16 Gluten-Free Cake Recipes for Celiac-Friendly Baking

Imagine you're at a party and your friend can't have cake because it makes them sick. This happens to people who have something called gluten intolerance, which means they can't eat foods with gluten. It's very sad when they have to skip the yummy cake.

But now, we have a super cool solution for them, and it's just a click away! We've found some amazing recipes for cakes that don't have gluten, so everyone can enjoy cake together. These special cakes are called gluten-free cakes, and they're perfect for people with gluten intolerance.

1. Classic Vanilla Gluten-Free Cake

Classic vanilla cake made with gluten-free flours.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, coconut flour, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients and mix until well combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

2. Moist Chocolate Gluten-Free Cake

Indulge in a rich, velvety chocolate cake made gluten-free.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, combine almond flour, coconut sugar, and cocoa powder.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

3. Lemon Lavender Pound Cake

Lemon Lavender Pound Cake is a moist and flavorful dessert.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

1. Preheat the oven to 325°F (160°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, combine the almond flour, coconut sugar, and salt.
3. In a separate bowl, whisk together the softened butter, eggs, lemon zest, lemon juice, and dried lavender buds.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes.
8. Transfer the cake to a wire rack to cool completely.

4. Raspberry Almond Flour Cake

Delicious raspberry almond flour cake perfect for gluten-free diets.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a large bowl, whisk together melted butter, eggs, Greek yogurt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

5. Coconut Flour Carrot Cake

Moist and flavorful carrot cake made with coconut flour.

Ingredients

• 1 1/2 cups coconut flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup grated carrots
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine coconut flour, sugar, and salt.
3. In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Fold in grated carrots and chopped walnuts.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

6. Gluten-Free Red Velvet Cake

Moist and flavorful, this gluten-free red velvet cake is perfect for special occasions.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine almond flour, coconut flour, and granulated sugar.
3. In another bowl, whisk together softened butter, eggs, red food coloring, vanilla extract, and salt.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour in the buttermilk and mix until the batter is smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
9. Transfer the cakes to a wire rack to cool completely.
10. Once the cakes are cool, you can frost and decorate them as desired.

7. Orange Blossom Water Cake

Delicate orange blossom water flavors this moist and fragrant cake.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup granulated sugar
• 3 large eggs
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 tablespoons orange blossom water
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, coconut sugar, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, orange blossom water, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

8. Flourless Chocolate Truffle Cake

Rich, decadent flourless chocolate truffle cake for a special occasion.

Ingredients

• 8 ounces high-quality dark chocolate
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F (220°C) and grease a 9-inch springform pan.
2. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
3. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
4. Add the softened butter to the sugar mixture and whisk until smooth.
5. Pour the melted chocolate into the sugar mixture and whisk until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 12-15 minutes or until the edges are set and the center is still slightly jiggly.
8. Remove from the oven and let cool in the pan for 1 hour before transferring to a wire rack to cool completely.
9. Once cooled, slice and serve.

9. Cinnamon Swirl Gluten-Free Coffee Cake

Moist and flavorful cinnamon swirl gluten-free coffee cake perfect for breakfast or brunch.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup cinnamon sugar mixture

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine gluten-free flour, sugar, and yeast.
3. In a separate bowl, whisk together melted butter, eggs, and cinnamon.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour half of the batter into the prepared baking dish.
6. Sprinkle with cinnamon sugar mixture and swirl with a knife.
7. Pour the remaining batter over the cinnamon sugar mixture.
8. Bake for 35-40 minutes or until a toothpick comes out clean.
9. Remove from oven and let cool for 10 minutes before serving.

10. Gluten-Free Tiramisu Cake

Creamy and decadent Italian dessert made with ladyfingers and espresso.

Ingredients

• 12-16 ladyfingers
• 1 cup of strong brewed espresso
• 8 ounces mascarpone cheese
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Cocoa powder for dusting

Instructions

1. Dip each ladyfinger into the espresso for 3-5 seconds on each side.
2. In a large mixing bowl, combine the mascarpone cheese, granulated sugar, egg yolks, and vanilla extract.
3. Beat the mixture with an electric mixer until smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Fold the whipped cream into the mascarpone mixture until well combined.
6. To assemble the cake, start with a layer of ladyfingers in the bottom of a serving dish.
7. Spread half of the mascarpone mixture over the ladyfingers.
8. Repeat the layers, starting with the ladyfingers, then the remaining mascarpone mixture.
9. Dust the top of the cake with cocoa powder.
10. Refrigerate the cake for at least 3 hours before serving.

11. Pineapple Upside-Down Cake

Moist pineapple upside-down cake made with gluten-free ingredients.

Ingredients

• 1 1/2 cups gluten-free flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 1/2 cup pineapple juice
• 1/4 cup chopped fresh pineapple
• 1/4 cup cherry halves
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 10-inch tube pan.
2. In a medium bowl, whisk together gluten-free flour, granulated sugar, and brown sugar.
3. In a large bowl, whisk together unsalted butter, pineapple juice, and eggs.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in chopped pineapple, cherry halves, and vanilla extract.
6. Pour the batter into the prepared pan and smooth the top.
7. Arrange the cherry halves on top of the batter.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Invert onto a serving plate and serve warm.

12. Gluten-Free S'mores Cake

Indulge in a rich, gooey gluten-free s'mores cake.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallows
• 1 cup graham cracker crumbs

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and cocoa powder.
3. In a large bowl, whisk together eggs, milk, oil, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Melt chocolate chips and fold into the cake batter.
6. Divide batter evenly between prepared pans and bake for 30-35 minutes.
7. Allow cakes to cool completely before assembling.
8. Place one cake layer on a serving plate and top with marshmallows and graham cracker crumbs.
9. Place second cake layer on top and drizzle with melted chocolate.

13. Espresso Chocolate Chip Cake

Rich, mocha-flavored cake perfect for coffee lovers.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup coconut oil
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the almond flour, coconut sugar, cocoa powder, and salt.
3. In a large bowl, whisk together the eggs, coconut oil, espresso powder, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

14. Gluten-Free Pumpkin Spice Cake

Moist and flavorful gluten-free pumpkin spice cake perfect for autumn.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, coconut flour, sugar, and spices.
3. In a separate bowl, whisk together melted butter, eggs, pumpkin puree, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

15. Strawberry Shortcake Gluten-Free Cake

Delicious strawberry shortcake made with gluten-free ingredients.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 2 cups sliced strawberries

Instructions

1. Preheat the oven to 375°F (190°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Gradually add the milk and mix until the batter is smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
9. Split the cooled cakes in half horizontally using a serrated knife.
10. Spoon sliced strawberries over the bottom half of each cake, then top with the top half of the cake.
11. Serve immediately and enjoy!

16. Gluten-Free Cheesecake With Fresh Berries

Indulge in a rich gluten-free cheesecake topped with fresh berries.

Ingredients

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 2 pounds cream cheese
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh berries

Instructions

1. Preheat the oven to 325°F.
2. Mix the gluten-free graham cracker crumbs, sugar, and melted butter to form the crust.
3. Press the crust into a 9-inch springform pan.
4. Beat the cream cheese until smooth, then add the eggs one at a time.
5. Stir in the sour cream and vanilla extract.
6. Pour the cheesecake batter into the crust.
7. Bake for 55-60 minutes or until the edges are set.
8. Allow the cheesecake to cool completely.
9. Top with fresh berries and serve.

Conclusion

You've explored 16 gluten-free cake recipes, perfect for celiac-friendly baking. Notably, 1 in 133 people have celiac disease, making gluten-free options a must. With these recipes, you'll satisfy any sweet tooth, from classic vanilla to decadent chocolate, and cater to the growing demand for gluten-free treats.