gluten free cake

<p class="summary">Spiced Apple Coffee Cake is a delicious grain free snack cake made with almond flour, apple cider vinegar, fresh apples, and warm spices! This recipe is also gluten free, dairy free friendly.</p>

Spiced Apple Coffee Cake {gluten free}

Almond flour (See notes for substitutes)

flour flour

Coconut sugar sugar

tsp Baking soda

kosher salt

Baking powder

eggs

tsp vanilla extract

milk

applesauce or plain yogurt

tbsp unpasteurized apple cider vinegar

cinnamon

tsp nutmeg

chopped apple plus extra apple for topping

apple slices or 1/2 c chopped apple

-3 tbsp melted clarified butter coconut oil

sugar

almond flour flour

Preheat oven to 350F. Line a baking pan (8&#215;8 or 9&#215;9) with parchment paper. See notes for baking in ramekins.

In a large bowl, sift the flours together and then mix in the sugar, baking soda, salt, and baking powder. Set aside.

In another bowl, whisk eggs, vanilla, and milk then gently mix the egg-milk mixture in with the dry mixture. Stir until smooth or use a hand mixer to blend until batter is consistent texture.

Add the yogurt or applesauce, apple cider vinegar, spices to the bowl, and mix together.

Fold in the chopped/diced apple. If batter is too dry, add more milk.

Pour batter into lined baking dish. Optional thinly sliced apples on top. Set aside.

In a small bowl, mix melted butter and sugar. Add flour and stir until combined, making a crumble like texture. Spread over apple cake mix in pan. This will not cover the whole pan so feel free to double if desired.

Place in oven for 28 to 35 minutes (cover with foil after 20 minutes to prevent edges from browning). Bake until top is browned and flour is baked in center.

Once cooked, place on a towel in fridge for 20 minutes; this just helps it set. You can reheat again before serving, if desired. Or serve with yogurt or ice cream after it’s cooled.

Keep in refrigerator for 5-7 days or freeze in airtight container or ziplock for up to 3 months.

Noted Lindsay, and always good to be reminded of the fact to "not focus SOLELY on diet to keep you healthy.  Honestly, stress and negative thinking can do more damage." ::-)

And these Apple Cider Crumble Bakes just look so amazing. Stewed a load of apples last Saturday and made a crumble too. Think I prefer yours though ;-)

I agree in 100%. You have put it all together.

Coffee cake is my absolute favorite! This looks incredible. Thanks for a delicious recipe!

I love the use of yogurt in this recipe. It adds so much moisture! This crumble is so tasty!

I love how you worked apple cider vinegar into this delicious tart! It is so, so good!

I love baking with almond flour! These look amazing!

Everyone at my house really loved this! so good!

I was looking for a gluten free recipe to help use up apples that we got when we went apple picking! This turned out so good! Loved it!

I am a huge fan of apple cakes and baked goods made with almond flour. This cake was so SO good. Definitely adding into the rotation. Thanks!

This easy almond cake is naturally gluten free and has a delicious flavor.

Tarta De Santiago

almond flour (200 grams)

lemon zest (ie from 1 lemon)

tbsp confectioners sugar (approx, to dust (icing sugar))

Tarta de Santiago

Preheat oven to 350F/180C. Line an 8 inch/20cm round cake tin with parchment on the bottom and rub the sides with a little butter.

Crack the eggs into a bowl and add the sugar. Whisk the two together until well combined and starting to become lighter in color with a bit of air in the mixture.

Add the ground almonds, lemon zest and cinnamon and mix until combined, but try not to overmix and get all of the air out of the mixture.

Pour the mixture into the prepared cake tin and place in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean. Meanwhile, make the cross stencil, if not already prepared.

Remove the cake from the oven and allow to cool around 10-15 minutes on a cooling rack before removing the outer ring. Allow it to cool completely before placing the stencil on top of the middle then dusting some confectioners sugar over the top. Carefully remove the stencil without letting the sugar fall on the area you had covered. Slice and serve or store at room temp, covered.

This gluten-free cake uses polenta and ground nuts instead of flour which makes it very moist, especially with all the yummy fruit and syrup. 

For this recipe you will need a large round spiral-patterned bundt tin and cake release spray OR a 12x8in/30x20cm traybake tin, a food processor and a piping bag fitted with a small plain nozzle.


Raspberry and rhubarb drizzle cake with custard

grams/1¾oz golden caster sugar

grams/5½oz rhubarb, trimmed and cut into small chunks

grams/3½oz shelled pistachios, ground

100 grams/3½oz ground almonds

grams/3½oz fine polenta (also known as cornmeal)

salt

gluten-free baking powder

unsalted butter

golden caster sugar

raspberries

300 milliliters/10fl oz double cream

milliliters/2fl oz full-fat milk

vanilla bean paste

grams/1¾oz white caster sugar

grams/3½oz raspberries

fresh mint, leaves

grams/1¾oz pistachios

grams/3½oz icing sugar

lime, zest only

This Keto Strawberry Shortcake is the perfect spring and summer low carb, gluten free dessert recipe. With moist layers of cake, layer with fresh whipped cream and sweet strawberries, this is a perfect keto treat.

Keto Strawberry Shortcake 

eggs, separated

cream of tartar (get it here)

monkfruit,

flour

coconut flour (I use this brand)

baking powder

measured

almond milk

vanilla extract (I use this brand)

strawberries

heavy cream

monkfruit

vanilla extract

Using a stand mixer or electric mixer, whisk the egg whites and cream of tartar together until thick and frothy. Add the sweetener and whip until thickened.

Add the egg yolks to the mixture and beat until thick and creamy.

Combine the almond flour, coconut flour and baking powder in a large bowl and whisk to remove any clumps.

Fold the dry ingredients into the egg mixture, mixing slowly so that you do not deflate the egg mixture.

Combine the melted butter, almond milk and vanilla extract together and add to the batter, again folding gently until just combined.

Grease and line two - 8-inch sandwich cake pans and spoon half of the batter into each, smoothing it out carefully.

Bake for 45 to 60 minutes, checking at the 45 minute mark to see if a toothpick comes out clean.

Remove from the oven and cool the cakes on a cooling rack.

Once cooled, very carefully cut each cake in half – the outside edge can be a bit crumbly so use a very sharp knife and a gentle hand.

for the cake:

Combine the heavy cream, sweetener and vanilla in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.

for the filling:

Complete each layer by spreading a layer of whipped cream on top of a cake layer, sprinkling some strawberries on top of the whipped cream and topping with another layer of cake. Repeat until you have used all for layer of cake.

putting it all together:

Thanks so much.  I did bake it up with coconut oil.  Came out great.

This looks wonderful!  
i will try it this weekend

I made this just last night! It was so delicious. I will definitely make this again!

Yay!! Thank you for helping to satisfy my sweet tooth cravings without having to break my keto diet. These were definitely a hit!

This perfect Gluten Free and Dairy Free Vanilla Cake will melt in your mouth. It is so good that no one will know that it is gluten and dairy free.&nbsp;

Gluten Free and Dairy Free Vanilla Cake

½ Cup GF All Purpose Flour

Xanthan Gum

Baking Powder

Baking Soda

Water

Cup Dairy Free Milk

Cup Sugar

⅓ Cup Dairy Free Butter

TBSP. Coconut Oil

TBSP. Vanilla

Eggs

Salt

Preheat oven to 350°F.

Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool.

In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.

Add the milk and the cooled water and sugar mixture. (The mixer should be going the entire time)

Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour.

Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.

Pour into your greased pans. I use coconut oil to grease the pan.

Cupcakes cook 16-20 minutes. 6 inch rounds cook about 27-30 minutes and 8 inch rounds cook 30-35 minutes. Watch after 20 minutes in case your oven runs hot. Test with toothpick. Enjoy!

This berry sheet cake is soft, lightly sweet, and made easy in one sheet pan. Just whip together the batter, dot it with fresh berries, then pop it in the oven. It&#039;s the perfect summer treat!

Berry Sheet Cake (gluten-free, dairy-free)

almond flour

tapioca flour

coconut flour

baking soda

eggs (room temperature)

maple syrup

coconut oil

apple cider vinegar

berries

Preheat oven

Preheat your oven to 350 degrees fahrenheit and grease a 9x13-inch sheet pan (a 1/4 sheet jelly roll pan).

Add all of the dry ingredients to a mixing bowl and stir together.

Whisk

Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.

Pour batter

Pour the batter into the greased pan and use a spatula to flatten the top.

Bake

Add the berries to the top of the cake and transfer it to the oven. Cook for 35-40 minutes, or until golden across the top (not just the edges).

Once it&#039;s cooled, slice and serve!

The easiest gluten-free almond and coconut cake recipe that takes just 10 minutes to prepare... and tastes AMAZING!

Gluten-Free Almond and Coconut Cake

butter

almond meal

70 g (2/3 cup) desiccated coconut

tsp salt

275 g (1 and 1/4 cups) caster sugar

g (2 tbs) flaked almonds

icing sugar (to decorate)

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set aside.

Place the butter into a large microwave-safe bowl. Melt on 50% power for 2-3 minutes (in 30 second bursts) or until melted.  Allow to cool.

Add the eggs and vanilla extract and beat with hand-held beaters or a stand mixer until combined.

Add the almond meal, coconut, salt and caster sugar and stir to combine.

Pour the mixture into the prepared cake tin.

Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan.

Dust with icing sugar before serving (optional).

Store in an airitght container for up to 3 days.

Conventional Method

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set aside. 

Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2. Allow to cool. 

Add the eggs and vanilla extract and mix for 30 seconds, Speed 6. 

Add the almond meal, coconut, salt and caster sugar and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds. 

Pour the mixture into the prepared cake tin. 

Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan. 

Dust with icing sugar before serving (optional). 

Thermomix Method

https://embed.mediavine.com/videos/vcizhkywkfqvvcwvagna

The easiest gluten-free almond and coconut cake recipe that takes just 10 minutes to prepare... and tastes AMAZING! Watch the video to see how it's made!

Gluten-Free Almond & Coconut Cake

Flourless Chocolate Cake Recipe - This rich and fudgy flourless chocolate cake tastes just like a decadent brownie from your favorite box mix, but is homemade in minutes with only a handful of gluten free ingredients.

Flourless Chocolate Cake (Gluten Free Brownie Cake Recipe)

chocolate

instant coffee granules (or instant espresso)

pistachios (optional)

Preheat the oven to 375 degrees F. Set out a 9 inch cake pan and a piece of parchment paper. Trace the bottom of the cake pan onto the parchment and cut out the circle. Line the pan with the parchment, then thoroughly spray (or grease) the sides of the pan and the paper.

In a microwave-safe mixing bowl, melt the chocolate and butter together. Microwave in 1 minute increments, for 2-3 minutes, stirring in between, until the mixture is completely smooth.

Then stir in ¾ cup sugar, instant coffee, vanilla, and salt. Once very smooth, whisk in the eggs. Finally stir in the pistachios, if using.

Pour the batter into the prepared pan. Bake for 25 minutes, until the top is puffed. Remove from the oven and cool in the pan for 10 minutes. Then carefully flip the cake out of the pan, peel off the paper, and set it on a cake plate. Allow the cake to cool to room temperature.

Meanwhile, set out a clean mixing bowl. Pour the heavy cream and remaining 2 tablespoons sugar. Whip on high until peaks form.

Scoop the whipped cream on top of the cake. Sprinkle with extra pistachios or cocoa powder if desired.

https://content.jwplatform.com/videos/thNEEMap.mp4

Flourless Chocolate Cake (Gluten Free Brownie Cake)

This small batch gluten free Boston cream pie is super easy to make, as well as incredibly delicious. With soft and buttery vanilla sponges, silky-smooth vanilla pastry cream and a generous layer of luxurious chocolate ganache, it’s guaranteed to put a smile on your face. The recipe makes a 6 inch cake that serves about 4-6 people… though you might not want to share it once you have a taste. Yes, it’s that good.

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Top 35 gluten free cake recipes from across the web

The most viewed gluten free cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Apple Coffee Cake {gluten fr...

Tarta De Santiago

Raspberry and rhubarb drizzle cake ...

Keto Strawberry Shortcake

Gluten Free and Dairy Free Vanilla ...

Berry Sheet Cake (gluten-free, dair...

Gluten-Free Almond and Coconut Cake

Flourless Chocolate Cake (Gluten Fr...

Small Batch Gluten Free Boston Crea...

Keto Chocolate Cake

Gluten-Free Carrot Cake

Small Batch Gluten Free Chocolate C...

Spanish Almond Cake Recipe- Tarta D...

Gluten-Free Lemon Cake with Blueber...

Gingered rich fruit cake

Gluten Free Funfetti Birthday Cake

Gluten Free Lemon Cake

Apple & almond cake

Hazelnut Olive Oil Cake (GF, DF)

Hazelnut Olive Oil Cake (GF, DF)

The Very Best Gluten Free Vanilla C...

2-Ingredient Apple Cake Recipe

Strawberry Sugar Free Cake Recipe

Easy Lemon Coconut Almond Cake

Gluten-Free Pumpkin Roll

Pumpkin Persian love cake

Small Batch Gluten Free Vegan Choco...

Vegan and Gluten Free Orange Polent...

Gluten-Free Olive Oil Cake with Lem...

Gluten Free Victoria Sponge Cake

Lemon and elderflower drizzle puddi...

Almond Cake

Coconut-Lemon Almond Cake Recipe

Moist &amp; Lofty Gluten-Free Pumpk...

Gluten-free cheesecake

The most viewed gluten free cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Moist & Lofty Gluten-Free Pumpk...