6 Delicious Wheat-Free Cakes Recipes

Do you know the percentage of people who miss cakes when they avoid wheat? Supermarkets attempt to provide this missing pleasure for anyone with celiac disease or wheat allergy, but these cakes tend to be overly sugary and expensive. Any of these recipes will disprove your belief that wheat-free cakes cannot be as delicious as a cake made with wheat.

A cake is one of our favourite things to bake and consume, especially if you have to pack lunch boxes for youngsters who must avoid gluten or wheat. I swear you can trick anyone with these cakes since they taste precisely like wheat-containing recipes! All of the recipes for wheat-free cakes in this article have been tried and tested repeatedly.

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Wheat-free cakes

Wheat Alternative

-There are several kinds of wheat alternatives, such as amaranth, teff, buckwheat, millet, and quinoa. They are considered the healthiest whole grains. 

-Beans, lentils, potatoes, and sweet potatoes are other nutrient-dense foods that are rich sources of complex carbohydrates, in addition to oats, soy, barley, peas, and rye.

1. Wheat-Free Marble Cake

For special occasions, make this delicious marble buckwheat cake. Buckwheat flour provides a pleasant texture and earthy taste to this wheat-free cake. It also contains a lot of nutrients.

Ingredients

1 cup of buckwheat flour 

1/3 cup of coconut flour 

3/4 cup of skim milk 

1/4 cup of sifted raw cacao

1/2 cup of squeezed orange juice

1/2 cup of coconut sugar 

2 whisked eggs

1 tbsp of finely shredded orange rind

2 tbsp of ground almond

2 tbsp of roughly chopped dark chocolate

1 tsp of baking powder (without gluten)

1 1/2 tsp gluten-free vanilla extract

1/2 tsp of bicarbonate of soda

150 ml of extra virgin olive oil

Preparation Steps

  • Preheat the oven to 180°C.
  • Place the oven rack in the centre.
  • Bring a 9 x 5-inch loaf pan.
  • Grease the base of the loaf pan and line it with baking paper to allow the edges to overhang.
  • Place a small saucepan over low heat, then add the milk, juice, orange rind, oil, and sugar. 
  • Stir for 5 minutes until it completely dissolves. The mixture may become slightly thick. 
  • Place the mixture in a bowl until it becomes cool.
  • Add eggs and vanilla to the mixture.
  • Keep 1/4 cup of buckwheat flour aside, and add the remaining buckwheat flour to the mixture. 
  • Add the coconut flour, baking powder, almond meal, and bicarbonate of soda, then stir until smooth.
  • Divide the mixture into two equal parts.
  • Mix half the mixture with chocolate and the reserved buckwheat flour. 
  • Add cacao to the second half of the mixture and stir well.
  • Into the prepared loaf pan, randomly drop spoonfuls of half the batters. To produce a swirling appearance, use a butter knife. Repeat the process with the remaining batters, swirling them with the butter knife. 
  • Bake the cake for 45 minutes. Insert a toothpick into the centre of the cake to ensure it comes out clean before serving.
  • After baking, let the loaf pan cool and serve it. yummy!

2. Wheat-Free Coconut Cake with Bananas

For a quick snack, take a slice of our coconut cake with bananas to boost steady release energy. Also, remember that potassium, an essential mineral for preventing cramps, is found in bananas.

Ingredients

2 small bananas

3 eggs

3/4 cup of almond meal

1/4 cup of coconut oil

1/4 cup of coconut flour

1/2 cup of light coconut milk

1/4 cup of coconut sugar

1 small lemon, juiced and with the rind “finely grated.” 

2 1/2 tbsp of arrowroot powder

2 tsp of gluten-free baking powder

1 tsp of gluten-free vanilla extract

Preparation Steps

  • Preheat the oven to 180°C. 
  • Place the oven rack in the centre.
  • Grease the base of the springform pan (A round cake pan with a removable sides and bottom) and line it with baking paper to allow the edges to overhang.
  • Beat the sugar, lemon rind, vanilla and coconut oil in a bowl using an electric hand mixer until creamy. 
  • Beat the coconut flour with eggs. Add one egg to one big spoon of coconut flour, then repeat this step with the remaining eggs and coconut flour until the mixture is combined well, then add it to the coconut oil mixture.
  • Slice one banana thinly. Add a little lemon juice as a drizzle to avoid discolouration, and place aside. Mash the remaining banana with a fork.
  • Add the mashed banana, arrowroot, almond meal, baking powder, and 1 tablespoon of lemon juice to the coconut mixture. Stir until well combined. 
  • Spread the mixture into the prepared springform pan. Put the sliced banana on top.
  • This kind of cake should be baked for 45 to 50 minutes. Insert a toothpick into the centre of the cake to ensure it comes out clean before serving.
  • Once it has cooled for 10 minutes, remove it from the springform pan. It’s so yummy!

3. Wheat-Free Green Butter Cake with Jam

The recipe for this butter cake is rich, tasty, and easy to make. Baking this cake requires only a few ingredients. Compared to the other cakes, butter cake is lighter in texture and has a greater volume.

Ingredients

3 cups of gluten-free flour

1 cup of softened butter 

1 1/2 cups of superfine sugar

1 cup of gluten-free powdered sugar 

1 cup of milk

1/2 cup of peach jam or any favourable kind

1 cup of pure cream

2 tbsp of green liquid food colouring

1 tsp of gluten-free vanilla extract

4 eggs

Preparation Steps

  • Preheat the oven to 180°C. 
  • Place the oven rack in the centre.
  • Grease and line the base and sides of a 26 cm round cake pan with baking paper.
  • Use a hand mixer; to beat the sugar, butter, and vanilla until they become creamy. 
  • Whisk eggs well while adding them one at a time to the mixture.
  • Whisk flour and milk together alternately well, then add the green liquid food colouring.
  • Spread the mixture into the prepared round cake pan.
  • Bake the cake for 40-45 minutes. Insert a toothpick into the centre of the cake to ensure it comes out clean before serving.
  • Wait for the cake to cool.
  • Whisk the cream until firm form by using an electric mixer. 
  • Divide the cake using a serrated knife and take the cake’s top aside. 
  • Place the other part of the cake on a serving plate, spread the jam over it, put in the cream, and then place the remaining cake.
  • Drizzle the powdered sugar over the top of the cake. Wooow looks delicious.

4. Wheat-Free Carrot Cake with Orange Syrup

Carrot cake with orange syrup is one of the most delicious sponge cakes in the world. The taste, the texture, the fluffiness, and the juiciness were all outstanding. Using carrots gives this cake a unique flavour that sets it different from the competition. The syrup on this carrot cake sets it apart to make it incredibly moist.

Ingredients

2 cups of gluten-free buckwheat flour

2 cups of grated carrot 

1 1/2 tbsp of gluten-free baking powder

1 1/2 tsp gluten-free vanilla extract

1 1/3 cups of reduced-fat milk

1 cup of almond meal

1 cup of brown sugar

1 tsp of ground cinnamon

1/2 tsp of desiccated coconut

1/2 cup of finely chopped pistachio kernels

10 tbsp of cup sunflower oil

3 eggs

For the Syrup:

1 cup of orange juice

2 tsp of sugar

1 tsp of honey

1/2 lemon juice

Preparation Steps

  • Preheat the oven to 180°C. 
  • Place the oven rack in the centre. 
  • Grease a 26 cm round cake pan and use baking paper to line the bases and sides to allow the edges to overhang.
  • Mix the flour, almond meal, brown sugar, baking powder, and cinnamon in a large bowl. Make sure to combine everything well.
  • Keep a tablespoon of the pistachios aside, then add the carrot and remaining pistachios to the mixture. Stir well to combine.
  • In another bowl, combine milk, eggs, vanilla and oil, stir the mixture well, then add it to the flour mixture. In the prepared pan, spread the mixture evenly. 
  • Bake for 45 to 50 minutes. Insert a toothpick into the centre of the cake to ensure it comes out clean before serving, then remove it from the oven to cool.
  • Put the orange juice in a saucepan over the fire, then add the honey, juice of half a lemon, and sugar. Stir well to make sure that everything is combined well.
  • We pierce the entire cake with a fork and then evenly spread the syrup. 
  • For the frosting to set, we cover the cake’s top and allow it to cool.

5. Wheat-Free Chocolate Cake

Just the word chocolate gives us a feeling of happiness. One of the things we missed the most was chocolate cake. This quick and easy chocolate cake made without wheat has the ideal texture. It is mushy in the middle and spongy on the inside.

Ingredients

2 cups of gluten-free flour 

1 1/2 cups of sugar

1 1/2 cups of milk 

1/2 cup of sunflower oil 

3/4 cup of raw cocoa powder

1 1/2 tsp of gluten-free baking powder

1 1/2 tsp of baking soda

1 tsp of salt 

2 large eggs 

1 1/2 tsp of gluten-free vanilla extract

For the Frosting:

1 1/2 cups of powdered sugar

1/2 cup of butter 

1/2 cup of raw cocoa powder

1/4 cup milk

1 1/2 tsp of gluten-free vanilla extract

1 Bar of dark chocolate

Preparation Steps

  • Preheat the oven to 180°C. 
  • Place the oven rack in the centre. 
  • Grease an 8-inch round cake pan with removable bottoms and sets it aside.
  • Using a mixer, combine flour, cocoa, sugar, baking powder, salt, and baking soda until well combined.
  • Then add the oil, vanilla, eggs and milk and beat them all for three minutes.
  • Pour batter into cake pans equally. 
  • Bake for 35 to 40 minutes. Insert a toothpick into the centre of the cake to ensure it comes out clean before serving.
  • Once the pan has cooled in the oven for a few minutes, it should be taken out and left to cool on a rack.
  • For the frosting, whip the butter and vanilla until they are creamy and smooth in a mixing bowl. Add milk, a bar of chocolate, sugar powder, and cocoa powder in a saucepan over heat, then stir well. When the mixture is well combined, let it cool, then pour it on the creamy mixture. If the mixture is thick, add more milk gradually to reach the appropriate consistency.
  • Penetrate the entire cake with a toothpick before spreading the syrup.
  • Refrigerate the cake for at least two hours before serving. Looks delicious.

6. Wheat-Free Fig Cake

Fig is a wonderful fruit, loaded with fibre and antioxidants, and belongs on every table. Fig cake is a tasty and simple cake to prepare. Additionally, its sweetened taste makes it delicious. Enjoy this delightful wheat-free fig cake with your morning coffee.

Ingredients

1 1/2 cups fine almond flour 

1/4 cup honey 

1/4 cup extra virgin olive oil

2 tsp fresh lemon juice

The zest of 1 small lemon

2 large eggs

1 1/2 tsp grain-free baking powder

1 tsp of gluten-free vanilla extract

A pinch of salt

8 ripe figs

Preparation Steps

  • Preheat the oven to 180°C. 
  • Place the oven rack in the centre.
  • Grease a 9-inch springform cake pan and use baking paper to line the bases and sides.r to allow the edges to overhang.
  • Slice the figs lengthwise after carefully peeling them from the stem end down and putting them aside.
  • In a large bowl, combine the lemon juice, lemon zest, honey, eggs, olive oil, and salt. Continue whisking until the almond flour and baking powder are mixed.
  • Pour the batter into the prepared pan and add the fig slices on top. 
  • Bake the cake for about 35 minutes, until the top is brown. 
  • After converting the cake onto a cooling rack, let the cake cool entirely. It looks tasty.

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