I put this together because I kept hearing from friends and readers who want desserts that fit gluten free and sugar free meals. The cravings are real, yet many cakes end up dry or too sweet. I wanted to offer a simple, tasty option you can bake at home without hunting for hard-to-find ingredients. So here are 30 gluten free sugar free cake recipes for every occasion.
Who it’s for
If you cook for someone who avoids gluten or sugar, this is for you. If you want treats that fit busy days but still feel cozy, this is for you. If you care about simple, real ingredients and clear steps, you’ll find options that work in your kitchen.
What you’ll get
These recipes are meant for real life. They use everyday ingredients and standard equipment. You’ll find cakes for birthdays, school events, picnics, and quiet nights in. Each cake is gluten free and sugar free or low in sugar, but never dull. Expect a moist crumb, a gentle sweetness, and textures that feel comforting, not fussy. You’ll also get quick tips to adjust sweetness or swap flours without wrecking the bake.
How it works in practice
Let’s break it down. Start with the cake that fits your occasion, then tweak the sweetness if you want. Use almond flour or coconut flour for structure, yogurt or applesauce for moisture, and fruit puree to deepen flavor. The steps are simple: whisk, mix, bake, and cool. You’ll see substitutions laid out in plain terms so you can make it your own without overthinking.
These cakes are built for busy life. They bake in common pans, need basic tools, and use pantry staples. They stand up to light frosting or a quick glaze and still keep their gluten free sugar free promise. If you need dairy-free or nut-free options, you’ll find adaptable hints woven into the recipes.
Next steps
Here is why I created this: to give you a reliable source of tasty, healthier cakes. If you’re ready, pick a recipe that matches your moment and bake it this weekend. Keep your kitchen calm by starting with one proven option, then expand as you gain confidence. You deserve treats that fit your needs and still feel like a treat.
1. Almond Flour Chocolate Cake
Want a gluten-free, sugar-free cake that really tastes like dessert? This almond flour chocolate cake stays moist and dense, with a bold cocoa flavor. Almond flour gives a tender crumb without gluten. The batter comes together quickly, and each slice feels rich, not dry. It suits a weeknight treat or a special occasion.
Here is why it works. Use high-quality cocoa for deeper flavor. It keeps the recipe simple and friendly for all ages.
Next steps guide you through the full recipe.
Ingredients
– 2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 4 large eggs
– 1/2 cup unsweetened applesauce
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan.
2. In a bowl, mix the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk the eggs, applesauce, and vanilla until smooth.
4. Pour the wet ingredients into the dry and mix until just combined.
5. Bake for 30 minutes. Check with a toothpick; it should come out clean or with a few crumbs.
6. Let the cake cool completely before slicing. Enjoy plain or with a sugar-free frosting.
2. Coconut Flour Lemon Cake
Craving a bright lemon treat that fits gluten free and sugar free goals? This coconut flour lemon cake keeps things light and fluffy. Coconut flour gives a delicate crumb with a tropical glow. The lemon tang wakes your taste buds.
The complete recipe you can bake tonight follows.
Ingredients
– 1 cup coconut flour
– 1/2 cup unsweetened applesauce
– 1/2 cup lemon juice
– 4 large eggs
– 1 tsp baking powder
– Zest of 1 lemon
– Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. Whisk coconut flour, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, applesauce, lemon juice, and lemon zest.
4. Stir wet into dry until smooth.
5. Pour into the pan. Bake 25 minutes, until a toothpick comes out clean.
6. Let the cake cool fully before slicing. For more zing, add 2-3 drops lemon extract.
Nutrition at a glance
– Calories: 150 per slice
– Carbs: 8g
– Protein: 4g
– Fat: 11g
FAQ: Can I replace coconut flour? Use coconut flour for best results.
3. Carrot Cake with Nut Cream Cheese Frosting
Craving a carrot cake that fits gluten free and sugar free needs? This version stays moist and sweet from carrots and applesauce, not added sugar. A nutty cream cheese frosting adds richness without guilt. It works for birthdays, potlucks, or a cozy night in, with simple ingredients you can grab at any store.
Ingredients
– Cake
– 2 cups grated carrots
– 1 cup almond flour
– 1/2 cup unsweetened applesauce
– 3 large eggs
– 1 tsp ground cinnamon
– 1/2 cup chopped walnuts (optional)
– Frosting
– 1 cup raw cashews, soaked 4 hours or longer
– 1/4 cup coconut milk
– 1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, mix grated carrots, almond flour, eggs, applesauce, cinnamon, and walnuts until well combined.
3. Divide the batter evenly between the pans. Bake for 35 minutes, until a toothpick comes out clean.
4. Make the frosting: drain the soaked cashews. In a blender, blend cashews with coconut milk and vanilla until smooth and creamy.
5. Let the cakes cool completely, then spread the frosting between the layers and on top. Chill briefly if you like a firmer frosting.
6. Store any leftovers in the fridge for up to 4 days.
Nutrition at a glance
– Servings: 12
– Prep time: 30 minutes
– Cook time: 35 minutes
– Total time: 1 hour 5 minutes
– Calories per slice: 180
– Carbs: 15g, Protein: 5g, Fat: 9g
4. Chocolate Avocado Cake
Looking for a dessert that fits gluten-free and sugar-free goals? This chocolate avocado cake helps you enjoy a rich treat without a sugar rush. Avocado keeps the crumb moist and tender with healthy fats. The chocolate flavor stays bold, so you get a real cake, not a diet snack.
Here is why this recipe works for your weeknight craving and your health goals.
Recipe Overview
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 210 per slice
Ingredients
– 1 1/2 cups almond flour
– 1/2 cup cocoa powder
– 1 ripe avocado, mashed
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/2 tsp baking soda
– 1 tsp vanilla extract (optional)
– Pinch of salt (optional)
Instructions
1. Preheat to 350°F (175°C). Grease an 8-inch round cake pan.
2. Whisk almond flour, cocoa powder, baking soda, and salt in a bowl.
3. In a second bowl, mix mashed avocado, eggs, almond milk, and vanilla.
4. Stir wet and dry ingredients together until smooth.
5. Pour into the pan and bake about 30 minutes, until a toothpick comes out clean. Let it cool before slicing.
Serving idea: top with sugar-free whipped cream for a light, creamy finish.
FAQ
– Is the avocado taste noticeable? No. The chocolate flavor comes through clearly.
5. Berry Chia Seed Cake
If you want a dessert that fits a gluten free and sugar free plan, this Berry Chia Seed Cake is a smart choice. Chia seeds add a gentle bite and keep the cake moist. They also bring fiber and healthy fats. Fresh berries wake up the flavor, while almond flour and coconut flour give a soft, sturdy crumb. This cake serves 10 and stays light on calories per slice.
Here is why this cake works for real kitchens. It uses common ingredients you may already have. It bakes quickly and slices cleanly. It pairs well with a simple dusting of a sugar substitute for a touch of sweetness without adding sugar. You can bake it for gatherings or keep a smaller tray in the fridge for a quick dessert.
Complete Recipe
Ingredients
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/2 cup mixed berries (fresh or frozen)
– 2 tbsp chia seeds (soaked in water until soft)
– 3 large eggs
– 1/4 cup coconut oil (melted)
– Optional: powdered erythritol for dusting
Steps
1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, combine almond flour, coconut flour, and the soaked chia seeds.
3. In a separate bowl, whisk eggs and melted coconut oil.
4. Stir the wet mix into the dry mix. Fold in the berries gently.
5. Pour the batter into the pan and bake for 25 minutes.
6. Let the cake cool, then dust with erythritol if you like a light sweetness.
Tips you can use right away: the chia seeds act as a binder, so don’t skip them. If you use frozen berries, thaw first to avoid extra moisture. Store leftovers in the fridge for up to three days.
Indulge in a Berry Chia Seed Cake that’s both gluten free and sugar free! With wholesome ingredients and a burst of fresh flavors, it’s the sweet treat you can enjoy guilt-free—perfect for every occasion!
6. Pumpkin Spice Cake
Fall has a way of calling for warm, cozy desserts. You want something that fits a gluten free and sugar free lifestyle. This pumpkin spice cake gives you both. It stays moist and soft, with all those comforting spices you love. It feeds a crowd without loading on sugar.
Next steps to a tasty bake? Trust a simple, straight path. You get a slice that feels indulgent but is easy on your plan. The aroma alone makes the kitchen feel like a café on a cool day.
Complete Pumpkin Spice Cake Recipe
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 160 per slice
– Nutrition Information: Carbs 14g; Protein 4g; Fat 9g
Ingredients
– 1 can pumpkin puree (15 oz)
– 1 cup almond flour
– 1/2 cup coconut flour
– 3 large eggs
– 1 tsp pumpkin spice
– 1/2 tsp baking powder
Instructions
1) Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2) In a bowl, mix pumpkin puree, eggs, pumpkin spice, baking powder, almond flour, and coconut flour. Stir until smooth.
3) Pour the batter into the prepared pan. Smooth the top so it bakes evenly.
4) Bake for 30 minutes, or until a toothpick comes out clean. Let cool completely.
5) Serve with a sugar-free whipped topping and a light dusting of cinnamon for extra warmth.
Tips you can use today:
– If you like extra moisture, add a tablespoon of unsweetened applesauce.
– For a lighter texture, whip the eggs a bit longer before folding in the flours.
Common questions:
– Can I use fresh pumpkin? Yes, puree it very smooth and measure by volume.
– Is this really sugar free? Yes, the recipe uses no added sugars.
Enjoy a fall classic that fits your diet and satisfies your sweet tooth without the sugar overload.
Indulge in the warmth of fall with a gluten free sugar free pumpkin spice cake! Cozy up with flavors that comfort without the sugar overload, proving that delicious can also be healthy.
7. Matcha Green Tea Cake
You want a cake that fits gluten-free and sugar-free needs without dull flavor. You deserve something tasty for your next tea time or party. This matcha green tea cake gives you a soft crumb and a bright tea aroma. It’s quick to mix and easy to bake, and it still feels special.
Here is why it works for you. Almond flour keeps the cake moist and tender. Applesauce sweetens without sugar and keeps the texture light. Three eggs help the cake rise and hold together. You can slice it with confidence and share a simple, clean dessert.
Ingredients
– 1 cup almond flour
– 1/4 cup matcha powder
– 1/2 cup unsweetened applesauce
– 3 large eggs
– 1 tsp baking powder
Instructions
1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix almond flour, matcha powder, and baking powder.
3. In another bowl, whisk eggs and applesauce until smooth.
4. Combine wet and dry ingredients, pour into the pan, and bake for 25 minutes.
5. Let it cool before serving; dust with a light layer of matcha if you like.
Nutrition
Per slice: about 140 calories, 10 g carbs, 5 g protein, 8 g fat.
8. Peanut Butter Flourless Cake
Craving a dessert that fits a gluten free and sugar free plan but still feels like a treat? This flourless peanut butter cake is rich and creamy without any flour or sugar added. It stays moist and fudgy, thanks to peanut butter and a touch of cocoa. You’ll whip it up fast, bake it to a perfect round, and cut eight neat portions. Plus, it fits well with keto-ish or low-sugar meals. A great choice for birthdays, family nights, or a quick indulgence.
Here is why it works for you. The base is simple ingredients you likely have on hand. It delivers protein and healthy fats to curb cravings. It also satisfies a peanut butter love while keeping carbs friendly. You can serve it solo or pair it with a sugar-free ganache or fresh berries. Next steps give you the exact recipe so you can jump in right away.
Ingredients
– 1 cup natural peanut butter
– 3 large eggs
– 1/4 cup unsweetened cocoa powder
– 1/4 cup unsweetened applesauce
– 1/2 tsp baking soda
Steps
1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix peanut butter, eggs, cocoa powder, applesauce, and baking soda until smooth.
3. Pour into the prepared pan and bake for 25 minutes.
4. Let cool before serving; it’s nice with a sugar-free chocolate ganache or a dollop of whipped cream.
Tip: for a silkier texture, use creamy peanut butter.
FAQs
– Is it really flourless? Yes. The cake uses peanut butter as the base with eggs to set the structure.
9. Apple Cinnamon Oat Cake
Craving a cozy fall treat that fits a gluten free and sugar free plan? This Apple Cinnamon Oat Cake brings warm apple flavor with the heartiness of oats. It is easy to bake and doubles as a quick breakfast or a dessert. Serve it warm with a spoon of sugar-free yogurt for extra creaminess.
Here is why you will love it:
– It uses oats and apples to feel satisfying without extra sugar.
– It stays tender and sliceable for easy meal prep.
– You get a simple recipe you can reuse on busy days.
Complete recipe details
Servings: 10 • Prep time 20 minutes • Cook time 30 minutes • Total time 50 minutes • Calories 150 per slice
Nutrition: Carbs 22 g • Protein 5 g • Fat 4 g
Ingredients
– 2 cups rolled oats
– 1 cup unsweetened applesauce
– 1 tsp ground cinnamon
– 2 large eggs
– 1/2 cup walnuts, chopped
Instructions
1. Preheat the oven to 350°F (175°C). Grease a square baking dish.
2. In a bowl, whisk oats, applesauce, eggs, cinnamon, and walnuts until well combined.
3. Pour the batter into the dish. Bake for 30 minutes.
4. Let the cake cool a bit, then cut into squares. Eat warm or at room temperature. If you like, top with sugar-free yogurt for extra creaminess.
10. Zucchini Chocolate Chip Cake
Looking for a dessert that fits gluten free and sugar free needs without losing flavor? This zucchini chocolate chip cake hides veggies in plain sight and still gives you a rich chocolate bite. It stays moist and sweet, with a friendly crumb that kids and adults will love. You can bake it for a quick weeknight treat or a party dessert.
Here is why it works
– Zucchini adds moisture and helps keep the cake tender
– Almond flour keeps it grain free and light
– Cocoa and sugar-free chips bring bold flavor with less sugar
Complete recipe
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 180 per slice
Ingredients
– 2 cups grated zucchini
– 1 cup almond flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup sugar-free chocolate chips
– 3 large eggs
– 1/2 tsp baking soda
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, combine grated zucchini, almond flour, cocoa powder, chocolate chips, eggs, and baking soda.
3. Pour the batter into the prepared pan and bake for 35 minutes.
4. Allow it to cool, then slice and serve.
Tips: The more chocolate chips you add, the richer the cake will taste.
11. Cinnamon Roll Cake
If you want a cinnamon roll taste that fits gluten free and sugar free, this cake is for you. It gives the warmth of spice with a soft, cake-like bite. It’s easy to make and great for a family treat or a special occasion. Let me walk you through a simple plan that actually works in a busy kitchen. Next steps come right after this quick description.
Ingredients
– 2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup erythritol
– 3 large eggs
– 2 tsp ground cinnamon
– Optional: sugar-free icing for drizzle
Instructions
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, stir almond flour, coconut flour, erythritol, eggs, and cinnamon until smooth.
3. Pour the batter into the pan and bake for about 30 minutes.
4. Let the cake cool, then drizzle with sugar-free icing if you like a sweeter finish.
Nutrition
– Calories: 160 per slice
– Carbs: 14g
– Protein: 5g
– Fat: 8g
Tips you can use today: try a mix of different nut flours to deepen the flavor. You can jazz it up by adding a pinch of vanilla or a few chopped nuts on top for texture. Store leftovers in the fridge for up to 3 days.
12. Strawberry Shortcake
Want a strawberry shortcake that is gluten free and sugar free? This version stays fluffy and bright with fresh berries. You get a light crumb that holds up when you layer on fruit.
Made with almond and coconut flour, the cake stays tender. Eggs keep the batter airy. Erythritol sweetens without sugar. It tastes like summer in every bite.
Top it with sliced berries and a dollop of whipped cream if you like. For a touch more sweetness, toss the berries with a pinch of erythritol before serving.
Complete recipe details
Ingredients:
– 2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup erythritol
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup fresh strawberries
Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, whisk almond flour, coconut flour, and erythritol.
3. In a separate bowl, beat eggs with vanilla.
4. Stir wet into dry until just combined.
5. Pour batter into the pan and bake about 15 minutes, until a toothpick comes out clean.
6. Let the cake cool completely, then top with strawberries.
7. Optional: toss strawberries with a pinch of erythritol before serving for extra sweetness.
13. Chocolate Coconut Cake
You want a dessert that satisfies your sweet tooth and fits gluten free and sugar free needs. This chocolate coconut cake nails that balance with rich flavor and a soft crumb. It uses almond flour and cocoa for a cake that feels homemade, not dense. Here is why it works and how you can make it today.
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: 180 per slice
– Carbs: 13g
– Protein: 5g
– Fat: 12g
Ingredients
– 1 cup almond flour
– 1/2 cup cocoa powder
– 1/2 cup unsweetened coconut flakes
– 3 large eggs
– 1/2 cup unsweetened applesauce
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, whisk almond flour, cocoa powder, coconut flakes, eggs, and applesauce until smooth.
3. Pour batter into the pan and bake 35 minutes, or until a toothpick comes out clean.
4. Cool completely before slicing. Serve plain or with sugar-free frosting. Top with extra coconut flakes for flair.
Storage tips: Leave leftovers in the fridge, covered, for up to four days. Serve a slice with tea or coffee; it stays moist and tasty.
14. Vanilla Bean Cake
You want a cake that tastes rich but fits gluten free and sugar free needs.
Vanilla Bean Cake brings a classic, elegant feel to any celebration.
This version stays light and moist with almond and coconut flours.
Fresh vanilla beans lift the aroma more than any extract.
Ingredients
– 2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup erythritol
– 3 large eggs
– 1 vanilla bean, split and scraped
Instructions
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, whisk almond flour, coconut flour, erythritol, eggs, and vanilla bean until smooth and well combined.
3. Pour into the pan, smooth the top, and bake for 30 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely before slicing. Enjoy it plain or with fresh fruit for a light finish.
Notes
– Fresh vanilla bean gives a richer aroma than extract. If you swap in vanilla extract, your cake will still taste great, just milder.
– Servings: 10 • Total time: 50 minutes • Calories: 150 per slice
– Nutrition: Carbs 10g, Protein 5g, Fat 9g per slice
Celebrate every occasion with a Vanilla Bean Cake that’s both gluten free and sugar free! Delight in the rich flavors without the guilt—because a sweet life doesn’t have to come with sugar!
15. Chocolate Mint Cake
Craving a minty chocolate cake that fits a gluten free and sugar free diet? This Chocolate Mint Cake is a simple, tasty answer. It gives a bright mint kiss with a rich chocolate crumb. It uses almond flour for a light, sturdy crumb and keeps sugar out with erythritol. You can bake it fast and enjoy a dessert you feel good about. It stays fresh for a couple of days in the fridge.
Here is the complete recipe you can make tonight.
Ingredients
– 1 cup almond flour
– 1/2 cup cocoa powder
– 1/4 cup peppermint extract
– 3 large eggs
– 1/4 cup erythritol
Instructions
1) Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2) In a bowl, mix almond flour, cocoa powder, peppermint extract, eggs, and erythritol until smooth.
3) Pour the batter into the pan and bake about 30 minutes. Use a toothpick to check; it should come out with a few crumbs.
4) Cool completely. Top with sugar-free whipped cream if you like, and garnish with fresh mint leaves.
Nutrition per slice:
– Calories: 160
– Carbs: 12g
– Protein: 4g
– Fat: 10g
Tips:
– To make it a plain chocolate cake, skip the peppermint.
16. Raspberry Almond Cake
Need a gluten free, sugar free cake that still feels special? This Raspberry Almond Cake gives bright berry flavor with a nutty bite. Raspberries add tartness; almond flour keeps it moist. It slices clean and works for any occasion. A cup of tea or coffee helps.
Here is the complete recipe you can use today.
Complete ingredients
– 2 cups almond flour
– 1 cup raspberries (fresh or frozen)
– 3 large eggs
– 1/4 cup erythritol
– 1 tsp almond extract
Step-by-step making process
1) Preheat the oven to 350°F (175°C) and grease a round cake pan.
2) Toss the raspberries with a tablespoon of almond flour to help them stay suspended.
3) In a bowl, whisk the eggs and erythritol until pale, then stir in the almond flour and almond extract.
4) Fold in the raspberries gently until evenly distributed.
5) Pour the batter into the pan and bake about 35 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
6) Let the cake cool for 15 minutes, then turn out and slice to serve with tea.
Notes
– For a different berry twist, swap in blueberries or blackberries.
Calories per slice: about 150.
17. Chocolate Chip Banana Cake
Got ripe bananas sitting on your counter? This chocolate chip banana cake turns them into a soft, sweet treat. It is gluten free and sugar free, with almond flour for a light crumb. The chips add a friendly bite that stays tasty in every slice. You can bake it for dessert or a quick snack. If you want extra crunch, fold in chopped walnuts.
Here is why this simple bake works.
Complete recipe
Ingredients
– 2 ripe bananas, mashed
– 1 1/2 cups almond flour
– 1/4 cup sugar-free chocolate chips
– 3 large eggs
– 1/4 cup erythritol
– Optional: 1/4 cup chopped walnuts
– Servings: 10 • Prep: 20 min • Cook: 30 min • Total: 50 min • Calories per slice: 170
Instructions
1) Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2) In a bowl, mash the bananas. Add almond flour, chocolate chips, eggs, and erythritol. Mix until smooth.
3) Pour the batter into the pan and bake for 30 minutes.
4) Let the cake cool before slicing. It tastes great warm, too.
5) Optional: stir in walnuts for extra crunch.
Tips and uses
– Serve with a dollop of sugar-free yogurt or a light dusting of cinnamon.
– Store in the fridge for up to 4 days; freeze slices for longer keeping.
Notes
– If you prefer, you can use frozen bananas. Thaw completely and drain excess moisture before mixing.
18. Mixed Berry Cake
You want a dessert that is gluten free and sugar free but still tasty. This Mixed Berry Cake uses fresh berries to add natural sweetness and bright color. Almond flour keeps a tender crumb without heaviness. Here is why this cake works for you: eggs give a light, sliceable crumb, and seasonal berries boost flavor.
This cake is quick to mix and easy to tailor to what you have in the pantry. It travels well for gatherings and can be dressed up with a simple topping like whipped cream or yogurt.
Complete recipe
– Servings: 10
– Prep time: 20 minutes
– Cook time: 35 minutes
– Total time: 55 minutes
– Calories: 160 per slice
Ingredients
– 2 cups almond flour
– 1 cup mixed berries (fresh or frozen)
– 3 large eggs
– 1/4 cup erythritol
– 1 tsp baking powder
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease a round cake pan.
2. Whisk eggs with erythritol until smooth. Stir in almond flour and baking powder until just blended.
3. Fold in berries gently, keeping some whole for color bursts.
4. Pour into the pan. Bake 35 minutes, until the top is golden and a toothpick comes out clean.
5. Cool completely before slicing. Serve with whipped cream or yogurt.
19. Lemon Poppy Seed Cake
You’re after a bright dessert that fits gluten free and sugar free needs. This Lemon Poppy Seed Cake brings sunshine to the table without heavy flour or sugar. It tastes fresh and clean, ideal for afternoon tea or a small celebration. Here is why it works: almond flour keeps the crumb tender, poppy seeds add a tiny crunch, and lemon juice gives a lively tang.
Complete Recipe Details
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 140 per slice
Nutrition:
– Carbs: 12g
– Protein: 5g
– Fat: 7g
Ingredients:
– 1 cup almond flour
– 1/4 cup poppy seeds
– 3 large eggs
– 1/4 cup erythritol
– 1/4 cup lemon juice
Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, whisk together the almond flour, poppy seeds, eggs, erythritol, and lemon juice until smooth.
3. Pour batter into the pan. Bake 30 minutes, or until a toothpick comes out clean.
4. Let the cake cool fully. Dust with a pinch of powdered erythritol and a little lemon zest for color.
Here is a quick topping tip: a thin dash of lemon zest on top makes it look bright.
FAQ: Can I use lemon extract? Yes, but the lemon note will shift a bit.
Next steps: bake, cool, slice, and enjoy with tea.
20. Spice Cake
You want a warm spice cake that fits a gluten free and sugar free plan. This cake uses cinnamon and nutmeg for a cozy fall vibe. It stays soft and not too sweet, great for a crowd or a quiet night in.
Here is why it works: almond flour gives structure, coconut flour adds lightness, eggs act as a binder, and erythritol keeps the sweetness without spikes.
Recipe at a glance:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 160 per slice
Nutrition Information:
– Carbs: 15g
– Protein: 4g
– Fat: 9g
Ingredients
– 1 1/2 cups almond flour
– 1/2 cup coconut flour
– 1/2 tsp nutmeg
– 1 tsp cinnamon
– 3 large eggs
– 1/4 cup erythritol
Instructions
1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Mix almond flour, coconut flour, nutmeg, cinnamon, eggs, and erythritol until blended.
3. Pour into the pan and bake for 30 minutes.
4. Let cool, then frost with a sugar-free frosting of your choice.
Serve with a warm cup of tea for a soothing moment.
FAQs:
– Can I swap almond flour? Yes, try another nut flour, but expect a different texture.
Next steps.
21. Maple Pecan Cake
You want a gluten-free and sugar-free cake that feels warm and indulgent. Maple and pecans give a cozy, nutty flavor with a moist crumb. This Maple Pecan Cake uses almond flour for a light base and sugar-free maple syrup for sweetness. Here is why it fits a busy life: simple ingredients, quick bake, easy cleanup.
Complete Maple Pecan Cake Recipe
Ingredients
– 1 1/2 cups almond flour
– 1/2 cup chopped pecans
– 1/4 cup sugar-free maple syrup
– 3 large eggs
– 1/2 tsp baking powder
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan.
2. In a bowl, whisk almond flour, pecans, and baking powder. Stir in maple syrup and eggs until the batter comes together.
3. Pour batter into the pan. Bake about 30 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely before slicing. Serve with sugar-free whipped cream or a light drizzle of additional maple syrup for extra flavor. If you like a sweeter finish, drizzle a bit more maple syrup on top before serving.
22. Chai-Spiced Cake
Looking for a dessert that fits gluten-free and sugar-free needs? This chai-spiced cake delivers warm, cozy flavor without a sugar spike. It feels like a cup of chai in a soft, moist slice. You combine almond flour with a chai spice blend, whisk in eggs and a sugar substitute, then bake until the top is lightly golden. Adjust the spice to your liking so it’s just right for you.
Next steps, here is the complete recipe you can follow.
Complete recipe
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 160 per slice
Nutrition information
– Carbs: 14g
– Protein: 5g
– Fat: 8g
Ingredients
– 1 1/2 cups almond flour
– 1 tsp chai spice blend
– 3 large eggs
– 1/4 cup erythritol
– 1/2 tsp baking powder
Instructions
1) Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan.
2) In a bowl, mix almond flour, chai spice, eggs, erythritol, and baking powder until smooth.
3) Pour the batter into the pan and bake for 30 minutes, or until a toothpick comes out clean.
4) Let the cake cool before slicing. It pairs nicely with a warm cup of tea.
Tip: If you like more chai warmth, add a pinch more chai spice. You can swap in a store-bought chai blend, just watch for added sugars.
23. Blueberry Lemon Cake
You want a dessert that fits gluten free and sugar free rules. This Blueberry Lemon Cake gives a bright bite with tart lemon and sweet berries. It works for summer picnics or spring celebrations. This simple cake shows gluten free baking can taste great.
You get a light, moist cake with almond flour. Blueberries pop in every slice, and lemon keeps it bright. It bakes easy and slices clean.
Tips for best taste: use fresh blueberries if you can. If you use frozen, thaw and pat dry first. A little lemon zest adds zing if you have it. Grease the pan well so it releases cleanly. If you want extra sweetness, add a touch more erythritol.
Complete recipe
Ingredients
– 1 1/2 cups almond flour
– 1 cup blueberries (fresh or frozen)
– 3 large eggs
– 1/4 cup erythritol
– 1/4 cup lemon juice
Instructions
1. Preheat to 350°F and oil an 8-inch round pan.
2. Whisk almond flour, blueberries, eggs, erythritol, lemon juice until smooth.
3. Pour batter into pan and bake 30 minutes.
4. Cool completely; serve with sugar-free whipped cream.
Store leftovers in the fridge for up to three days. Let slices come to room temp before serving.
24. Hazelnut Chocolate Cake
You want a dessert that fits gluten-free and sugar-free rules. You also want something that feels special for a celebration. This Hazelnut Chocolate Cake gives a rich, chocolatey bite with a hint of hazelnut crunch. It uses simple ingredients you can grab at the store and a quick bake time.
Here is why this cake works for you. It stays moist, has a warm cocoa aroma, and comes together with easy steps. You can bake it for birthdays, family dinners, or a cozy night treat.
Complete Recipe
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: 220 per slice
Nutrition Information:
– Carbs: 10g
– Protein: 7g
– Fat: 18g
– Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup cocoa powder
– 1/2 cup chopped hazelnuts
– 3 large eggs
– 1/4 cup erythritol
– Instructions:
1. Preheat the oven to 350°F (175°C). Oil an 8-inch round cake pan.
2. In a bowl, mix almond flour, cocoa powder, hazelnuts, eggs, and erythritol until well combined.
3. Pour the batter into the pan and bake for 35 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely. Serve with sugar-free chocolate ganache or a sprinkle of crushed hazelnuts for a crunchy finish.
Storage tip: refrigerate the leftovers for up to a week.
25. Cherry Almond Cake
You want a cake that fits gluten free and sugar free needs. This Cherry Almond Cake uses almond flour and a touch of erythritol for sweetness. It stays moist with a bright cherry bite and a warm almond scent. It works for summer gatherings and still feels simple in the kitchen.
Here is the complete recipe you can follow.
Ingredients
– 2 cups almond flour
– 1 cup cherries, pitted and halved
– 3 large eggs
– 1/4 cup erythritol
– 1 teaspoon almond extract
– Optional garnish: slivered almonds for extra crunch
Instructions
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, whisk the eggs and erythritol until light. Stir in the almond flour, cherries, and almond extract until just combined.
3. Pour the batter into the pan. Bake about 30 minutes, until the top is set and a toothpick comes out clean.
4. Let the cake cool on a rack. Serve warm or cold. Garnish with slivered almonds if you like.
Tips
– Can I use frozen cherries? Yes. Thaw them and drain well before folding in.
Flavor notes and storage
This cake has a gentle nutty base with bright fruit notes. Chill it for a firmer slice, or serve warm for a softer crumb. Store in the fridge for up to 3 days.
26. Cacao Nib Flourless Cake
Want a rich chocolate cake that fits a gluten free and sugar free plan? This cacao nib flourless cake delivers a dense, fudgy bite with real flavor. Cacao nibs add texture and depth you won’t get from plain cocoa powder. Serve it warm with sugar free ice cream for a small celebration.
Ingredients
– 1 cup cacao nibs
– 3 large eggs
– 1/4 cup almond milk
– 1/4 cup erythritol
Instructions
1. Preheat the oven to 350°F (175°C). Grease an 8 inch round cake pan.
2. Melt cacao nibs in a double boiler until smooth.
3. In a bowl, whisk eggs, almond milk, and erythritol until well combined.
4. Stir in the melted cacao until the batter is uniform.
5. Pour into the pan and bake about 30 minutes. The center should be slightly soft.
6. Let the cake cool completely before slicing. It pairs nicely with sugar free ice cream.
Tips
– For a moister crumb, whisk in 1 extra tablespoon of almond milk.
– If you cannot find erythritol, swap in a similar sugar substitute by weight.
– A pinch of sea salt can boost chocolate flavor if you like a sharper finish.
This gluten free sugar free treat keeps well in the fridge for a few days. Enjoy the rich chocolate experience without guilt.
27. Mocha Cake
Coffee lovers, this mocha cake is a treat you can trust. You get a bold chocolate bite and a warm coffee aroma. It stays gluten free with almond flour and keeps sugar low with erythritol. It bakes in one round pan and stays moist, rich, and easy to share.
– Ingredients
– 1 1/2 cups almond flour
– 1/2 cup cocoa powder
– 1/2 cup brewed coffee (cooled)
– 3 large eggs
– 1/4 cup erythritol
– Instructions
1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, mix almond flour, cocoa powder, brewed coffee, eggs, and erythritol until combined.
3. Pour into the pan and bake for 30 minutes.
4. Let cool before slicing. Serve with sugar-free whipped cream if you like.
– Optional topping:
sprinkle a pinch of coffee granules on top.
FAQ
– Can I use decaf coffee? Yes. It works just as well.
Next steps
– Refrigerate leftovers for up to four days.
– Tip: add a dollop of sugar-free whipped cream for a lighter finish.
Indulge your coffee cravings guilt-free! This gluten free sugar free mocha cake combines rich chocolate and coffee, proving that healthy desserts can be deliciously satisfying.
28. Cranberry Orange Cake
If you want a festive gluten free sugar free cake, this Cranberry Orange Cake is your answer. Cranberries give a tart bite while orange adds bright sweetness, and the batter comes together quickly with almond flour. It’s a simple mix, bake, and share dessert that fits holiday gatherings or weeknight treats. You get a tender slice with only 160 calories per serving.
Complete recipe
Ingredients
– 1 1/2 cups almond flour
– 1 cup cranberries (fresh or frozen)
– 3 large eggs
– 1/4 cup erythritol
– 1/4 cup orange juice
– Optional: 1 teaspoon orange zest
Instructions
1) Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2) In a bowl, mix almond flour, cranberries, eggs, erythritol, orange juice, and orange zest until smooth.
3) Pour into the pan and bake for 30 minutes.
4) Let the cake cool before serving; it pairs nicely with a dollop of yogurt.
Tips
– For extra aroma, add orange zest to the batter.
– If you use dried cranberries, cut erythritol to 1 tablespoon.
– This cake stores well in the fridge for up to 3 days.
– Enjoy the fresh citrus aroma as you bite.
29. Chocolate Peanut Butter Cake
You want a dessert that fits gluten free and sugar free needs without losing taste. This Chocolate Peanut Butter Cake gives you rich chocolate and silky peanut butter frosting. It stays moist thanks to almond flour and eggs and serves 10. Here is why this works for you.
Ingredients for the cake
– 1 1/2 cups almond flour
– 1/2 cup cocoa powder
– 1/2 cup natural peanut butter
– 3 large eggs
– 1/4 cup erythritol
– 1/4 cup unsweetened almond milk
– 1/4 tsp baking soda
– 1/4 tsp salt
Ingredients for the frosting
– 1/2 cup natural peanut butter
– 2 tbsp butter, softened
– 1/2 cup powdered erythritol
– 2-3 tbsp milk
– 1 tsp vanilla extract
Instructions
1) Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan.
2) In a bowl, whisk almond flour, cocoa, baking soda, and salt until well mixed.
3) In another bowl, beat eggs, peanut butter, and almond milk until smooth.
4) Stir in erythritol. Add the dry mix to the wet mix and mix just until combined.
5) Pour the batter into the pan. Bake 28–32 minutes until a toothpick comes out clean.
6) Let the cake cool for 10 minutes, then spread on the frosting.
Frosting directions
– In a bowl, blend peanut butter, butter, and vanilla. Gradually add powdered erythritol and enough milk to reach a spreadable smoothness. Spread over the cooled cake and slice to serve.
30. Matcha Berry Cake
You’re craving a dessert that fits gluten free and sugar free needs. Meet the Matcha Berry Cake. The matcha lends a soft green hue and a calm, earthy bite. Berries add bright juice and a hint of tart sweetness. This cake looks festive, but it stays light and easy to make.
Here is why you will reach for this recipe again:
– Simple ingredients you can grab at most stores
– Quick to prepare, and it bakes in one round pan
– A colorful finish that feels special on any table
Ingredients
– 1 1/2 cups almond flour
– 1/2 cup matcha powder
– 1 cup mixed berries
– 3 large eggs
– 1/4 cup erythritol
Instructions
1) Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2) In a bowl, whisk almond flour, matcha powder, berries, eggs, and erythritol until smooth.
3) Pour the batter into the pan and bake for 30 minutes, or until a toothpick comes out clean.
4) Let the cake cool on a rack for 10 minutes, then slice. Serve with sugar-free whipped cream if you like.
Tip: Use seasonal berries for the best flavor.
Conclusion
With these 30 gluten free sugar free cake recipes, you have a world of healthy dessert options at your fingertips! Each cake is crafted to ensure you can celebrate every occasion without compromising on flavor.
From fruity delights to rich chocolate creations, there’s something for everyone to enjoy. So grab your ingredients and get baking – the perfect gluten free, sugar free treat awaits!
Frequently Asked Questions
What Are Some Key Ingredients for Gluten Free Sugar Free Cakes?
When baking gluten free sugar free cakes, you’ll want to focus on ingredients like almond flour and coconut flour, which provide a great base without gluten. You can also use erythritol or stevia as natural sweeteners to keep your cakes deliciously sweet without the sugar. Don’t forget to incorporate healthy fats like avocado or coconut oil for moisture and richness!
Can I Substitute Dairy in These Cake Recipes?
Absolutely! If you’re looking for dairy free cake alternatives, you can easily swap out dairy ingredients with nut milks, like almond or coconut milk, and use coconut yogurt or non-dairy cream cheese for frostings. These substitutions not only cater to dairy sensitivities but also enhance the flavor profile of your gluten free sugar free cakes!
How Can I Ensure My Gluten Free Cakes Are Moist and Flavorful?
To keep your gluten free sugar free cakes moist and flavorful, make sure to use ingredients like applesauce or yogurt that add moisture without the added sugar. Additionally, consider using eggs to help bind the ingredients together while adding richness. Experimenting with spices and flavor extracts can also elevate the taste and keep things exciting!
What Are Some Easy Sugar Free Frosting Options for My Cakes?
For a delicious sugar free frosting, you can whip up a cream cheese frosting using non-dairy cream cheese and your choice of sugar alternative. Another tasty option is a coconut whipped cream made from chilled coconut milk, which adds a light and fluffy texture. You can also consider chocolate avocado frosting for a rich, creamy finish without the sugar!
Are These Recipes Suitable for Diabetics?
Yes, these gluten free sugar free cake recipes are designed with diabetics in mind! By using low carb cake recipes and natural sweeteners, they help manage blood sugar levels while satisfying sweet cravings. Just remember to monitor portion sizes and choose recipes that fit your overall dietary needs. Enjoying delicious desserts doesn’t have to come at the expense of your health!
