20 Delicious Gluten Free Cake Recipes Perfect for Any Occasion

Who says gluten-free means flavor-free? Not us! Dive into our roundup of 20 Delicious Gluten-Free Cake Recipes that promise to delight your taste buds and impress your guests, no matter the occasion. From rich chocolate decadence to light and fruity delights, these cakes are proof that gluten-free baking can be just as indulgent and satisfying. Ready to find your next favorite dessert? Let’s get baking!

Chocolate Avocado Gluten Free Cake

Who knew avocados could make a cake so moist and rich? This Chocolate Avocado Gluten Free Cake is a game-changer for anyone looking for a healthier dessert option that doesn’t skimp on flavor.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 ripe avocado, mashed
• 1 cup maple syrup
• 2 eggs
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt.
3. In another bowl, mix the mashed avocado, maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in the dark chocolate chips.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The avocado not only adds a velvety texture but also keeps the cake incredibly moist for days. It’s the perfect guilt-free treat for chocolate lovers.

Tip: For an extra decadent touch, drizzle the cooled cake with melted dark chocolate or a dollop of coconut whipped cream.

Vanilla Almond Flour Gluten Free Cake

This Vanilla Almond Flour Gluten Free Cake is a dreamy, light dessert that’s as easy to make as it is delicious, perfect for those evenings when you crave something sweet without the gluten.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup melted coconut oil
• 1 tbsp vanilla extract
• 1/2 cup almond milk

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs, then mix in 1/3 cup melted coconut oil, 1 tbsp vanilla extract, and 1/2 cup almond milk.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in its moist, tender crumb and the rich, nutty flavor that almond flour brings to the table—no one will guess it’s gluten-free!

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or top with fresh berries.

Lemon Blueberry Gluten Free Cake

Brighten up your dessert table with this Lemon Blueberry Gluten Free Cake, a perfect blend of tangy and sweet that’s sure to impress.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tbsp lemon zest and 1/4 cup fresh lemon juice.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in 1 cup fresh blueberries.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond flour adds a subtle nuttiness that complements the vibrant lemon and juicy blueberries, making every bite a delightful surprise.

Tip: For an extra burst of lemon flavor, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Carrot Walnut Gluten Free Cake

This Carrot Walnut Gluten Free Cake is a moist, flavorful treat that’s perfect for those looking for a delicious gluten-free option without compromising on taste or texture.

Ingredients

• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour blend, baking soda, ground cinnamon, and salt.
3. In another bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the grated carrots and chopped walnuts until evenly distributed.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of sweet carrots and crunchy walnuts creates a delightful contrast in every bite, making this cake a standout. The gluten-free flour blend ensures everyone can enjoy a slice without missing out on the classic carrot cake experience.

Tip: For an extra touch of indulgence, top with a cream cheese frosting before serving.

Coconut Flour Gluten Free Cake

Dive into the world of gluten-free baking with this light and fluffy Coconut Flour Gluten-Free Cake, a perfect treat that doesn’t skimp on flavor or texture.

Ingredients

• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 6 large eggs
• 1/2 cup honey
• 1/2 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1/2 cup coconut flour, 1/4 teaspoon salt, and 1/2 teaspoon baking soda.
3. In another bowl, beat 6 large eggs, then mix in 1/2 cup honey, 1/2 cup melted coconut oil, and 1 tablespoon vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in 1/4 cup unsweetened almond milk to thin the batter slightly.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake stands out with its moist, tender crumb and a subtle coconut flavor that pairs beautifully with a cup of tea or coffee.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or top with fresh berries.

Banana Bread Gluten Free Cake

Who says gluten-free can’t be delicious? This Banana Bread Gluten-Free Cake is so moist and flavorful, you won’t miss the gluten one bit!

Ingredients

• 3 ripe bananas, mashed
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
3. In another bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this cake’s irresistible texture? The combination of almond and coconut flour creates a tender crumb that’s perfectly moist. It’s a gluten-free dream come true!

Tip: For an extra flavor boost, drizzle the cooled cake with a little extra maple syrup before serving.

Pumpkin Spice Gluten Free Cake

Warm up your kitchen with this irresistibly moist Pumpkin Spice Gluten Free Cake, a perfect treat that brings the essence of fall to your table without the gluten.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
3. In a large bowl, mix 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake stands out with its perfect balance of spices and pumpkin, creating a flavor that’s rich but not overpowering, all while keeping it gluten-free.

Tip: For an extra touch, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.

Red Velvet Gluten Free Cake

Dive into the world of gluten-free baking with this irresistibly moist and vibrant Red Velvet Cake, a perfect treat for any occasion.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 tbsp red food coloring, and 1 tsp vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, then stir in 1 tsp white vinegar until the batter is uniform.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

This cake stands out with its signature velvety texture and a hint of cocoa, making it a gluten-free delight that doesn’t compromise on flavor or appearance.

Tip: For an extra smooth texture, sift the gluten-free flour before mixing.

Strawberry Shortcake Gluten Free Cake

Nothing says summer like a fresh Strawberry Shortcake, and this gluten-free version ensures everyone can enjoy a slice of heaven.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 cups fresh strawberries, sliced
• 1 cup whipped cream

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, cream 1/2 cup unsalted butter with 3/4 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pan.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. Top the cooled cake with 2 cups sliced fresh strawberries and 1 cup whipped cream before serving.

The almond flour adds a subtle nuttiness that pairs beautifully with the sweet strawberries and light whipped cream, making this cake a standout at any gathering.

Tip: For an extra touch of elegance, drizzle the assembled cake with a little honey before serving.

Chocolate Peanut Butter Gluten Free Cake

Indulge in the perfect blend of rich chocolate and creamy peanut butter with this gluten-free cake that promises to delight your taste buds without the gluten.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 cup vegetable oil

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together 1 cup gluten-free all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until smooth. Add 2 large eggs and 1 tsp vanilla extract, beating well after each addition.
4. Alternately add the dry ingredients and 1/2 cup milk to the peanut butter mixture, starting and ending with the dry ingredients. Stir in 1/4 cup vegetable oil until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in its moist texture and the irresistible chocolate-peanut butter duo that makes every bite a decadent treat.

Tip: For an extra peanut butter punch, drizzle melted peanut butter over the cooled cake before serving.

Orange Polenta Gluten Free Cake

This Orange Polenta Gluten Free Cake is a sunny, citrus-kissed delight that brings a little Italian flair to your gluten-free baking repertoire.

Ingredients

• 1 cup fine polenta
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup olive oil
• Zest of 2 oranges
• 1/2 cup freshly squeezed orange juice
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 cup fine polenta, 1/2 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 3/4 cup granulated sugar with 2 large eggs until light and fluffy. Gradually mix in 1/2 cup olive oil, the zest of 2 oranges, 1/2 cup orange juice, and 1 tsp vanilla extract.
4. Fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared pan.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

The cake’s moist crumb and vibrant orange flavor make it a standout, especially when served with a dollop of whipped cream or a drizzle of honey.

Tip: For an extra citrus punch, brush the warm cake with a little extra orange juice mixed with a tablespoon of sugar.

Raspberry Almond Gluten Free Cake

This Raspberry Almond Gluten Free Cake is a delightful treat that combines the tartness of fresh raspberries with the nutty flavor of almonds, all in a moist, gluten-free cake that’s perfect for any occasion.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs, then mix in 1/2 cup honey, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in 1 cup fresh raspberries, being careful not to overmix.
6. Pour the batter into the prepared pan and sprinkle 1/4 cup sliced almonds on top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of almond flour and fresh raspberries gives this cake a wonderfully moist texture and a burst of fruity flavor in every bite.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a little extra honey before serving.

Matcha Green Tea Gluten Free Cake

Dive into the world of baking with this Matcha Green Tea Gluten Free Cake, a perfect blend of earthy flavors and light, fluffy texture that’s sure to impress.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 tbsp matcha green tea powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup almond milk

Instructions

1. Preheat your oven to 350°F and grease a 8-inch round cake pan.
2. In a large bowl, whisk together 1 cup almond flour, 1/2 cup coconut flour, 2 tbsp matcha green tea powder, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs, then mix in 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Alternately add the dry ingredients and 1/2 cup almond milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
5. 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.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake stands out with its vibrant green hue and the delicate balance of sweet and earthy flavors, making it a stunning centerpiece for any tea time gathering.

Tip: For an extra touch of elegance, dust the top with a little matcha powder before serving.

Apple Cinnamon Gluten Free Cake

This Apple Cinnamon Gluten Free Cake is a cozy, aromatic treat that brings the warmth of autumn to your table with every bite.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 medium apples, peeled and diced

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Fold in the diced apples.
5. 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.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the tender crumb and the bursts of juicy apple, perfectly spiced with cinnamon, making it a standout dessert that’s as satisfying as it is simple.

Tip: For an extra cinnamon kick, sprinkle the top of the cake with a mix of cinnamon and sugar before baking.

Black Forest Gluten Free Cake

Dive into the rich, chocolatey layers of this Black Forest Gluten Free Cake, a decadent dessert that doesn’t skimp on flavor or texture, perfect for those special occasions.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup strong brewed coffee, cooled
• 1/3 cup vegetable oil
• 2 tsp vanilla extract
• 1 can (21 oz) cherry pie filling
• 1 1/2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Dark chocolate shavings, for garnish

Instructions

1. Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 3/4 cup cocoa powder, 1 1/2 cups granulated sugar, 1 1/2 tsp baking soda, 3/4 tsp baking powder, and 3/4 tsp salt.
3. Add 2 large eggs, 3/4 cup buttermilk, 3/4 cup strong brewed coffee, 1/3 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Mix until smooth.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. Once cooled, spread cherry pie filling over the first cake layer. Place the second layer on top.
6. In a chilled bowl, whip 1 1/2 cups heavy whipping cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form. Frost the cake with the whipped cream and garnish with dark chocolate shavings.

The magic of this cake lies in the moist, rich layers paired with the tartness of cherries and the lightness of whipped cream, creating a harmonious blend that’s irresistibly good.

Tip: For an extra moist cake, brush each layer with a bit of the cherry syrup before adding the filling.

Tiramisu Gluten Free Cake

Who says you can’t enjoy a decadent tiramisu just because you’re gluten-free? This Tiramisu Gluten Free Cake is a dreamy, coffee-infused dessert that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tbsp cocoa powder, for dusting

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups gluten-free flour blend, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 3/4 cup sugar and 1/2 cup unsalted butter until fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup strong brewed coffee to the butter mixture, starting and ending with the dry ingredients.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.
6. Beat 1 cup mascarpone cheese, 1/2 cup heavy cream, and 2 tbsp powdered sugar until stiff peaks form. Spread over the cooled cake.
7. Dust with 1 tbsp cocoa powder before serving.

This cake stands out with its light, airy texture and the perfect balance of coffee and sweetness, making it a hit for any gathering.

Tip: For an extra coffee kick, brush the cooled cake with a little more brewed coffee before adding the mascarpone layer.

Peach Cobbler Gluten Free Cake

Nothing says summer like a warm, bubbly peach cobbler, and this gluten-free version ensures everyone can enjoy a slice of comfort.

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 cup granulated sugar, divided
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish.
2. In a bowl, toss the peaches with 1/2 cup sugar and set aside to macerate.
3. In another bowl, whisk together the gluten-free flour, almond flour, remaining 1/2 cup sugar, baking powder, and salt.
4. Stir in the melted butter, milk, and vanilla extract until just combined.
5. Pour the batter into the prepared dish and spoon the peaches over the top, including their juices.
6. Sprinkle the cinnamon evenly over the peaches.
7. Bake for 40-45 minutes, until the top is golden and the peaches are bubbling.

The almond flour adds a nutty depth that pairs beautifully with the sweet peaches, making this cobbler a standout. Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Chocolate Chip Gluten Free Cake

Indulge in the perfect blend of tart cherries and rich chocolate with this gluten-free cake that’s sure to impress any crowd.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh cherries, pitted and halved
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 3/4 cup granulated sugar and 1/2 cup unsalted butter until fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients.
5. Gently fold in 1 cup fresh cherries and 1/2 cup dark chocolate chips.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The contrast between the juicy cherries and melty chocolate chips makes every bite of this cake a delightful surprise. It’s a gluten-free treat that doesn’t compromise on flavor or texture.

Tip: For an extra chocolatey version, drizzle melted chocolate over the cooled cake before serving.

Espresso Chocolate Gluten Free Cake

Indulge in the rich, bold flavors of this Espresso Chocolate Gluten Free Cake, a perfect treat for those who love a little caffeine kick with their dessert.

Ingredients

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup strong brewed espresso, cooled
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together almond flour, cocoa powder, baking soda, salt, and granulated sugar.
3. In another bowl, beat the eggs, then mix in melted coconut oil, vanilla extract, and cooled espresso.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in dark chocolate chips.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The espresso not only deepens the chocolate flavor but also adds a subtle complexity that makes this cake stand out from the usual chocolate desserts.

Tip: For an extra espresso punch, brush the cooled cake with a little extra brewed espresso before serving.

Blueberry Lemon Gluten Free Cake

This Blueberry Lemon Gluten Free Cake is a burst of sunshine in every bite, combining the tartness of lemon with the sweetness of blueberries for a perfectly balanced treat.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1/2 cup buttermilk
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
4. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the blueberries.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The magic of this cake lies in the vibrant lemon flavor paired with juicy blueberries, all wrapped up in a tender, gluten-free crumb.

Tip: For an extra lemon punch, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Conclusion

We hope this roundup of 20 delicious gluten-free cake recipes inspires your next baking adventure! Whether you’re celebrating a special occasion or just treating yourself, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy baking!