We turn to these five gluten-free cake recipes time and time again whenever that sweet tooth craving hits! With better-for-you ingredients like Pyure Organic stevia, bananas, almond flour, and coconut, these recipes let you have your cake and eat it too.

For more sweet treats, check out our 7 Kid-Friendly Cupcake Recipes.

Gluten-Free Lemon Cake

This gluten-free lemon poppyseed cake is keto-friendly and sugar-free — not to mention refreshing and delicious!  It’s a spring and summertime favorite with a light burst of citrus that everyone loves. Perfect for picnics in the park, Sunday afternoon snacks, and more. Everyone will be asking for the recipe, and no one will guess it’s made with stevia instead of sugar!

For this gluten-free lemon cake recipe, mix the cake ingredients first and make the glaze while the cake is in the oven.

Ingredients

For the cake: 

  • 3 cups almond flour
  • 1/3 cup plain whey protein powder
  • 3 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 2/3 cup Pyure Organic Erythritol
  • 3 large, room-temperature eggs
  • Fresh zest from one lemon
  • 1/2 teaspoon pure lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cups water

For the glaze: 

Instructions

Preheat oven to 325°F and thoroughly grease a Bundt pan. Remember to wait until the lemon poppy seed cake is done baking to start the glaze.

For the cake:

  1. Combine almond flour, whey protein powder, poppy seeds, baking powder, and salt. Set aside.
  2. In a separate bowl, using a hand mixer, combine softened butter and Pyure Organic Erythritol.
  3. Beat in the eggs, lemon zest, lemon extract, and vanilla extract.
  4. Add half of the almond flour mixture into the bowl with the wet ingredients, then mix in the water.
  5. Add the remaining half of almond flour mixture. Beat until just mixed.
  6. Pour batter evenly into the bundt pan.
  7. Bake 45 to 50 minutes, until the top is golden brown and a toothpick comes out of the center clean.
  8. Remove cake from the oven and to cool for 30 minutes.
  9. After 30 minutes, flip the cake onto a wire cooling rack and allow to cool completely.
  10. Once entirely cooled, top with the glaze.

For the glaze:

  1. Whisk together the Pyure Organic Powdered Confectioner’s Stevia Sweetener and lemon juice until there are no lumps.
  2. Drizzle over the lemon poppy seed cake recipe.

Gluten Free Carrot Cake with Coconut

Looking for the ultimate gluten-free carrot cake? Our recipe puts a twist on a classic favorite with the addition of coconut and stevia to make this tasty cake even better for you. This gluten free carrot cake is incredibly easy to make and blow-your-mind delicious. The best part? No one will ever guess that it’s gluten-free and sugar-free.

If you’re not ready to serve your coconut carrot cake right away – and if you can resist – go ahead and refrigerate it. Gently cover it with plastic wrap or wax paper to avoid absorbing odors in the fridge. It’s best within a day or two but will last up to five days. Enjoy!

Ingredients

For the cake: 

  • ¾ cup Pyure Organic Stevia Sweetener Blend, 2:1 Sugar Substitute
  • 3/4 cup butter, softened
  • 1 tbsp blackstrap molasses (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 4 large eggs, at room temperature
  • 2 1/2 cups coconut flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 cups grated carrots
  • 1/2 cup unsweetened, shredded coconut
  • 1 1/2 cups pecans, chopped and divided into 1 cup and 1/2 cup

For the cream cheese frosting: 

Instructions

For the cake:

  1. Preheat oven to 350°F.
  2. Line two 9-inch round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
  3. In a large bowl, cream together the butter and Pyure Bakeable Blend Stevia Sweetener until fluffy. Beat in the molasses (if using), vanilla extract, and coconut extract. Beat in the eggs, one at a time, and set aside.
  4. In another bowl, mix together the coconut flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
  5. Stir in the grated carrots and shredded coconut. Fold in 1 cup of the chopped pecans, reserving the remaining 1/2 cup.
  6. Transfer the batter evenly among the two prepared baking pans. Bake for 30 to 35 minutes until the top is springy.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.

For the cream cheese frosting: 

  1. Use a hand mixer to beat together the cream cheese and butter until fluffy.
  2. Beat in the Pyure Organic Powdered Confectioners Blend and vanilla until well incorporated.
  3. Add cream and beat again until creamy. You can adjust the amount of cream to your desired consistency.

Gluten Free Chocolate Cake

This recipe, adapted from Chocolate Covered Katie, is a crowd favorite! Dense, fudgy, chocolate-y, and delicious, this gluten-free chocolate cake doesn’t sacrifice flavor by substituting better-for-you ingredients instead of artificial sugar and processed flour. For a double-layer cake, simply double the recipe and bake in two 8-inch pans. 

Looking for a smaller portion? Try our Molten Chocolate Cakes Recipe.  

Ingredients

For the cake: 

  • 1 1/2 cups fine almond flour
  • 1/4 cup cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup water or milk of choice
  • 3 eggs (including the vegan option listed earlier in the post)
  • 1/3 cup granulated Pyure Organic Erythritol
  • 1 1/2 tsp pure vanilla extract

For the frosting: 

Instructions

  1. Preheat oven to 350°F. Grease an 8-inch pan, and line with parchment. 
  2. Stir all cake ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. 
  3. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). 
  4. Let cool completely before frosting. 
  5. For the frosting, let the cream cheese and butter spread come to room temperature. 
  6. Beat all ingredients with an electric mixer or stand mixer (or by hand, which won’t be as whipped and fluffy but still works). 
  7. If too thick, very slowly add more milk of choice. If too thin, add additional powdered stevia. 
  8. Cover and refrigerate leftover frosting for up to a week.

Gluten Free Coffee Cake

This gluten free coffee cake recipe from Sweet as Honey is a little labor-intensive, but totally worth the effort! It’s the perfect afternoon pick-me-up and totally guilty-free: it’s keto-friendly, sugar-free, and gluten-free. 

Ingredients

For the cake: 

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup + 2 tablespoons Pyure Organic Erythritol
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract at room temperature
  • 1/2 cup melted coconut oil
  • 1/3 cup unsweetened almond milk at room temperature

For the streusel topping: 

  • 1 cup Almond Flour
  • 1/3 cup Pyure Organic Erythritol
  • 1/3 cup melted coconut oil
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons instant espresso optional
  • 1/2 cup chopped walnuts (optional)

For the sugar-free glaze: 

Instructions

  1. Preheat oven to 350°F. Line a 9-inch square cake pan with parchment paper. Set aside.
  2. Prepare the streusel: in a medium-size mixing bowl, combine all the streusel ingredients until it forms a cinnamon crumble. Set aside at room temperature while you make the cake batter.
  3. In a large mixing bowl, stir together almond flour, coconut flour, baking powder, erythritol, and salt.
  4. In another medium-size bowl, beat eggs with melted butter (lukewarm not hot, or the butter will ‘cook’ the eggs), unsweetened almond milk, and vanilla.
  5. Pour the liquid ingredients onto the dry ingredients and combine with a spoon until it forms a thick batter with no lumps. You can also use an electric beater, at low speed if desired
  6. Fill the cake pan: first, spread evenly half of the coffee cake batter into the prepared cake pan. Sprinkle half of the cinnamon streusel on top of the cake batter, then spread the rest of the coffee cake batter on top of the streusel. As you spread the rest of the cake batter, it will mix some of the streusels you added below, and that is ok. To finish, sprinkle the rest of the cinnamon streusel all over the top of the pan. Slightly press with a spatula to stick the streusel to the cake batter.
  7. Bake 30-40 minutes or until the cake is golden and a skewer inserted in the center of the cake comes out clean.
  8. Cool it down for 10 minutes in the cake pan, pull the parchment paper pieces to lift out the cake from the pan easily, and transfer onto a cooling rack for 1-2 hours or until it reaches room temperature.
  9. When the cake is at room temperature, drizzle the sugar-free glaze on top of the cake. To make the glaze, combine the sugar-free powdered stevia and unsweetened almond milk into a small bowl until it reaches your desired thickness. Add a bit more powdered stevia for thicker glazing.

Gluten Free Banana Cake

This is one of our favorite ways to use up old bananas! Take a break from banana bread with this gluten-free banana cake made with organic stevia. Note that this gluten-free banana cake isn’t 100% sugar-free: it uses brown sugar. But, switching to Pyure Organic stevia makes it one of the better-for-you ways to get your baking fix! Recipe adapted from Gluten Free on a Shoestring

Ingredients

For the cake:

  • 2 cups all-purpose gluten free flour 
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter at room temperature
  • 1/4 cup + 2 tablespoons Pyure Organic Stevia Sweetener Blend
  • 1/4 cup packed light brown sugar
  • 2 eggs at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed VERY ripe bananas (about 2 medium-sized bananas, peeled and mashed)
  • 1/2 cup light sour cream, at room temperature

For the frosting

Instructions

  1. Preheat your oven to 325°F. Line a 9-inch square baking dish and set it aside.
  2. In a small bowl, place the flour blend, xanthan gum, baking soda, baking powder, and salt, and whisk to combine well. Set the bowl aside. In a large bowl, place the butter, sweetener, brown sugar, and eggs, and beat well with a hand mixer until smooth and light. Add the vanilla and mashed bananas, and mix with a spoon until just combined. Add the dry ingredients to the mixing bowl, and then the sour cream, mixing until just combined after each addition. The batter will be thick.
  3. Scrape the cake batter into the prepared pan, and smooth into an even layer with a wet spatula. Place the pan in the center of the preheated oven and bake for 22 to 24 minutes, or until the cake springs back when pressed gently in the center. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. While the cake is cooling, making the frosting. Place all of the frosting ingredients in a large bowl (or the clean bowl of your stand mixer fitted with the paddle attachment) and beat with a hand mixer until smooth. Spread the frosting on top of the cooled cake, and slice the cake with a sharp knife into 9 or 12 pieces—or slice the cake bare and frost individual pieces. Serve immediately.

What are your favorite gluten-free cake recipes? Share your creations with us on Instagram by tagging @PyureOrganic!