Oh, the joy of finding gluten-free cakes that actually taste incredible! Whether you’re baking for dietary needs or just exploring new flavors, these 20 irresistible recipes prove that gluten-free doesn’t mean flavor-free. From rich chocolate decadence to light citrus delights, get ready to discover cakes that will have everyone asking for seconds. Let’s dive into these mouthwatering creations that promise to become your new baking favorites!
Flourless Chocolate Cake with Raspberry Coulis
Luxuriously rich and surprisingly simple, this flourless chocolate cake delivers intense flavor with minimal ingredients. Its dense, fudgy texture makes it perfect for special occasions or when chocolate cravings strike. Raspberry coulis adds a bright, tart contrast that cuts through the richness beautifully.
Ingredients
– Dark chocolate – 8 oz
– Butter – ½ cup
– Sugar – ¾ cup
– Eggs – 4
– Cocoa powder – ¼ cup
– Raspberries – 1 cup
– Lemon juice – 1 tbsp
Instructions
1. Preheat oven to 350°F.
2. Grease an 8-inch round cake pan and line with parchment paper.
3. Chop dark chocolate into small pieces.
4. Melt butter and chocolate together in a double boiler over simmering water, stirring constantly until smooth.
5. Remove chocolate mixture from heat and let cool for 5 minutes.
6. Whisk sugar into the cooled chocolate mixture until fully incorporated.
7. Add eggs one at a time, whisking vigorously after each addition until the batter becomes glossy.
8. Sift cocoa powder into the batter and fold gently until no streaks remain.
9. Pour batter into prepared pan and smooth the top with a spatula.
10. Bake for 25-30 minutes until the edges are set but the center still jiggles slightly.
11. Cool cake completely in pan on a wire rack for 2 hours.
12. Combine raspberries and lemon juice in a small saucepan.
13. Cook raspberry mixture over medium heat for 8-10 minutes until berries break down and release juices.
14. Strain raspberry mixture through a fine-mesh sieve, pressing with a spoon to extract all liquid.
15. Chill coulis in refrigerator for 30 minutes until thickened.
16. Run a knife around cake edges and invert onto serving plate.
17. Drizzle chilled raspberry coulis over individual slices before serving. Velvety and dense with a crackly top, this cake delivers pure chocolate intensity in every bite. The tart raspberry coulis provides the perfect acidic counterpoint to the rich cocoa base. Serve slightly chilled with extra fresh berries for textural contrast.
Almond Flour Lemon Blueberry Cake
Dense yet tender, this almond flour cake bursts with bright lemon and juicy blueberries. Perfect for gluten-free baking without sacrificing flavor. Simple ingredients create an impressive dessert everyone will love.
Ingredients
– Almond flour – 2 cups
– Eggs – 3
– Lemon juice – ¼ cup
– Blueberries – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Honey – ½ cup
Instructions
1. Preheat oven to 350°F.
2. Line an 8-inch round cake pan with parchment paper.
3. Whisk almond flour, baking powder, and salt in a large bowl.
4. Beat eggs and honey in a separate bowl for 2 minutes until pale and frothy.
5. Pour lemon juice into the egg mixture while continuously whisking.
6. Fold wet ingredients into dry ingredients until just combined.
7. Toss blueberries with 1 tablespoon of the almond flour mixture to prevent sinking.
8. Gently fold coated blueberries into the batter.
9. Pour batter into prepared pan and smooth the top.
10. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
11. Cool cake in pan for 15 minutes before transferring to a wire rack.
12. Cool completely before slicing. Warm cake develops a moist, delicate crumb that pairs beautifully with fresh berries. The almond flour provides subtle nuttiness against the tart lemon glaze. Serve slightly warmed with whipped cream for an elegant breakfast or dessert.
Coconut Flour Vanilla Bean Cake
Hoping for a gluten-free dessert that doesn’t taste like compromise? This coconut flour vanilla bean cake delivers moist texture with pure vanilla flavor. Simple ingredients create an impressive result that satisfies any sweet tooth.
Ingredients
– Coconut flour – ½ cup
– Eggs – 6 large
– Butter – ½ cup
– Granulated sugar – ¾ cup
– Vanilla bean – 1 whole
– Baking powder – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. Melt butter in microwave for 45 seconds until fully liquid.
3. Split vanilla bean lengthwise and scrape out seeds using the back of your knife.
4. Whisk eggs and sugar together in large bowl for 2 minutes until pale and slightly thickened.
5. Add melted butter and vanilla bean seeds to egg mixture, whisking to combine.
6. Sift coconut flour, baking powder, and salt directly into wet ingredients.
7. Fold batter gently with spatula until no dry streaks remain, being careful not to overmix.
8. Pour batter into prepared pan and smooth top with offset spatula.
9. Bake at 350°F for 28-32 minutes until golden brown and toothpick inserted comes out clean.
10. Cool cake in pan on wire rack for 15 minutes before transferring.
11. Run knife around edges and invert cake onto rack to cool completely.
Expect a tender, moist crumb with delicate vanilla aroma from real beans. Serve warm with fresh berries or toast slices for breakfast with coffee. The subtle coconut flavor pairs beautifully with tropical fruit compotes or coconut whipped cream for special occasions.
Gluten Free Carrot Cake with Cream Cheese Frosting
This gluten-free carrot cake delivers moist texture and warm spice flavors without the wheat. The tangy cream cheese frosting balances the sweetness perfectly for a satisfying dessert that everyone can enjoy. Try this straightforward recipe for your next gathering or cozy night in.
Ingredients
– Gluten-free flour blend – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Nutmeg – ½ tsp
– Eggs – 3
– Vegetable oil – ¾ cup
– Brown sugar – 1 cup
– Vanilla extract – 1 tsp
– Carrots – 2 cups grated
– Cream cheese – 8 oz
– Butter – ¼ cup
– Powdered sugar – 2 cups
Instructions
1. Preheat oven to 350°F.
2. Grease a 9-inch round cake pan.
3. Whisk gluten-free flour blend, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
4. Beat eggs, vegetable oil, brown sugar, and vanilla extract in a large bowl for 2 minutes until smooth.
5. Fold dry ingredients into wet ingredients until just combined.
6. Stir in grated carrots until evenly distributed.
7. Pour batter into prepared pan and spread evenly.
8. Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
9. Cool cake in pan for 15 minutes.
10. Transfer cake to wire rack to cool completely.
11. Beat room temperature cream cheese and butter until smooth.
12. Gradually add powdered sugar and beat for 3 minutes until fluffy.
13. Spread frosting evenly over cooled cake.
14. Refrigerate for 1 hour before serving to set frosting. Let this carrot cake’s moist crumb and warm spice notes shine through at room temperature. Layer it with extra frosting for a decadent celebration cake, or enjoy simple slices with coffee for everyday treats.
Banana Walnut Cake with Maple Glaze
Ready for a simple yet satisfying treat? This banana walnut cake delivers moist texture and rich flavor with minimal effort. Perfect for using up those spotty bananas on your counter.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ½ cup
Brown sugar – 1 cup
Eggs – 2
Vanilla extract – 1 tsp
Bananas – 3 mashed
Walnuts – 1 cup chopped
Maple syrup – ½ cup
Powdered sugar – 1 cup
Instructions
1. Preheat oven to 350°F and grease a 9-inch cake pan.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Beat butter and brown sugar in a separate bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract and mashed bananas until just combined.
6. Fold in the dry ingredients until no flour streaks remain.
7. Stir in chopped walnuts.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
10. Cool cake in pan for 15 minutes, then transfer to a wire rack.
11. Whisk maple syrup and powdered sugar until smooth for the glaze.
12. Drizzle glaze over completely cooled cake.
What makes this cake special is its dense, moist crumb from the ripe bananas. The walnuts add satisfying crunch while the maple glaze provides just enough sweetness. Serve warm with coffee or slice thin for an elegant dessert presentation.
Pumpkin Spice Cake with Cinnamon Whipped Cream
Baking this pumpkin spice cake fills your kitchen with warm autumn aromas. It comes together quickly with simple pantry ingredients. The cinnamon whipped cream adds a cool, creamy contrast.
Ingredients
Flour – 2 cups
Sugar – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Pumpkin puree – 1 cup
Eggs – 2
Vegetable oil – ½ cup
Milk – ½ cup
Vanilla extract – 1 tsp
Pumpkin pie spice – 2 tsp
Heavy cream – 1 cup
Powdered sugar – ¼ cup
Cinnamon – 1 tsp
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan thoroughly.
3. Whisk together flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl.
4. In a separate bowl, combine pumpkin puree, eggs, oil, milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients.
6. Stir just until no flour streaks remain—do not overmix.
7. Pour the batter into the prepared pan.
8. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely.
11. Chill a mixing bowl and beaters in the freezer for 15 minutes before making whipped cream.
12. Pour heavy cream into the chilled bowl.
13. Add powdered sugar and cinnamon.
14. Beat on medium-high speed until stiff peaks form.
15. Spread the whipped cream evenly over the cooled cake.
Zesty cinnamon cuts through the rich pumpkin flavor in every moist bite. The cake stays incredibly tender thanks to the oil-based batter. For a festive twist, layer slices with extra whipped cream and caramel drizzle.
Chocolate Avocado Cake with Coconut Frosting
You won’t believe how creamy avocado makes this chocolate cake. Yet it’s dairy-free and surprisingly easy to whip up for any occasion. Your secret ingredient creates the moistest crumb you’ve ever tasted.
Ingredients
Flour – 2 cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Salt – ½ tsp
Ripe avocado – 1 cup mashed
Sugar – 1½ cups
Eggs – 3
Vanilla extract – 2 tsp
Coconut milk – 1 cup
Coconut oil – ½ cup
Powdered sugar – 2 cups
Instructions
1. Preheat your oven to 350°F.
2. Grease two 9-inch round cake pans with coconut oil.
3. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
4. Mash avocado until completely smooth in a large mixing bowl.
5. Add sugar to the avocado and beat for 2 minutes until creamy.
6. Mix in eggs one at a time, beating well after each addition.
7. Stir in vanilla extract.
8. Alternate adding flour mixture and coconut milk to the wet ingredients, beginning and ending with flour.
9. Pour batter evenly between the prepared pans.
10. Bake for 25-30 minutes until a toothpick inserted comes out clean.
11. Cool cakes in pans for 10 minutes before transferring to wire racks.
12. Let cakes cool completely for 1 hour.
13. Beat coconut oil and powdered sugar together for 3 minutes until fluffy for the frosting.
14. Spread frosting between cooled cake layers and over the top.
Perfectly moist with deep chocolate flavor that hides any avocado taste. The coconut frosting adds tropical sweetness that balances the rich cake. Serve chilled for a fudgy texture or at room temperature for lighter crumb.
Gluten Free Red Velvet Cake with Dairy-Free Icing
Unbelievably moist and vibrant, this gluten-free red velvet cake delivers classic flavor without the allergens. Using simple pantry staples creates a tender crumb that pairs perfectly with dairy-free icing. Perfect for celebrations or whenever red velvet cravings strike.
Ingredients
- Gluten-free flour – 2 cups
- Cocoa powder – 2 tbsp
- Baking soda – 1 tsp
- Salt – ½ tsp
- White vinegar – 1 tsp
- Vegetable oil – 1 cup
- Sugar – 1½ cups
- Eggs – 2 large
- Buttermilk alternative – 1 cup
- Red food coloring – 2 tbsp
- Vanilla extract – 1 tsp
- Vegan butter – ½ cup
- Powdered sugar – 3 cups
- Vanilla extract – 1 tsp
- Non-dairy milk – 2 tbsp
Instructions
- Preheat oven to 350°F and grease two 8-inch round cake pans.
- Whisk gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.
- Combine vegetable oil and sugar in a large bowl, beating for 2 minutes until pale.
- Add eggs one at a time, mixing fully after each addition.
- Mix in buttermilk alternative, red food coloring, and 1 tsp vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Stir in white vinegar quickly until the batter just turns slightly bubbly.
- Divide batter evenly between prepared pans and smooth tops with a spatula.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat vegan butter in a clean bowl for 2 minutes until light and fluffy.
- Gradually add powdered sugar, mixing on low speed to prevent a cloud of sugar.
- Add 1 tsp vanilla extract and non-dairy milk, then beat on high for 3 minutes until smooth.
- Place one cake layer on a serving plate and spread with ½ cup icing.
- Top with second cake layer and frost the entire cake with remaining icing.
Perfectly tender with a subtle cocoa flavor, this cake stays moist for days thanks to the oil base. The dairy-free icing provides a creamy contrast without overwhelming sweetness. Serve chilled slices with fresh berries or crumbled vegan cookies for added texture.
Apple Cinnamon Coffee Cake with Streusel Topping
Just imagine biting into warm, spiced apple cake with buttery streusel. This coffee cake delivers cozy flavors in every forkful. Perfect for breakfast or dessert with minimal effort.
Ingredients
– Flour – 2 cups
– Sugar – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Cinnamon – 2 tsp
– Butter – ½ cup
– Egg – 1
– Milk – ¾ cup
– Apple – 1 cup chopped
– Brown sugar – ½ cup
Instructions
1. Preheat oven to 350°F.
2. Grease 8-inch square baking pan.
3. Whisk 2 cups flour, 1 cup sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon in large bowl.
4. Cut ¼ cup butter into flour mixture until crumbly.
5. Beat 1 egg with ¾ cup milk in separate bowl.
6. Pour wet ingredients into dry ingredients.
7. Stir just until combined—do not overmix.
8. Fold in 1 cup chopped apple.
9. Spread batter evenly in prepared pan.
10. Combine ½ cup brown sugar, ¼ cup flour, and 1 tsp cinnamon in small bowl for streusel.
11. Cut remaining ¼ cup butter into streusel until pea-sized crumbs form.
12. Sprinkle streusel evenly over batter.
13. Bake 35-40 minutes until toothpick inserted comes out clean.
14. Cool in pan 15 minutes before serving. You’ll love the tender crumb studded with soft apple pieces. That cinnamon-sugar crunch contrasts beautifully with the moist cake. Try it warm with vanilla ice cream for ultimate comfort.
Matcha Green Tea Cake with White Chocolate Drizzle
Looking for a dessert that’s both elegant and easy? This matcha cake delivers vibrant flavor with minimal effort. Let’s bake something beautiful.
Ingredients
Flour – 1½ cups
Sugar – 1 cup
Matcha powder – 2 tbsp
Baking powder – 2 tsp
Salt – ½ tsp
Eggs – 2
Milk – ¾ cup
Butter – ½ cup
White chocolate – 4 oz
Instructions
1. Preheat oven to 350°F.
2. Grease an 8-inch round cake pan.
3. Whisk flour, sugar, matcha, baking powder, and salt in a large bowl.
4. Melt butter in microwave for 45 seconds.
5. Beat eggs and milk together in a separate bowl.
6. Pour wet ingredients into dry ingredients.
7. Mix until just combined—do not overmix.
8. Pour batter into prepared pan.
9. Bake for 28-32 minutes until a toothpick inserted comes out clean.
10. Cool cake in pan for 10 minutes.
11. Transfer cake to wire rack to cool completely.
12. Melt white chocolate in double boiler over simmering water.
13. Drizzle melted chocolate over cooled cake in zigzag pattern.
14. Let chocolate set for 15 minutes before serving.
Expect a moist, tender crumb with earthy matcha notes cutting through the sweet white chocolate. Serve thin slices with strong coffee, or crumble over vanilla ice cream for a deconstructed treat.
Gluten Free Tiramisu Cake with Mascarpone Cream
Craving tiramisu but need gluten-free? This cake version delivers all the classic flavors with a soft, coffee-soaked crumb and rich mascarpone cream. Perfect for celebrations or when you want something special without the gluten.
Ingredients
– Gluten-free flour blend – 1 ½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 3
– Sugar – 1 cup
– Vegetable oil – ½ cup
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Strong brewed coffee – 1 cup, cooled
– Mascarpone cheese – 8 oz
– Heavy cream – 1 cup
– Powdered sugar – ½ cup
– Cocoa powder – 2 tbsp
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper. 2. Whisk gluten-free flour, baking powder, and salt in a medium bowl until fully combined. 3. Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed for 3 minutes until pale and thickened. 4. Gradually mix in vegetable oil, milk, and vanilla extract on low speed until just incorporated. 5. Fold dry ingredients into wet ingredients using a spatula until no flour streaks remain; do not overmix. 6. Pour batter into prepared pan and smooth the top with a spatula. 7. Bake for 25–30 minutes until a toothpick inserted into the center comes out clean. 8. Cool cake in pan on a wire rack for 10 minutes, then invert onto rack to cool completely. 9. Poke holes all over the cooled cake with a skewer, spacing them 1 inch apart. 10. Slowly pour cooled coffee over the cake, letting it absorb fully before adding more. 11. Beat mascarpone, heavy cream, and powdered sugar with an electric mixer on medium speed for 2–3 minutes until stiff peaks form. 12. Spread mascarpone cream evenly over the coffee-soaked cake. 13. Dust the top generously with cocoa powder using a fine-mesh sieve. 14. Refrigerate for at least 4 hours or overnight before serving to allow flavors to meld. Each bite offers a moist, coffee-infused sponge contrasted by the velvety mascarpone cream and bitter cocoa finish. For a twist, layer sliced strawberries between the cake and cream before chilling. Enjoy it chilled with an extra dusting of cocoa for presentation.
Peanut Butter Chocolate Chip Cake
This peanut butter chocolate chip cake delivers rich flavor with minimal effort. The combination creates a moist, satisfying treat perfect for any occasion. You’ll have this dessert ready in under an hour.
Ingredients
Flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Peanut butter – ¾ cup
Sugar – 1 cup
Eggs – 2
Milk – ½ cup
Chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan thoroughly.
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. Combine peanut butter and sugar in a separate large bowl.
5. Beat the mixture with an electric mixer on medium speed for 2 minutes.
6. Add eggs one at a time, beating well after each addition.
7. Alternate adding the flour mixture and milk to the peanut butter mixture, beginning and ending with flour.
8. Fold in chocolate chips until just combined.
9. Pour the batter into the prepared pan.
10. Spread the batter evenly with a spatula.
11. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
12. Cool the cake in the pan for 10 minutes.
13. Transfer the cake to a wire rack to cool completely.
Gooey chocolate chips create pockets of melted goodness throughout the tender crumb. The peanut butter flavor intensifies as the cake cools, making it even better the next day. Serve warm with vanilla ice cream for an indulgent dessert experience.
Orange Olive Oil Cake with Honey Glaze
A moist, fragrant cake that needs no special occasion. Olive oil creates incredible tenderness while orange zest brightens every bite. This simple dessert comes together in one bowl.
Ingredients
All-purpose flour – 1 ½ cups
Granulated sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Eggs – 3 large
Extra virgin olive oil – ½ cup
Orange juice – ½ cup
Orange zest – 2 tbsp
Honey – ¼ cup
Instructions
1. Preheat oven to 350°F.
2. Grease a 9-inch round cake pan.
3. Whisk flour, sugar, baking powder, and salt in a large bowl.
4. Beat eggs in a separate bowl until pale yellow, about 2 minutes.
5. Slowly stream olive oil into eggs while whisking continuously.
6. Add orange juice and zest to wet ingredients.
7. Pour wet ingredients into dry ingredients.
8. Fold batter gently until just combined—do not overmix.
9. Pour batter into prepared pan.
10. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
11. Cool cake in pan for 15 minutes.
12. Transfer cake to wire rack to cool completely.
13. Warm honey in microwave for 15 seconds until thin.
14. Brush honey evenly over cooled cake surface.
15. Let glaze set for 10 minutes before slicing. Perfectly moist with a tight crumb, this cake balances fruity olive oil notes against bright citrus. Serve warm with whipped cream or enjoy plain with afternoon coffee.
Gluten Free Pineapple Upside-Down Cake
Zesty pineapple upside-down cake satisfies gluten-free cravings without compromise. This version delivers caramelized fruit perfection in under an hour. Follow these precise steps for foolproof results.
Ingredients
– Brown sugar – ½ cup
– Butter – 6 tbsp
– Pineapple rings – 1 can (20 oz)
– Gluten-free flour – 1½ cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Milk – ½ cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat oven to 350°F.
2. Melt 4 tbsp butter in 9-inch cast iron skillet over medium heat.
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange pineapple rings in single layer over sugar mixture.
5. Whisk gluten-free flour, granulated sugar, baking powder, and salt in medium bowl.
6. Beat remaining 2 tbsp butter with eggs until pale yellow.
7. Stir in milk and vanilla extract until combined.
8. Fold wet ingredients into dry ingredients until no streaks remain.
9. Spread batter evenly over pineapple layer.
10. Bake for 35 minutes until toothpick inserted in center comes out clean.
11. Cool cake in skillet for 5 minutes on wire rack.
12. Invert skillet onto serving plate and carefully lift away.
13. Serve warm or at room temperature.
Ribbons of caramelized pineapple crown this moist, tender cake. The buttery brown sugar glaze soaks into every crumb for balanced sweetness. For extra indulgence, top with vanilla ice cream while still warm from the oven.
Strawberry Shortcake with Almond Flour Sponge
Many home bakers overlook how simple a gluten-free strawberry shortcake can be. My almond flour sponge version delivers impressive results with minimal effort. This recipe transforms basic ingredients into a stunning dessert.
Ingredients
Almond flour – 2 cups
Eggs – 4 large
Granulated sugar – ¾ cup
Baking powder – 1 tsp
Vanilla extract – 1 tsp
Salt – ¼ tsp
Heavy cream – 1 cup
Fresh strawberries – 2 cups
Powdered sugar – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. Separate 4 eggs, placing whites in a clean, dry bowl and yolks in another bowl.
3. Beat egg whites with an electric mixer on medium speed until soft peaks form, about 3-4 minutes.
4. Gradually add ¾ cup granulated sugar to the egg whites while continuing to beat.
5. Whip until stiff, glossy peaks form, about 2 more minutes.
6. Gently fold in egg yolks and 1 tsp vanilla extract using a spatula.
7. Sift 2 cups almond flour, 1 tsp baking powder, and ¼ tsp salt directly into the egg mixture.
8. Fold gently until just combined, being careful not to deflate the batter.
9. Pour batter into prepared pan and smooth the top with a spatula.
10. Bake at 350°F for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
11. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
12. While cake cools, slice 2 cups strawberries and toss with 1 tbsp powdered sugar.
13. Whip 1 cup heavy cream with remaining 1 tbsp powdered sugar until stiff peaks form.
14. Split cooled cake horizontally into two even layers using a serrated knife.
15. Spread half the whipped cream over bottom layer and top with half the strawberries.
16. Place second cake layer on top and cover with remaining whipped cream and strawberries.
Only the tender almond sponge and fresh berries create this dessert’s magic. The cake stays moist for days while the cream provides a light contrast. Try serving individual portions with extra strawberry syrup drizzled over each slice.
Dark Cherry Almond Cake with Vanilla Bean Frosting
Very few desserts balance tart and sweet as perfectly as this cherry almond cake. Vibrant dark cherries cut through the rich almond base, while vanilla bean frosting adds creamy sophistication. You’ll appreciate how straightforward this impressive-looking cake comes together.
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Butter – ½ cup
Eggs – 2
Almond extract – 1 tsp
Baking powder – 2 tsp
Salt – ½ tsp
Dark cherries – 1 cup
Powdered sugar – 2 cups
Vanilla bean – 1
Heavy cream – ¼ cup
Instructions
1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream butter and sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time until fully incorporated.
5. Mix in almond extract.
6. Gradually add dry ingredients to wet ingredients, mixing just until combined.
7. Fold in dark cherries gently to avoid crushing them.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
10. Cool cake in pan for 15 minutes before transferring to a wire rack.
11. Split vanilla bean lengthwise and scrape seeds into a small bowl.
12. Whisk vanilla seeds with powdered sugar and heavy cream until smooth.
13. Spread frosting over completely cooled cake.
Dense yet moist crumb holds juicy cherry pockets that burst with flavor. The almond-vanilla combination creates sophisticated depth perfect for afternoon tea. Serve slightly warmed with coffee to highlight the aromatic notes.
Gluten Free Funfetti Cake with Rainbow Sprinkles
Zesty celebrations deserve equally vibrant desserts. This gluten-free funfetti cake delivers colorful joy in every slice with its rainbow sprinkle-studded batter. Perfect for birthdays or any occasion needing extra cheer.
Ingredients
Gluten-free flour blend – 2 cups
Granulated sugar – 1 ½ cups
Unsalted butter – ½ cup
Eggs – 3
Milk – 1 cup
Baking powder – 2 tsp
Vanilla extract – 1 tsp
Salt – ½ tsp
Rainbow sprinkles – ½ cup
Instructions
1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. Whisk gluten-free flour, baking powder, and salt in a medium bowl.
3. Cream softened butter and sugar in a large bowl for 3 minutes until pale and fluffy.
4. Beat in eggs one at a time, mixing fully after each addition.
5. Stir in vanilla extract until combined.
6. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
7. Fold in rainbow sprinkles gently to prevent color bleeding.
8. Divide batter evenly between prepared pans and smooth tops.
9. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
10. Cool cakes in pans for 10 minutes before transferring to a wire rack.
11. Frost cooled layers with your preferred frosting.
Youthful and cheerful, this cake boasts a tender crumb that melts with each vanilla-kissed bite. The sprinkles add playful texture while keeping the gluten-free cake remarkably moist. Serve with extra sprinkles on top or alongside a scoop of vanilla ice cream for contrasting temperatures.
Lavender Honey Cake with Lemon Zest
Just when you thought honey cake couldn’t get more elegant, lavender and lemon transform this classic. This aromatic dessert balances floral notes with bright citrus perfectly. You’ll achieve bakery-quality results with minimal effort.
Ingredients
Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Butter – 1 cup
Sugar – ¾ cup
Eggs – 3
Honey – ½ cup
Milk – ½ cup
Dried lavender – 2 tbsp
Lemon – 1
Instructions
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Whisk flour, baking powder, and salt in a medium bowl until fully combined.
3. Cream butter and sugar in a large bowl with an electric mixer for 3 minutes until light and fluffy.
4. Beat in eggs one at a time, mixing completely after each addition.
5. Warm honey in microwave for 15 seconds to thin it for easier mixing.
6. Stir warmed honey and milk into the butter mixture until smooth.
7. Grind dried lavender in a spice grinder or mortar until finely powdered.
8. Zest the entire lemon using the fine side of a box grater.
9. Fold dry ingredients into wet ingredients with a spatula until just combined.
10. Gently stir in ground lavender and lemon zest, being careful not to overmix.
11. Pour batter into prepared pan and smooth the top with a spatula.
12. Bake for 35-40 minutes until a toothpick inserted in center comes out clean.
13. Cool cake in pan on a wire rack for 15 minutes before removing.
14. Run a knife around the edges to loosen cake from pan.
15. Invert cake onto rack and cool completely before serving.
Outstandingly moist with a delicate crumb, this cake delivers subtle floral notes that dance with the bright lemon zest. The honey provides a warm sweetness that lingers beautifully on the palate. Serve thin slices with afternoon tea or top with fresh berries for an elegant dessert presentation.
Sweet Potato Spice Cake with Pecan Crumble
Unexpectedly moist and warmly spiced, this sweet potato cake delivers cozy comfort with minimal effort. The pecan crumble adds satisfying crunch to every forkful. Perfect for fall gatherings or weeknight dessert cravings.
Ingredients
Sweet potato puree – 1 cup
Flour – 1 ½ cups
Brown sugar – ¾ cup
Butter – ½ cup
Eggs – 2
Pecans – ½ cup
Baking powder – 1 tsp
Cinnamon – 1 tsp
Nutmeg – ½ tsp
Salt – ¼ tsp
Instructions
1. Preheat oven to 350°F.
2. Grease 8-inch square baking pan thoroughly.
3. Whisk flour, baking powder, cinnamon, nutmeg, and salt in medium bowl.
4. Beat brown sugar and softened butter in separate bowl for 2 minutes until creamy.
5. Add eggs one at time, beating 30 seconds after each addition.
6. Mix in sweet potato puree until fully incorporated.
7. Gradually add dry ingredients, mixing just until no flour streaks remain.
8. Pour batter into prepared pan, spreading evenly.
9. Chop pecans into coarse pieces with sharp knife.
10. Combine chopped pecans with 2 tablespoons reserved flour mixture for crumble.
11. Sprinkle pecan crumble evenly over batter surface.
12. Bake 35-40 minutes until toothpick inserted center comes out clean.
13. Cool cake in pan 15 minutes before transferring to wire rack.
14. Serve warm or at room temperature.
Just baked, this cake boasts incredibly tender crumb that melts with each spiced bite. The caramelized pecan topping provides delightful textural contrast against the velvety sweet potato base. For extra indulgence, serve slices slightly warmed with vanilla ice cream melting into the spicy notes.
Gluten Free Black Forest Cake with Cherry Filling
Never has gluten-free baking been this decadent. Naturally rich chocolate layers sandwich tart cherry filling, all wrapped in fluffy whipped cream. Nobody will guess this stunning cake is gluten-free.
Ingredients
Gluten-free flour blend – 2 cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 4
Sugar – 1 ½ cups
Butter – ½ cup
Buttermilk – 1 cup
Vanilla extract – 1 tsp
Cherry pie filling – 21 oz can
Heavy cream – 2 cups
Powdered sugar – ¼ cup
Instructions
1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together gluten-free flour blend, cocoa powder, baking soda, and salt in a medium bowl.
3. Beat eggs and sugar in a large bowl until pale and thickened, about 3 minutes.
4. Melt butter and add to egg mixture along with buttermilk and vanilla extract.
5. Gradually fold dry ingredients into wet ingredients until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat heavy cream and powdered sugar until stiff peaks form.
10. Place one cake layer on a serving plate and spread with half the cherry pie filling.
11. Top with second cake layer and spread remaining cherry filling over the top.
12. Frost sides and top with whipped cream, creating decorative swirls.
Heavenly moist chocolate layers provide the perfect contrast to the bright, tart cherry filling. The whipped cream frosting keeps everything light while adding richness. For an elegant twist, garnish with fresh cherries and chocolate shavings just before serving.
Summary
Delicious gluten-free baking is truly achievable with these 20 irresistible cake recipes! Whether you’re new to gluten-free cooking or a seasoned pro, there’s something here to satisfy every sweet tooth. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest so other home bakers can discover these wonderful treats too!
