Gluten-Free Cake Recipes
Gluten-Free Chocolate-Chile Cakes
Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes. The tangy yogurt frosting coupled with a little heat from cayenne and crushed red pepper makes them fun to eat.
Gluten-Free Pumpkin Bread
This gluten-free pumpkin bread has a wonderfully crunchy top and deliciously spiced and moist crumb. It's perfect with coffee during the autumn months.
Almond, Elderflower and Lime Travel Cakes
These miniature desserts are inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events).
Triple-Layer Chocolate Macaroon Cake
This cake features layers of chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.
Gluten-Free Almond Cake
This cake has a remarkable, light texture and an intense almond flavor. We suggests using a high-quality almond paste that’s at least 66 percent almond.
Quinoa Mace Cake
Mace, a spice related to nutmeg, adds flavor to this quinoa cake.
This version of the classic banana cake, topped with crushed pineapple and a sugary glaze, is completely gluten-free.
Coconut Flour Chocolate Cake
This dense, gluten-free cake gets its subtle sweetness from maple syrup instead of sugar, which balances out the rich chocolaty buttercream frosting.
Coconut Flour Carrot Cake
Coconut flour makes this classic carrot layer cake both gluten free and pleasingly dense.
Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake
For this delicious, old-fashioned ice cream cake, layers of gluten-free pound cake get sandwiched with vanilla ice cream, raspberry sauce and hot fudge. To simplify this recipe, you can use a store-bought gluten-free pound cake.
Blueberry, Lemon and Coconut Cake
This simple butter cake can be topped with any kind of in-season fruit you may have on hand. Try strawberries in spring, figs in fall or poached pears in winter. This summer version is bursting with fresh blueberries, lemon and coconut. You can use either fresh or frozen berries for this cake, but don’t defrost before using if frozen is all you have, or their juices will seep into the cake batter.