GF & Vegan Cake Recipes That Taste Amazing

Dessert should never be a compromise despite any dietary restrictions or choices you are making!

If you’ve ever tried to bake a gluten-free or vegan cake that turned out too dense, gummy, or tasted like absolutely nothing, well you’re not alone. I’ve been there too. 

A few years ago, I attempted a “healthy” chocolate cake for a friend that was vegan, that was somehow both dry and oily. I brought it to a gathering, and no one said a word while eating it. That kind of silence? Not a good sign.

But here’s the thing: gluten-free and vegan cakes can absolutely be rich, moist, flavorful, and downright craveable. You just need the right ingredients, tools, and a few trusted tricks to get them there.

Whether you’re baking for yourself, a guest with dietary restrictions, or just love the idea of plant-based, wheat-free treats that don’t taste like cardboard, this post will help you make cakes that wow.

What Makes a Cake Gluten-Free and Vegan?

Let’s break it down simply:

• Gluten-free means no wheat, barley, or rye. Instead, bakers use flours like almond, oat, rice, or a gluten-free all-purpose blend.
• Vegan means no animal products—so, no eggs, dairy milk, or butter.

Take both of those out, and you’re removing a lot of the structure and richness that gives traditional cakes their signature taste and texture. But with the right substitutes and a little finesse, you can bake something every bit as delicious.

Key Ingredients That Make All the Difference

Here are the star players in any successful gluten-free, vegan cake.

1. Flour Alternatives
A quality gluten-free all-purpose flour blend is a must. Look for one with xanthan gum or guar gum, which mimics the elasticity of gluten. Almond flour and oat flour also add great texture and flavor.

2. Egg Substitutes
For moisture and binding, try:

• Flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg)
• Unsweetened applesauce
• Mashed banana or pumpkin
• Commercial egg replacers

3. Non-Dairy Milk
Almond, oat, soy, or coconut milk are all great. Oat milk adds a touch of creaminess, while coconut milk brings richness and subtle flavor.

4. Oil or Vegan Butter
Stick to oils like avocado, canola, or melted coconut oil. For a buttery flavor, go with a vegan butter brand designed for baking.

Tried-and-True Flavor Combos

One of the best ways to keep your gluten-free and vegan cakes from falling flat (literally and figuratively) is to lean into flavors that naturally shine without traditional ingredients.

• Chocolate + espresso + almond milk
• Lemon + blueberry + coconut milk
• Pumpkin spice + maple + oat flour
• Vanilla + almond + fresh strawberries
• Banana + cinnamon + walnuts

The key is to build depth with ingredients that bring flavor and function (like bananas, which add both sweetness and structure).

Personal Favorite Recipes That Always Work

Here are a few go-to gluten-free and vegan cakes that consistently get rave reviews—yes, even from the “I don’t usually eat vegan” crowd.

Chocolate Ganache Cake (GF + Vegan)

Rich, dense, and topped with a silky dairy-free ganache.

Ingredients:

Cake:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup unsweetened cocoa powder
• 1 cup coconut sugar or cane sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup almond milk (or other plant milk)
• ⅓ cup avocado oil or melted coconut oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• ½ cup unsweetened applesauce

Ganache:

• ¾ cup dairy-free chocolate chips
• ½ cup full-fat coconut milk (canned)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
2. In a large bowl, whisk dry ingredients. In another bowl, mix wet ingredients.
3. Combine wet and dry until just smooth. Pour into the pan and bake for 30–35 minutes.
4. Cool completely.
5. For ganache: Warm coconut milk until just simmering, pour over chocolate chips, let sit 2–3 minutes, then stir until glossy.
6. Spread ganache over cooled cake and chill to set.

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Lemon Coconut Cake

Bright, zesty, and ideal for spring.

Ingredients:

Cake:

• 1 ½ cups gluten-free flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup melted coconut oil
• ¾ cup maple syrup
• ½ cup coconut yogurt
• ⅓ cup lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch square or round pan.
2. Whisk dry ingredients in one bowl, wet in another.
3. Combine and mix gently. Pour into pan and bake 28–32 minutes.
4. Cool, then drizzle with glaze and sprinkle with toasted coconut flakes if desired.

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Pumpkin Layer Cake with Maple Frosting

Warm, spiced, and perfect for fall.

Ingredients:

Cake:

• 2 cups gluten-free flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp pumpkin pie spice
• ½ tsp salt
• 1 cup pumpkin purée
• ½ cup maple syrup
• ½ cup almond milk
• ¼ cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract

Frosting:

• ½ cup vegan butter, softened
• 2–2½ cups powdered sugar
• 2–3 tbsp maple syrup
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 6-inch cake pans.
2. Mix dry ingredients. In another bowl, mix wet ingredients.
3. Combine and divide batter between pans. Bake 30–35 minutes.
4. Cool fully before frosting.
5. Beat frosting ingredients until fluffy. Frost and layer as desired.

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Banana Snack Cake

No mixer needed. Moist, portable, and breakfast-friendly!

Ingredients:

• 1 ½ cups mashed ripe banana (about 3 bananas)
• 1 cup almond flour
• ¾ cup gluten-free flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ⅓ cup maple syrup or coconut sugar
• ¼ cup melted coconut oil or olive oil
• 1 tsp vanilla extract
• Optional: chocolate chips or chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line an 8-inch square pan.
2. Mix mashed banana, oil, syrup, and vanilla.
3. Stir in dry ingredients until just combined.
4. Fold in any add-ins.
5. Pour into pan and bake 28–32 minutes.
6. Let cool before slicing.

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Vanilla Layer Cake with Berry Compote

Elegant, light, and layered with whipped topping + berries.

Ingredients:

Cake:

• 2 cups gluten-free flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup plant milk + 1 tbsp apple cider vinegar (let sit 5 mins)
• ½ cup maple syrup or cane sugar
• ¼ cup neutral oil
• 2 tsp vanilla extract
• ½ cup unsweetened applesauce

Berry Compote:

• 2 cups mixed berries (fresh or frozen)
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp chia seeds (optional for thickening)

Topping:

• Coconut whipped cream (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 6-inch or 8-inch cake pans.
2. Mix dry ingredients in one bowl, wet in another.
3. Combine, pour into pans, and bake 25–30 minutes.
4. Simmer compote ingredients for 10–15 minutes, then cool.
5. Let cake cool completely. Layer with whipped topping and cooled berry compote.

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Tips for Success

(Especially if You’re New to This)

• Always let your batter rest. Gluten-free flours often absorb moisture slowly. Letting your batter sit for 10–15 minutes can improve texture.
• Don’t skip the acid. A little vinegar or lemon juice helps with rise, especially in vegan cakes.
• Measure by weight when possible. Gluten-free flours can vary in density, and weight is more accurate than cups.
• Invest in parchment paper or silicone liners. Vegan, gluten-free cakes can be more delicate and prone to sticking.
• Test early. Check your cake a few minutes before the timer goes off. These cakes can go from just right to overbaked quickly.

Baking gluten-free and vegan doesn’t have to mean giving up flavor, texture, or presentation. In fact, some of my favorite cakes have come from “alternative” recipes that I’d proudly serve at any celebration. And trust me — once you’ve found a reliable base and your go-to swaps, you’ll never feel limited by dietary restrictions again.

Whether you’re baking for health, for others, or just for fun, these cakes are proof that you don’t need eggs, butter, or wheat to make something truly delicious.

Happy baking!