My Best Gluten-Free Cake + Cupcake Recipes
My Best Gluten-Free Wheat-Free
Cake + Cupcake Recipes
Apple Cake with Cranberries
Applesauce Crumb Cake
Banana Almond Flour Bundt Cake
Banana-Blueberry Muffin Cake
Banana Polenta Cake
Banana Crumb Cake (Coffee Cake)
Banana Spice Cake
Blueberry Crumb Cake (Coffee Cake)
Chocolate Cupcakes with Coffee Icing
Chocolate Layer Cake
Chocolate Truffle Cake
Coconut Flour Apple Cake
Carrot Cake made with Pamela's Gluten-Free Baking Mix
Coconut Layer Cake
Dark Goddess Cake
Flourless Banana Snacking Cake
Flourless Chocolate Cake
Frosted Carrot Quinoa Bars
Fudgy Brownie Cupcakes
Lemon Almond Yogurt Cake
Maple Frosted Pumpkin Cake
Orange Creme Cupcakes
Peach Coffee Cake with Streusel Topping
Peanut Butter Banana Cake- low sugar
Pumpkin Crumb Cake
Pumpkin Cupcakes with Maple Cream Cheese Icing
Quinoa Breakfast Cake
Rustic Strawberry Cobbler Cake
Sour Cream Apple Cake
Vanilla Cupcakes with Mocha Icing
Vegan Flourless Chocolate Cake
Gluten-Free Goddess' Gluten-Free Wheat-Free Cake Baking Tips:
New to baking gluten-free wheat-free cakes and cupcakes? See my post Gluten-Free Cooking, Substitutions + Baking Tips for what to expect and how to problem solve.
Gluten-free vegan batter (without dairy and eggs) behaves differently than wheat batter. It is generally stickier, and thicker than standard batter.
Eggs are a boon to gluten-free baking. They add lift, moisture and lightness to heavy gluten-free flours. If fat is a concern, use whisked egg whites instead of whole eggs, and an extra egg white.
Bake in the center of a pre-heated oven. If your cakes sink in the center you may be adding too much liquid to the batter, not baking it long enough, or your oven temperature may run a tad cool. Conversely, if the cake rises high and fast, then collapses, your oven may run hot.
For essential tips on baking gluten-free and dairy-free without eggs see my Vegan Baking Cheat Sheet, with trouble shooting strategies for baking success.