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A fabulous Christmas cake is the centerpiece of many holiday tables. But just because you have to avoid gluten doesn't mean you can't bake a fabulous cake or other gluten-free treats. These festive desserts simply require the right ingredients. So sift through these gluten-free cake recipes, update your kitchen essentials, and start baking these crave-worthy additions to your favorite recipes. You're just minutes from a moist, mouthwatering cake that will have guests begging for more.
Spiced Caramel Bundt Cake
Photo: Courtesy of Oxmoor House
Cinnamon, ginger, and nutmeg give this gluten-free cake its signature spiced flavor, and applesauce lends moistness while allowing you to use less oil. A drizzle of golden caramel syrup is the finishing touch, making this the perfect "ta-da!" dessert.
Coconut Layer Cake with Marshmallow Frosting
Photo Courtesy of Oxmoor House
Swirls of rich, fluffy marshmallow frosting and flakes of toasted coconut are the crowning glory of this luscious layer cake. Did we mention it's completely gluten free?
Strawberry-Almond Cake Roll
Photo Courtesy of Oxmoor House
Don't panic—this strawberry and whipped cream-filled cake is surprisingly easy to roll.
Chocolate Java Lava Cakes
Photo Courtesy of Oxmoor House
These sumptuous chocolate-coffee concoctions, with their rich molten interior, are a chocolate lover's dream.
Chocolate Velvet Beet Cake
Photo Courtesy of Oxmoor House
If you don't mention it, no one will ever suspect that this incredible chocolate dessert, with its smooth texture and rich flavor, is made with beets.
Vanilla Angel Food Cake with Berry Compote
Photo Courtesy of Oxmoor House
The lack of gluten in this angel food cake makes it taste better than the wheat-based variety, because—it's missing that tiny bit of chew. The white rice flour, cornstarch, and just a little brown rice flour along with the egg whites give the cake a light, airy texture, resulting in a gluten-free cake that tastes simply heavenly.
Chocolate-Almond Angel Food Cake
Photo Courtesy of Oxmoor House
This is not your typical angel food cake. The texture is still light, but the chocolate and almond add a level of decadence that takes it a few steps beyond the classic.
Spiced Carrot Cake With Cream Cheese Frosting
Photo Courtesy of Oxmoor House
A smear of cream cheese frosting is the ideal topper for this warm spiced carrot cake.
Photo Courtesy of Oxmoor House
This gluten-free layer cake has a bright flavor and a wonderfully rich frosting. Garnish it with thin lemon slices.
The texture of this cake is ethereal—it’s moist and airy, yet filled with rich flavor from the macadamia nuts and almond flour. Keep in mind, if you use our formula for homemade almond flour, you won’t have a gluten-free product. If you want a gluten-free option you can purchase store-bought almond flour—just check the label to make sure the only ingredient listed is almonds. Cool this cake thoroughly before slicing for the best results. This cake will keep for 2 to 3 days, but the sugary crust won’t last more than a day. If you want to substitute hazelnut flour, you can, with similarly spectacular results.
Gluten-Free Christmas Cake
What's great about it
This is my favourite recipe featured in my two cookbooks Healthy Baking + Purely Delicious. There is nothing more satisfying than baking your own cakes, puddings and biscuits for Christmas. Around this time of year I’m in my kitchen a little bit more than usual baking cakes and cookies and packaging them up as presents for friends and family. This is an extremely delicious and simple Christmas cake to make. It's a part of my great Aunty's recipe file along with other yummy healthy treats. This is a dense and moist fruit cake with a high ratio of fruit, which means I don't need to use any extra sugar in the recipe. I'm also using almond meal which replaces traditional white refined flours that make up most store bought cakes. The almond meal is also gluten free and adds moisture so I just need to add a small amount of macadamia nut or olive oil to make it complete. I love the combination of vanilla, orange and cinnamon in recipes and my Christmas cake is the perfect recipe to marry the flavours together.
600 g mixed dried fruit or a mix of the following (raisins, apricot, sultanas)
1 teaspoon ground cinnamon
1 teaspoon vanilla bean extract or paste
zest and juice from 1 orange
3 tablespoons extra virgin olive oil
200 g (2 cups) ground almonds
- Preheat your oven to 160°C fan forced.
- Prepare a 20 cm round cake tin with baking paper lining the sides and the base.
- Combine dried fruit, spice, vanilla, orange zest + juice, olive oil and eggs.
- Add the almonds and walnuts and mix through.
- Spoon Christmas Cake batter into your baking tin.
- Bake for 1 hour and 30 minutes. Check with a skewer to see if it comes out clean, if not bake for another 30 minutes.
- Cover the top if necessary to prevent over-browning.
- Cool, then remove from the tin and store in an airtight container in the fridge for up to 1 month.
Notes and Inspiration
If you wish to soak your Christmas cake in orange liqueur, as soon as you remove the cake from the oven, skewer holes through the cake and drizzle over ¼ cup orange liqueur so it can penetrate through the holes and infuse into the cake.
This cake can also be served as a pudding served with vanilla bean custard or thick natural yoghurt and orange blossom honey.
- 2 x 500g packs dried mixed fruit
- 2 tsp ground mixed spice
- freshly squeezed juice 1 large orange (you’ll need 150ml)
- finely grated zest ½ well-scrubbed orange
- 150ml orange liqueur (such as Cointreau)
- 100ml ruby port
For the filling
- 4 large eggs
- 225g dark brown muscovado sugar
- 225g butter, softened, plus extra to grease
- 175g Doves Farm Gluten & Wheat Free plain flour blend
- 125g Doves Farm Gluten & Wheat Free self-raising flour blend
- 100g blanched almonds, halved (optional)
For the decoration
- 2 tbsp apricot jam, warmed
- 500g pack royal icing sugar
- 500g golden almond marzipan
- icing sugar, for rolling
Each serving contains
of the reference intake
Carbohydrate 132.4g Protein 7.6g Fibre 3.7g
Wheat free cake, cookie and muffin recipes
How many people that are on a wheat free diet miss cakes, cookies and muffins? Whilst the supermarkets have tried to cater for this missing treat for anyone suffering with a wheat allergy or coeliac disease, the cakes tend to be over sweet, sickly and expensive, especially if you have to pack up lunchboxes for wheat or gluten free children (or adults).
The wheat free cake recipes listed on this page have all been successfully tested time and time again, they've been sold at village fetes, taken on picnics, hauled up mountains and packed in lunchboxes on a regular basis.
Going out on a long walk or cycle ride? then why not take some of our banana bread wrapped in slices for easy snacking. It's full of slow release energy, absolutely ideal for keeping your energy levels up and pounding out the miles. And don't forget, bananas contain potassium, a vital mineral in helping to avoid cramp.
And for the wow factor, try our chocolate truffle cake recipe, it's totally awesome.
Almond butter energy bars
Make your own energy bars for sports refuelling or a snack in the office, much cheaper than buying ready made bars
Apple berry oat bars
Tasty, energy bar with apple, plump blueberries, and luscious dried cranberries
Tangy apricots in an oat sandwich, makes a great portable snack for energy boosting throughout the day
Autumn apple cake
The perfect way to celebrate Nature's wonderful apples and nuts, makes a great afternoon tea treat
Moist, very tasty and perfect for packups, picnics and sports refuelling
Ideal for bagged lunches or fresh from the oven as an afternoon treat with coffee or tea
Banana oat energy bars
Fantastically tasty, chewy, energy bar with yummy bananas and luscious dried cranberries
Low in sugar, high in luscious blueberries, these muffins are a sweet treat you don't need to feel guilty about
Blueberry muffins - sugar & dairy free
Fresh blueberries make these wheat, gluten, dairy, and sugar free muffins a healthy treat for anytime of the day
Blueberry toaster pastries
Ideal for bagged lunches or hot from the toaster oven as an afternoon treat
Ideal "grab on the go" breakfast solution with a yummy maple syrup coating
Carrot cake #1
Want to improve your night vision? Allegedly, eating carrots will help, so eat more carrot cake
Carrot cake #2
Moist and filled with carrots and raisins, it's a perfect bagged lunch or afternoon treat
Cheesey biscuits topped with parmesan, awesome warm from the oven, great cold too
Cherries and coconut make these muffins the perfect partner to afternoon tea, coffee, or as a treat in a bagged lunch
Chewy almond cookies
It's not always about the crunch, try a soft cookie occasionally, they're great made into an ice cream sandwich
Wheat, gluten, sugar & dairy free. seriously, and still tastes like chocolate brownie
Chocolate fridge cake
Very easy chocolate dessert that even the kids could make with minimal supervision
Chocolate fudge brownies
Chocolatey, goey, brownie perfect for afternoon tea, bagged lunches or indulgent snack anytime
Chocolate protein energy bars
Make your own energy bars for sports refuelling or a snack in the office, slow release energy oats will perk you up any time of the day
Great kids project for a rainy day treat
Chocolate truffle cake
A rich, fudgy, goey, chocolate cake, just like chocolate cakes should be
Christmas/Wedding fruit cake
Wheat, gluten, egg, & processed sugar free Christmas/Wedding fruit cake recipe
Fresh cranberries aren't available for long each year, so make the most of this tasty recipe while you can
Cranberry oat bars
Tangy cranberries make these oat bars zing with flavour, works with frozen cranberries too
Enjoy warm fruit scones in less than 30 minutes from start, to eat
Juicy dates make these oat cookies a healthy, tasty, energy boosting treat
Made with fresh sticky Medjool dates and oats—a great pick-me-up energy snack
If you like coconut you'll love these. moist, flavourful, and very easy to make
The portable way to eat oats for that slow release energy boost throughout the day
Flourless chocolate cake
Rich moist chocolate cake that also works well for dessert
Quick to make comfort food, enjoy warm fruit scones in about 30 minutes from start, to eat
Old fashioned tasting ginger cake, just like my Grandma used to make
Lemon ricotta cake
Another polenta based cake, this time with a very, very lemony flavour
Essential Christmas fare with an easy to make juicy spiced fruit filling and dessert pastry
Mocha chocolate chip cookies
Quick chocolate chip cookie recipe for those "need a cookie" moments
The crunchiest, butteriest oat cookies we've tasted
Orange polenta torte
Tasty orange flavoured cake with texture similar to Madeira Cake
Peanut butter cookies #1
Make these nut free by using Sunbutter Natural Crunch
Peanut butter cookies #2
Just three ingredients and you have a tasty, crunchy cookie treat
If you like pecans you'll love this recipe, nutty, goey and crunchy all in one simple snack bar
Muffins bursting with juicy raspberries
Crunchy biscuits that are just perfect with a creamy cup of hot chocolate
Melt in the mouth shortbread cookies
White chocolate chip cookies
Just the right amount of white chocolate pieces so that you seem to get one in every bite
Unfortunately for those suffering from celiac disease not all of our recipes are gluten free as we utilise oats, barley and rye in our recipes. However some of these recipes can be adapted with care and experience using gluten free flours, the taste may however be slightly different in some of the resulting recipes.
How long does this Christmas Fruit Cake keep for?
This cake keeps covered in the fridge for a few days. It's different from other vegan and gluten-free cakes as it doesn’t dry out, and isn't crumbly or chewy. The taste even improves a couple of days after baking, which makes it great for gifting, and can easily be prepared in advance when entertaining guests.
How To Make A Gluten Free Fruit Cake
Making a fruit cake is a bit of a process and this gluten free fruit cake is no different in that regard, but the steps themselves are all pretty easy.
First, you need to choose your fruit. Big tip – buy fruit that already looks nice and plump, and you’ll have a head-start on a super moist cake.
You can simply buy a dried fruit mix from the supermarket, but since a lot of them contain mixed peel, I obviously avoid them. But if you find a mix you like, then buy it! It’ll save you a bit of time.
For our cakes, I prefer to buy the fruits individually and use them to make up the total fruit weight. I happen to really like sultanas (golden raisins) so I use a bit more of them than the other fruits. As well as the sultanas, I like to use raisins, currants, dates, prunes, dried apricots and glacé ginger. Oh, and these polarising bad boys…
By rights, I shouldn’t like these. I’m not a fan of anything that is kind-of-like-a-fruit-but-not-really. I don’t like fruit flavoured ‘things’ masquerading as fruit. Fresh cherries are my favourite fruit in the whole world, and while these maybe have started off as real cherries, they are nothing like real cherries.
But I love glacé cherries. There, I said it. You’ve seen my shame. For me, half the enjoyment of making fruit cake is eating these while making it. In fact, I often add extra just because I know that every time I stir the fruit mix, I’m going to pick out and eat a few more cherries. It’s a thing, for me. A Christmas thing. It makes me happy.
But if you don’t like ‘em, by all means, leave them out. Remember, we’re only using the fruits we like. It’s a fruit cake revolution, people!
So you just need to chop any larger fruits like apricots and dates into smaller pieces, about the same size as a raisin. Then rinse them under warm running water. This gets any of that sugary, dusty, cloudy stuff off them and also starts moistening and plumping the fruit up.
Your fruit needs to be plump. Just sayin’.
Then you can slosh over your alcohol of choice. I usually use brandy, but sometimes I use rum. Sometimes I do both. You can use whatever tickles your fancy.
And if you’re not keen on alcohol, then you can use orange juice to soak the fruit instead. Just be aware that if you don’t use any alcohol in your cake and if you don’t brush it with alcohol once it’s baked, it won’t have quite the same keeping qualities as a boozy one.
I like to mix the fruit and alcohol in a large airtight container. Once you close the lid the liquid can’t evaporate – it has no choice but to be absorbed by the fruit. Plus it means that in between stirs, I can just shake the container to mix it all up. (Which also saves a few cherries from being eaten, just quietly.)
It needs to be left at least overnight, (a few days is even better) for the fruit to soak up all of the alcohol.
Once your fruit has sat and done its thing, you can mix up the batter. If the creamed butter-sugar mixture curdles after adding the eggs, don’t panic, it will come back together once the flour is added. You can beat it plenty, anyway – we don’t have to worry about overworking the gluten! Gluten free baking has its advantages.
And even if you wanted to make this recipe with wheat flour (it works equally well), a little overworked gluten in a fruit cake is really no big deal. Some people even use extra gluten-y bread flour in their fruit cakes, to help it all hold together.
We’re using Xanthan gum in the gluten free version of this cake to replace the gluten. The gum helps to bind the mixture together and to stop it from crumbling when you cut it. You can leave the gum out of the recipe if you prefer, just be aware that the cake slices won’t hold together quite as well. Maturing a gluten-free fruit cake (I’ll talk about that more below) will also help it to cut neatly.
This next step is my favourite trick for preventing “fruit holes” in your cake. If you’ve ever covered a fruit cake in marzipan and/or fondant before, you’ll know that to get a smooth surface, you need to fill the little indents that the fruit causes in the sides of the cake.
Using this little trick will prevent most of those holes from occurring in the first place, and save you a ton of time!
After mixing up the batter and before adding the fruit, take a couple of spoonfuls of the batter and spread it gently into the bottom of the tin. You can do the sides too, if you like. Just make sure you’re careful not to scrunch the baking paper with the spatula.
Then pop the tin into the fridge while you’re adding the fruit to the remaining batter. Some of the fruit may sink down through the batter, but generally, you will get far fewer holes caused by the fruit that will need to be filled (with marzipan or almond icing, or fondant) before covering in fondant.
In the pictures I took for this post, I only did this trick on the bottom, but I usually do this on the sides as well now, which you’ll see if you watch the video at the top of this post.
Then you can add in the rest of your drunken fruit to the batter.
If your mixer bowl is too small, you can transfer the batter to a larger bowl or saucepan. I use our giant pasta pot. When doing an extra large batch for multiple cakes, I’ve been known to use my Mum’s enormous preserving pan.
Now you can cram it all into your prepared cake pan. The batter lining should have firmed up in the fridge, and shouldn’t move too much as you add the rest of the batter. I like to add a few spoonfuls at a time and press it in with a spatula to make sure there aren’t any gaps. You can fill the tin up almost to the top, the cake has no raising agents, so it doesn’t rise much at all.
I’m not gonna lie to you, this cake takes some to bake. Because it’s being baked at such a low temperature, it will take a good few hours to bake through. This low, slow baking will also help ensure the outside doesn’t burn before the centre cooks through.
Then, once it comes out of the oven you can brush the cake with more brandy.
“Maturing” Your Fruit Cake
Fruit cake is traditionally made at least several months in advance of when it is supposed to be eaten. “Maturing” the cake improves both the flavour and the ability to cut it into neat portions.
While the cake matures you can ‘feed’ it more alcohol, which keeps the cake moist. It also means you can store it for a long time without it going mouldy. For more info on maturing fruit cakes, check out this great post by Anges de Sucre.
I’ve often seen recipes for gluten free fruit cakes that say the cake should be made close to serving. I’m not sure why those particular ones say that, but this one here can be matured for just as long as an ordinary fruit cake.
In fact, it benefits even more as it helps to stop the cake crumbling, which can sometimes happen with gluten free cakes (and especially gluten free fruit cakes) depending on the flour you use.
I like to feed my cakes every one to two weeks, you should be able to see if the cake needs more alcohol by looking at the surface – if it looks dry, give it another brush. If it still looks moist, you can leave it another week.
Having said all that, if you find yourself close to Christmas and you haven’t baked your cake yet, don’t despair! This cake is still pretty darn good even when made as a last-minute Christmas cake. Some years I’m very disorganised and forget to bake our cake until mid-late December. In fact, the one pictured in this post was only made a couple of weeks before Christmas, and we had no complaints!
Check out the underside of the cake, and the lack of fruity indents…
As I mentioned above, I only used the “batter trick” on the bottom, so you can see the difference here between the bottom and the sides, which still have holes. If you do it how I showed in the video above, the sides of the cake should be hole-free as well.
For more baking tips, make sure you check out my post on lining cake pans and making baking strips, and for gluten-free baking tips, check out this post too.
And just a little note, if worst comes to worst and for some reason, your fruit cake does turn out crumbly, here are two ideas for how to still enjoy it…
- Heat up the cake and serve it with some nice vanilla custard, brandy butter or ice cream. Ice cream is a nice summer option if you’re in New Zealand like I am, or any country where it’s summer at Christmas time!
2. Make some nice gluten free fruit cake truffles out of it. Just crumble some of the cake into a bowl, make some brandy buttercream or some brandy or almond flavoured white chocolate ganache, and mix just enough of that into the cake crumbs until the mixture will hold together nicely when you roll it into balls.
Then dip them in some melted white or dark chocolate, or roll it in chopped nuts or sprinkles. A little bag of these would make a lovely festive gift!
Gluten-Free Crab Cakes
Every September for the past 8 years I have gone to Baltimore to attend the Natural Products East show. This is where I find out what’s new in the natural food and supplements industry. And, it is where every year for the past 8 years I have enjoyed gluten free Maryland crab cakes!
Alas, this year there is no show, so no trip to Baltimore, so no crab cakes. So, I just had to make some myself!
For lovely crab cakes you want to use lump crab meat, preferably that has been hand picked which means the bits of shells have been picked out by hand. But you still want to give the crab another once over to be certain. You also want to use as little filler as possible. I like to use Kinnikinnick Gluten Free Panko Breadcrumbs as my filler, it helps bind without distracting from the flavor.
To bake or fry? That is the question. I made them both ways. Pictured in the photos are the baked variety. Perfectly crispy and delicious and oil didn’t spatter on my stove – that’s another plus. For the fried version I used a combo of vegetable oil and butter. They were crispier, cooked up faster, won out but just by a hair, so the choice is yours.
25 awesome gluten-free Christmas desserts
A gluten-free chocolate yule log, multi-layered Black Forest parfait and a towering pile of cranberry meringues are just some of the delicious gluten-free recipes you could cook this Christmas. Get creative – there's even a gluten-free Christmas pudding!
1. Gluten-free chocolate log
This festive showstopper is totally gluten-free and decorated with shards of chocolate bark. Best eaten immediately – but it also keeps in the fridge for up to two days. Get the recipe for gluten-free chocolate log.
2. Pristine Black Forest parfait
Brazil nut chocolate cake is layered with a vanilla and cherry cream to create this elegant raw, vegan parfait. To get a clean cut, dip a sharp knife in hot water and slice when frozen. Get the recipe for pristine black forest parfait
3. Cranberry orange meringue cake
Bake your meringues up to a week ahead, and then layer up with clementine and cranberry whipped cream to create this sparkling dessert. Get the recipe for cranberry orange meringue cake.
4. Gluten-free Christmas pudding
Turn Christmas pudding haters into your biggest fans thanks to this gluten-free Christmas pudding with clever soya milk brandy sauce. Get the recipe for gluten-free Christmas pudding.
5. Buttermilk honey panna cotta with sparkling jelly
A splash of prosecco adds sparkle to this lemony panna cotta. Plus, it can be made up to three days ahead, so that's one more thing to tick off your 'to do' list. Get the recipe for buttermilk honey panna cotta with sparkling jelly.
6. Gluten-free chocolate cherry trifle cake
A spoonful of gluten-free custard powder turns this chocolate layer cake into a trifle-inspired masterpiece with sprinkles on top. Just be sure to use gluten-free flour in the sponge. Get the recipe for gluten-free chocolate cherry trifle cake.
7. Mulled wine cheesecake
Pick up gluten-free chocolate digestives and dark chocolate to make this little beauty gluten-free. So now you don't have to choose between mulled wine and dessert – you can have both. Get the recipe for mulled wine cheesecake.
8. Vanilla baked cream with poached apricots
Delicate baked cream and sweet apricots makes a simple and elegant gluten-free dessert. The cream keeps in the fridge for up to two days, so you can prep ahead. Get the recipe for vanilla baked cream with poached apricots.
9. Gluten-free chocolate brownies with a tahini swirl
Pile up little pieces of gooey, gluten-free almond brownies, vanilla ice cream and a squirt of whipped cream to make the ultimate Christmas brownie sundae. If you're feeling fancy, add some edible gold glitter too. Get the recipe for gluten-free chocolate brownies with a tahini swirl.
10. Raspberry and cacao cheesecake bars
Vegan, gluten-free cheesecake bars that take just 30 minutes to make, but will live in everyone's memory as the prettiest Christmas dessert there ever was. Get the recipe for raspberry and cacao cheesecake bars.
11. Raw vegan chocolate cheesecake
Who doesn’t love a cheesecake? This raw, vegan, gluten-free cheesecake will make everyone happy. It only takes 30 minutes to make – just let the freezer do the rest. Get the recipe for raw vegan chocolate cheesecake.
12. Gluten-free mincemeat streusel tart
Turn mince pies into an elegant tart that's dairy-free, gluten-free and vegan. Some say it’s a Christmas miracle. Get the recipe for gluten-free mincemeat streusel tart.
13. Honey and orange flan
Four-ingredient individual orange flans make the easiest gluten-free dessert ever. Get the recipe for honey and orange flan.
14. Gluten-free mince pies
Everyone needs to have at least one mince pie at Christmas. If you can’t find ready-made gluten-free mincemeat, we have a quick mincemeat recipe that keeps well (and might be useful for that streusel above, too). Get the recipe for gluten-free mince pies.
15. Lemon and rosemary almond cake
Try a simple five ingredient lemon drizzle cake with a twist. The rosemary adds an earthy flavour and ground almonds keep the cake moist and gluten-free. Leftovers keep for a week in an airtight container, but we doubt there'll be any. Get the recipe for lemon and rosemary almond cake.
16. Lemon passion fruit creams
Add a touch of the exotic to your festive desserts with cape gooseberries and passion fruit. These are best served in little glasses or on-trend tea cups. Get the recipe for lemon passion fruit creams.
17. Cranberry crème brûlées
Via: Sainsbury's Magazine/Photo: Philip Webb and Peter Cassidy
This rich, smooth crème brûlée is happiness in a pot, with the cranberries adding a festive touch. Get ahead and make the compote and brûlées up to two days ahead, drizzle with caramel and chill before serving. Get the recipe for cranberry crème brûlées.
18. Date and coconut crème brûlée
Fancy something more unusual? Dates and molasses replace the refined sugar in this crème brûlée, but you still get that all-important caramel crust on top. Get the recipe for date and coconut crème brûlée.
19. Lemony spiced poached pears
Poached pears are our favourite classic Christmas dessert, especially when their spiced with cardamom, lemon zest and cloves. Get the recipe for lemony spiced poached pears.
20. Spiced Christmas meringue wreath
Almost too pretty to eat (we said almost). Get the recipe for spiced Christmas meringue wreath.
21. Lime and ginger tartlets
Pipe swirls of ginger and avocado mousse into these cashew nut tartlets for an elegant gluten-free and vegan dessert. Get the recipe for lime and ginger tartlets.
22. Gluten-free Italian lemon polenta cake
Serve with a dollop of crème fraîche for dessert and keep leftovers for afternoon tea the next day. Get the recipe for gluten-free Italian lemon polenta cake.
23. Flourless chocolate torte
Replacing flour with ground almonds makes this chocolate cake impossibly gooey and impossible to resist. Get the recipe for flourless chocolate torte.
24. Gluten-free Bakewell tart
Sticky strawberry jam hidden under a layer of almond, lemon cake makes this Bakewell tart a real classic for a reason. Get the recipe for gluten-free Bakewell tart.
25. Chocolate brownie cake
Who needs Christmas pudding anyway? Get the recipe for chocolate brownie cake.
Serve warm alongside tomato dipping sauce and never crave a meatball again!
Have you committed to making a turkey even though you don’t eat meat? Oh, I’ve been there! Check out my step by step guide on how to roast a turkey if you’re totally clueless as I was the first time. And if you’re looking for an appetizer to serve to the meat eating folks of the family, you have to make these bacon wrapped figs.
7 Killer Gluten-Free Cupcake Recipes
Here, seven gluten-free cupcakes that let everyone enjoy frosting as it should be enjoyed&mdashon a tiny, handheld cake.
Here, seven gluten-free cupcakes that let everyone enjoy frosting as it should be enjoyed—on a tiny, handheld cake.
1. German Chocolate Cupcakes
German chocolate cake, while flavored with coconut, is usually made with all-purpose wheat flour. In this gluten-free twist, coconut flour and 10 eggs are combined to create dense, delicious cupcakes.
2. Lime-Coconut Cupcakes
Agave syrup adds a mellow sweetness to the batter of these delicious gluten-free cupcakes, which are slathered with a tart lime buttercream.
3. Vanilla Bean Golden Cupcakes with Chocolate Frosting
These lovely, gluten-free cupcakes are flavored with both vanilla beans and vanilla seeds.
4. Hot Cocoa Cupcakes with Meringue Frosting
These rich chocolate cupcakes are topped with a fluffy marshmallow-esque meringue frosting.
5. Gluten-Free Carrot Cake Cupcakes
An easy cream cheese frosting adorns these amazing gluten-free carrot cupcakes.
6. Banana Custard-Stuffed Peanut Butter Cupcakes
These stuffed cupcakes are completely over-the-top but well worth the effort.
7. Gluten-Free Pumpkin-Ginger Cupcakes
Golden caramel sauce is an amazing topping for these pumpkin-ginger cupcakes.