35+ Delicious Gluten-Free Vegan Cake Recipes You Have to Try

Are you ready to indulge in a sweet treat without the gluten and animal products?

Whether you’re vegan, gluten-sensitive, or simply love trying new recipes, this collection of over 35 gluten-free vegan cake recipes will satisfy your sweet tooth in the most delicious way possible.

From decadent chocolate cakes to light and fruity options, there’s something here for every occasion and every craving.

These recipes are easy to follow, use wholesome ingredients, and promise to deliver cakes that are as delicious as they are healthy.

So, preheat your oven and get ready to bake up something incredible!

35+ Delicious Gluten-Free Vegan Cake Recipes You Have to Try

With so many options to choose from, you’ll never run out of ideas for your next cake creation.

These 35+ gluten-free vegan cake recipes prove that you don’t need dairy or gluten to create the perfect dessert. Whether you’re making a cake for a special occasion or simply treating yourself to something sweet, these recipes will ensure you’re enjoying a treat that aligns with your dietary needs without sacrificing flavor.

So, get baking and enjoy the beauty of plant-based, gluten-free desserts!

Gluten-Free Vegan Chocolate Zucchini Cake

This rich and moist chocolate cake is made with fresh zucchini, making it both healthy and decadent. It’s perfect for chocolate lovers who want a cake that’s gluten-free, vegan, and packed with nutrients. The zucchini adds a lovely moisture to the cake, and the cocoa gives it a deep, satisfying flavor.

Ingredients

• 1 medium zucchini, grated
• 1 ½ cups gluten-free all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup coconut sugar (or any sweetener of choice)
• 1/3 cup coconut oil, melted
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, combine the coconut sugar, melted coconut oil, almond milk, vanilla extract, and apple cider vinegar.
4. Grate the zucchini and squeeze out any excess moisture. Add the zucchini to the wet ingredients and stir.
5. Gradually fold the wet ingredients into the dry ingredients until well combined.
6. Pour the batter into the prepared pan and 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, then transfer to a wire rack to cool completely before serving.

This cake is incredibly versatile, and you can easily add some vegan chocolate chips or nuts to the batter for extra flavor and texture. The zucchini’s mild taste allows the chocolate to shine, making it a hit even for those who don’t typically enjoy vegetables in their desserts. Perfect for birthdays, gatherings, or any chocolate craving!

Gluten-Free Vegan Lemon Poppy Seed Cake

A refreshing and zesty cake that balances the tartness of lemon with the crunch of poppy seeds. This light and airy cake is perfect for a spring or summer treat, combining the best of citrus flavor with a delicate crumb. It’s an ideal option for those who love bright, fresh flavors and need a gluten-free, vegan dessert.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated coconut sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, mix the coconut sugar, lemon zest, lemon juice, almond milk, oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake can be served as is for a lighter, more subtle dessert or topped with a simple vegan glaze made with powdered sugar and lemon juice for an extra burst of sweetness. The combination of poppy seeds and lemon creates a delightful texture and fresh taste that is sure to please anyone looking for a unique dessert that’s both healthy and delicious.

Gluten-Free Vegan Carrot Cake

This carrot cake is a nostalgic, comforting dessert that’s naturally sweetened and packed with fiber. Made with simple, wholesome ingredients, it’s a perfect option for those who enjoy the earthy flavor of carrots paired with warm spices. The vegan cream cheese frosting makes it an extra treat, while still being entirely plant-based and gluten-free.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup coconut sugar
• 1/3 cup vegetable oil or melted coconut oil
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the frosting:

• ½ cup cashews (soaked in water for 2 hours)
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, whisk together the coconut sugar, oil, almond milk, vanilla extract, and apple cider vinegar.
4. Stir in the grated carrots until evenly distributed.
5. Fold the wet ingredients into the dry ingredients and mix until fully combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. For the frosting, blend the soaked cashews, maple syrup, lemon juice, vanilla extract, and salt in a high-speed blender until smooth and creamy.
8. Allow the cake to cool completely, then spread the frosting on top before serving.

This carrot cake is wonderfully moist and flavorful, with a nice balance of sweetness and spice. The cashew-based frosting is creamy and adds a rich contrast to the cake’s light crumb. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this gluten-free vegan carrot cake will leave you satisfied and craving more.

Gluten-Free Vegan Apple Cinnamon Cake

This warm, comforting cake is the perfect treat for cooler months. With fresh apples and a dash of cinnamon, it’s reminiscent of a cozy autumn day. The cake is naturally sweetened, and it’s light yet rich, making it ideal for anyone looking for a vegan and gluten-free dessert with a nostalgic flavor.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup coconut sugar
• 1 cup unsweetened applesauce
• 1/3 cup vegetable oil or melted coconut oil
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 medium apple, diced

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine the coconut sugar, applesauce, oil, almond milk, and vanilla extract.
4. Stir in the diced apple.
5. Add the wet ingredients to the dry ingredients and mix until smooth.
6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

This cake is perfect on its own or with a dollop of coconut whipped cream for extra indulgence. The combination of cinnamon and apple creates a comforting flavor that will remind you of fall, while the gluten-free and vegan nature makes it suitable for various dietary needs.

Gluten-Free Vegan Banana Bread Cake

Bananas and a warm, slightly spiced flavor combine in this moist, tender cake that’s as satisfying as it is delicious. It’s the perfect way to use up overripe bananas, and it’s so easy to make that you’ll want to bake it over and over again. Plus, it’s free from gluten and animal products, making it suitable for a variety of diets.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 3 ripe bananas, mashed
• ½ cup coconut sugar
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ½ cup almond milk (or any plant-based milk)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mash the bananas and add the coconut sugar, melted coconut oil, vanilla extract, apple cider vinegar, and almond milk.
4. Combine the wet and dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana bread cake is wonderfully soft and naturally sweetened, with the perfect balance of banana and spice. You can even add chocolate chips or nuts for extra texture. It’s a great snack or breakfast option, and it’s ideal for using up overripe bananas.

Gluten-Free Vegan Pumpkin Spice Cake

This cake is a celebration of pumpkin and fall spices. It’s incredibly fluffy, lightly spiced, and made with wholesome, gluten-free ingredients. The pumpkin puree not only makes it super moist, but it also adds a natural sweetness that pairs beautifully with the warming spices.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• 1 cup pumpkin puree
• ½ cup coconut sugar
• 1/3 cup vegetable oil or melted coconut oil
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, coconut sugar, oil, almond milk, vanilla extract, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving.

This cake is perfect for fall gatherings or any time you’re craving a comforting dessert. The pumpkin flavor is mild but flavorful, and the warm spices add just the right amount of warmth to each bite.

Gluten-Free Vegan Blueberry Muffin Cake

Combining the best of muffins and cake, this recipe uses fresh blueberries and a tender crumb to create a cake that’s light, fruity, and delicious. It’s perfect for a light breakfast or dessert, and the blueberries burst with sweetness in every bite. This cake is gluten-free and vegan, so it works for those with dietary restrictions without compromising on flavor.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup blueberries (fresh or frozen)
• ½ cup coconut sugar
• 1/3 cup vegetable oil or melted coconut oil
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut sugar, oil, almond milk, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them up too much.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This blueberry muffin cake is a great way to enjoy fresh blueberries in a cake format. The texture is soft and fluffy, and the blueberries provide bursts of sweetness throughout. You can also drizzle some maple syrup or powdered sugar for extra sweetness.

Gluten-Free Vegan Coconut Lime Cake

This cake has tropical vibes with the rich flavor of coconut paired with a zesty lime kick. It’s light and fluffy, with a subtle sweetness that makes it an irresistible dessert. The coconut adds texture while the lime gives it a refreshing, citrusy finish. It’s an ideal cake for a summer celebration or whenever you need a tropical escape.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup shredded coconut
• ½ cup coconut sugar
• 1 cup coconut milk (or other plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix together the gluten-free flour, baking powder, salt, and shredded coconut.
3. In another bowl, whisk together the coconut sugar, coconut milk, melted coconut oil, lime zest, lime juice, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving.

This coconut lime cake is a tropical delight that pairs wonderfully with a vegan whipped cream topping or fresh fruit. The balance of coconut and lime provides a refreshing flavor profile, and the light texture makes it perfect for any occasion.

Gluten-Free Vegan Strawberry Shortcake Cake

This light, airy cake is a perfect way to celebrate strawberries in a decadent yet healthy way. The layers of moist cake, fresh strawberries, and creamy vegan whipped topping create a delicious combination. It’s the ideal dessert for spring or summer gatherings, and its gluten-free and vegan nature makes it suitable for various dietary needs.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or any plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup fresh strawberries, sliced
• 1 cup vegan whipped cream or coconut whipped cream

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before assembling.
7. Once cooled, top the cake with sliced strawberries and a generous dollop of vegan whipped cream.

This strawberry shortcake cake is a light and refreshing dessert that feels like a treat without being too heavy. The fresh strawberries add a pop of color and sweetness, and the whipped cream makes it extra indulgent. It’s perfect for a summer picnic or birthday party.

Gluten-Free Vegan Chai Spice Cake

This fragrant cake captures the cozy essence of chai tea with its combination of warm spices. Cinnamon, cardamom, ginger, and cloves fill this cake with incredible flavor, while the texture remains light and soft. It’s an ideal dessert for anyone who loves the spiced flavors of chai but prefers a gluten-free, vegan version.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, ginger, cardamom, cloves, and salt.
3. In another bowl, combine the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving.

This chai spice cake is perfect for cozy moments or chilly weather, with its warm and inviting flavors. You can top it with a simple glaze or even a dollop of vegan whipped cream for extra richness. Whether served with a cup of tea or on its own, it’s sure to be a favorite.

Gluten-Free Vegan Mocha Cake

For those who love the combination of coffee and chocolate, this mocha cake will satisfy every craving. It’s rich, indulgent, and perfectly balanced with the deep flavors of cocoa and coffee. Plus, it’s gluten-free and vegan, making it suitable for a variety of diets while still feeling luxurious.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ cup cocoa powder
• 1 tsp instant coffee granules
• ½ tsp baking soda
• ½ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the gluten-free flour, cocoa powder, instant coffee, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before serving.

This mocha cake is perfect for coffee lovers, offering a rich, coffee-infused flavor with the decadence of chocolate. You can serve it as is, or top it with a vegan chocolate ganache for extra indulgence. It’s the ideal dessert for any occasion where you want to impress with a delicious, sophisticated flavor.

Gluten-Free Vegan Pineapple Coconut Cake

This tropical cake is the perfect escape to sunny days, with its delightful combination of pineapple and coconut. It’s light, refreshing, and incredibly moist, thanks to the addition of pineapple. The coconut adds a touch of richness, making it a fun and flavorful cake for any occasion.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup pineapple, finely chopped
• ½ cup coconut sugar
• 1/3 cup coconut oil, melted
• 1 cup coconut milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut sugar, melted coconut oil, coconut milk, vanilla extract, and apple cider vinegar.
4. Stir in the chopped pineapple.
5. Add the wet ingredients to the dry ingredients and mix until smooth.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This pineapple coconut cake is a tropical treat that’s light and flavorful. The pineapple adds a burst of sweetness and juiciness, while the coconut adds a creamy, rich texture. It’s perfect for a tropical-themed party or just when you want to bring a little sunshine into your day.

Gluten-Free Vegan Red Velvet Cake

Red velvet cake is a classic favorite, and this vegan and gluten-free version is just as indulgent as the traditional one. The rich, soft cake pairs perfectly with a creamy vegan cream cheese frosting for a decadent, visually stunning dessert.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cocoa powder
• ½ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or any plant-based milk)
• 1/3 cup vegetable oil or melted coconut oil
• 1 tbsp apple cider vinegar
• 1 tbsp red food coloring (natural or regular)
• 1 tsp vanilla extract

For the frosting:

• 1 ½ cups cashews, soaked in water for 2 hours
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the gluten-free flour, baking powder, baking soda, cocoa powder, and salt.
3. In another bowl, combine the coconut sugar, almond milk, oil, apple cider vinegar, food coloring, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before frosting.
7. For the frosting, blend the soaked cashews, lemon juice, maple syrup, vanilla extract, and salt in a blender until smooth.
8. Spread the frosting on the cooled cake before serving.

This red velvet cake is both stunning and delicious, with the rich flavor of cocoa complemented by the creamy cashew-based frosting. The bright red color makes it a show-stopping dessert for any celebration or holiday event.

Gluten-Free Vegan Chocolate Chip Cake

This cake is the ultimate indulgence for chocolate lovers, with gooey pockets of dairy-free chocolate chips and a tender crumb. It’s perfectly sweet and decadent, yet simple to make. Whether you serve it as a snack, breakfast treat, or dessert, it’s sure to satisfy any craving for something chocolatey and comforting.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or any plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup dairy-free chocolate chips
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This chocolate chip cake is a delightful treat with a perfect balance of chocolatey goodness and a light, moist texture. The dairy-free chocolate chips create little bursts of sweetness throughout, making each bite a satisfying experience. It’s perfect for any chocolate lover who wants a quick and easy dessert.

Gluten-Free Vegan Lemon Poppy Seed Cake

Zesty lemon and crunchy poppy seeds come together in this refreshing cake that has the perfect balance of citrus and texture. The cake is light, slightly sweet, and pairs beautifully with a vegan glaze or fresh berries. It’s ideal for spring and summer or whenever you want something bright and uplifting.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp poppy seeds
• ½ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or any plant-based milk)
• 1/3 cup vegetable oil or melted coconut oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, poppy seeds, and salt.
3. In another bowl, combine the coconut sugar, almond milk, melted coconut oil, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving.

This lemon poppy seed cake is the perfect combination of fresh, zesty citrus and a satisfying texture from the poppy seeds. It’s not too sweet but has just enough tang from the lemon to make each bite delightful. Serve it with a drizzle of lemon glaze or fresh fruit for an extra treat.

Gluten-Free Vegan Matcha Cake

For matcha lovers, this cake is a must-try. Its earthy, slightly bitter flavor is complemented by a subtly sweet crumb, creating a beautiful contrast. The cake is light and moist, with vibrant green matcha that gives it both color and flavor. It’s perfect for a tea time treat or any occasion where you want something unique and delicious.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 ½ tbsp matcha powder
• ¼ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, matcha powder, and salt.
3. In another bowl, combine the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving.

This matcha cake is perfect for anyone who enjoys the earthy taste of matcha. It’s light and airy with a vibrant green color that makes it a visually stunning dessert. Pair it with a cup of green tea for the ultimate matcha experience.

Gluten-Free Vegan Peanut Butter Cake

Peanut butter lovers will be in heaven with this cake, which is rich, creamy, and full of nutty flavor. The combination of peanut butter and a soft, moist crumb creates a cake that is indulgent yet satisfying. It’s perfect for a casual dessert or as a treat to share with friends and family.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup peanut butter (creamy or chunky)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut sugar, almond milk, peanut butter, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving.

This peanut butter cake is incredibly rich and satisfying, with just the right amount of peanut butter flavor throughout. You can enjoy it on its own, or drizzle it with a bit of melted peanut butter for an extra indulgent treat. It’s a simple yet delicious dessert that everyone will love.

Gluten-Free Vegan Coconut Mango Cake

This tropical cake combines the sweetness of mango with the richness of coconut, creating a moist, flavorful dessert that’s perfect for warm weather or when you want to bring a taste of the tropics to your table. The cake is light and airy, and the fruity topping adds an extra layer of flavor.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh mango, diced
• 1 cup shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut sugar, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the diced mango and shredded coconut.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This coconut mango cake is a tropical dream, offering a refreshing and sweet contrast of coconut and mango. The soft, moist cake with bursts of fruit flavor makes it perfect for any celebration, picnic, or just a fun treat. You can top it with extra mango or coconut for even more tropical flair.

Gluten-Free Vegan Carrot Cake

A classic favorite, this carrot cake is packed with flavor and moisture. Grated carrots add a natural sweetness to the cake, while warming spices like cinnamon and nutmeg elevate the flavor profile. It’s the perfect dessert for any occasion and is both gluten-free and vegan, so it’s suitable for a variety of dietary needs.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup coconut sugar
• 1 cup almond milk (or other plant-based milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 ½ cups grated carrots
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Stir in the grated carrots and optional nuts.
5. Add the wet ingredients to the dry ingredients and mix until smooth.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This carrot cake is soft, moist, and full of flavor. The spices, carrots, and nuts combine for a rich, comforting flavor that’s perfect for any celebration. It’s even better when topped with a vegan cream cheese frosting for an extra indulgent treat.

Note: More recipes are coming soon