Gluten-Free Cake + Cupcake Recipes from the Gluten-Free Goddess

Orange infused gluten-free cupcakes!

 Karina's Gluten-Free Cake + Cupcake Recipes

Here are my favorite gluten-free cake recipes on Gluten-Free Goddess- from decadent, dessert worthy cake to simple coffee cake, from rich and fudgy flourless chocolate elegance to vegan and egg-free cupcakes.

Apple Cake with Cranberries
Apple Cake Muffins
Applesauce Crumb Cake

Banana Bundt Cake
Banana-Blueberry Muffin Cake
Banana Polenta Cake 
Banana Crumb Cake 
Banana Snacking Cake with Almond Flour
Banana Spice Cake

Blueberry Babycakes
Blueberry Cobbler
Blueberry Crumb Cake

Carrot Quinoa Bars with Vegan Cream Cheese Frosting
Cherry Clafoutis
Chocolate Banana Cake (scroll down the page)
Chocolate Cupcakes with Coffee Icing
Chocolate Gingerbread
Chocolate Truffle Cake

Coconut Apple Cake
Coconut Carrot Cake
Coconut Chocolate Chip Cake
Coconut Frosted Banana Cupcakes
Coconut Layer Cake

Dark Goddess Cake

Flourless Banana Snacking Cake
Flourless Chocolate Cake

Lemon Almond Yogurt Cake
Mexican Chocolate Cake
Maple Frosted Pumpkin Cake

Orange Creme Cupcakes

Peach Cake- vegan
Peach Coffee Cake with Streusel Topping
Peanut Butter Banana Cake

Pumpkin Chai Bread
Pumpkin Cheesecake 
Pumpkin Crumb Cake
Pumpkin Raisin 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

Karina's rich and decadent truffle cake.

Karina's Gluten-Free Cake Baking Tips:

New to baking gluten-free cakes and cupcakes? See my post Gluten-Free Cooking + 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.