and the subtle flavor of almond flour, creating a light yet flavorful dessert. The pears add moisture and a slight sweetness, while the almond flour provides a nutty, soft texture. It’s a simple, gluten-free, and egg-free cake that’s perfect for any season.
Ingredients:
- 1 ½ cups almond flour
- 2 ripe pears, peeled, cored, and sliced
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
- ½ cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together maple syrup, vanilla extract, melted coconut oil, and almond milk.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Gently arrange the sliced pears on top of the batter, pressing them slightly into the cake.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This pear and almond cake is light, moist, and delicately sweet. The combination of almond flour and pears creates a wonderful texture, and the cinnamon adds a comforting touch. It’s great for an afternoon snack or dessert.
Chocolate Coconut Flour Cake
This chocolate coconut flour cake is a simple yet decadent dessert, with the richness of cocoa and the softness of coconut flour. It’s naturally gluten-free, egg-free, and dairy-free, making it a perfect treat for anyone with dietary restrictions. The result is a moist, dense cake with a delightful chocolate flavor.
Ingredients:
- 1 cup coconut flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk (or other non-dairy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, combine maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the top is firm and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This chocolate coconut flour cake is dense and fudgy with a deep chocolate flavor. The coconut flour helps create a moist cake, while the cocoa powder adds richness. It’s an indulgent dessert that’s naturally gluten-free and egg-free.
Lemon Poppy Seed Cake
This lemon poppy seed cake is bright and citrusy, with a delightful crunch from the poppy seeds. The lemon adds a refreshing zing, making this cake perfect for spring or summer gatherings. It’s gluten-free and egg-free, offering a light and zesty dessert that’s both flavorful and satisfying.
Ingredients:
- 1 ½ cups almond flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup unsweetened almond milk (or other non-dairy milk)
- ¼ cup coconut oil, melted
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, poppy seeds, baking powder, and salt.
- In a separate bowl, whisk together maple syrup, vanilla extract, lemon zest, almond milk, melted coconut oil, and lemon juice.
- Stir the wet ingredients into the dry ingredients until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until the cake is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This lemon poppy seed cake is light and fragrant, with a wonderful citrusy flavor and a slight crunch from the poppy seeds. It’s a refreshing dessert that pairs beautifully with a cup of tea or coffee.
Strawberry Banana Cake
This strawberry banana cake is a light, fruity dessert that’s naturally sweetened and bursting with flavor. The combination of ripe bananas and fresh strawberries creates a moist, tender cake that’s gluten-free, egg-free, and perfect for a healthy treat. It’s great for breakfast, brunch, or as a snack.
Ingredients:
- 1 ½ cups almond flour
- 1 cup mashed ripe bananas
- 1 cup diced fresh strawberries
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other non-dairy milk)
- ¼ cup coconut oil, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine almond flour, baking powder, and salt.
- In another bowl, mash the bananas and stir in maple syrup, vanilla extract, almond milk, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This strawberry banana cake is naturally sweet, moist, and bursting with fresh fruit flavor. It’s a light and refreshing treat that’s perfect for any occasion, whether you’re craving a healthy snack or a fruity dessert.
Note: More recipes are coming soon
