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Saturdays are the perfect day for indulging in a delicious, homemade cake – and what better way to enjoy a treat than with a gluten-free option?
Whether you’re gluten-sensitive, following a gluten-free lifestyle, or just looking for something new to bake, there’s a world of mouthwatering cakes to explore.
From rich and decadent chocolate creations to light and fruity delights, gluten-free cakes can be just as flavorful and satisfying as their traditional counterparts.
This collection of 35+ Saturday gluten-free cake recipes is your ultimate guide to creating show-stopping desserts that will leave everyone asking for seconds.
In this post, we’ve gathered an assortment of gluten-free cakes, perfect for everything from cozy afternoons with tea to special occasions.
Whether you prefer cakes with vibrant fruit, spiced flavors, or a rich, creamy texture, there’s something here to suit every taste.
So, preheat your oven, grab your favorite gluten-free ingredients, and get ready to discover a variety of delightful cakes that are as gluten-free as they are delicious!
35+ Nutritious Saturday Gluten-Free Cake Recipes You Have to Try
Saturday is the ideal day to unwind and treat yourself to a sweet indulgence, and these 35+ gluten-free cake recipes provide the perfect options for satisfying your cravings.
From classic favorites with a gluten-free twist to innovative new flavors, you can enjoy a wide variety of cakes that will impress family and friends alike.
Whether you’re a seasoned gluten-free baker or just starting out, these recipes will inspire you to explore the joy of gluten-free baking.
So, why wait? Gather your ingredients, fire up your oven, and treat yourself to a delicious gluten-free cake that will make your Saturday even sweeter!
Gluten-Free Chocolate Coconut Cake
This Gluten-Free Chocolate Coconut Cake is an indulgent dessert that perfectly combines the rich taste of chocolate with the tropical flavor of coconut. It’s moist, dense, and rich, making it ideal for any occasion, especially as a weekend treat. Whether you’re a gluten-free baker or not, this cake will leave everyone asking for seconds. The addition of coconut provides a delightful texture and flavor that pairs beautifully with the chocolate base.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¾ cup coconut sugar (or any other preferred sugar)
- ½ cup unsweetened applesauce
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (unsweetened)
- ¼ cup coconut oil (melted)
Instructions:
- Preheat your 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, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs, coconut sugar, applesauce, coconut milk, and vanilla extract until smooth.
- Gradually mix in the dry ingredients until fully combined.
- Stir in the shredded coconut and melted coconut oil.
- 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 completely in the pan before transferring to a wire rack.
- Frost with your favorite gluten-free frosting or simply dust with powdered sugar.
This Chocolate Coconut Cake is a luxurious and satisfying dessert that perfectly balances the richness of chocolate with the freshness of coconut. Its gluten-free nature ensures that everyone, regardless of dietary restrictions, can enjoy this delectable treat. The cake’s moist texture and tropical flavors will transport you to an island paradise, making it an unforgettable choice for any gathering. It pairs well with a cup of coffee or tea, making it perfect for a Saturday afternoon celebration.
Gluten-Free Lemon Almond Cake
This Gluten-Free Lemon Almond Cake is a fragrant, light dessert that features the vibrant flavor of fresh lemons and the nutty richness of ground almonds. It’s a versatile cake that can be served at any time of the day, from breakfast to dessert. With its tender crumb and delicate flavor profile, it is a fantastic choice for gluten-free bakers and lemon lovers alike.
Ingredients:
- 1 ½ cups ground almonds (almond meal)
- ¼ cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup coconut sugar or granulated sugar
- ¼ cup melted butter or coconut oil
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, combine the ground almonds, gluten-free flour, baking powder, and salt.
- In a separate large bowl, whisk the eggs and sugar until light and fluffy, about 2 minutes.
- Stir in the melted butter, lemon zest, lemon juice, and vanilla extract.
- Gradually fold in the dry ingredients until everything is well incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Optionally, dust with powdered sugar or drizzle with lemon glaze for extra flavor.
This Lemon Almond Cake is the epitome of fresh, citrusy goodness combined with the richness of almonds. The gluten-free ingredients do not compromise its taste or texture, making it a perfect cake for any occasion. The delicate lemon flavor is complemented by the natural sweetness of the almond meal, resulting in a light but satisfying dessert. Whether you serve it with a dollop of whipped cream or enjoy it on its own, this cake is sure to become a weekend favorite for gluten-free bakers and lemon enthusiasts alike.
Gluten-Free Carrot Spice Cake
A moist, spiced carrot cake that is naturally gluten-free, this recipe is ideal for those who love a rich, hearty cake packed with flavor. The combination of cinnamon, nutmeg, and fresh carrots creates a perfect balance of sweetness and spice. Topped with a creamy frosting or enjoyed on its own, this cake is a wholesome and satisfying dessert for any Saturday gathering.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup coconut sugar (or other preferred sugar)
- 1 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the eggs, coconut sugar, and oil together until smooth.
- Stir in the vanilla extract and grated carrots until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts or pecans.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite cream cheese frosting or a simple glaze, if desired.
This Gluten-Free Carrot Spice Cake is the perfect dessert for a cozy Saturday afternoon. Its warm spices and sweet carrots make it a comforting treat that’s both indulgent and satisfying. The cake’s moist texture, coupled with a rich frosting or glaze, elevates it to a whole new level of deliciousness. It’s an excellent gluten-free option for celebrations, potlucks, or family gatherings, and it’s sure to become a staple in your baking repertoire.
Gluten-Free Strawberry Shortcake Cake
This Gluten-Free Strawberry Shortcake Cake combines the sweetness of fresh strawberries with a light and fluffy gluten-free cake base. The rich, creamy whipped topping complements the natural sweetness of the strawberries, creating a refreshing and indulgent dessert. It’s the perfect treat for a summer Saturday or any occasion when you want a light, fruity dessert with a decadent twist.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup coconut sugar (or other sweetener of choice)
- ¾ cup unsweetened almond milk (or dairy-free milk of choice)
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil (melted) or butter
- 3 large eggs
- 2 cups fresh strawberries (sliced)
- 2 tablespoons honey or maple syrup (for sweetening strawberries)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar (optional, for whipped cream)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a large bowl, whisk together the coconut sugar, almond milk, vanilla extract, melted coconut oil, and eggs until smooth.
- Gradually mix in the dry ingredients until well 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 completely in the pan.
- While the cake cools, prepare the strawberries. Toss the sliced strawberries with honey or maple syrup, and let them sit to release their juices.
- Whip the heavy cream (or coconut cream) with powdered sugar until stiff peaks form.
- Once the cake has cooled, slice it in half horizontally to create two layers. Spread half of the whipped cream on the bottom layer and top with half of the sweetened strawberries.
- Place the second layer on top and repeat with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate until ready to serve.
This Gluten-Free Strawberry Shortcake Cake is a perfect balance of sweetness, freshness, and creaminess. The fluffy cake base is light enough to complement the juicy, syrupy strawberries, while the whipped cream adds a luxurious richness. It’s an ideal dessert for summer, though it can be enjoyed year-round with fresh berries. Whether you’re serving it for a family gathering or a casual Saturday treat, this cake is sure to delight all your guests, gluten-free or not.
Gluten-Free Cinnamon Roll Cake
This Gluten-Free Cinnamon Roll Cake brings all the cinnamon-sugar goodness of a cinnamon roll in a simple, easy-to-make cake form. The cake itself is soft and buttery, and the swirl of cinnamon filling creates a beautiful marbled effect. Topped with a sweet glaze, this cake is a warm and comforting treat that’s perfect for a weekend brunch or a cozy dessert.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1/3 cup coconut sugar (or preferred sweetener)
- ½ cup unsweetened almond milk (or dairy-free milk)
- 1 teaspoon vanilla extract
- ¼ cup melted butter or coconut oil
- 2 large eggs
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup butter (melted, for cinnamon filling)
- 1 cup powdered sugar
- 1 tablespoon milk (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and coconut sugar.
- In a separate bowl, whisk the almond milk, vanilla extract, melted butter (or coconut oil), and eggs until smooth.
- Gradually combine the wet and dry ingredients, mixing until a thick batter forms.
- In a small bowl, mix together the brown sugar and ground cinnamon for the filling.
- Pour the cake batter into the prepared pan and spread it evenly.
- Drizzle the melted butter over the top of the batter, then sprinkle the cinnamon sugar mixture evenly over the cake.
- Use a knife to swirl the cinnamon sugar into the batter, creating a marbled effect.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar and milk to create a glaze.
- Drizzle the glaze over the cooled cake and serve.
This Gluten-Free Cinnamon Roll Cake is a fantastic fusion of cake and cinnamon rolls, making it the perfect weekend indulgence. The cake is rich and buttery, while the cinnamon filling adds a sweet, spicy touch that everyone will love. The glaze provides the perfect finishing touch, giving the cake a deliciously sweet and smooth layer. It’s an easy-to-make, no-fuss alternative to traditional cinnamon rolls, and it’s a perfect treat for a Saturday brunch or dessert. Plus, it’s gluten-free, so everyone can enjoy a slice without worry.
Gluten-Free Apple Spice Cake
This Gluten-Free Apple Spice Cake is a warm, spiced dessert that brings together the comforting flavors of cinnamon, nutmeg, and fresh apples. The cake is moist and fluffy, with a subtle sweetness that pairs wonderfully with the aromatic spices. Topped with a cream cheese frosting or enjoyed plain, this cake is a delicious way to enjoy the fall flavors, no matter the season.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup coconut sugar (or preferred sweetener)
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups grated apples (about 2 medium apples)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, combine the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the eggs, coconut sugar, oil, and vanilla extract until smooth.
- Gradually fold in the dry ingredients until just combined.
- Stir in the grated apples and chopped walnuts or pecans (if using).
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until the cake is golden brown and 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.
- While the cake cools, prepare the frosting. Whip the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting over the top and serve.
This Gluten-Free Apple Spice Cake is the ultimate comfort dessert, especially for those who love the warm, nostalgic flavors of apple pie. The moist, spiced cake perfectly complements the sweet and creamy frosting, creating a dessert that is both rich and satisfying. The addition of apples adds moisture and natural sweetness, while the cinnamon and nutmeg provide a cozy, fall-like aroma. Whether you serve it for a special occasion or as a weekend treat, this cake is sure to become a go-to gluten-free favorite for all apple lovers.
Gluten-Free Lemon Poppy Seed Cake
This Gluten-Free Lemon Poppy Seed Cake is a zesty, light, and refreshing treat that combines the tang of lemon with the crunch of poppy seeds. The cake is perfectly moist and fragrant, with the lemon flavor shining through in every bite. Topped with a simple glaze or whipped cream, this cake is a fantastic choice for a spring or summer dessert, or simply to brighten up a Saturday afternoon.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup coconut sugar or granulated sugar
- ½ cup unsalted butter (room temperature) or coconut oil
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- ½ cup milk (or dairy-free milk)
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, cream together the butter (or coconut oil) and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the lemon zest, lemon juice, milk, and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared 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, then transfer it to a wire rack to cool completely.
- Once the cake is cool, whisk together the powdered sugar and lemon juice to create a glaze.
- Drizzle the glaze over the cooled cake and serve.
This Gluten-Free Lemon Poppy Seed Cake is a vibrant and fragrant dessert, offering a perfect balance of citrusy brightness and the delicate crunch of poppy seeds. The zesty lemon flavor makes it feel light and refreshing, while the moist cake ensures that each bite is indulgent. Whether you enjoy it as a standalone treat or serve it with tea or coffee, this cake will undoubtedly become a favorite for any occasion that calls for a touch of elegance and freshness.
Gluten-Free Chocolate Zucchini Cake
This Gluten-Free Chocolate Zucchini Cake is a rich, decadent dessert that cleverly incorporates zucchini for added moisture without compromising on flavor. The cake is infused with deep chocolate flavor, making it a treat for any chocolate lover. The zucchini helps keep the cake soft and tender, while the frosting or glaze makes it even more irresistible. This cake is a perfect way to enjoy chocolate while sneaking in some extra veggies!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1 cup coconut sugar or brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
- ½ cup dairy-free chocolate chips (optional)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons unsweetened cocoa powder (for frosting)
- 2 tablespoons almond milk or dairy-free milk (for frosting)
- ½ teaspoon vanilla extract (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, salt, and cocoa powder.
- In a large bowl, beat the sugar, eggs, oil, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until well incorporated.
- Stir in the grated zucchini (and chocolate chips, 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.
- While the cake cools, prepare the frosting by whisking together the powdered sugar, cocoa powder, almond milk, and vanilla extract until smooth.
- Once the cake has cooled, spread the frosting evenly over the top.
- Slice and serve!
This Gluten-Free Chocolate Zucchini Cake is the perfect combination of rich chocolate and a subtle hint of vegetable goodness. The zucchini keeps the cake moist, while the cocoa powder and chocolate chips give it an irresistible flavor. Whether you’re looking for a healthier way to indulge your chocolate cravings or just want to sneak some vegetables into your dessert, this cake is a great choice. It’s an ideal weekend treat that will please both gluten-free and non-gluten-free guests.
Gluten-Free Carrot Cake
This Gluten-Free Carrot Cake is a classic favorite made even better without the gluten. The cake is incredibly moist and rich, thanks to the freshly grated carrots and warm spices. A generous cream cheese frosting adds a tangy richness that perfectly complements the cake’s natural sweetness. This cake is an all-time favorite for birthdays, holidays, or a weekend treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup coconut sugar or granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (room temperature, for frosting)
- 1 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- 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 eggs, sugar, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet mixture and mix until combined.
- Stir in the grated carrots and chopped nuts (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 completely on a wire rack.
- While the cake cools, prepare the cream cheese frosting by whipping the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Once the cake has cooled, frost it with the cream cheese frosting and serve.
This Gluten-Free Carrot Cake is a wonderfully moist and flavorful treat that’s sure to become a favorite for any occasion. The spices blend beautifully with the sweet carrots, and the cream cheese frosting adds just the right amount of tanginess. Whether you’re serving it for a holiday celebration or simply treating yourself on a Saturday, this cake is a delicious and comforting choice. It’s an indulgent dessert that’s both gluten-free and packed with flavor.
Gluten-Free Almond Flour Lemon Cake
This Gluten-Free Almond Flour Lemon Cake is a light, fluffy dessert that combines the richness of almond flour with the fresh zing of lemon. The cake is naturally sweetened and has a delicate crumb, making it an ideal choice for anyone seeking a lighter, gluten-free alternative. The lemon flavor is vibrant and refreshing, and the cake is topped with a simple glaze to add an extra layer of sweetness. Perfect for spring or summer gatherings, this cake is both healthy and indulgent.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 3 large eggs
- 1/2 cup coconut oil (melted) or butter
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, honey (or maple syrup), melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry ingredients, stirring until well 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.
- While the cake cools, whisk together the powdered sugar and lemon juice to create a glaze.
- Once the cake is completely cool, drizzle the glaze over the top and serve.
This Gluten-Free Almond Flour Lemon Cake is the perfect balance of sweetness and citrus tang, making it a refreshing and satisfying treat. The almond flour gives the cake a tender texture, while the lemon glaze adds a delightful burst of flavor. It’s an excellent choice for anyone looking for a lighter dessert without sacrificing flavor. Whether enjoyed with a cup of tea or as a refreshing dessert after a meal, this cake is a must-try for any occasion.
Gluten-Free Coconut Flour Carrot Cake
The Gluten-Free Coconut Flour Carrot Cake is a dense, flavorful cake that’s perfect for those who want a gluten-free alternative to the traditional carrot cake. Coconut flour gives the cake a rich, slightly sweet flavor that pairs wonderfully with the spices and grated carrots. The cake is topped with a creamy cream cheese frosting that adds a tangy richness, making each bite a delightful experience. This cake is perfect for special occasions or as a treat on a weekend afternoon.
Ingredients:
- 1 ½ cups coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 6 large eggs
- 1 cup honey or maple syrup
- 1/2 cup coconut oil (melted) or butter
- 2 teaspoons vanilla extract
- 2 ½ cups grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (room temperature, for frosting)
- 1 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the coconut flour, baking soda, cinnamon, ginger, and salt.
- In a separate bowl, beat the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until fully incorporated.
- Fold in the grated carrots and nuts (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 completely before frosting.
- While the cake cools, prepare the frosting by beating together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting over the top and serve.
This Gluten-Free Coconut Flour Carrot Cake is a rich, indulgent dessert that brings together the sweetness of carrots with the tropical flavor of coconut flour. The cream cheese frosting is the perfect complement, adding tang and richness to the cake. It’s a wonderful treat for anyone who loves carrot cake but needs a gluten-free version. Whether served at a special gathering or enjoyed as a weekend treat, this cake is sure to impress.
Gluten-Free Mocha Cake
For coffee lovers, this Gluten-Free Mocha Cake combines the deep flavors of coffee and chocolate into a single indulgent dessert. The cake is moist, rich, and perfectly sweetened, with a subtle coffee flavor that pairs wonderfully with the chocolate. Topped with a decadent chocolate ganache, this cake makes for a stunning dessert at any gathering. Whether you serve it with a cup of coffee or as a treat for a special occasion, this cake will satisfy your coffee and chocolate cravings.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 cup coconut sugar or brown sugar
- 2 large eggs
- ½ cup brewed coffee (cooled)
- ½ cup unsweetened almond milk (or regular milk)
- 1/2 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (for ganache)
- ¼ cup heavy cream or coconut cream (for ganache)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, beat the sugar and eggs until smooth and creamy.
- Add the brewed coffee, almond milk, melted coconut oil, and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture and stir until smooth.
- 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, then transfer it to a wire rack to cool completely.
- To make the ganache, heat the cream in a small saucepan until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and smooth.
- Once the cake is cool, pour the ganache over the top and spread it evenly.
This Gluten-Free Mocha Cake is a rich and decadent treat that beautifully combines coffee and chocolate. The mocha flavor adds a depth of richness that makes this cake irresistible, while the ganache adds a glossy, indulgent finish. It’s the perfect dessert for anyone who loves coffee and chocolate, and it’s guaranteed to impress at any gathering. This cake is ideal for those weekends when you want something a little extra special to enjoy with your coffee.
Gluten-Free Orange Almond Cake
This Gluten-Free Orange Almond Cake is a moist and flavorful dessert that combines the citrusy freshness of oranges with the rich, nutty flavor of almond flour. The cake is naturally sweetened and has a dense yet tender crumb, making it a satisfying treat for anyone looking for a gluten-free indulgence. A light orange glaze adds a burst of flavor and shine, making this cake perfect for a special occasion or simply as a weekend treat.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup fresh orange juice
- Zest of 2 oranges
- 1/2 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons fresh orange juice (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, honey (or maple syrup), orange juice, orange zest, melted coconut oil, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing until fully incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar and orange juice to create a glaze.
- Once the cake is completely cool, drizzle the glaze over the top and serve.
This Gluten-Free Orange Almond Cake is a perfect balance of citrusy sweetness and almond flavor. The cake’s moist texture combined with the light glaze makes it a delightful dessert that is both refreshing and indulgent. Whether served as a simple afternoon treat or for a more formal occasion, this cake is a wonderful gluten-free option that will surely please your guests.
Gluten-Free Raspberry Almond Flour Cake
The Gluten-Free Raspberry Almond Flour Cake is a moist, fruity dessert that pairs the sweet-tart flavor of raspberries with the nutty richness of almond flour. The cake is naturally sweetened with honey or maple syrup and has a dense but tender crumb, making it a satisfying option for those looking for a gluten-free alternative to traditional cakes. Topped with fresh raspberries and a dusting of powdered sugar, this cake is a delightful treat that can be enjoyed at any time of day.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil (melted) or butter
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries (plus extra for topping)
- 1/4 cup powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring until fully combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared 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 completely in the pan before removing.
- Once cooled, top with additional fresh raspberries and dust with powdered sugar.
This Gluten-Free Raspberry Almond Flour Cake is a fresh and fruity dessert that balances the sweetness of raspberries with the richness of almond flour. The added raspberries inside the cake provide a burst of flavor in each bite, while the powdered sugar dusting and fresh berries on top make it even more indulgent. Perfect for a summer gathering or a special treat, this cake is a beautiful and gluten-free option that will impress everyone.
Gluten-Free Cinnamon Swirl Cake
The Gluten-Free Cinnamon Swirl Cake is a delightful treat for those who love the comforting flavors of cinnamon and sugar. The cake has a soft, light crumb and is swirled with a rich cinnamon-sugar filling that creates a beautiful marbled effect. The combination of cinnamon with a slight touch of vanilla creates a warm, cozy flavor, and the cake is topped with a glaze for a sweet finishing touch. This cake is perfect for a Saturday breakfast or an afternoon snack with coffee.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/3 cup coconut sugar or brown sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup milk (dairy or dairy-free)
- ½ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon (for swirl)
- 1/4 cup coconut sugar or brown sugar (for swirl)
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, coconut sugar, applesauce, milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined.
- In a small bowl, mix the ground cinnamon and coconut sugar for the swirl.
- Pour half of the batter into the prepared cake pan, then sprinkle the cinnamon-sugar mixture evenly over the top.
- Pour the remaining batter over the cinnamon-sugar mixture and gently swirl with a knife or spatula to create the marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, whisk together the powdered sugar and milk to create the glaze.
- Once the cake has cooled, drizzle the glaze over the top and serve.
This Gluten-Free Cinnamon Swirl Cake is a delicious and comforting dessert that brings together the flavors of cinnamon and vanilla in a tender cake. The cinnamon-sugar swirl creates beautiful marbling throughout the cake, while the glaze adds an extra layer of sweetness. It’s perfect for a cozy breakfast or as a treat with coffee on a leisurely Saturday. The combination of flavors and textures makes this cake a must-try for cinnamon lovers.
Note: More recipes are coming soon!
