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The holiday season is the perfect time to indulge in delicious treats and share sweet moments with family and friends.
But for those who follow a gluten-free diet, finding the perfect cake recipes that are both festive and satisfying can sometimes feel like a challenge.
Whether you’re looking for a rich chocolate cake, a spiced gingerbread creation, or a light and fruity option, there’s a gluten-free cake recipe out there for every occasion.
In this collection of 50+ holiday gluten-free cake recipes, we’ve curated the best cakes that not only cater to gluten-free dietary needs but also bring the joy and flavors of the holiday season to your table.
From decadent layered cakes to simple one-bowl recipes, these gluten-free cakes are sure to please everyone, no matter their dietary preferences.
Get ready to bake up a storm and create lasting memories with these festive and flavorful gluten-free cakes.
50+ Delicious Holiday Gluten-Free Cake Recipes for Every Celebration
The holidays are a time for celebration, and there’s no better way to celebrate than with a slice of delicious cake.
With these 50+ gluten-free cake recipes, you can be sure that everyone at your holiday table will find something to enjoy.
From classic flavors like chocolate and vanilla to more unique options like spiced pumpkin or zesty citrus, the possibilities are endless.
Best of all, these recipes are designed to bring joy to everyone, whether they are gluten-free or not.
So, roll up your sleeves, preheat that oven, and get ready to share some sweet moments this holiday season with these indulgent and crowd-pleasing gluten-free cakes.
Gluten-Free Gingerbread Cake
This festive gluten-free gingerbread cake is full of warm, cozy spices and a rich molasses flavor. Perfect for the holiday season, it features a fluffy yet dense texture that’s both moist and delicious. The cake is a great gluten-free alternative to traditional gingerbread, and it’s complemented by a simple glaze or a dusting of powdered sugar for added sweetness.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup dark brown sugar
- ¾ cup unsulfured molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 cup hot water
- ½ cup unsalted butter, melted
- 1 tbsp ground flaxseed (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In another bowl, whisk together the brown sugar, molasses, egg, and vanilla until smooth.
- Add the melted butter and flaxseed (if using) to the wet ingredients, and stir in the hot water.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with a drizzle of vanilla glaze or a dusting of powdered sugar.
This gluten-free gingerbread cake is not only a perfect dessert for the holiday season, but it’s also a crowd-pleaser. Its comforting spices and moist texture make it an excellent choice for holiday gatherings, potlucks, or simply enjoying with a hot cup of cocoa. Whether you add a glaze or keep it simple with a sprinkle of powdered sugar, this cake will quickly become a favorite in your gluten-free baking repertoire.
Gluten-Free Chocolate Peppermint Cake
This decadent gluten-free chocolate peppermint cake is an irresistible combination of rich chocolate flavor and refreshing peppermint. The cake is moist and fluffy, with a smooth peppermint frosting that perfectly balances the richness of the chocolate. It’s an ideal dessert to impress guests at your holiday parties or to indulge in during the festive season.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or dairy-free milk for a vegan version)
- ½ cup vegetable oil
- ½ cup boiling water
- 1 tsp peppermint extract
- 1 cup powdered sugar
- 2 tbsp unsalted butter (or dairy-free butter)
- 1-2 tbsp milk (or dairy-free milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat together the sugars, eggs, and vanilla extract until creamy.
- Gradually add the buttermilk, vegetable oil, and peppermint extract to the wet mixture and beat until smooth.
- Slowly mix in the dry ingredients until fully incorporated, followed by the boiling water to thin the batter.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a medium bowl, beat together the powdered sugar, butter, and milk until smooth and creamy. Add peppermint extract to taste.
- Frost the cooled cakes with the peppermint frosting, and garnish with crushed peppermint candies or chocolate shavings.
This gluten-free chocolate peppermint cake is the perfect dessert for anyone who loves the combination of chocolate and mint. Its soft texture and cool, minty frosting create a refreshing holiday treat that can be served as a centerpiece at any celebration. Whether you’re baking for a gluten-free crowd or simply looking for a festive indulgence, this cake is sure to impress.
Gluten-Free Carrot Cake with Cream Cheese Frosting
This gluten-free carrot cake is a moist, flavorful dessert packed with freshly grated carrots, warm spices, and a delicate sweetness. Topped with a rich cream cheese frosting, this cake offers the perfect balance of flavors. It’s an excellent option for holiday celebrations, offering a more wholesome alternative to traditional cakes without sacrificing flavor or texture.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups grated carrots
- ½ cup chopped walnuts (optional)
- 1 cup unsweetened applesauce
- 8 oz cream cheese, softened
- 1 ½ cups powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add the oil and vanilla, then mix in the grated carrots and applesauce.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts, if using.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In the meantime, prepare the frosting. Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake.
- Garnish with additional chopped walnuts, if desired.
This gluten-free carrot cake with cream cheese frosting is a holiday classic that brings comfort and joy to every gathering. Its moist texture, subtle sweetness, and delightful blend of spices make it a crowd favorite. Whether served as a festive centerpiece or enjoyed with a cup of tea, this cake is a must-try for anyone seeking a gluten-free dessert that doesn’t compromise on flavor or tradition.
Gluten-Free Eggnog Cake
This gluten-free eggnog cake is a holiday favorite, offering the rich, creamy flavors of eggnog in a light, fluffy cake form. Infused with cinnamon, nutmeg, and a touch of rum extract, this cake delivers the perfect seasonal flavor in every bite. Topped with a creamy vanilla frosting, this cake is sure to be the star of any holiday celebration.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup granulated sugar
- 4 large eggs
- 1 cup eggnog (dairy or dairy-free)
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp rum extract (optional)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, softened
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the eggnog, and mix until smooth. Stir in the vanilla and rum extract (if using).
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat together the powdered sugar, vanilla, and butter until smooth and creamy. Frost the cooled cakes generously.
- Garnish with a dusting of cinnamon or nutmeg for a festive touch.
This gluten-free eggnog cake brings the festive flavors of eggnog into a moist and delicious cake that’s perfect for any holiday occasion. The combination of warm spices and creamy eggnog makes it an ideal dessert for holiday dinners or parties. Whether served as a show-stopping centerpiece or enjoyed with a cup of coffee, this cake will surely delight your guests and become a holiday tradition.
Gluten-Free Apple Spice Cake with Caramel Drizzle
This gluten-free apple spice cake is packed with the comforting flavors of baked apples and warm spices, making it a perfect dessert for the holidays. Topped with a rich caramel drizzle, this cake is both indulgent and heartwarming. It’s a delicious and festive alternative to traditional cakes, offering a blend of sweet and savory flavors that everyone will enjoy.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 4 large eggs
- 1 cup unsweetened applesauce
- 1 cup finely chopped apples (peeled and cored)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Add the applesauce, oil, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth. Gently fold in the chopped apples.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cake has cooled, drizzle the caramel sauce over the top.
This gluten-free apple spice cake with caramel drizzle is a decadent yet comforting dessert perfect for holiday gatherings. The combination of soft, spiced cake and sweet apples provides a delightful bite, while the caramel drizzle adds an indulgent finishing touch. Whether served warm or at room temperature, this cake is sure to impress and is perfect for any occasion where you want a festive and satisfying dessert.
Gluten-Free Cranberry Orange Cake
The bright and zesty flavors of cranberry and orange combine in this gluten-free cake, creating a perfect holiday treat. The tartness of the cranberries is balanced by the sweetness of the orange, making every bite fresh and flavorful. This cake can be enjoyed as a breakfast dessert or as a sweet ending to a holiday meal, with a drizzle of orange glaze to add the final touch.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 ½ cups fresh or frozen cranberries
- 1 cup granulated sugar
- 4 large eggs
- 1 cup fresh orange juice
- ¼ cup vegetable oil
- 2 tsp orange zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp fresh orange juice (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat together the granulated sugar and eggs until smooth. Add the orange juice, oil, orange zest, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cake.
This gluten-free cranberry orange cake is a refreshing and flavorful dessert that captures the essence of the holidays. The burst of tart cranberries paired with the citrusy orange zest creates a perfect balance of sweetness and tang. Whether enjoyed with a cup of coffee in the morning or as a dessert after a festive meal, this cake adds a bright, festive touch to your holiday table.
Gluten-Free Gingerbread Cake
This gluten-free gingerbread cake is filled with all the warm, spicy flavors of the holiday season. It’s moist, aromatic, and bursting with the rich flavors of molasses, cinnamon, ginger, and cloves. Topped with a light cream cheese frosting, this cake is perfect for holiday dinners or as a festive treat. The comforting flavors of gingerbread are sure to transport you straight to a cozy winter wonderland.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp baking soda
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 1 cup unsweetened applesauce
- ¾ cup molasses
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup hot water
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda.
- In another bowl, whisk the brown sugar, eggs, applesauce, molasses, melted butter, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, and mix until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost the cooled cake generously with the cream cheese frosting.
This gluten-free gingerbread cake is the epitome of holiday comfort. The rich molasses flavor combined with spices like cinnamon and ginger brings a festive aroma to your kitchen. The cream cheese frosting adds a sweet, tangy contrast that complements the cake’s warmth and depth. This cake is perfect for holiday gatherings, offering a cozy, aromatic treat that’s sure to please everyone.
Gluten-Free Chocolate Peppermint Cake
This gluten-free chocolate peppermint cake is a decadent holiday treat, perfect for those who love the combination of rich chocolate and refreshing peppermint. The moist chocolate cake is infused with a hint of peppermint extract, and topped with a smooth peppermint frosting. Garnished with crushed candy canes, this cake makes for an irresistible festive dessert.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup milk (dairy or dairy-free)
- ½ cup vegetable oil
- 1 cup boiling water
For the Peppermint Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp peppermint extract
- Crushed candy canes for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, vanilla extract, peppermint extract, milk, and oil until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Add the boiling water to the batter, mixing carefully (the batter will be thin).
- Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and peppermint extract until smooth and fluffy.
- Frost the cooled cakes with the peppermint frosting and garnish with crushed candy canes.
This gluten-free chocolate peppermint cake is a showstopper for any holiday celebration. The combination of rich, moist chocolate and the cool, refreshing flavor of peppermint makes for a cake that feels both indulgent and festive. With the added crunch of crushed candy canes, it’s an absolute treat for the senses. Whether you’re celebrating with family or sharing it with friends, this cake is a perfect dessert for the season.
Gluten-Free Pecan Pie Cake
This gluten-free pecan pie cake combines the best of both worlds—decadent, gooey pecan pie filling and a soft, moist cake base. The cake is rich, buttery, and topped with a luscious pecan pie topping, making it an irresistible holiday dessert. It’s easy to make and sure to become a family favorite during the holiday season.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (dairy or dairy-free)
- 1 cup chopped pecans
For the Pecan Pie Topping:
- 1 ¼ cups packed brown sugar
- ¼ cup unsalted butter, melted
- 1 cup corn syrup (or maple syrup for a more natural option)
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 cup whole pecans
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- In a separate bowl, whisk together the brown sugar, melted butter, corn syrup, eggs, and vanilla extract for the topping. Stir in the chopped pecans.
- Pour the pecan mixture over the cake batter, making sure it is evenly distributed.
- Bake for 35-40 minutes, or until the cake is set and the topping is golden and bubbly.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This gluten-free pecan pie cake is the perfect dessert to bring to your holiday celebrations. The warm, nutty flavor of pecans combined with a gooey, sweet filling creates a cake that’s both comforting and indulgent. The cake itself is soft and buttery, providing a perfect contrast to the rich topping. This dessert is sure to become a new holiday favorite and is perfect for those who love the classic flavors of pecan pie but want a twist on the traditional.
Gluten-Free Eggnog Cake
This gluten-free eggnog cake captures the essence of the holiday season in every bite. The rich flavor of eggnog combined with a moist cake texture makes it a perfect holiday treat. Topped with a light and fluffy whipped cream frosting, it’s a delightful dessert to serve at holiday gatherings. It’s festive, flavorful, and will surely make your guests feel the spirit of Christmas.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup eggnog (dairy or dairy-free)
- 1 tsp vanilla extract
For the Whipped Cream Frosting:
- 1 cup heavy cream (or dairy-free cream)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Ground nutmeg, for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt, nutmeg, and cinnamon.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the eggnog and vanilla extract, then gradually add the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the whipped cream frosting, beat the cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Frost the cooled cake with the whipped cream frosting and sprinkle with ground nutmeg for a festive touch.
This gluten-free eggnog cake brings the taste of holiday cheer right to your table. The eggnog flavor is perfectly balanced, with the warm spices adding depth to the cake. The light whipped cream frosting complements the rich cake, while the sprinkle of nutmeg gives it an elegant holiday finish. It’s an easy yet indulgent dessert for any holiday occasion, leaving everyone in the holiday spirit.
Gluten-Free Cranberry Orange Cake
The combination of tart cranberries and sweet orange in this gluten-free cake makes it a perfect holiday dessert. This moist cake is bursting with vibrant flavors and has a beautiful balance between the citrusy zing of orange and the tartness of fresh cranberries. It’s a simple, elegant cake that can be made ahead and enjoyed with coffee or tea during the holidays.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 cup fresh cranberries (chopped if large)
- ¾ cup orange juice
For the Orange Glaze:
- 1 cup powdered sugar
- 2 tbsp orange juice
- ½ tsp orange zest
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and orange zest. Gradually add the dry ingredients, alternating with the orange juice, and mix until smooth.
- Gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled cake.
This gluten-free cranberry orange cake is a festive, fruity treat perfect for holiday celebrations. The combination of the tart cranberries and sweet orange makes for a deliciously balanced cake that’s both refreshing and indulgent. The simple orange glaze adds a burst of citrus flavor to finish off the cake beautifully. This cake is an ideal dessert for any holiday gathering, and its vibrant colors will make it an eye-catching centerpiece.
Gluten-Free Apple Cinnamon Cake
This gluten-free apple cinnamon cake is the perfect cozy dessert for the holiday season. Filled with chunks of fresh apples and a generous sprinkle of cinnamon, it has a comforting warmth that everyone will love. The cake is light, tender, and moist, with a touch of sweetness from the apples. This simple yet delicious cake is a must-try for any fall or winter gathering.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups apples, peeled, cored, and diced (about 2 medium apples)
- ¼ cup chopped walnuts (optional)
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract. Gradually add the dry ingredients and mix until just combined.
- Gently fold in the diced apples and walnuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle evenly over the cake.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free apple cinnamon cake is a warm, comforting dessert perfect for any holiday occasion. The tender cake is packed with juicy apples and the wonderful scent of cinnamon, creating a nostalgic and inviting flavor profile. The cinnamon sugar topping adds a sweet crunch, making each bite even more delightful. It’s a wonderful cake to share with loved ones during the holidays, offering a perfect balance of flavor and texture.
Gluten-Free Chocolate Peppermint Cake
This decadent gluten-free chocolate peppermint cake is a showstopper for any holiday celebration. Rich, velvety chocolate cake paired with the refreshing flavor of peppermint creates a perfect balance of festive flavors. Topped with a creamy chocolate ganache and a hint of peppermint, this cake is a delightful holiday dessert that will leave everyone craving more. The combination of chocolate and peppermint makes it a wonderful choice for both Christmas and New Year’s celebrations.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup cocoa powder (unsweetened)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (dairy or dairy-free)
- ¼ cup peppermint extract (divided)
- ½ cup boiling water
- 1 cup chocolate chips
For the Ganache:
- 1 cup heavy cream (or dairy-free cream)
- 1 ½ cups semisweet chocolate chips
- ¼ tsp peppermint extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ½ tsp of peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Add the boiling water and mix until the batter becomes thin and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chocolate chips. Let it sit for a minute, then stir until smooth. Add the peppermint extract and stir to combine.
- Once the cakes are completely cooled, frost them with the ganache, spreading it evenly over the top and sides of the cake. Garnish with crushed candy canes or peppermint bark for a festive touch.
This gluten-free chocolate peppermint cake is an indulgent treat that brings together two beloved holiday flavors—chocolate and peppermint—in a delightful way. The rich chocolate cake is complemented by the cool, refreshing taste of peppermint, while the creamy ganache adds a smooth, velvety finish. Whether you’re serving it for Christmas dinner or ringing in the new year, this cake is sure to impress and satisfy every sweet tooth.
Gluten-Free Gingerbread Cake
This gluten-free gingerbread cake is the perfect holiday dessert that evokes the warmth and spice of the season. With a delightful blend of ginger, cinnamon, and cloves, this cake is moist, fragrant, and full of holiday cheer. The rich flavor is enhanced by a drizzle of simple icing and a sprinkle of extra cinnamon for added charm. This gingerbread cake is an ideal choice for those looking for a festive and flavorful dessert without gluten.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 cup molasses
- ½ cup hot water
- ½ tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1 ½ tbsp milk (dairy or dairy-free)
- ½ tsp vanilla extract
- Ground cinnamon, for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg and beat well.
- Stir in the molasses, hot water, and vanilla extract. Gradually add the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and sprinkle with ground cinnamon.
This gluten-free gingerbread cake is a perfect dessert to serve at holiday gatherings. The cake has a rich, spiced flavor that brings the essence of the season to life, and the simple icing adds just the right amount of sweetness. It’s a comforting and festive dessert that pairs wonderfully with a cup of hot tea or coffee. This gingerbread cake is sure to be a favorite for both gluten-free and non-gluten-free guests alike.
Gluten-Free Carrot Cake with Cream Cheese Frosting
This gluten-free carrot cake is a holiday favorite that never goes out of style. Filled with freshly grated carrots and warm spices, the cake is incredibly moist and flavorful. The rich cream cheese frosting adds a luscious tanginess that perfectly complements the sweetness of the cake. This cake is a great choice for holiday gatherings, offering a hearty, comforting dessert that everyone can enjoy, regardless of dietary preferences.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 ½ cups grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (if needed for consistency)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, walnuts (if using), and vanilla extract. Gradually add the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract and mix until well combined. If the frosting is too thick, add a tablespoon of milk to reach the desired consistency.
- Once the cakes are cooled, frost the top of one cake layer, then place the second layer on top. Frost the top and sides of the entire cake.
This gluten-free carrot cake with cream cheese frosting is the epitome of comfort during the holidays. The cake is wonderfully moist and full of spices, while the tangy cream cheese frosting adds the perfect balance of sweetness. The addition of walnuts gives it a delightful crunch, making every bite even more satisfying. Whether you’re celebrating Easter, Thanksgiving, or Christmas, this cake is sure to impress and is a hit with anyone who loves a rich, flavorful dessert.
Note: More recipes are coming soon!
