18 Decadent Gluten Free Cake Recipes Perfect for Celebrations

Celebrations deserve show-stopping desserts—and just because you’re gluten-free doesn’t mean you should miss out! Whether you’re hosting a holiday gathering, a birthday bash, or just treating yourself, these 18 decadent gluten-free cake recipes promise rich flavors, moist textures, and zero compromise. From chocolatey indulgences to fruity delights, there’s a perfect slice for every occasion. Ready to bake something unforgettable? Let’s dive in!

Chocolate Flourless Cake with Raspberry Glaze

This decadent flourless chocolate cake is rich, fudgy, and topped with a vibrant raspberry glaze for a stunning (and naturally gluten-free!) dessert.

Ingredients

• 1 cup (2 sticks) unsalted butter, plus extra for greasing
• 8 oz semisweet chocolate, chopped
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh or frozen raspberries
• 1 tbsp powdered sugar
• 1 tsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.
2. In a saucepan, melt 1 cup butter and chocolate over low heat, stirring until smooth. Remove from heat and whisk in 1 cup granulated sugar, then eggs one at a time. Stir in 1/2 cup cocoa powder, 1 tsp vanilla, and 1/4 tsp salt until just combined.
3. Pour batter into the prepared pan and bake for 30–35 minutes until the edges are set but the center still jiggles slightly. Cool completely in the pan.
4. For the glaze: Blend 1 cup raspberries, 1 tbsp powdered sugar, and 1 tsp lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds. Drizzle over cooled cake.

The magic here? The cake’s ultra-dense texture lets the tart raspberry glaze shine without overwhelming it—perfect for impressing guests without fuss.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Vanilla Almond Flour Cake with Lemon Frosting

This tender, gluten-free cake is bursting with vanilla warmth, balanced by a bright, zesty lemon frosting—perfect for afternoon tea or a light dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup melted coconut oil
• 1 tbsp vanilla extract
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, granulated sugar, baking powder, and salt.
3. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined.
4. Pour batter into the prepared pan and bake for 25–28 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
5. For the frosting, beat softened butter with powdered sugar, lemon juice, and lemon zest until fluffy (2–3 minutes). Spread over cooled cake.

The almond flour gives this cake a delicate crumb, while the lemon frosting adds a refreshing tang—no one will guess it’s gluten-free!

Tip: For extra moisture, brush the cooled cake layers with a tablespoon of lemon syrup (equal parts lemon juice and sugar, warmed until dissolved) before frosting.

Moist Carrot Cake with Cream Cheese Icing

This carrot cake is so tender and packed with warm spices, you’ll want to sneak a slice before it even gets frosted!

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots (about 4 medium)
• 1 cup chopped walnuts (optional)

For the Cream Cheese Icing:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg in a bowl.
3. In another bowl, beat 1 1/2 cups granulated sugar, 1 cup vegetable oil, and 4 eggs until smooth. Stir in grated carrots and 1 cup walnuts (if using). Fold in dry ingredients until just combined.
4. Pour batter into the pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool completely.
5. For the icing, beat 8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, and 1 tsp vanilla until fluffy. Spread over cooled cake.

The secret? Shredding the carrots finely keeps the cake ultra-moist without making it dense. Perfect for potlucks—it always disappears fast!

Tip: For even more flavor, toast the walnuts before folding them in.

Rich Red Velvet Cake with Dairy-Free Frosting

This decadent red velvet cake is a showstopper with its velvety crumb and luscious dairy-free frosting—perfect for birthdays or any occasion that calls for a little indulgence.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 ½ cups vegetable oil
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup dairy-free butter (like Earth Balance), softened
• 4 cups powdered sugar
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 ½ cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. Add 1 ½ cups vegetable oil, 1 cup almond milk, eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar. Beat on medium speed until smooth (about 2 minutes).
4. Divide batter evenly between pans. Bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For the frosting, beat 1 cup dairy-free butter until creamy. Gradually add 4 cups powdered sugar and 2 tsp vanilla, beating until fluffy (3–4 minutes). Frost cooled cake layers.

The vinegar reacts with the cocoa for a subtle tang, while the almond milk keeps the crumb tender without dairy. A slice of this beauty is pure nostalgia with a modern twist!

Tip: For extra vibrancy, add an extra ½ tsp of food coloring—just be sure to use gel for the boldest color.

Classic Gluten-Free Sponge Cake with Fresh Berries

Light, airy, and studded with juicy berries, this gluten-free sponge cake is a crowd-pleaser that won’t leave anyone missing the flour.

Ingredients:

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat eggs and 1 cup granulated sugar with a hand mixer on high speed for 5–7 minutes until pale, thick, and tripled in volume.
3. Gently fold in 1 cup gluten-free flour blend, 1 tsp vanilla extract, and 1/4 tsp salt with a spatula until just combined (don’t overmix).
4. Pour batter into the prepared pan and scatter 1 cup mixed berries evenly over the top. Bake for 30–35 minutes until the cake springs back when lightly pressed.
5. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

The magic here? The berries sink slightly as they bake, creating little pockets of jammy sweetness in every slice.

Tip: For extra lift, sift the gluten-free flour blend before folding it into the batter.

Decadent Flourless Chocolate Torte

This rich, fudgy torte is a chocolate lover’s dream—gluten-free yet impossibly indulgent, with a crackly top and melt-in-your-mouth center.

Ingredients:

• 10 oz bittersweet chocolate (60-70%), finely chopped
• 1/2 cup unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened cocoa powder (for dusting)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch springform pan and line the bottom with parchment paper.
2. In a heatproof bowl, melt the bittersweet chocolate and butter together over a double boiler, stirring until smooth. Remove from heat and whisk in the sugar (3/4 cup) and salt (1/4 tsp).
3. Whisk in the eggs one at a time, then stir in the vanilla extract (1 tsp). Pour the batter into the prepared pan.
4. Bake for 25–30 minutes until the edges are set but the center still jiggles slightly. Cool completely in the pan before releasing.
5. Dust with cocoa powder (1/4 cup) just before serving.

The magic here? The torte’s texture transforms as it cools—dense like fudge at room temperature, but luxuriously creamy when slightly warmed.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Lemon Drizzle Cake with Poppy Seeds

This Lemon Drizzle Cake with Poppy Seeds is a sunny, zesty treat with a delightful crunch—perfect for brightening up any afternoon.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp poppy seeds
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• ½ cup powdered sugar (for the drizzle)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and 1 cup granulated sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Fold in the dry ingredients, then stir in 2 tbsp poppy seeds and the zest of 2 lemons.
5. Pour batter into the pan and bake for 45–50 minutes, until a toothpick comes out clean.
6. While warm, poke holes in the cake with a skewer. Drizzle with ¼ cup lemon juice mixed with ½ cup powdered sugar.
7. Let cool completely before slicing.

The poppy seeds add a playful crunch, while the double hit of lemon—zest in the batter and a tangy glaze—makes every bite irresistible.

Tip: For extra moisture, brush the warm cake with a little extra lemon juice before adding the drizzle.

Pumpkin Spice Cake with Maple Glaze

This cozy, warmly spiced cake is like autumn in every bite—moist, fragrant, and topped with a silky maple glaze that ties it all together.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• ½ cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp milk (any kind)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil until smooth. Add eggs one at a time, then mix in pumpkin puree and 1 tsp vanilla.
4. Gradually fold dry ingredients into wet until just combined. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.
5. Cool cake 10 minutes, then whisk ½ cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk until smooth. Drizzle over warm cake.

The glaze seeps slightly into the cake, creating pockets of caramelized maple flavor that balance the warm spices perfectly.

Tip: For extra depth, swap 1 tbsp of the oil with melted browned butter.

Coconut Flour Pineapple Upside-Down Cake

This tropical twist on a classic dessert is naturally gluten-free and packed with juicy pineapple flavor—perfect for a sunny afternoon treat.

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/2 cup coconut sugar (or brown sugar)
• 1 (20 oz) can pineapple rings, drained (reserve 1/4 cup juice)
• 6 maraschino cherries, halved
• 3/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup honey
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted

Instructions:

1. Prep the pan: Preheat oven to 350°F. Pour 1/4 cup melted butter into a 9-inch round cake pan, swirling to coat. Sprinkle 1/2 cup coconut sugar evenly over the butter. Arrange pineapple rings in a single layer, then place cherry halves in the centers.
2. Make the batter: In a bowl, whisk 3/4 cup coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt. In another bowl, beat eggs, 1/3 cup honey, 1 tsp vanilla, and 1/4 cup coconut oil until smooth. Gradually stir in dry ingredients, then mix in 1/4 cup reserved pineapple juice.
3. Bake: Pour batter over pineapple layer. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes, then invert onto a plate.

The coconut flour gives this cake a delightfully tender crumb, while the caramelized pineapple topping adds just the right amount of sticky sweetness.

Tip: For extra coconut flavor, toast shredded coconut and sprinkle it over the cake before serving.

Banana Bread Cake with Walnut Crumble

This cozy twist on classic banana bread bakes up tender and moist, topped with a buttery walnut crumble that adds the perfect crunch.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts
• 2 tbsp cold butter, cubed (for crumble)
• 1/4 cup brown sugar (for crumble)
• 1/4 cup all-purpose flour (for crumble)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together mashed bananas, 1/2 cup melted butter, 3/4 cup granulated sugar, egg, and 1 tsp vanilla extract until smooth.
3. Fold in 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt until just combined. Stir in 1/2 cup chopped walnuts. Pour batter into the pan.
4. Make the crumble: In a small bowl, use your fingers to mix 2 tbsp cold butter, 1/4 cup brown sugar, and 1/4 cup flour until pebble-sized. Sprinkle over batter.
5. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes before slicing.

The walnut crumble caramelizes into a sweet, nutty crust that contrasts beautifully with the soft banana cake beneath.

Tip: For extra flavor, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Gluten-Free Tiramisu Cake with Mascarpone Cream

This dreamy tiramisu cake swaps traditional ladyfingers for a tender gluten-free sponge, layered with espresso-soaked goodness and velvety mascarpone cream—no one will guess it’s GF!

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1)
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• ⅓ cup whole milk
• 1 tsp vanilla extract
• 1 cup strong brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 16 oz mascarpone cheese, room temperature
• 1 ¼ cups heavy whipping cream
• ½ cup powdered sugar
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions

1. Prep: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Cake: Whisk together 1 ½ cups gluten-free flour, 1 tsp baking powder, and ¼ tsp salt. In another bowl, beat 4 eggs and ¾ cup granulated sugar with a mixer until pale and thick (4–5 minutes). Fold in dry ingredients, then ⅓ cup milk and 1 tsp vanilla. Divide batter between pans; bake for 18–20 minutes until springs back when touched. Cool completely.
3. Soak: Mix 1 cup espresso and 2 tbsp coffee liqueur (if using). Poke holes in cake layers with a skewer; brush evenly with espresso mixture.
4. Cream: Beat 16 oz mascarpone until smooth. In another bowl, whip 1 ¼ cups heavy cream and ½ cup powdered sugar to stiff peaks. Fold into mascarpone.
5. Assemble: Spread half the cream over one cake layer. Top with second layer and remaining cream. Chill 4+ hours. Dust with 2 tbsp cocoa powder before serving.

The magic here? The sponge stays incredibly moist thanks to the espresso soak, while the mascarpone cream adds a cloud-like richness. Perfect for impressing guests without stressing over gluten!

Tip: For a booze-free version, swap the liqueur with 1 tsp vanilla extract in the espresso mix.

Matcha Green Tea Cake with White Chocolate Ganache

This elegant cake balances earthy matcha with sweet white chocolate for a dessert that’s as stunning as it is flavorful—perfect for impressing guests or treating yourself!

Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp high-quality matcha powder
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 6 oz white chocolate, finely chopped
• ½ cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 2 tbsp matcha powder, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ¾ cup granulated sugar and ½ cup softened butter until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Pour batter into the prepared pan.
5. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. For the ganache: Heat ½ cup heavy cream until steaming (do not boil). Pour over 6 oz chopped white chocolate, let sit for 2 minutes, then stir until smooth. Cool slightly before spreading over the cake.

The vibrant green crumb and silky ganache make this cake a showstopper, while the matcha’s slight bitterness keeps it from being overly sweet.

Tip: Sift the matcha powder to avoid clumps for a smoother batter and more even color.

Strawberry Shortcake with Almond Flour Base

This gluten-free twist on a classic dessert keeps all the tender, buttery goodness of traditional shortcake while adding a nutty richness from almond flour.

Ingredients:

• 2 cups almond flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 large egg
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 1 tbsp honey
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a food processor, pulse 2 cups almond flour, 1/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt until combined. Add 6 tbsp cold butter and pulse until crumbly.
3. Whisk together 1 egg and 1 tsp vanilla, then add to processor. Pulse just until dough forms.
4. Pat dough into 6 equal rounds (1/2-inch thick) on the baking sheet. Bake 18-20 minutes until golden at edges. Cool completely.
5. Toss 1 lb strawberries with 1 tbsp honey. Let sit 10 minutes.
6. Whip 1 cup heavy cream and 2 tbsp powdered sugar to soft peaks.
7. Split shortcakes horizontally, layer with berries and cream, then replace tops.

The almond flour base stays delightfully moist yet crumbly—no one will guess it’s gluten-free! The honey-macerated berries add just the right floral sweetness against the rich cream.

Tip: For extra texture, toast the almond flour in a dry skillet over medium heat for 3-4 minutes before using (cool first).

Orange Olive Oil Cake with Citrus Glaze

This Orange Olive Oil Cake is a sunny, citrus-kissed dessert with a tender crumb and a glossy glaze that’ll brighten any day.

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup extra-virgin olive oil
• 2 large eggs
• ½ cup fresh orange juice (from 2 medium oranges)
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt.
3. In another bowl, beat 1 cup granulated sugar, ½ cup olive oil, and 2 eggs until fluffy. Mix in ½ cup orange juice, 1 tbsp orange zest, and 1 tsp vanilla extract.
4. Gradually fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
5. Bake for 35–40 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. For the glaze, whisk 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over the cooled cake.

The olive oil keeps this cake luxuriously moist, while the citrus glaze adds a tangy contrast that’s downright irresistible.

Tip: For extra flavor, swap half the orange juice with blood orange or tangerine juice!

Blueberry Lemon Pound Cake

This moist, buttery pound cake is bursting with juicy blueberries and bright lemon zest—perfect for brunch or an afternoon treat with tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries (tossed with 1 tbsp flour)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 cup sugar and ½ cup butter until fluffy. Add eggs one at a time, then mix in ½ cup milk, 1 tbsp lemon zest, 1 tbsp lemon juice, and 1 tsp vanilla.
4. Fold dry ingredients into wet batter until just combined. Gently fold in blueberries.
5. Pour batter into pan and bake for 50–55 minutes, until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The lemon zest adds a sunny fragrance, while the flour-coated blueberries stay perfectly suspended in every slice.

Tip: For extra zing, drizzle with a simple glaze of powdered sugar and lemon juice while the cake is still warm.

Gluten-Free Cheesecake with Graham Cracker Crust

This dreamy cheesecake has all the creamy richness you crave, with a buttery gluten-free crust that’s just as satisfying as the classic.

Ingredients

• 1 ½ cups gluten-free graham cracker crumbs (about 10 sheets)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• ¼ tsp salt
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• ½ cup sour cream

Instructions

1. Prep the crust: Preheat oven to 325°F. Mix 1 ½ cups gluten-free graham cracker crumbs, 6 tbsp melted butter, ¼ cup sugar, and ¼ tsp salt until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Make the filling: Beat cream cheese until smooth. Add ¾ cup sugar and 1 tsp vanilla, mixing until fluffy. Add eggs one at a time, then fold in sour cream until just combined.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour.
4. Chill: Refrigerate for at least 4 hours (or overnight) before slicing.

The secret? A touch of sour cream adds tangy depth to balance the sweet vanilla—no one will guess it’s gluten-free!

Tip: Run a knife under hot water for clean slices.

Peanut Butter Chocolate Chip Cake

This rich, tender cake is a dreamy mashup of peanut butter cookies and chocolate chip cake—perfect for when you can’t decide between the two!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, beat peanut butter, butter, brown sugar, and granulated sugar with a mixer until fluffy (about 3 minutes). Add eggs one at a time, then vanilla.
4. Alternately add the flour mixture and buttermilk to the wet ingredients, mixing just until combined. Fold in chocolate chips.
5. Spread batter into the prepared pan. Bake for 30–35 minutes until a toothpick inserted comes out clean (a few crumbs are okay). Cool in pan for 10 minutes before transferring to a rack.

The magic here? The peanut butter keeps the crumb ultra-moist while the chocolate chips melt into little pockets of joy. No frosting needed!

Tip: For extra peanut flavor, swap 1/4 cup of the chocolate chips for chopped roasted peanuts.

Apple Cinnamon Coffee Cake with Streusel Topping

This cozy coffee cake is studded with tender apples and crowned with a buttery, cinnamon-kissed streusel—perfect for lazy weekend mornings.

Ingredients

• Cake: 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp salt, 1 large egg, ½ cup whole milk, ¼ cup unsalted butter (melted), 1 tsp vanilla extract, 1 cup diced apples (peeled)
• Streusel: ⅓ cup packed brown sugar, ¼ cup all-purpose flour, 1 tsp ground cinnamon, 2 tbsp cold unsalted butter (cubed)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Make the streusel: In a small bowl, mix ⅓ cup brown sugar, ¼ cup flour, and 1 tsp cinnamon. Cut in 2 tbsp cold butter with a fork until crumbly. Set aside.
3. Make the cake: Whisk together 1 ½ cups flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt. In another bowl, beat the egg, then stir in ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla. Fold wet ingredients into dry until just combined, then gently fold in diced apples.
4. Spread batter into the prepared pan. Sprinkle streusel evenly over the top.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes before serving.

The magic here? The streusel stays crisp while the cake stays impossibly moist—thanks to those juicy apple bits tucked inside.

Tip: For extra warmth, add a pinch of nutmeg to the streusel!

Conclusion

With these 18 decadent gluten-free cake recipes, celebrations just got sweeter! Whether you’re baking for a special occasion or simply craving a delicious treat, there’s something here for everyone. We’d love to hear which recipe is your favorite—drop us a comment below! Don’t forget to share this roundup on Pinterest so others can enjoy these irresistible cakes too. Happy baking!