Gluten Free Cake Recipes

 

Great Tasting Gluten Free Cake Recipes For All To Enjoy!

On this page you will experience some great tasting gluten free cake recipes for all to enjoy. Some of the recipes below do not require any baking at all just chilling before serving. So, when your gluten sensitive person want to celebrate a birthday, or any special occasion, they can enjoy a special cake treat.

There are also some variations that you can use to fit your situation and tastes. Feel free to add your own variations to any of these recipes.

Note for all recipes. Some of the ingredients may or may not mention gluten free. You MUST use gluten free ingredients for all of the recipes where applicable. As butter, salt, shortening, eggs and milk are gluten free. If you are a vegan, these recipes cannot be used as they all require some form of dairy. You can substitute almond milk for whole milk. However, most of the recipes below do require eggs or cream cheese.

Recipe Table of Contents

Just click on any of the links below for the recipe you are interested in viewing. You will be taken directly to that recipe. You can scroll down to view them all.

New York Cheesecake

Prep: 30 min. Cook: 1 hr. Ready: 7 hrs. 30 min. Servings: 12 Calories: 533

new-york-cheesecake-recipe

New York Cheesecake Recipe

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 9 inch springform pan using cooking spray including sides.
  3. In a medium bowl, mix graham cracker crumbs with melted butter and incorporate. Press graham mixture onto bottom of springform pan.
  4. In a large bowl or mixing bowl, mix cream cheese with sugar until smooth. Use a spatula to blend side mixture. Use mixer or hand mixer.
  5. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
  6. Mix in sour cream, vanilla, and flour, until smooth.
  7. Pour filling into prepared graham cracker crust.
  8. Bake in oven for one hour. Turn oven off, and let cake cool in oven with the door closed for 6 hours; this prevents cracking.
  9. Remove from oven and chill in refrigerator until serving.

Variations To Recipe

  1. Crust Recipe I: 1 ½ cups graham cracker crumbs, ½ cup white sugar, ¼ cup finely chopped unsalted nuts (walnuts, almonds or pecans), ¼ cup melted butter, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Mix together and press into 9” springform pan.
  2. This is a drier version cheesecake. 2 tablespoons flour instead of ¼ cup. Use a water bath. Bake at 225 degrees for 3 hours and 40 minutes. Let cheesecake cool in oven for 6 hours. Chill in refrigerator for 6 hours.
  3. Bring cream cheese to room temperature before creaming and do not overmix.
  4. Bake at 325 degrees F.
  5. Crust Recipe II: 1 ½ crumbs graham cracker crumbs, ¼ cup melted butter, ½ teaspoon ground cinnamon, and ¼ cup white sugar. Mix. Press into pan.
  6. Use a water bath for baking cheesecake. Place cheesecake in an oven bag before putting it in water bath.
  7. Remove the flour from recipe. Makes cake less cake like. Crust. Double the butter and add the white of 1 egg. Instead of cooling in oven for six hours, remove from oven and chill in fridge.

Cheesecake Notes

  • Over beating will cause a cheesecake to crack. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe.
  • Over beating will cause a cheesecake to have the wrong texture. Air bubbles, gritty/not creamy texture, etc., are fixed by the same instructions above.
  • Over cooking will cause a cheese cake to crack. Do NOT cook this cheesecake until its set. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it until 6 hours later.

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Delicious Pumpkin Roll

Prep: 20 min. Cook: 15 min. Ready: 55 min. Servings: 10 Calories: 316

granny-kats-pumpkin-roll-recipe

Delicious Pumpkin Roll Recipe

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease (cooking spray) and flour a 9×13 inch jelly roll pan or cookie sheet. Instead of flour, add parchment paper or wax paper to bottom of pan and spray top with cooking spray.
  3. In a large bowl, mix well together the flour, sugar, baking soda, and pumpkin pie spice.
  4. Using a hand mixer, stir in pumpkin puree, eggs, and lemon juice. Mix the batter well.
  5. Pour the mixture into prepared pan. Spread the mixture evenly.
  6. Bake at 375 degrees in preheated oven for 15 minutes.
  7. While the cake is baking, lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar. When the cake is done, turn the cake unto towel. Remove parchment paper if used. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for twenty minutes.
  8. Make the filling while cake is cooling: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer. Beat until smooth and creamy.
  9. When the cake has cooled for twenty minutes, unroll it and spread the filling onto it. Immediately re-roll (not using the towel this time), and wrap it with plastic wrap.
  10. Place the cake in the refrigerator or freezer for up to two weeks in aluminum foil. Cut the cake into 1-inch thick slices just before serving.
  11. After re-rolling cake with filling, add some confectioner’s sugar on top.

Variations To Recipe

  1. Instead of placing the cake on a towel, cut another piece of parchment paper slightly larger than the cake and sprinkle the parchment paper with confectioner’s sugar and roll cake. Sprinkle some finely chopped walnuts on top of filling and re-roll the cake after the cake has cooled for 20 minutes. Place cake in freezer for 45 minutes to set. Then moved to fridge.
  2. Use egg beaters instead of eggs. Use 1/3 less fat cream cheese and added nutmeg and cinnamon to the recipe.
  3. Added finely chopped pecans and 1 teaspoon ginger to the cream cheese.
  4. Used 1 teaspoon of cinnamon and 1 teaspoon of nutmeg instead of pumpkin pie spices.
  5. Do not use fat free cream cheese to prevent lumps.
  6. Used 11×17 inch cookie sheet and came out fine.
  7. Line the baking sheet with a large piece of aluminum foil before pouring in the batter. Bake and when done, cool a few minutes in pan, then remove cake and foil from pan, using the foil ends as handles. When cool (cools quickly), frost and roll by peeling foil off as you go. I’ve never needed to grease the foil, it always peels off fine.
  8. Followed recipe exactly accept for adding 1 teaspoon of cinnamon to the dry ingredients, and used fresh pumpkin instead of pumpkin puree.
  9. Substituted ½ cup brown sugar for ½ cup of white sugar.
  10. Due to a lack of time, made batter in 9×13, frosted the cake 20 minutes after bringing them out of the oven, rather than rolling them up. I call these pumpkin bars.

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Carrot Cake Recipe

Prep: 20 min. Cook: 1 hr. Ready In: 1 hr. 40 min. Servings: 15 Calories: 374

carrot-cake-recipe

Carrot Cake Recipe

Ingredients

  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup vegetable oil
  • 1 ½ cups white sugar
  • 2 teaspoons gluten free vanilla extract
  • 2 teaspoons gluten free ground cinnamon
  • ¼ teaspoon salt
  • 2 cups gluten free all-purpose flour
  • 2 teaspoons gluten free baking soda
  • 2 cups of shredded carrots
  • 1 cup gluten free flaked coconut
  • 1 cup gluten free chopped walnuts
  • 1 (8 ounce) can gluten free crushed pineapple with juice
  • 1 cup gluten free raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and lightly flour an 8×12 glass or aluminum pan.
  3. In a medium bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.
  4. In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Mix well with wooden spoon. Add in the dry ingredients, and mix well using wooden spoon. Set aside.
  5. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple, and raisins. Mix well.
  6. Using a large wooden spoon or a very heavy whisk, add the carrot mixture into batter and fold in well.
  7. Pour into prepared 8×12 pan, and bake at 350 degrees F, for 1 hour. Check with toothpick in center comes out clean.
  8. Allow cake to cool 20 minutes before serving.
  9. Optional: Add your favorite cream cheese icing to top of cake or serve as is.

Variations To Recipe

  1. Use regular milk plus 1 teaspoon of lemon juice, and 1/8 teaspoon nutmeg. Cover raisins with orange juice and bring them to a boil, letting them simmer a couple of minutes. Remove from heat and let cool. Drained them and added them when prompted by the recipe. Topped with icing; 16 oz. of cream cheese, 1 stick butter, 32 oz. powdered sugar, sifted, 1 teaspoon of almond and vanilla extracts.
  2. Omit coconut, walnuts, and raisins. Increase carrots to 3 cups.
  3. Whipped Cream, Cream Cheese Frosting: 1 (8 oz.) package cream cheese, 1 cup white sugar, 1/8 teaspoon salt, 1 teaspoon vanilla, 1 ½ cups of whipped cream. In bowl, beat whipping cream until peaks form. In another bowl, combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Top cake with icing.
  4. Omit the raisins from recipe. To reduce time; used food processor throughout the various stages.
  5. Use a 13×9 pan, and bake for 45 minutes.
  6. Less Fat Recipe: Reduce oil to ¼ cup. Use 3 cups carrots, ¾ cup coconut, ¾ cup half walnuts half pecans, and omit the raisins.
  7. Cream Cheese Frosting II: 2 (8 oz.) packages cream cheese, softened; ½ cup butter, softened; 2 cups sifted confectioner’s sugar; 1 teaspoon vanilla extract. In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner’s sugar. Store in refrigerator after use or top cake.
  8. Follow cake recipe. After icing cake, sprinkle top with crushed and whole pecans.

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Red Velvet Cake

Prep: 25 min. Cook: 30 min. Ready In: 2 hr. 25 min. Servings: 12 Calories: 513

red-velvet-cake

Red Velvet Cake Recipe

Cake Ingredients

  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 tablespoons gluten free cocoa
  • 4 tablespoons red food coloring (or 2 two ounce bottles)
  • 1 teaspoon salt
  • 1 teaspoon gluten free vanilla extract
  • 1 cup buttermilk
  • 2 ½ cups gluten free all-purpose flour
  • 1 ½ teaspoons gluten free baking soda
  • 1 tablespoon distilled white vinegar

Cooking Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease two 9-inch round cake pans with cooking spray.
  3. In a medium bowl, add shortening and 1 ½ cups sugar and beat on high until very light and fluffy using an electric mixer (this will take about three minutes).
  4. Add eggs one at a time and beat them until they are well incorporated.
  5. Whisk together the cocoa and 2 2 ounce bottles of red food coloring in a separate bowl, by making a paste; then add it to the creamed mixture and beat it well.
  6. In a measuring cup or bowl, add buttermilk, salt and vanilla and mix together. Set aside
  7. Sift 2 ½ cups of flour on a piece of parchment paper. Transfer flour back into spouted measuring container for easy handling.
  8. Add a 1/3 portion of the flour into the batter, alternating it with the ½ of the buttermilk mixture, and mixing just until incorporated, ending with the last 1/3 of the flour.
  9. Mix soda, and vinegar in a separate bowl. Then, gently fold it into cake batter. Do not beat or stir the batter after this point.
  10. Pour batter evenly into prepared cake pans.
  11. Bake in preheated oven at 350 degrees for 30 minutes, or until a tester (toothpick) inserted into the cake comes out clean. Remove pans from oven, and let them cool completely on a wire rack.
  12. After cakes have cooled, remove from pans.
  13. While cakes are cooling, you can make the icing.

Icing Ingredients

Icing Directions

  1. In a medium saucepan, add milk and 5 tablespoons of gluten free flour and cook over low heat until thick, stirring constantly. Let cool completely. Set aside.
  2. While mixture is cooling, in a mixer using a whist attachment, beat 1 cup butter, 1 cup sugar and 1 teaspoon vanilla on high until it’s light and fluffy this may take several minutes.
  3. Add in the flour mixture and beat until frosting has a good spreading consistency. Note: This may take up to 10 to 15 minutes to reach this consistency.
  4. Frost cake when cake layers are completely cool.

Variations To Recipe

  1. Use Dutch Process Cocoa instead of the regular cocoa. Chill the milk and flour combination for the icing.
  2. For a more cocoa flavor add an extra tablespoon or two of cocoa powder to the recipe.
  3. Use 2 ½ cups of cake flour and not all-purpose. Use 2 teaspoons of cocoa, and 3 tablespoons of flour in the frosting. Use butter instead of shortening. The frosting should resemble whipped cream when it’s done.
  4. Bake in oven for 20 minutes for a full cake. If you have a fan oven, reduce temperature 20 degrees to 155.
  5. Use 1 cup of shortening and 4 tablespoons of cocoa powder.

Notes Concerning This Recipe

  1. The vinegar-baking soda mixture is what makes it rise. This is a delicate leavening method because it does not last long. Get the vinegar mixture into the batter quickly and gently and get it in the oven FAST, or you will have a heavy cake.
  2. Cakes from scratch have to be timed carefully in the oven because they’re not “fail proof” like box mixes. Start checking it with a toothpick 10 minutes before the given time and after that every 3 to 5 minutes until the toothpick comes out mostly clean.
  3. The flour paste for the frosting must be cooked until it forms a mound that stays in the middle of the pan, and it must be cooled to room temperature but never chilled. The butter and sugar must be beaten for at least 10 minutes before adding the flour paste, to eliminate sugar grit.
  4. You must frost a COMPLETELY cool cake; beating warm frosting or frosting a warm cake will produce a runny, oily frosting.

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Double Layer Pumpkin Cheesecake

Prep: 30 min. Cook: 40 min. Ready In: 4 hrs. 10 min. Servings: 8 Calories: 426

double-layer-pumpkin-cheesecake

Double Layer Pumpkin Cheesecake Recipe

Ingredients

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth using a hand mixer.
  3. Blend in eggs, one at a time.
  4. Remove 1 cup of batter and spread into bottom of graham cracker crust, set aside.
  5. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.
  6. Carefully spread over the batter in the crust.
  7. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
  8. Allow to cool, then refrigerate for 3 hours or overnight.
  9. Cover with whipped topping before serving.

Variations

  1. Use 3 (8 oz.) packages of cream cheese, add ½ cup of sour cream (fold in sour cream after adding in eggs), increase pumpkin puree to 1 (8 ounce) can. Adjust spices to fit taste (add a bit more cinnamon and nutmeg). Bake cake in a water bath at 350 degrees for 1 hour (till middle juggles like jello), turn off oven, prop door open and let cheesecake sit for 1 hour. Use a 10-inch springform pan. Top with your favorite topping or serve as is.
  2. Use ¾ cup of pumpkin pie filling instead of the spices. Be sure cream cheese is at room temperature before blending. Use 2 ½ cups of white sugar, 1 teaspoon vanilla, and ½ teaspoon cinnamon. Layer 1 ½ cups of cream cheese mixture in bottom of crust. Carefully add in the pumpkin mixture on top. Make sure crust is not cracked. Place on cookie sheet and bake for 50 to 55 minutes, or until pie center springs back when touched.
  3. Homemade Graham Cracker Recipe: 1 ½ cups of finely ground graham cracker crumbs, 1/3 cup white sugar, 6 tablespoons butter (melted). Mix and press mixture into bottom of springform pan using waxed paper.

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Best No Bake Cheesecake

Prep: 30 min. Cook: 0 Read In: 1 day 45 min Servings: 12 Calories: 459

best-no-bake-cheesecake

Best No Bake Cheesecake Recipe

Ingredients

  • 1 ½ cups gluten free graham cracker crumbs
  • 1/3 cup packed gluten free brown sugar
  • ½ teaspoon gluten free ground cinnamon
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages of cream cheese, softened
  • 2 teaspoons lemon juice
  • 1 pint heavy whipped cream (2 cups or 16 oz.)
  • 1/3 cup white sugar
  • 1 (21 ounce) can of gluten free cherry pie filling (any fruit filling will do)

Directions

  1. In a small bowl, stir together graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well.
  2. Press mixture into the bottom of an 8 or 10 inch springform pan.
  3. Chill until firm.
  4. In a medium bowl, beat together the cream cheese and lemon juice until soft.
  5. Add whipping cream and beat with an electric mixer until batter becomes thick.
  6. Add the sugar and continue to beat until stiff.
  7. Pour mixture into chilled crust, and top with pie filling.
  8. Chill several hours or overnight.
  9. Just before serving, remove the sides of the springform pan.

Variations

  1. Increase white sugar to 2/3 cup and add a little vanilla.
  2. Whip the cream first before mixing. Use 2 tablespoons of vanilla and less lemon. Double the amount of sugar. Serve after chilling overnight.
  3. Use a container of frozen whipped cream instead of whipping cream. Add in additional cinnamon. Use 2 540ml (18.259 oz.) cans of filling in a 9×13 pan.
  4. Topping variance: Crushed snicker bars and drizzle melted chocolate chips and caramel on top.
  5. The average number of graham crackers to make 1.5 cups of crumbs is about 12 whole crackers. Note: 1 sleeve holds about 9 crackers.
  6. Double amount of cream cheese, increase sugar to 2/3 cup, and use half the whipping cream. Use fresh lemon juice.
  7. Remove the lemon juice and replace it with vanilla.
  8. Bake graham cracker crust in 350 degree oven for 8 minutes or until brown.

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One Bowl Chocolate Cake III

Prep: 20 min. Cook: 30 min. Ready: 1 hr. Servings: 24 Calories: 157

one-bowl-chocolate-cake-iii

One Bowl Chocolate Cake III Recipe

Ingredients

  • 2 cups white sugar
  • 1 ¾ cups gluten free all-purpose flour
  • ¾ cup gluten free unsweetened cocoa powder
  • 1 ½ teaspoons gluten free baking powder
  • 1 ½ teaspoons gluten free baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons gluten free vanilla extract
  • 1 cup boiling water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour two nine inch round pans.
  3. In a large bowl, stir together the dry ingredients, sugar, flour, cocoa, baking powder, baking soda, and salt.
  4. Add the eggs, milk, oil, and vanilla, and mix for 2 minutes using a hand mixer on medium speed.
  5. Stir in the boiling water last. The batter will be thin.
  6. Pour evenly into the prepared pans.
  7. Bake in preheated oven for 30 to 35 minutes, until the cake tests done with toothpicks comes out clean.
  8. Cool the cakes in the pans for 10 minutes and remove to a wire rack to cool completely.
  9. Frost using your favorite topping.

White Buttercream Icing Recipe

Ingredients: ½ cup butter, softened. ½ cup shortening. 1 teaspoon vanilla extract. 4 cups confectioner’s sugar and 2 tablespoons milk.

Directions: In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioner’s sugar, 1 cup at a time, beating well after each addition. Beat in milk and continue until light a fluffy. Keep icing covered until ready to use.

Chocolate Buttercream Icing Recipe

Ingredients: 12 (1 ounce) squares of gluten free bittersweet chocolate. 2 cups unsalted butter, 1 pinch of salt, 2 eggs, 4 cups confectioner’s sugar, and 1 teaspoon vanilla extract.

Directions: Melt the chocolate, and allow to cool slightly. Place butter or margarine, salt, vanilla in a mixing bowl. Beat with mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add in the melted chocolate and beat for 4 more minutes. Icing is ready to use.

Variations To Cake Recipe

  1. Up the cocoa to 1 cup.
  2. Chocolate Icing Recipe: ½ cup butter, 2/3 cup cocoa powder, 1 teaspoon vanilla, 3 cups powdered sugar, 1/3 cup milk. Melt butter, stir in cocoa. Alternately add sugar and milk, beating to spreading consistency. If necessary, thin with additional milk. Add in vanilla.
  3. Use this recipe to make cupcakes. Just halve the recipe and it makes 12 cupcakes.
  4. If using dark cocoa, omit the salt.
  5. Use a whipped topping and add chocolate chips.
  6. To make this recipe more chocolatier, add ½ cup of mini chocolate chips to top of batter just before putting in oven to bake.
  7. For best results, use a high quality cocoa powder.

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Pistachio Cake III

Prep: 20 min. Cook: 50 min. Ready: 1 hr. 15 min. Servings: 14 Calories: 242

pistachio-cake-iii-recipe

Pistachio Cake III Recipe

Ingredients

  • 1 (18.25 ounce) package of gluten free yellow cake mix
  • 1 (3.4 ounce) package of instant pistachio pudding mix
  • 4 eggs
  • 1 ½ cups water
  • ¼ cup vegetable oil
  • ½ teaspoon almond extract
  • 7 drops of green food coloring

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour one 10-inch tube pan.
  3. In a large bowl, mix together cake mix and pudding mix.
  4. Make a well in the center and pour in eggs, water, oil, almond extract, and green food coloring. Blend the ingredients using a hand mixer at medium speed for 2 minutes.
  5. Pour batter into prepared 10 tube pan.
  6. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed.
  7. Cool cake in pan for 15 minutes.
  8. Turn out onto a wire rack and let it cool completely.
  9. Dust top cake with confectioner’s sugar or top with your favorite icing or serve as is.

Variations

  1. Icing Recipe: 1 16-ounce container of Cool Whip, with one box of gluten free instant pistachio pudding and fold together. Top cake.
  2. Before pouring batter in tube pan, coated pan with finely chopped almonds.
  3. Leave out the food coloring, it comes out a light green. Serve with pistachio ice cream.
  4. Used only 2 eggs and added ½ cup of sour cream.
  5. Top with your favorite icing and add toasted coconut.
  6. Topped cake with canned chocolate frosting. Heated in microwave to drizzle.
  7. Used this recipe to make cupcakes. Bake for 15 to 25 minutes and top with butter cream frosting.
  8. Added ½ cup of sour cream, ½ cup of chopped pistachios, and 1 teaspoon of almond flavoring. For icing; melted white chocolate chips with several dashes of lime juice.
  9. Use sugar-free pudding to cut calories.
  10. Used 3 eggs, added 4 oz. of vanilla yogurt, and canola oil. Mixed together ¼ cup brown sugar, 2 teaspoons cinnamon, ½ cup of chopped walnuts, and sprinkled the mixture in between two layers of the batter and omitted the food coloring.
  11. Cake falling when cooling: Follow the directions on the box of the cake mix as to oil, water, and eggs to add. Different brands may vary in the oil, water and eggs to add.
  12. To reduce the sugar content of the icing: Use sugar-free Cool Whip and sugar-free pistachio pudding for the icing.

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German Apple Cake I

Prep: 15 min. Cook: 45 min. Ready: 1 hr. Servings: 24 Calories: 201

german-apple-cake-i

German Apple Cake I Recipe

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour one 9×13 inch cake pan.
  3. In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Set aside.
  4. In a separate bowl, combine together the flour, salt, baking soda, and ground cinnamon.
  5. Slowly add the dry mixture into the egg mixture and mix until combined. The batter should be very thick.
  6. Fold in the apples by hand using a wooden spoon.
  7. Pour and spread the batter into the prepared pan.
  8. Bake in preheated oven at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack.
  9. Once cake is cooled, serve with a dusting of confectioner’s sugar or with a cream cheese frosting.

Variations

  1. Added 1 teaspoon vanilla to recipe. Glaze: ½ cup butter, ½ cup brown sugar, and ¼ cup cream. Bring to boil. Boil 3 minutes. Remove from heat and add ½ teaspoon vanilla. Let glaze cool before pouring over warm cake.
  2. Reduced oil to ½ cup and sugar to 1 ½ cups, and increased cinnamon to 3 teaspoons. Greased pan as normal and floured pan using cinnamon sugar.
  3. Used ¾ cup of applesauce and ¼ cup of oil, in place of 1 cup of oil. Cut sugar to 1 cup and added one extra apple.
  4. Add one additional cup of apples to recipe. This may require more cooking time than 45 minutes.

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Dark Chocolate Cake I

Prep: 30 min. Cook: 30 min. Ready: 1 hr. 20 min. Servings: 12 Calories: 427

dark-chocolate-cake-i

Dark Chocolate Cake I Recipe

Ingredients

  • 2 cups boiling water
  • 1 cup gluten free unsweetened cocoa powder
  • 2 ¾ cups of gluten free all-purpose flour
  • 2 teaspoons gluten free baking soda
  • ½ teaspoon gluten free baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened (2 sticks)
  • 2 ¼ cups white sugar
  • 4 eggs
  • 1 ½ teaspoons gluten free vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 3 9-inch round cake pans.
  3. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
  4. In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  5. In a large bowl, cream butter and sugar using a hand mixer until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla.
  7. Add the flour mixture alternately with the cocoa mixture and beat until all ingredients are completely blended.
  8. Pour and spread the batter evenly into the 3 prepared cake pans.
  9. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
  10. Top with your favorite icing and serve with chocolate or vanilla ice cream.

Variations

  1. To prevent cake from turning out heavy and dry; make sure the cocoa-boiling water mixture has cooled completely before proceeding with recipe. To prevent cake from sticking to pans, grease pans with cooking spray, add parchment paper and spray top of parchment paper.
  2. To prevent dryness, cream butter and flour for at least two minutes. Use butter flavored Crisco (1 cup Crisco + 6 tsp. water), instead of butter.
  3. Cream cheese frosting: 8 oz. cream cheese, 1 cup powdered sugar, milk and vanilla. Top and spread over cakes.
  4. Bake cake using 2 pans evenly spreading the batter mixture. Adjust cooking time.
  5. Use a simple frosting.
  6. Use ½ cup of gluten free unsweetened cocoa, and ½ cup black cocoa powder (King Arthur’s). Frost cake using a marshmallow type of frosting and spread a chocolate glaze on top and down the sides.
  7. Reduce sugar to 2 cups verses 2 ¼ cups. Poured entire batter into a bunt cake pan and baked for 55 minutes at 350 degrees. Added store bought whipped cream to top of cake.

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Strawberry Cake from Scratch

Prep: 10 min. Cook: 30 min. Ready: 40 min. Servings: 14 Calories: 393

strawberry-cake-from-scratch

Strawberry Cake From Scratch Recipe

Ingredients

  • 2 cups white sugar
  • 1 (3 ounce) package of gluten free strawberry flavored Jello
  • 1 cup butter, softened (2 sticks at room temperature)
  • 4 eggs (room temperature)
  • 2 ¾ cups sifted gluten free cake flour
  • 2 ½ teaspoons gluten free baking powder
  • 1 cup whole milk, room temperature
  • 1 teaspoon gluten free vanilla extract
  • ½ cup strawberry puree made from 1 cup of frozen sweetened strawberries (you can use fresh if desired by sweetening them with sugar and let stand 1 hour before pureeing), using a food processor and strain puree in strainer until you have ½ cup

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease and flour shaking out excess on two 9-inch round cake pans.
  3. Puree strawberries using blender or food processor until pureed. Strain puree until you have ½ cup. Set aside.
  4. In a medium bowl, sift together the flour and baking powder. Set aside.
  5. In a large bowl, beat together the butter, sugar, and dry strawberry gelatin until light and fluffy. This make take a couple of minutes using a stand mixer on medium speed.
  6. Beat in eggs one at a time and mix well after each one.
  7. Alternately beat in the flour mixture and milk until well blended. Scrape down the sides of bowl to incorporate into the batter.
  8. Add vanilla extract and strawberry puree until well blended.
  9. Pour mixture by dividing it into the prepared cake pans.
  10. Bake in preheated oven for 25 to 30 minutes, or until a small knife inserted into center of the cake comes out clean.
  11. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
  12. Frost top of cake with your favorite cream cheese or vanilla frosting. Variation: Top cake with chocolate glaze icing.

Chocolate Glaze Icing Recipe: Ingredients: 8 (1 ounce) squares of gluten free bittersweet chocolate, chopped or 8 oz. of semisweet chocolate chips. ½ cup unsalted butter. 1 tablespoon light corn syrup. Directions: Place chocolate and butter in top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted. Use immediately. Variation: Melt chocolate, butter and syrup in microwave. Omit syrup if desired.

Variations

  1. Substitute honey for corn syrup.
  2. For a thicker glaze icing add 4 (1 oz.) squares of chocolate for a total of 12, to the chocolate glaze icing recipe above.

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Dirt Cake I

Prep: 20 min. Cook: 0 min. Ready: 1 hr. Servings: 10 Calories: 827

dirt-cake-i

Dirt Cake I Recipe

Ingredients

  • ½ cup butter, softened
  • 1 (8 ounce) package of cream cheese, softened
  • ½ cup confectioner’s sugar
  • 2 (3.5 ounces) gluten free packages instant vanilla pudding
  • 3 ½ cups milk
  • 12 ounces of frozen whipped cream topping, thawed
  • 32 ounces of gluten free chocolate sandwich cookies with cream filling
  • 1 package of gluten free gummy worms (optional)

Directions

  1. Chop chocolate cream filled cookies using food processor to a fine consistency. White cream will disappear. Set aside.
  2. In a bowl, mix butter, cream cheese, and sugar using hand mixer and mix well. Set aside.
  3. In a large bowl, mix milk, pudding, and whipped topping together until well combined.
  4. Combine cream mixture with the pudding mixture by folding until well combined. Set aside.
  5. Using a bowl or 4 flour pots cleaned and the hole in bottom covered with aluminum foil, layer in starting with cookie crumbs and then the cream mixture. Repeat layers until full.
  6. Chill until ready to serve.
  7. Add gummy worms and artificial flower to top of flower pots or bowl for full effect.

Variations

  1. Omit the confectioner’s sugar and mix the milk and pudding first before adding cool whip. (This helps eliminate lumps).
  2. Use chocolate pudding instead of vanilla. Omit powdered sugar. Omit the butter and add in 2 extra tablespoons of milk.
  3. Use Oreo’s, the others don’t give this cake the best flavor.
  4. Omitted the sugar from recipe. Use mascarpone cheese instead of cream cheese, and soaked the Oreo’s in milk a few seconds and placed them whole in pots or bowl to make the layers (About 2 packages of cookies).
  5. Use this recipe omitting the butter and sugar.
  6. Use a cheese grater to crumble the cookies if you don’t have a food processor. Or, place in a re-sealable bag and use a mallet.
  7. Use Cool Whip two 8 oz. containers and no butter.

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Éclair Cake (No Bake)

Prep: 25 min. Cook: 0 min. Ready: 4 hrs. 25 min. Servings: 14 Calories: 395

eclari-cake-no-bake

Eclair Cake No Bake Recipe

Ingredients

Directions

  1. In a medium bowl, thoroughly blend the pudding mix, whipped topping and milk using wooden spoon.
  2. In a 13×9 inch pan, arrange a single layer of cracker squares in the bottom.
  3. Evenly spread half of the mixture over the crackers.
  4. Top with another layer of crackers and remaining pudding mixture.
  5. Top with a final layer of graham crackers.
  6. Spread frosting over the whole cake up to the edges of the pan.
  7. Cover cake with plastic wrap, and chill for 4 hours.
  8. Serve and enjoy!

Variations

  1. Frosting Recipe: 3 tablespoons butter, 3 tablespoons hot water, 3 tablespoons of cocoa powder, and 1 ½ cups of powdered sugar. Blend together. Pour over top of cake.
  2. Use chocolate graham crackers or cinnamon flavored graham crackers for a change of pace. Top with dark chocolate frosting.
  3. Place frosting in microwave for 30 seconds and pour it over the top of cake.
  4. Low Fat Recipe: Use low fat graham crackers, sugar free pudding, fat free Cool Whip, 2 cups of skim milk and dazzle sugar free chocolate syrup on top for frosting.
  5. Chocolate Ganache Topping Recipe: 2/3 cup heavy whipped cream, 1 cup of semi-sweet chocolate chips. Bring cream to a boil and pour over the 1 cup of chocolate chips until melted and pour on top of cake. Cool cake to set.

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Basic Yellow Cake

Prep: 15 min. Cook: 45 min. Ready: 1 hr. Servings: 12 Calories: 395

basic-yellow-cake

Basic Yellow Cake Recipe

Ingredients

  • 1 cup butter, softened
  • 1 2/3 cups of white sugar
  • 2 eggs
  • 2 teaspoons gluten free vanilla extract
  • 3 cups of gluten free sifted cake flour
  • 2 ¼ teaspoons gluten free baking powder
  • ½ teaspoon salt
  • 1 1/3 cups of milk (use 2%, or skim)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour 2 9-inch round cake pans.
  3. In a large bowl, cream together the butter and the sugar using an electric hand mixer until light and fluffy and smooth. (This may take up to ten minutes).
  4. Beat in two eggs, one at a time until fully incorporated.
  5. Stir in vanilla extract.
  6. For the dry ingredients, sift together flour, baking powder, and salt in a separate bowl.
  7. Add and beat in the flour mixture alternately with the milk, mixing just until incorporated and don’t over mix.
  8. Pour batter evenly into prepared cake pans and give them a little top to release any air bubbles.
  9. Bake in preheated oven for 40 to 45 minutes, or until a toothpick comes out clean when inserted into center of cakes. Let cool in pans for 10 minutes.
  10. Run a knife along edge of pans to loosen cake and turn out onto wire rack to cool completely.
  11. Top cake with your favorite whipping cream or frosting.

Variations

  1. Use all-purpose four instead of cake flour.
  2. If relative humidity is on the dry side, add 1/8 or ¼ cup of light oil into the batter.
  3. For a more moist cake, use 3 eggs instead of 2. Cream butter and sugar for 10 minutes.
  4. Using skim milk and margarine will make the cake less rich. Margarine creams better and incorporates more air into the batter.
  5. Use ½ cup of egg beaters instead of eggs. Cream butter and sugar very well. Whipped it good after adding eggs. Add 1 small pouch of pudding any flavor you want the cake to taste like, and add ½ to ¾ cups of additional milk and a splash of olive oil.
  6. You can use this recipe for making cupcakes. Bake only for 20 minutes.
  7. To reduce the sugar content for diabetics, use Splenda instead of white sugar.

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 Posted by at 10:13 am