28+ Must Try Gluten-Free, Lactose-Free Cake Recipes You’ll Love

If you’re someone who loves cake but needs to avoid gluten or dairy, you might think that the sweet, soft, and moist cakes you crave are out of reach.

Well, think again!

Thanks to a growing awareness of food allergies and intolerances, baking has never been more inclusive, and you can enjoy every bite without compromising on taste or texture.

In this post, we’ll be diving into a collection of gluten-free, lactose-free cake recipes that not only cater to those with dietary restrictions but are also guaranteed to wow your taste buds.

Whether you’re baking for a special occasion or simply want a treat to enjoy with your afternoon tea, these recipes offer something for everyone.

28+ Must Try Gluten-Free, Lactose-Free Cake Recipes You’ll Love

There you have it—delicious, moist, and fluffy cakes that you can enjoy without worrying about gluten or dairy.

With a little creativity and the right ingredients, it’s possible to indulge in a slice of cake that’s both comforting and free from common allergens.

So, grab your mixing bowls, preheat that oven, and get ready to bake up a batch of these irresistible gluten-free, lactose-free cakes.

Your taste buds will thank you!

Flourless Chocolate Cake

A rich and indulgent flourless chocolate cake made with dark chocolate, eggs, and butter. This dessert is perfect for any occasion, especially for those following gluten-free and lactose-free diets. It has a fudgy, almost mousse-like texture and is topped with a light dusting of powdered sugar for a beautiful finish.

Ingredients:

• 8 oz dark chocolate (at least 70% cocoa)
• 1/2 cup dairy-free butter (such as coconut oil or margarine)
• 3/4 cup coconut sugar or any preferred sweetener
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt the dark chocolate and dairy-free butter in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between.
3. Once melted, remove from heat and whisk in the coconut sugar until fully combined. Let it cool slightly.
4. Beat the eggs, vanilla extract, and sea salt in a separate bowl. Slowly fold them into the chocolate mixture until smooth.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Dust with powdered sugar before serving, if desired.

This flourless chocolate cake is the epitome of indulgence for those with dietary restrictions. The combination of dark chocolate and a subtle sweetness makes it a delightful dessert that will impress any guest. It’s easy to prepare and perfect for serving during special occasions, such as birthdays or dinner parties. Whether served on its own or with a side of fresh berries or dairy-free whipped cream, it’s sure to be a hit.

Almond Coconut Cake

This moist, lightly sweetened almond coconut cake is gluten-free and lactose-free, offering a tropical flair with the combination of coconut milk and almond flour. Its fluffy texture and subtle coconut flavor make it a refreshing and satisfying treat, great for afternoon tea or dessert.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup coconut sugar
• 3 large eggs
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/4 cup coconut oil, melted
• 1 tsp baking powder (gluten-free)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a large mixing bowl, combine the almond flour, shredded coconut, coconut sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut milk, coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond coconut cake is a wonderful blend of nutty almond flour and the tropical taste of coconut. The coconut oil ensures it stays incredibly moist, while the shredded coconut gives it an extra texture that enhances its tropical flavor. It’s perfect for those who want a light yet satisfying cake that’s free of gluten and dairy but still packed with flavor.

Lemon Blueberry Olive Oil Cake

This lemon blueberry cake, made with olive oil, is light, refreshing, and rich in flavor. Its zesty lemon flavor combined with the sweetness of fresh blueberries makes it a perfect dessert for a sunny afternoon. It’s simple to make and completely gluten-free and lactose-free.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup olive oil
• 3/4 cup coconut sugar
• 2 large eggs
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/2 cup dairy-free milk (such as almond milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and sea salt.
3. In a separate large bowl, whisk the olive oil and coconut sugar until smooth. Add the eggs, lemon zest, and lemon juice, whisking until well combined.
4. Gradually add the dry ingredients into the wet ingredients, alternating with the dairy-free milk, and mix until smooth.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This lemon blueberry olive oil cake is a vibrant and uplifting dessert, ideal for those who appreciate a balance of tart and sweet. The use of olive oil adds a subtle richness and moistness to the cake, while the blueberries provide a burst of natural sweetness. It’s an excellent choice for anyone looking for a fruity, refreshing treat that’s both gluten and dairy-free.

Coconut Flour Banana Bread

This banana bread is made with coconut flour, which gives it a naturally dense and moist texture. Sweetened with ripe bananas and a touch of honey, this cake is naturally gluten-free and lactose-free. It’s a great option for a nutritious snack or breakfast treat.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, honey, melted coconut oil, and vanilla extract to the mashed bananas, stirring well.
4. In a separate bowl, combine the coconut flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. The batter will be thick.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut flour banana bread is a delightful alternative to traditional banana bread. The coconut flour helps keep it naturally grain-free, while the bananas provide natural sweetness and moisture. It’s perfect for those looking for a healthy, filling snack or breakfast treat that’s both gluten and dairy-free.

Carrot Cake with Cashew Frosting

This carrot cake is soft, moist, and naturally sweetened with dates, making it a healthier version of the traditional carrot cake. Topped with a creamy, dairy-free cashew frosting, this cake is not only gluten-free but also an absolute treat for anyone with lactose intolerance.

Ingredients:

• 2 cups shredded carrots
• 1 1/2 cups almond flour
• 1/2 cup dates, pitted and chopped
• 1/4 cup coconut sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of sea salt

For the Cashew Frosting:

• 1 cup raw cashews, soaked in water for 4 hours
• 1/4 cup coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, combine the shredded carrots, almond flour, chopped dates, coconut sugar, melted coconut oil, eggs, and vanilla extract.
3. In a separate bowl, whisk together the baking powder, cinnamon, nutmeg, and salt.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the cashew frosting by draining the soaked cashews and blending them with coconut milk, maple syrup, vanilla extract, and a pinch of salt until smooth and creamy.
8. Once the cake has cooled completely, spread the cashew frosting over the top and serve.

This carrot cake with cashew frosting is a healthier, indulgent treat that will satisfy any sweet tooth while remaining free from gluten and dairy. The natural sweetness from the dates and carrots gives it depth, while the creamy cashew frosting provides a rich finish. It’s perfect for any occasion, from birthday parties to family gatherings.

Chocolate Avocado Cake

Rich, creamy, and surprisingly healthy, this chocolate avocado cake uses ripe avocados as the base for a moist and velvety texture. With the deep, indulgent flavor of cocoa and no added dairy, it’s an ideal dessert for those who need to avoid both gluten and lactose.

Ingredients:

• 2 ripe avocados, peeled and mashed
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dairy-free milk (such as almond milk)
• 1/2 cup gluten-free all-purpose flour

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, mash the avocados until smooth.
3. Add the cocoa powder, coconut sugar, eggs, vanilla extract, baking soda, and sea salt. Mix until well combined.
4. Gradually add the dairy-free milk and gluten-free flour, stirring until the batter is smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before transferring it to a wire rack.

This chocolate avocado cake is incredibly moist and decadent, thanks to the richness of the avocados. The cake is not only free from gluten and lactose but also offers a healthy alternative to traditional chocolate cakes. It’s a great choice for those who want a guilt-free treat that doesn’t compromise on flavor.

Orange Almond Cake

This orange almond cake is light, fluffy, and bursting with citrusy flavor. Made with almond flour and almond meal, it’s perfect for those on gluten-free and lactose-free diets. The addition of fresh orange juice and zest brings a refreshing burst of flavor that makes this cake ideal for springtime or special gatherings.

Ingredients:

• 2 cups almond flour
• 1/2 cup almond meal
• 1/2 cup coconut sugar
• 3 large eggs
• 1/4 cup olive oil
• 1/2 cup freshly squeezed orange juice
• Zest of 2 oranges
• 1 tsp baking powder (gluten-free)
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, combine the almond flour, almond meal, coconut sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, olive oil, orange juice, orange zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before removing it from the pan.

This orange almond cake has a light yet rich texture thanks to the almond flour and meal. The fresh orange juice and zest provide a vibrant citrus flavor that balances the nutty taste of the almonds. It’s an excellent choice for anyone looking for a naturally gluten-free and dairy-free dessert with a fresh twist.

Apple Cinnamon Streusel Cake

This apple cinnamon streusel cake is a deliciously spiced treat made with almond flour and sweetened with maple syrup. It has a soft, tender crumb with a crunchy streusel topping that complements the sweetness of the apples. It’s a great fall-inspired dessert that’s free from gluten and dairy.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced

For the streusel:

• 1/4 cup almond flour
• 2 tbsp coconut sugar
• 1/2 tsp ground cinnamon
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, combine the almond flour, baking powder, cinnamon, and sea salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Gently fold in the diced apples.
6. Pour the batter into the prepared cake pan.
7. For the streusel topping, mix the almond flour, coconut sugar, cinnamon, and melted coconut oil in a small bowl. Sprinkle it evenly over the batter.
8. Bake for 35-40 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple cinnamon streusel cake is the perfect combination of soft cake and crunchy streusel. The sweetness from the apples and maple syrup makes it a great dessert, and the warm cinnamon flavor is comforting. It’s an ideal option for those with dietary restrictions, offering a delightful taste without any gluten or dairy.

Strawberry Chia Seed Cake

This refreshing strawberry chia seed cake is a delightful dessert made with gluten-free flour and natural sweetness from fresh strawberries. Chia seeds provide a boost of nutrients while helping the cake maintain moisture. It’s light, fruity, and the perfect treat for spring or summer gatherings.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup chia seeds
• 1/2 cup coconut sugar
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup dairy-free milk (such as almond milk)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh strawberries, mashed

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, mix the gluten-free flour, chia seeds, coconut sugar, baking soda, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, dairy-free milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the mashed strawberries, creating a batter with a vibrant pink hue.
6. Pour the batter into the prepared cake pan and smooth the top.
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 strawberry chia seed cake is a light, fruity dessert perfect for a hot day. The chia seeds not only provide nutrition but also help bind the ingredients together, resulting in a fluffy texture. The fresh strawberries add a natural sweetness and color to the cake, making it a visually appealing and delicious gluten- and dairy-free treat.

Zucchini Lemon Cake

A healthy and refreshing zucchini lemon cake that is both gluten- and lactose-free. The combination of grated zucchini and lemon gives the cake a light, fresh flavor, and the texture is moist and tender. This cake is perfect for those looking for a light, low-sugar dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup grated zucchini, excess water squeezed out
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the coconut sugar, melted coconut oil, eggs, lemon juice, lemon zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the grated zucchini until the batter is evenly mixed.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Allow the cake to cool completely on a wire rack before serving.

This zucchini lemon cake is a delightful way to enjoy fresh vegetables in a dessert. The zucchini adds moisture and a subtle flavor, while the lemon provides a refreshing tang that complements the sweetness of the coconut sugar. It’s a great option for those who want a light, gluten- and dairy-free treat that feels both indulgent and nutritious.

Mango Coconut Cake

This tropical mango coconut cake is a soft, moist dessert made with coconut flour and sweetened with ripe mangoes. The combination of coconut and mango gives the cake a rich, fruity flavor and a lovely texture, making it perfect for summer celebrations or any time you crave a tropical treat.

Ingredients:

• 1 1/2 cups coconut flour
• 1/2 cup coconut sugar
• 3 large eggs
• 1 cup fresh mango puree
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup shredded unsweetened coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, combine the coconut flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk the eggs, mango puree, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a thick batter forms.
5. Gently fold in the shredded coconut.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted 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 mango coconut cake is a tropical delight that brings the flavors of the tropics right to your plate. The coconut flour provides a slightly denser texture, while the mango adds natural sweetness and a vibrant color. Perfect for anyone who loves coconut and mango, this cake is both gluten- and dairy-free.

Pistachio Rose Water Cake

This pistachio rose water cake is an elegant dessert infused with the delicate flavor of rose water and the rich, nutty taste of pistachios. It’s a simple yet fragrant cake that’s naturally gluten- and lactose-free, making it a perfect choice for special occasions or when you want a refined, aromatic treat.

Ingredients:

• 1 cup ground pistachios
• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut sugar
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup rose water
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, combine the ground pistachios, gluten-free flour, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut sugar, melted coconut oil, rose water, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool completely before serving.

The pistachio rose water cake has a subtle floral fragrance from the rose water and a rich, nutty flavor from the pistachios. It’s a simple yet sophisticated dessert that pairs beautifully with tea. This gluten- and dairy-free cake is perfect for those seeking an aromatic, indulgent treat without any dairy or gluten.

Coconut Macadamia Nut Cake

This coconut macadamia nut cake is a decadent treat that combines the creaminess of macadamia nuts with the tropical flavor of coconut. It’s naturally gluten- and lactose-free, and the texture is wonderfully light and moist. This cake makes a great dessert for any special occasion or a simple indulgence when you’re craving something rich and flavorful.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup macadamia nuts, chopped
• 1/2 cup coconut sugar
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1/4 cup coconut milk (dairy-free)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, combine the almond flour, shredded coconut, chopped macadamia nuts, coconut sugar, baking powder, and sea salt.
3. In another bowl, whisk the eggs, melted coconut oil, coconut milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut macadamia nut cake is a rich and satisfying dessert that brings the flavors of the tropics into every bite. The macadamia nuts add a buttery crunch, and the coconut gives it a delightful tropical twist. It’s perfect for those seeking a decadent yet gluten- and dairy-free cake that’s full of flavor.

Almond Joy Cake (Gluten-Free & Dairy-Free)

This decadent Almond Joy Cake is inspired by the famous candy bar, with layers of rich chocolate, toasted almonds, and coconut. It’s naturally gluten- and dairy-free, offering a delicious and indulgent treat for those with dietary restrictions. The combination of flavors creates a harmonious cake that everyone will enjoy.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1/2 cup chopped almonds
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, combine the almond flour, cocoa powder, coconut sugar, baking powder, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the shredded coconut and chopped almonds (and chocolate chips if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted 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 Almond Joy Cake is an indulgent, gluten- and dairy-free dessert that satisfies chocolate, coconut, and almond cravings in every bite. It’s the perfect treat for anyone looking for a rich, flavorful cake that fits within dietary restrictions.

Maple Pecan Cake

This Maple Pecan Cake is naturally sweetened with maple syrup and packed with the rich flavor of toasted pecans. The combination of maple syrup and nutty pecans creates a comforting cake that’s perfect for fall or any time you crave a warm, cozy dessert. It’s free from gluten and dairy but full of flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup ground pecans
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup chopped pecans for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, mix the gluten-free flour, ground pecans, coconut sugar, baking powder, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the chopped pecans.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle extra chopped pecans on top of the batter.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

The Maple Pecan Cake is a warm, comforting dessert that’s perfect for any occasion. The maple syrup adds a rich sweetness, while the toasted pecans provide crunch and depth of flavor. This cake is a great gluten- and dairy-free option that doesn’t compromise on taste.

Pear Almond Cake

This moist, aromatic Pear Almond Cake is naturally sweetened with pears and made with almond flour. The cake has a soft, rich texture, and the almonds give it a slightly nutty flavor that pairs perfectly with the fresh pears. It’s an excellent choice for a light, yet satisfying dessert that is both gluten- and dairy-free.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or dairy-free milk)
• 2 ripe pears, peeled and chopped
• 1/4 cup sliced almonds for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, combine the almond flour, coconut sugar, baking powder, and sea salt.
3. In another bowl, whisk the eggs, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped pears.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle sliced almonds over the top of the batter.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Pear Almond Cake is a delicious and naturally sweetened dessert, perfect for any time of year. The combination of tender pears and nutty almond flour creates a moist and flavorful cake that will surely satisfy any sweet craving while being both gluten- and dairy-free.

Lemon Blueberry Poppy Seed Cake

This Lemon Blueberry Poppy Seed Cake is bursting with citrus flavor from fresh lemon zest and juice. The poppy seeds add a delicate crunch, and the blueberries bring a sweet, fruity balance. This cake is moist, light, and the ideal gluten- and dairy-free option for a refreshing dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar
• 1 tbsp poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1/2 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, combine the gluten-free flour, almond flour, coconut sugar, poppy seeds, baking powder, and sea salt.
3. In another bowl, whisk the eggs, melted coconut oil, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

This Lemon Blueberry Poppy Seed Cake is a light and zesty dessert that is as beautiful as it is delicious. The fresh blueberries provide sweetness and the poppy seeds add a fun crunch, making it a refreshing option for those who want a gluten- and dairy-free treat that’s bursting with flavor.

Chocolate Cherry Cake

This rich and indulgent chocolate cherry cake is made with naturally gluten- and dairy-free ingredients. The sweetness of fresh cherries pairs perfectly with the deep, dark chocolate flavor, creating a decadent dessert that everyone will enjoy. It’s perfect for special occasions or a sweet treat when you want something extra indulgent.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup dairy-free milk (almond or coconut milk)
• 1 tsp vanilla extract
• 1 cup fresh cherries, pitted and chopped
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, combine the gluten-free flour, cocoa powder, coconut sugar, baking powder, and sea salt.
3. In another bowl, whisk the eggs, melted coconut oil, dairy-free milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped cherries and chocolate chips (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted 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 Chocolate Cherry Cake is rich and indulgent, with a lovely balance of chocolate and fruity sweetness from the cherries. It’s perfect for anyone who loves chocolate and cherries and is a great gluten- and dairy-free option for your next celebration or special treat.

Note: More recipes are coming soon