Gluten-Free Cake Recipes

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.

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.

These miniature desserts are inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events).

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.

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.

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.

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 makes this classic carrot layer cake both gluten free and pleasingly dense.

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.

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.