If you’re living with a gluten intolerance, you know how tough it can be to find enjoyable dessert options. Luckily, there are plenty of gluten-free cake recipes out there that are just as delicious as their gluten-filled counterparts!
One of the keys to successful gluten-free baking is finding the right flour substitutes. Some of the most popular options include almond flour, coconut flour, and tapioca flour. Experiment with different combinations to find the ones that work best for you.
Gluten-Free Chocolate Cake
This rich and decadent cake is sure to satisfy your sweet tooth. Here’s what you’ll need:
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut sugar
- 3 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup almond milk
- 1 tsp vanilla extract
Preheat your oven to 350 degrees. In a large bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, and salt. In a separate bowl, beat together the coconut sugar and eggs until light and fluffy. Add in the coconut oil, almond milk, and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour the batter into a greased 9-inch cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Gluten-Free Lemon Pound Cake
If you’re in the mood for something a little lighter, this lemon pound cake is the perfect option. Here’s what you’ll need:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup honey
- 3 eggs
- 1/2 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Preheat your oven to 350 degrees. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, beat together the honey and eggs until light and fluffy. Add in the coconut oil, lemon juice, lemon zest, and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour the batter into a greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing and serving.
Gluten-Free Carrot Cake
This classic cake gets a gluten-free twist with this recipe. Here’s what you’ll need:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup honey
- 3 eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts
Preheat your oven to 350 degrees. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, beat together the honey and eggs until light and fluffy. Add in the coconut oil and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in the grated carrots and chopped walnuts. Pour the batter into a greased 9-inch cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
A Sweet Conclusion
With these gluten-free cake recipes, you’ll never have to miss out on dessert again! Whether you’re in the mood for chocolate, lemon, or carrot, there’s a delicious option out there for you. So get baking, and enjoy!
