Gluten Free Cake Recipes

Two secret ingredients keep this butter-less chocolate cake moist and nutritious.

Show a friend or family member just how much you love them by baking them a super healthy cake for their birthday that has about 200 calories per slice!

This cake is amazingly rich, chocolate-y, and gluten free! With a warm, oozy center, it is the ultimate comfort dessert. Even better, you can prepare it at a moment's notice--it will impress your guests every time.

My own version of several other recipes.

Makes 2 loaves. All ingredients should be at room temperature.

Low in calories and so delicious no one will guess that it is gluten free. An excellent way to add dessert to your diet without blowing all your daily calories. Serve it with berries or other fruit to up your daily fruits and vegetables total. Some fat free whipped topping would go well here, too. Yum!

Sweetened only with maple syrup. By weight the maple syrup is the 4th ingredient. This recipe uses 14 eggs total

This adaptation to gluten free is NOT low cal.
Next attempt at adaptation is to reduce the oil.
Original recipe from Beverly Nye's Raised on Sunshine.

Tried this recipe off Southern in-law.com. Turned out rather flat pieces, but very healthy and still REALLY good!

This is, in my opinion, better than the gluten free cake mixes on the market, and has less sodium. If you don't have buckwheat flour, you can use all baking mix flour--you'll get more of a yellow layer cake that way. You can add spices, berries, chocolate chips, if you like.

Almond flour coconut oil and coconut sugar carrot cake

I adapted this from a recipe on the bag of buckwheat flour. I substituted almond butter for the peanut butter in the recipe (nutrition calculations are for almond butter). Instead of brown sugar, I used rapidura (evaporated cane juice), and I added 2 tablespoons of buttermilk powder (found in the baking section of supermarket). The latter wasn't in the ingredient database, so it's not included in nutrition calculations and is an optional ingredient. [Not a great photo - circles are dark chocolate chips]

low fat, no flour, low/next to zero sugar

great if have intestinal issues/awaiting stomach surgery, if diabetic, gluten intolerance, and milk intolerance

This is for half a batch of dip. Feel free to double the ingredients and make a big batch of it! It won't last long.. :-) A fun and lighter way to have your cake(batter!) and eat it too!!

Craving carrot-cake? These muffins are out of this world...and shhhh, no one will even be able to tell that they are gluten-free too! Your mouth will thank you.

I adapted this recipe from a full fat/sugar version I saw on Care2.com. This cake is so moist and delicious you don't miss the flour at all!! Totally gluten free!

This is made with healthy fats so don't be afraid!

You can also customize it to your liking. Try applesauce instead of honey, 4 egg whites instead of the 2 eggs, or even flax eggs instead of the eggs. (This will change the nutritional information!)

Inspired by Elana's Pantry : http://www.elanaspantry.com/cinnamon-apple
-cake/

For step by step instructions visit my blog:

http://www.sparkpeople.com/my
page_public_journal_individual.asp?blo
g_id=3780080

Very rich and creamy - to die for!

I am a stay at home mom with three children. Two of them and my husband have different food allergies and intolerances. This can make cooking a challenge. I love to do experimental cooking and incorporate extra protein like beans in because my oldest doesn't like meat. I hope you enjoy this deliciously dark chocolate cake as much as we do.

A great way to use up left over GF biscuits - no baking required - a treat for the occaisional indulgence

This cake is a winner for those who have to eat GF. My family who can have gluten loved this cake. Repeat.

This is healthy, moist and keeps getting better over a week!

From "Gluten-Free Baking Classics" by Annalise G. Roberts

From "Gluten-Free Baking Classics" by Annalise G. Roberts

The beauty of this little cake is that it takes hardly any time to make, you don't dirty lots of dishes, and you don't have lots of leftovers to tempt you. The nutrition info is calculated BY THE OUNCE (7 oz cake). If you eat the whole thing yourself in one sitting, multiply the numbers by 7. Better yet, share it with a friend or two.

My grandmother and her sister swapped recipes often, and later in life, they argued over who first encountered which recipe. I've modified this for our modern, and gluten free lifestyle.

I used Jule's brand Gluten Free flour, it came out delicious!