30+ Delicious Gluten-Free, Nut-Free Cake Recipes You Need to Try

If you or a loved one have dietary restrictions, baking can sometimes feel like a challenge, but it doesn’t have to be! Whether you’re gluten-sensitive, nut-free, or simply looking for some new cake inspiration, we’ve got you covered. In this collection, we present 30+ mouthwatering gluten-free, nut-free cake recipes that will satisfy your sweet tooth without compromising on flavor.

From rich, decadent chocolate cakes to light, fruity options, there’s something for everyone to enjoy.

So, preheat your oven and get ready to indulge in these allergy-friendly cakes that are sure to become your new favorites.

30+ Delicious Gluten-Free, Nut-Free Cake Recipes You Need to Try

We hope this list of 30+ gluten-free, nut-free cake recipes inspires you to get creative in the kitchen.

With so many flavors and textures to explore, these cakes prove that dietary restrictions don’t have to mean sacrificing taste or enjoyment.

Whether you’re baking for yourself or sharing with family and friends, these allergy-friendly options will make any occasion a little sweeter.

So, go ahead, grab your ingredients, and let the baking begin!

Flourless Chocolate Cake

This rich and indulgent flourless chocolate cake is the perfect dessert for those following a gluten-free or nut-free diet. With a smooth, velvety texture and a deep chocolate flavor, this cake is a true treat for chocolate lovers. It’s made with simple ingredients, including eggs, sugar, cocoa powder, and butter, making it a breeze to prepare yet incredibly decadent.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup semisweet chocolate chips or chopped chocolate
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup unsweetened cocoa powder
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium saucepan, melt the butter and chocolate together over low heat, stirring frequently. Once melted, remove from heat and let it cool for a few minutes.
3. Stir in sugar, salt, and vanilla extract into the melted chocolate mixture.
4. Beat in the eggs one at a time until fully incorporated.
5. Sift the cocoa powder over the mixture and stir until smooth.
6. Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until the center is just set and slightly cracked.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Dust with powdered sugar before serving, if desired.

This flourless chocolate cake is incredibly easy to make, and the result is a melt-in-your-mouth experience that will satisfy any chocolate craving. The absence of flour gives it a unique, dense, and fudgy texture, making it a perfect choice for gluten-free or nut-free diets. The best part is that it’s a showstopper dessert that requires minimal effort to create!

Coconut Flour Banana Cake

This coconut flour banana cake is naturally sweetened and incredibly moist. The combination of coconut flour and ripe bananas provides a dense yet soft texture, perfect for those who want a gluten-free, nut-free alternative. Topped with a creamy coconut whipped cream or frosting, it’s an excellent dessert for any occasion.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round or square cake pan.
2. In a large bowl, mash the bananas until smooth and creamy. Add the eggs, melted coconut oil, and vanilla extract, mixing until well combined.
3. In another bowl, whisk together the coconut flour, baking soda, cinnamon, and salt.
4. Gradually stir the dry ingredients into the wet mixture until fully incorporated. If using, add honey or maple syrup for extra sweetness.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting or serving.

This coconut flour banana cake is a great alternative to traditional cakes because it’s light, airy, and filled with natural sweetness. It’s a healthy choice for those avoiding gluten and nuts, and the bananas help keep the cake moist without adding refined sugars. This cake is perfect for breakfast or as a light dessert, making it versatile and delicious.

Lemon Almond Flourless Cake (Nut-Free Version)

This lemon-flavored cake is light, airy, and refreshingly tangy. While traditionally made with almond flour, this version uses a nut-free flour blend, ensuring it’s safe for anyone with nut allergies. The combination of lemon zest and juice provides a burst of citrus flavor, making this cake a perfect light dessert to end any meal.

Ingredients:

• 4 large eggs, separated
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut flour (or nut-free flour blend)
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the egg yolks, sugar, vanilla extract, lemon zest, and lemon juice until smooth.
3. In a separate bowl, sift the coconut flour (or nut-free flour blend) and salt. Gradually fold the dry ingredients into the egg yolk mixture.
4. In another clean bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter until fully combined.
5. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until the cake is lightly golden on top and a toothpick inserted comes out clean.
6. Allow the cake to cool completely before dusting with powdered sugar.

This nut-free lemon flourless cake is perfect for anyone looking for a lighter dessert with a citrusy kick. The cake is airy and delicate, and the natural tang of lemon brightens up the flavors. It’s a great option for special occasions or when you want a gluten-free treat without the heaviness of a traditional flour-based cake. You’ll love how refreshing and light it feels while still being satisfying.

Gluten-Free Carrot Cake

This gluten-free carrot cake is wonderfully moist and packed with flavor. The combination of grated carrots, spices, and a simple gluten-free flour blend results in a soft, tender crumb. Topped with a rich, creamy cream cheese frosting, this cake is perfect for birthdays, holidays, or any occasion where you want a sweet and satisfying treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups grated carrots
• 3 large eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat together the eggs, sugar, oil, vanilla, and applesauce.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the grated carrots, raisins, and walnuts (if using).
6. Divide the batter evenly between the two cake pans and smooth the tops.
7. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
8. Allow the cakes to cool completely before frosting with cream cheese frosting.

This carrot cake is a great dessert for those who want something comforting yet still gluten-free and nut-free. The carrots add natural sweetness, and the spices give it that classic carrot cake flavor. Whether served at a party or enjoyed as an everyday treat, this cake is sure to impress. It pairs wonderfully with cream cheese frosting for an indulgent finish.

Almond Flourless Chocolate Cake (Nut-Free Version)

This chocolate cake, which is normally made with almond flour, is modified to be nut-free while still offering a rich, dense texture and delicious flavor. With minimal ingredients and a simple preparation process, this cake is ideal for those avoiding both gluten and nuts, without compromising on taste.

Ingredients:

• 1/2 cup unsalted butter
• 8 oz dark chocolate (preferably 70% cocoa)
• 3/4 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup gluten-free all-purpose flour

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan and line with parchment paper.
2. Melt the butter and chocolate together in a saucepan over low heat, stirring frequently until smooth.
3. Remove from heat and mix in the sugar, eggs, vanilla extract, and salt until well combined.
4. Sift in the gluten-free flour and stir until smooth.
5. Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until the cake is set with a slight crack on top.
6. Let the cake cool completely before removing from the pan and dusting with powdered sugar, if desired.

This nut-free version of a flourless chocolate cake is a perfect balance of decadence and simplicity. The richness of the chocolate and the lightness of the cake make it an excellent choice for special occasions or a quiet indulgence. It’s surprisingly easy to make, and with no nuts involved, it’s suitable for a wide range of dietary restrictions.

Vanilla Coconut Cupcakes

These fluffy vanilla coconut cupcakes are gluten-free, nut-free, and absolutely delicious. They’re lightly sweetened with honey and infused with the subtle flavor of coconut, making them the perfect treat for any occasion. Paired with a simple coconut frosting, these cupcakes are sure to satisfy anyone with dietary restrictions without sacrificing flavor.

Ingredients:

• 1 1/2 cups coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup shredded unsweetened coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the coconut flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, coconut oil, honey, vanilla extract, and coconut milk until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut if using.
5. Divide the batter evenly between the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
6. Allow the cupcakes to cool completely before frosting.

These vanilla coconut cupcakes are light, fluffy, and wonderfully aromatic with the coconut flavor. They’re the perfect treat for anyone avoiding gluten and nuts but still craving a satisfying and flavorful dessert. You can top them with coconut whipped cream for a simple, nut-free frosting, or use your favorite frosting recipe.

Lemon Poppy Seed Cake

This lemon poppy seed cake is a refreshing, light, and gluten-free treat. With its bright lemon flavor and the delicate crunch of poppy seeds, this cake is ideal for those who enjoy a citrusy dessert that’s both light and flavorful. The cake’s subtle sweetness is balanced perfectly by its tangy lemon glaze, making it a perfect spring or summer dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup sugar
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 2 tablespoons poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the poppy seeds.
6. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before glazing with lemon glaze or dusting with powdered sugar.

This lemon poppy seed cake offers a refreshing and tangy flavor that makes it a perfect light dessert. The poppy seeds add a pleasant texture, and the lemon glaze (or powdered sugar) makes for a delicious finish. It’s a fantastic cake for any time of year, but particularly bright and refreshing during the warmer months.

Pumpkin Spice Cake

This pumpkin spice cake is a cozy, gluten-free, and nut-free dessert that captures the essence of autumn with its warm spices and rich pumpkin flavor. Soft and moist, this cake is sweetened naturally with pumpkin and honey, making it a perfect fall treat. Topped with a dairy-free frosting, it’s a comforting and satisfying cake that everyone can enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, mix together the pumpkin puree, honey, eggs, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Let the cakes cool completely before frosting or serving.

This pumpkin spice cake is a warm, comforting dessert that will fill your kitchen with inviting aromas. The combination of spices and pumpkin creates a moist and flavorful cake that’s perfect for the fall season. Whether paired with a dairy-free frosting or enjoyed on its own, it’s a treat that everyone can savor.

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a delightful dessert featuring light, fluffy cakes topped with fresh strawberries and a dollop of whipped cream. The sweet, juicy strawberries combined with the tender cake make it a perfect choice for summer gatherings or any time you crave a refreshing treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup sugar
• 2/3 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• Whipped cream (dairy or non-dairy)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the sugar, then add the milk and vanilla extract. Mix until just combined.
5. Drop spoonfuls of dough onto the prepared baking sheet to form 6–8 shortcakes.
6. Bake for 12–15 minutes, or until golden brown.
7. Once cooled, slice the shortcakes and layer with fresh strawberries and whipped cream.

This strawberry shortcake is a light, refreshing dessert perfect for warm days. The fluffy shortcake pairs beautifully with sweetened strawberries and creamy whipped cream. It’s a versatile treat that everyone will enjoy, and it’s easy to make gluten-free and nut-free!

Zucchini Chocolate Cake

This zucchini chocolate cake is moist, rich, and deliciously chocolatey while sneaking in some healthy vegetables. The zucchini helps keep the cake soft and moist, making it a perfect gluten-free and nut-free dessert. With a touch of cocoa and vanilla, this cake is satisfying without being overly sweet.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 1 medium zucchini)
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking pan.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth.
4. Fold in the grated zucchini and mix until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. If desired, fold in chocolate chips.
7. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before slicing and serving.

This zucchini chocolate cake is a perfect way to enjoy chocolate in a healthier way, and the zucchini gives it a moist and tender texture. It’s a great option for those looking to sneak in some veggies while indulging in a delicious dessert.

Raspberry Almond Cake (Nut-Free Version)

This raspberry almond cake is light and moist, bursting with fruity flavor. While the traditional version uses almond flour, this nut-free version uses a gluten-free flour blend, ensuring it’s safe for those with nut allergies. The fresh raspberries add a tart contrast to the cake’s sweetness, creating a delightful balance of flavors.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1 1/2 cups fresh raspberries
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate bowl, beat the sugar and butter together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, and mix until smooth.
6. Gently fold in the raspberries.
7. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool, then dust with powdered sugar before serving.

This raspberry cake is bursting with fresh fruit flavor, making it a light yet indulgent treat. It’s perfect for those with nut allergies, as it provides all the sweetness of an almond cake without any nuts. It’s a great dessert for a summer gathering or an afternoon snack.

Mocha Cake

This gluten-free mocha cake is perfect for coffee lovers. It’s rich, moist, and infused with the delightful flavors of chocolate and coffee. The cake is easy to prepare and pairs wonderfully with a light coffee glaze or frosting, making it the perfect treat for an afternoon pick-me-up.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the sugar, coffee, milk, oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and stir until combined.
5. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool before frosting with a coffee glaze or your favorite frosting.

This mocha cake offers a great balance of rich chocolate and coffee flavors, and it’s perfect for anyone who loves the combination of those two ingredients. It’s also naturally gluten-free, so it’s suitable for people with dietary restrictions while still being decadent and delicious.

Peach Upside-Down Cake

This gluten-free peach upside-down cake is a simple, yet stunning dessert with caramelized peaches on top of a soft, buttery cake. The peaches add a natural sweetness and a slightly tangy flavor that pairs perfectly with the moist cake underneath.

Ingredients:

• 3 large peaches, peeled and sliced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Pour the caramelized mixture into the prepared cake pan.
3. Arrange the peach slices on top of the caramelized sugar mixture.
4. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
5. In a large bowl, beat together the sugar, eggs, oil, vanilla extract, and milk.
6. Gradually add the dry ingredients to the wet mixture and stir until smooth.
7. Pour the batter over the peaches and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool for 10 minutes before inverting it onto a plate.

This peach upside-down cake is a showstopper dessert with the natural sweetness of caramelized peaches and a tender cake base. It’s a great way to enjoy peaches in a gluten-free, nut-free form, and it makes an excellent centerpiece for any dessert table.

Cinnamon Roll Cake

This gluten-free cinnamon roll cake is a comforting dessert that combines the best parts of cinnamon rolls and cake. It’s soft, fluffy, and full of warm cinnamon flavor. The cake is topped with a sweet glaze, making it the perfect treat for a cozy afternoon.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, sugar, and cinnamon.
3. In a separate bowl, beat the butter and eggs until smooth. Stir in the milk and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Pour the batter into the prepared baking pan.
6. In a small bowl, mix together 1/4 cup sugar and 1 tablespoon cinnamon. Sprinkle evenly over the batter.
7. Swirl the cinnamon sugar into the batter using a knife, then bake for 25–30 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool, then drizzle with a simple glaze made from powdered sugar and milk.

This cinnamon roll cake is perfect for breakfast, brunch, or dessert. It’s warm, comforting, and full of cinnamon flavor, while still being gluten-free and nut-free. The sweet glaze on top adds the perfect finishing touch to this deliciously simple cake.

Pineapple Coconut Cake

This tropical pineapple coconut cake is light, moist, and bursting with tropical flavors. The combination of sweet pineapple and shredded coconut makes it a perfect dessert for summer gatherings or anytime you crave a refreshing, fruit-infused treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup shredded unsweetened coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the coconut oil, sugar, eggs, and vanilla extract.
4. Stir in the drained crushed pineapple and shredded coconut.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before frosting with a simple coconut cream or whipped cream.

This pineapple coconut cake is a tropical delight. The sweet pineapple keeps it moist, while the coconut adds texture and flavor. It’s a great option for a summery treat, and it’s naturally gluten-free and nut-free!

Banana Bread Cake

This banana bread cake combines the best aspects of banana bread and cake. It’s moist, fluffy, and packed with rich banana flavor. You can enjoy it as a snack or a dessert, and it’s perfect for using up ripe bananas.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat the butter and sugar together until creamy.
4. Add the eggs, mashed bananas, and vanilla extract, and mix until combined.
5. Gradually add the dry ingredients, alternating with the milk, and stir until smooth.
6. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before serving or frosting, if desired.

This banana bread cake is a comforting and delicious dessert. It’s rich with banana flavor, and the cake texture makes it extra satisfying. You can enjoy it plain or with a drizzle of icing or whipped cream for a sweeter touch.

Raspberry Lemonade Cake

This light, refreshing raspberry lemonade cake is a perfect dessert for warm weather. The tangy lemon pairs beautifully with the sweet raspberries, creating a cake that is both vibrant and delicious. It’s an excellent option for those seeking a fruity, gluten-free, and nut-free treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup raspberries, fresh or frozen

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the sugar, oil, eggs, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before serving or frosting with a lemon glaze.

This raspberry lemonade cake is a delightful, zesty dessert. The fresh raspberries provide a burst of sweetness that balances the tart lemon flavor. It’s a perfect choice for a bright, summery treat and a great way to enjoy fruit in your gluten-free and nut-free baking.

Caramel Apple Cake

This caramel apple cake is a cozy, autumn-inspired treat. It’s packed with tender chunks of apples and sweet caramel flavor, making it a perfect dessert for fall or any time you’re craving something warm and comforting. The cake is soft, moist, and full of flavor, all while being completely gluten-free and nut-free.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 2 large apples, peeled, cored, and chopped
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, beat the butter and sugar together until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Fold in the chopped apples.
7. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
8. Once cooled, drizzle with caramel sauce before serving.

This caramel apple cake is a perfect fall dessert. The combination of soft apples, cinnamon, and caramel creates a comforting and satisfying treat. It’s ideal for those who are gluten and nut-sensitive but still want to indulge in a delicious, homemade dessert.

Lemon Yogurt Cake

This gluten-free lemon yogurt cake is light, moist, and full of zesty lemon flavor. The yogurt gives the cake a slightly tangy richness, while the lemon keeps it refreshing and bright. It’s a perfect dessert for any time of year, but especially for spring and summer.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain yogurt (dairy or non-dairy)
• 1 cup sugar
• 1/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest and juice of 2 lemons

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the yogurt, sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool before serving or frosting with a simple lemon glaze.

This lemon yogurt cake is a simple yet elegant dessert. The combination of tangy yogurt and fresh lemon creates a light, moist cake that’s bursting with flavor. It’s a great gluten-free and nut-free option that’s sure to impress.

Coconut Flour Chocolate Cake

This chocolate cake, made with coconut flour, is rich, moist, and filled with deep chocolate flavor. It’s naturally gluten-free and nut-free, with the coconut flour providing a soft and tender texture. It’s the perfect choice for a decadent dessert without any gluten or nuts.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk (dairy or non-dairy)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the coconut flour, cocoa powder, baking powder, salt, and sugar.
3. In a separate large bowl, beat the eggs, oil, vanilla extract, and milk until smooth.
4. Gradually add the dry ingredients to the wet mixture and mix until fully combined.
5. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool before serving or frosting with your favorite frosting.

This coconut flour chocolate cake is an indulgent, rich dessert that’s both gluten-free and nut-free. The coconut flour adds a unique flavor and texture, making this cake a great option for anyone looking for a chocolate fix without the gluten or nuts.

Note: More recipes are coming soon