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The holiday season is a time for indulgence, joy, and creating lasting memories with friends and family.
However, if you or your loved ones are following a gluten-free diet, finding festive treats that everyone can enjoy can sometimes be a challenge.
But don’t worry—there are plenty of delicious and decadent gluten-free cakes that will make your holiday celebrations extra special!
Whether you’re baking for a holiday dinner, a cozy family gathering, or a festive party, these 40+ gluten-free cake recipes will ensure that everyone has something sweet to savor.
From rich and moist fruit cakes to fluffy, melt-in-your-mouth sponge cakes, and from spiced delights to decadent chocolate desserts, these recipes cover a wide range of flavors and textures.
Best of all, these cakes are so delicious that even non-gluten-free eaters will be asking for seconds.
So, get ready to spread some holiday cheer with these gluten-free masterpieces that are perfect for every occasion!
40+ Delicious Holiday Gluten-Free Cakes Recipes for Every Occasion
The holidays are about bringing people together, and food is a big part of that tradition.
With these 40+ gluten-free cake recipes, you can enjoy all the rich, festive flavors of the season while keeping your diet in check.
From luxurious chocolate creations to fruity delights and spiced wonders, these cakes will ensure that everyone at the table has a treat they can enjoy.
Whether you’re baking for a special occasion or just to satisfy your sweet tooth, these gluten-free cakes are sure to bring smiles and sweet memories to your holiday festivities.
So grab your mixing bowls and get ready to bake your way to a gluten-free holiday season!
Gluten-Free Gingerbread Cake
This rich and fragrant Gluten-Free Gingerbread Cake is a festive favorite, perfect for the holiday season. Infused with warm spices like cinnamon, ginger, and cloves, this cake is moist and tender while being completely gluten-free. Whether served as a dessert at a holiday dinner or enjoyed with a cup of tea, it captures the essence of Christmas in every bite.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup brown sugar
- 2 large eggs
- ¾ cup unsweetened applesauce
- ¼ cup molasses
- ½ cup water
- ½ cup butter, melted
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, beat together the brown sugar and eggs until light and fluffy. Add in the applesauce, molasses, water, melted butter, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 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, then transfer it to a wire rack to cool completely.
This Gluten-Free Gingerbread Cake is the perfect combination of moistness and spice, capturing the comforting flavors of the season. It’s simple to prepare and can be enjoyed on its own or topped with a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream. Whether for Christmas or a cozy holiday gathering, this cake will be a hit with both gluten-free and non-gluten-free guests.
Gluten-Free Chocolate Peppermint Cake
This rich and decadent Gluten-Free Chocolate Peppermint Cake is a perfect holiday dessert for chocolate lovers. With layers of moist chocolate cake and a refreshing peppermint frosting, it combines the indulgent sweetness of chocolate with the cool zest of mint, creating a delightful holiday treat that’s sure to impress.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup boiling water
For the Frosting:
- 2 cups powdered sugar
- ½ cup butter, softened
- 1 tsp peppermint extract
- 2 tbsp milk (dairy or non-dairy)
- Crushed peppermint candies for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat together the sugar, eggs, milk, oil, vanilla extract, and peppermint extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Carefully add the boiling water to the batter, mixing until the batter is smooth and slightly runny.
- 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.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the powdered sugar, butter, peppermint extract, and milk until smooth and fluffy.
- Once the cakes have cooled, spread frosting on top of one layer, then place the second layer on top and frost the entire cake.
- Garnish with crushed peppermint candies for a festive touch.
This Gluten-Free Chocolate Peppermint Cake is a holiday showstopper, blending rich chocolate with a refreshing hint of peppermint. It’s ideal for any winter celebration, whether served as a stand-alone dessert or as part of a dessert spread. The cake is not only a treat for the taste buds but also a visual delight, with its beautiful layers and festive peppermint garnish. It’s a crowd-pleaser for anyone looking for a decadent and gluten-free holiday dessert.
Gluten-Free Eggnog Bundt Cake
This Gluten-Free Eggnog Bundt Cake captures all the flavors of the holiday season in one easy-to-make dessert. The eggnog adds a rich, creamy flavor to the cake, while the spices of nutmeg and cinnamon create a warm and festive touch. Perfect for serving at holiday gatherings, this cake is both stunning in presentation and deliciously moist.
Ingredients:
- 2 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
- 1 cup sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup eggnog (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan or use a non-stick Bundt pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and gradually add the eggnog, stirring until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- Pour the batter into the prepared Bundt pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to 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 and a little eggnog (about 1-2 tablespoons) until smooth.
- Drizzle the glaze over the cooled Bundt cake.
This Gluten-Free Eggnog Bundt Cake is a delightful holiday treat that brings the festive flavors of eggnog, cinnamon, and nutmeg together in one delicious dessert. Its dense yet moist texture makes it perfect for serving at holiday dinners or enjoying with a cup of coffee. The simple glaze adds just the right amount of sweetness and a touch of holiday cheer. Whether for a Christmas brunch or New Year’s Eve celebration, this cake is sure to become a seasonal favorite.
Gluten-Free Cranberry Orange Cake
This Gluten-Free Cranberry Orange Cake is a fresh and vibrant dessert that celebrates the flavors of winter. The tartness of cranberries and the citrusy brightness of orange come together in a moist cake, making it a perfect addition to your holiday dessert table. The cake is light, fragrant, and naturally gluten-free, with a tangy glaze to finish off the flavor profile.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- ½ cup fresh orange juice
- Zest of 1 orange
- 1 tsp vanilla extract
- 1 ½ cups fresh cranberries (or frozen, thawed)
- 1 tbsp cornstarch (for coating cranberries)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the orange juice, orange zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Coat the cranberries with cornstarch and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 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 it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake.
This Gluten-Free Cranberry Orange Cake combines the tartness of fresh cranberries with the zesty citrus flavor of orange for a perfect holiday treat. The light and fluffy texture, paired with the tangy glaze, makes it a show-stopping dessert for any festive gathering. Whether served at a brunch or as an after-dinner treat, this cake is a refreshing and delicious option for anyone following a gluten-free diet. Its burst of color and flavor will brighten up your holiday table.
Gluten-Free Pumpkin Spice Cake
The Gluten-Free Pumpkin Spice Cake is a warm and comforting dessert that embodies the flavors of fall and winter. Made with pure pumpkin and a blend of autumn spices like cinnamon, nutmeg, and clove, this cake is moist, flavorful, and gluten-free. Topped with a cream cheese frosting, it’s a perfect choice for your holiday celebrations or cozy family gatherings.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 ½ cups sugar
- 1 cup pure pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup vegetable oil
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
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, cloves, and salt.
- In a large bowl, whisk together the sugar, pumpkin puree, eggs, vanilla extract, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- 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, then transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, mixing until smooth.
- Frost the cooled cakes with the cream cheese frosting, stacking the layers and frosting the top and sides.
This Gluten-Free Pumpkin Spice Cake is a must-have for anyone who loves the rich and warm flavors of autumn. The combination of pumpkin and spices makes it a festive and delicious treat, while the creamy frosting adds a perfect finishing touch. This cake will delight both gluten-free and non-gluten-free guests, offering a comforting and sweet dessert option for your holiday festivities.
Gluten-Free Eggnog Pound Cake
The Gluten-Free Eggnog Pound Cake is a holiday classic, bringing together the rich, creamy taste of eggnog with the dense, moist texture of a traditional pound cake. This gluten-free version retains all the flavor and decadence of the original, making it a wonderful addition to your holiday table. Topped with a simple glaze, it’s perfect for slicing and serving at any celebration.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup eggnog (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tsp rum extract (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp eggnog (dairy or non-dairy)
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add the eggnog, vanilla extract, and rum extract (if using), and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 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 it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, eggnog, and vanilla extract until smooth. Drizzle over the cooled cake.
This Gluten-Free Eggnog Pound Cake is a festive and indulgent treat that embodies the flavors of the season. The moist and dense texture of the cake pairs beautifully with the creamy eggnog flavor, making it a wonderful addition to any holiday spread. Whether served with coffee or enjoyed on its own, this cake is sure to be a hit at your next holiday gathering. It’s an excellent choice for gluten-free guests who still want to savor a traditional, rich holiday dessert.
Gluten-Free Gingerbread Cake
This Gluten-Free Gingerbread Cake is a spiced, aromatic cake that brings the essence of the holidays into every bite. With warm ginger, cinnamon, and molasses, it’s a perfect blend of flavors for a cozy winter dessert. The cake is moist and tender, and it’s topped with a light dusting of powdered sugar or a glaze, making it a beautiful and festive treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg
- 1 cup unsulfured molasses
- 1 cup hot water
- 1 tsp vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk (dairy or non-dairy)
- 1 tsp vanilla extract
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 soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and mix well.
- Stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Mix until just combined.
- Pour the batter into the prepared 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 it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
This Gluten-Free Gingerbread Cake is perfect for the holiday season with its spiced richness and comforting flavors. The moist texture paired with the deep molasses and warm spices makes it a festive addition to any dessert table. Whether served plain or with a light glaze, this cake is a crowd-pleaser and a wonderful gluten-free option for your holiday celebrations. It’s a treat that evokes cozy winter nights and the spirit of Christmas, perfect for enjoying with loved ones.
Gluten-Free Chocolate Peppermint Cake
The Gluten-Free Chocolate Peppermint Cake is a delightful dessert that combines rich chocolate with the refreshing flavor of peppermint. This cake is perfect for the holidays, offering a decadent chocolatey base topped with a cool and minty frosting. It’s a treat that’s sure to impress both gluten-free and non-gluten-free guests alike, making it an excellent choice for your holiday dessert spread.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsweetened cocoa powder
- 1 ½ cups sugar
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup boiling water
For the Peppermint Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk (dairy or non-dairy)
- 1 tsp peppermint extract
- Crushed candy canes for garnish (optional)
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, salt, and cocoa powder.
- In a large bowl, beat together the sugar, eggs, milk, vegetable oil, vanilla extract, and peppermint extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Stir in the boiling water until the batter is smooth and slightly thin.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- 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, then transfer them to a wire rack to cool completely.
- For the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar and milk, mixing until smooth. Stir in the peppermint extract.
- Frost the cooled cakes with the peppermint frosting and garnish with crushed candy canes if desired.
This Gluten-Free Chocolate Peppermint Cake is a delightful combination of rich chocolate and cool peppermint, making it a festive and flavorful treat for the holidays. The moist cake paired with the creamy, minty frosting creates a perfect balance of indulgence and refreshment. The addition of crushed candy canes not only adds texture but also a lovely holiday touch. This cake is a must-have for anyone who loves chocolate and peppermint together, and it’s a fantastic gluten-free option to bring cheer to your celebrations.
Gluten-Free Carrot Cake with Walnuts
A classic and moist cake, this Gluten-Free Carrot Cake with Walnuts is a wholesome and delicious dessert for the holidays. The sweetness of the carrots, combined with the crunch of walnuts and the warm spices of cinnamon and nutmeg, make this cake a comforting treat. Topped with creamy cream cheese frosting, it’s an irresistible dessert that’s perfect for any festive occasion.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 ½ cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the 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, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Stir in the grated carrots and chopped walnuts.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- 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, then transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar, vanilla extract, and salt, mixing until smooth.
- Frost the cooled cakes with the cream cheese frosting and garnish with additional walnuts, if desired.
This Gluten-Free Carrot Cake with Walnuts is a beautifully spiced dessert that’s perfect for the holidays. The moist and flavorful cake is enriched with the natural sweetness of carrots and the crunchy texture of walnuts, creating a satisfying and wholesome treat. The creamy cream cheese frosting adds the finishing touch, making it irresistible. Whether you’re serving it at a holiday gathering or as an afternoon treat, this cake is a sure crowd-pleaser for those looking for a delicious gluten-free option. It’s a delightful combination of flavors and textures that will become a holiday favorite.
Gluten-Free Cranberry Orange Cake
This Gluten-Free Cranberry Orange Cake is a festive, tangy, and sweet treat that captures the essence of the holiday season. The tartness of fresh cranberries balances perfectly with the bright citrus flavor of oranges, creating a refreshing and moist cake. With its beautiful ruby red color and zesty flavor, it’s a perfect addition to your holiday dessert table.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 orange
- ½ cup fresh orange juice
- 1 cup fresh cranberries (chopped if large)
- ¼ cup chopped walnuts or almonds (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp orange juice
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, baking soda, and salt.
- In a large bowl, beat together the sugar, eggs, butter, and vanilla extract until smooth and creamy.
- Stir in the orange zest and orange juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the cranberries and nuts (if using).
- 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, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
The Gluten-Free Cranberry Orange Cake is a perfect dessert to brighten your holiday celebrations. The combination of fresh cranberries and orange juice provides a refreshing, slightly tart flavor that contrasts beautifully with the sweetness of the cake. The glaze adds an extra touch of citrusy sweetness, making it a standout dessert. This cake is not only delicious but also visually striking with its vibrant colors, making it a perfect addition to any holiday gathering.
Gluten-Free Apple Cinnamon Cake
Warm, comforting, and full of autumn spices, the Gluten-Free Apple Cinnamon Cake is a perfect holiday dessert. This cake combines the natural sweetness of apples with the richness of cinnamon, creating a moist and tender treat that’s ideal for cozy gatherings. It’s easy to make and full of flavor, making it a go-to gluten-free dessert during the holiday season.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup peeled and chopped apples (about 2 small apples)
- ½ cup unsweetened applesauce
- ½ cup milk (dairy or non-dairy)
For the Cinnamon Sugar Topping:
- 2 tbsp 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, nutmeg, and salt.
- In a large bowl, beat together the sugar, eggs, butter, and vanilla extract until creamy.
- Stir in the applesauce and milk, then add the dry ingredients and mix until just combined.
- Gently fold in the chopped apples.
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle evenly over the batter.
- 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, then transfer to a wire rack to cool completely.
The Gluten-Free Apple Cinnamon Cake is a wonderfully fragrant and comforting dessert that’s perfect for fall and winter holidays. The soft, moist texture of the cake combined with the juicy apples and aromatic spices makes it a treat everyone will love. The cinnamon sugar topping adds a lovely crunch and extra flavor, making this cake a standout choice for a holiday dessert that can easily be enjoyed with coffee or tea.
Gluten-Free Pear Almond Cake
The Gluten-Free Pear Almond Cake is an elegant and delightful dessert that brings together the flavors of ripe pears and almond in a gluten-free base. With a tender crumb and a nutty sweetness from the almonds, this cake is simple yet sophisticated enough for any holiday occasion. The combination of fresh pears and almond flour creates a rich and moist texture that is a perfect balance of fruity and nutty flavors.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 ripe pears, peeled, cored, and sliced thinly
- ½ cup chopped almonds (optional)
- 2 tbsp honey (optional)
For the Glaze (optional):
- ½ cup powdered sugar
- 1-2 tbsp milk (dairy or non-dairy)
- ½ tsp vanilla extract
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, almond flour, baking powder, and salt.
- In a large bowl, beat together the sugar, eggs, butter, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the sliced pears and chopped almonds.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and drizzle honey over the top if desired.
The Gluten-Free Pear Almond Cake is a refined and delicious dessert that brings the sweetness of pears and the richness of almonds together in a perfect harmony. The moist, delicate texture of the cake is a perfect contrast to the fresh fruit and nutty undertones. Whether served plain or with a light glaze, this cake is a delightful gluten-free option that adds elegance to any holiday table. It’s an ideal choice for those who enjoy the subtle yet sophisticated flavors of pear and almond in a tender, aromatic dessert.
Gluten-Free Spiced Carrot Cake
The Gluten-Free Spiced Carrot Cake is a perfect blend of rich flavors and moist texture, making it a wonderful addition to your holiday celebrations. The warm spices of cinnamon, nutmeg, and cloves pair beautifully with the sweetness of grated carrots, while the creamy cream cheese frosting adds the finishing touch. This cake is not only gluten-free but also a crowd-pleaser that will impress both gluten-free and non-gluten-free guests alike.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 ¼ cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
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, nutmeg, cloves, and salt.
- In a large bowl, beat the sugar, eggs, and oil until well combined.
- Stir in the vanilla extract and grated carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts, if using.
- Pour the batter into the prepared 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, then transfer 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.
- Once the cake has cooled, frost the top with the cream cheese frosting and garnish with additional walnuts, if desired.
The Gluten-Free Spiced Carrot Cake is a rich, flavorful dessert that combines the warmth of spices with the sweetness of carrots and the smooth creaminess of frosting. It’s perfect for any holiday celebration, offering a comforting, indulgent treat that will delight your guests. The moist texture and aromatic spices make this cake a holiday favorite, and the cream cheese frosting adds the ideal balance of tangy sweetness. This cake is sure to become a go-to gluten-free dessert for any occasion.
Gluten-Free Chocolate Peppermint Cake
This Gluten-Free Chocolate Peppermint Cake is a decadent and festive treat that combines the rich flavors of chocolate with the refreshing coolness of peppermint. Perfect for the holidays, it is a show-stopping cake with a smooth, creamy frosting and a hint of minty goodness. It’s ideal for chocolate lovers who want to enjoy a holiday-themed cake without gluten, making it a delightful dessert for any festive gathering.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp cocoa powder
- ¼ tsp salt
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ¾ cup milk (dairy or non-dairy)
For the Peppermint Frosting:
- 1 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 1 tsp peppermint extract
- ¼ cup powdered sugar
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, cocoa powder, and salt.
- In a large bowl, beat together the sugar, eggs, oil, vanilla extract, and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Pour the batter into the prepared 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, then transfer to a wire rack to cool completely.
- For the frosting, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth.
- Stir in the peppermint extract and powdered sugar until well combined.
- Once the cake has cooled, spread the frosting evenly over the top and sides.
The Gluten-Free Chocolate Peppermint Cake is a festive and indulgent dessert that captures the essence of the holiday season with its rich chocolate flavor and minty freshness. The smooth, velvety frosting adds a luxurious touch, while the combination of chocolate and peppermint creates a balanced, refreshing flavor profile. This cake is sure to be a favorite among guests and is perfect for holiday parties, bringing both elegance and deliciousness to the table. It’s a must-try gluten-free dessert for any chocolate lover.
Gluten-Free Eggnog Pound Cake
The Gluten-Free Eggnog Pound Cake is a rich and indulgent holiday dessert that captures the flavors of classic eggnog. The creaminess of the eggnog paired with the warm spices of cinnamon and nutmeg creates a perfect cake for any holiday celebration. This gluten-free pound cake is moist, buttery, and flavorful, making it a delicious alternative to traditional holiday cakes.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- ½ cup eggnog (dairy or non-dairy)
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp eggnog
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the eggnog and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, eggnog, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
The Gluten-Free Eggnog Pound Cake is a rich, spiced cake that brings the essence of eggnog to life in a moist and tender dessert. The combination of cinnamon, nutmeg, and eggnog creates a cozy, festive flavor that’s perfect for the holidays. The glaze adds a sweet, creamy finish, making this cake an ideal treat to share with family and friends. It’s an excellent choice for those seeking a gluten-free cake that captures the spirit of the season in every bite.
Note: More recipes are coming soon!
