Put down that store-bought box mix, grab your mixing bowls, and let’s explore some delicious, homemade gluten-free dairy-free cakes! Not only are they possible, but they can be just as moist, flavourful, and impressive as traditional cakes.
This guide will equip you with 7 mouthwatering gluten-free dairy-free cake recipes that offer a perfect blend of taste and nutrition. From classic favourites like vanilla and chocolate to tantalising creations like strawberry shortcake and red velvet, each recipe is carefully crafted to deliver irresistible flavour and texture. So, let’s get started!
Benefits of Gluten-Free Dairy-Free Cakes
Gluten-free dairy-free cakes offer many advantages beyond their delicious taste. Let’s explore the numerous benefits that make these cakes a delightful choice for individuals with dietary restrictions and discerning palates.
1. Dietary Accommodation
Gluten-free dairy-free cakes cater to a variety of dietary needs, including gluten intolerance or sensitivity (celiac disease), lactose intolerance, dairy allergies, and vegan preferences. By eliminating gluten and dairy ingredients, these cakes provide a safe and enjoyable dessert option for individuals with specific dietary requirements, ensuring everyone can indulge without worry.
2. Allergy-Friendly Options
For those with food allergies or sensitivities, gluten-free dairy-free cakes offer a safe and delicious alternative to traditional baked goods. By excluding common allergens like wheat and dairy, these cakes allow individuals with allergies to enjoy sweet treats without the risk of adverse reactions, promoting inclusivity and enjoyment for all.
3. Healthier Ingredients
Gluten-free dairy-free cakes often feature wholesome and nutrient-rich ingredients, such as gluten-free flours (e.g., almond flour, rice flour) and dairy alternatives (e.g., almond milk, coconut oil). By using natural and minimally processed ingredients, these cakes offer a healthier alternative to traditional baked goods, providing essential nutrients and reducing the intake of refined sugars and artificial additives.
Gluten-Free Dairy-Free Cake Recipes
This curated selection of gluten-free dairy-free cake recipes offers a delightful variety, from timeless classics to whimsical creations, all guaranteed to satisfy your sweet tooth without compromising on taste or texture. Each recipe comes with clear instructions to ensure your baking adventures are a success.
1. Classic Vanilla Cake Recipe
The foundational vanilla cake recipe serves as a great starting point for many delicious variations, allowing you to get creative and customise it to your liking. This tender and moist gluten-free dairy-free cake is a crowd-pleaser that will leave everyone craving for more. Here’s a versatile classic vanilla cake recipe that can be easily transformed into a decadent chocolate cake.
Ingredients
175g gluten-free flour blend (ensure it’s formulated for cakes)
125ml dairy-free milk (almond milk or oat milk work well)
Instructions
Preheat your oven to 180°C (350°F) and grease a round cake tin. Line the base with baking parchment for easy removal.
Whisk together the dry ingredients in a large mixing bowl: gluten-free flour blend, baking powder, and xanthan gum (if using).
In a separate bowl, cream together the softened vegan butter and caster sugar until light and fluffy. This can be done with an electric mixer or by hand using a wooden spoon.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and then, alternately, add the dry ingredients and dairy-free milk to the wet mixture a little at a time, starting and ending with the dry ingredients. Mix until just combined, and be careful not to overmix.
Divide the cake batter evenly between the prepared tins. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool completely in the tin on a wire rack before frosting and decorating.
For a chocolate cake, sift 30g cocoa powder with the dry ingredients in step 2.
2. Victoria Sponge Cake Recipe
Victoria Sponge cake is a quintessential British classic, featuring light and fluffy sponge layers sandwiched with dairy-free cream and luscious jam. It is a timeless classic perfect for afternoon tea or special celebrations. Step into British tradition with the elegance and delicious flavour of this delightful gluten-free dairy-free cake with friends and family.
Ingredients
225g gluten-free self-raising flour (ensure it contains xanthan gum)
½ teaspoon baking powder (if your flour blend doesn’t contain it)
225g caster sugar
150g vegan butter, softened
3 large eggs
1 teaspoon vanilla extract
Approximately 300ml dairy-free jam (flavour of your choice)
Preheat your oven to 180°C (350°F) and grease two round cake tins of the same size. Line the bases with baking parchment.
Whisk together the dry ingredients in a large bowl: gluten-free self-raising flour (if using plain flour, add ½ teaspoon baking powder) and caster sugar.
In a separate bowl, cream together the softened vegan butter and sugar until light and fluffy, using an electric mixer or a wooden spoon.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with a splash of dairy-free milk if needed to achieve a dropping consistency. Mix until just combined.
Divide the cake batter evenly between the prepared tins. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Once cool enough to handle, transfer the cakes to a wire rack to cool completely.
Once cool, spread a generous layer of your chosen dairy-free jam over one cake layer. Carefully place the second cake layer on top.
Decorate the top of the cake with piped dollops of dairy-free whipped cream, and enjoy!
3. Strawberry Shortcake Recipe
Celebrate the sweetness of summer with our irresistible strawberry shortcake recipe. Fresh strawberries nestled between layers of tender gluten-free dairy-free cake and topped with whipped coconut cream create a refreshing and indulgent dessert. It’s the perfect dessert for warm-weather gatherings or as a sweet indulgence any time of year.
Ingredients
For the Biscuits:
150g gluten-free flour blend (formulated for pastries works well)
400ml chilled full-fat coconut milk (carton, not canned)
50g icing sugar
1 teaspoon vanilla extract
For the Filling:
400g fresh strawberries, hulled and sliced
Instructions
Preheat your oven to 200°C (400°F), and line a baking sheet with baking parchment.
To prepare the biscuits, whisk together the dry ingredients in a large bowl: gluten-free flour blend, baking powder, and xanthan gum (if using).
Using a pastry cutter or your fingertips, work the cold cubed dairy-free butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate jug, whisk together the dairy-free milk and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.
Gently pat the dough out onto a lightly floured surface until it’s about 2cm thick. Use a round cookie cutter to cut out biscuit shapes. Gather any remaining dough and re-roll to cut out more biscuits.
Place the biscuits on the prepared baking sheet, leaving a little space between them for spreading. Bake for 15-20 minutes or until golden brown and cooked through.
To prepare the whipped cream, whisk together the cold full-fat coconut milk, icing sugar, and vanilla extract in a chilled bowl (ideally, place the bowl in the freezer for 10 minutes before using) until stiff peaks form. Be careful not to over-whip, as the coconut cream can curdle.
Once the biscuits are cool enough to handle, slice them in half horizontally. Place the bottom half of a biscuit on a plate, top with a generous amount of sliced strawberries, then dollop with dairy-free whipped cream. Top with the other half of the biscuit.
Serve slices of this strawberry shortcake with extra sliced strawberries and a dollop of dairy-free whipped cream or coconut cream on top for a deliciously indulgent dessert!
4. Lemon Cake Recipe
Brighten your day with the zesty goodness of our lemon cake recipe. Its tender crumb and tangy lemon glaze make it a refreshing and indulgent dessert perfect for afternoon tea or a delightful weekend treat. This vibrant gluten-free dairy-free cake is a burst of sunshine on your plate!
Ingredients
175g gluten-free flour blend (ensure it’s formulated for cakes)
Preheat your oven to 180°C (350°F) and grease a round cake tin. Line the base with baking parchment.
Whisk together the dry ingredients in a large bowl: gluten-free flour blend, baking powder, and xanthan gum (if using).
In a separate bowl, cream together the softened dairy-free butter and caster sugar until light and fluffy. This can be done with an electric mixer or by hand using a wooden spoon.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and lemon zest.
Alternately, add the dry ingredients and dairy-free milk to the wet mixture a little at a time, starting and ending with the dry ingredients. Mix until just combined, and be careful not to overmix.
Finally, whisk in the freshly squeezed lemon juice.
Pour the cake batter into the prepared tin and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the lemon glaze, mix the icing sugar and lemon juice together until smooth.
Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Slice and serve this lemon cake with a cup of tea or coffee for a delightful treat!
5. Carrot Cake Recipe
Savour the warmth and spice of our moist and flavourful carrot cake recipe. This gluten-free dairy-free cake is moist, flavourful, and packed with wholesome ingredients like grated carrots and chopped walnuts. Topped with a creamy dairy-free cream cheese frosting, it’s the ultimate indulgence for carrot cake lovers.
Ingredients
150g gluten-free flour blend (ensure it’s formulated for pastries)
Preheat your oven to 180°C (350°F) and grease a round cake tin. Line the base with baking parchment.
Whisk together the dry ingredients in a large bowl: gluten-free flour blend, baking powder, baking soda, xanthan gum (if using), cinnamon, ginger, and nutmeg.
In a separate bowl, cream together the softened vegan butter and both sugars until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract.
Alternately, add the dry ingredients and dairy-free milk to the wet mixture a little at a time, starting and ending with the dry ingredients. Mix until just combined (be careful not to overmix).
Fold in the grated carrots, chopped nuts, and raisins (if using).
Pour the cake batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the dairy-free cream cheese frosting, beat together the dairy-free cream cheese, dairy-free spread, icing sugar, and vanilla extract until smooth and creamy.
Spread the frosting over the top of the cake, using a spatula to create swirls or peaks.
Slice and serve this carrot cake with a cup of tea or coffee for a deliciously indulgent treat!
6. Depression Cake Recipe
Depression cake, also known as Wacky Cake, is a delightful and budget-friendly dessert that was popularised during times of economic hardship. It’s made without eggs, milk, or butter, yet it’s surprisingly moist and delicious, making it a perfect choice for everyday indulgence. Enjoy the nostalgia, simplicity, and charm of this gluten-free dairy-free cake with friends and family.
Ingredients
180g gluten-free flour blend (ensure it’s formulated for cakes)
Preheat your oven to 180°C (350°F) and grease a baking pan. Line the base with baking parchment.
Whisk together the dry ingredients in a large bowl: gluten-free flour blend, baking soda, and salt.
Whisk together the vegetable oil, vinegar, vanilla extract, and water in a separate jug.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
If you’d like a chocolate cake, sift in the cocoa powder with the dry ingredients in step 2.
Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cool, slice and serve it as is or dusted with icing sugar for a simple and delicious treat!
7. Red Velvet Cake Recipe
Who says you can’t have red velvet cake with dietary restrictions? This gluten-free dairy-free cake recipe proves that you can enjoy all the classic flavours and the vibrant colour in a red velvet cake that’s both delicious and good for you.
½ teaspoon xanthan gum (if your flour blend doesn’t contain it)
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
¼ teaspoon salt
1 cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 cup unsweetened dairy-free milk (almond milk or oat milk work well)
1 tablespoon red food colouring (gel for best colour)
For the dairy-free cream cheese frosting:
200g dairy-free cream cheese
100g dairy-free spread (such as margarine)
200g icing sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease two round cake tins. Line the bases with baking parchment.
In a large bowl, whisk together the dry ingredients: gluten-free flour blend, xanthan gum (if using), baking soda, cocoa powder, and salt.
In a separate bowl, cream together the granulated sugar, light brown sugar, and vegetable oil until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and apple cider vinegar.
Alternately, add the dry ingredients and dairy-free milk to the wet mixture a little at a time, starting and ending with the dry ingredients. Mix until just combined (be careful not to overmix).
Finally, stir in the red food colouring until well combined and the batter reaches a vibrant red colour.
Divide the cake batter evenly between the prepared tins and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
Remove the cakes from the oven and allow them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the dairy-free cream cheese frosting by beating together the dairy-free cream cheese, dairy-free spread, icing sugar, and vanilla extract until smooth and creamy.
Spread a layer of frosting on top of one of the cooled cakes, then place the other cake on top to create a sandwich. Use the remaining frosting to cover the top and sides of the cake.
Slice and serve this red velvet cake with a glass of dairy-free milk or a cup of coffee for a decadent and indulgent dessert!
Tips for Achieving Perfect Gluten-Free Dairy-Free Cakes
Creating delicious gluten-free dairy-free cakes requires attention to detail and a few key techniques to ensure success. Here are some helpful tips to help you master the art of baking gluten-free dairy-free cakes and enjoy delicious homemade treats catering to various dietary preferences.
Eggs play a vital role in binding gluten-free cakes. If your recipe calls for three eggs, don’t be tempted to reduce the number.
For vegan adaptations, flax eggs can be a great substitute for regular eggs. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes to thicken before using.
Ensure all your wet ingredients are at room temperature before starting to mix. This allows for even creaming and better incorporation into the batter.
Creaming together softened vegan butter and sugar is crucial for creating air pockets in the batter, leading to a light and fluffy cake.
Once the wet and dry ingredients are combined, resist the urge to overmix the batter. Overmixing can lead to a dense cake. Mix until just combined, then stop.
Properly lining your baking pans with parchment paper not only helps with easy removal but also prevents sticking.
Always preheat your oven well before placing your cake in to ensure even baking and a proper rise.
Resist the urge to cut into your cake right away! Allow it to cool completely on a wire rack before frosting or decorating. This allows the cake to set properly and prevents it from crumbling.
Get creative with flavourings and add-ins to customise your gluten-free dairy-free cakes. Consider incorporating ingredients like citrus zest, spices, nuts, or dried fruits to add depth and complexity to the flavour profile.
Store leftover gluten-free dairy-free cakes in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life. Bring refrigerated cakes to room temperature before serving for the best texture and flavour.
Final Notes & Further Inspiration
With these delightful gluten-free dairy-free cake recipes, you can indulge in all the deliciousness of cake without worrying about dietary restrictions. Don’t be afraid to experiment with flavours and personalise your cakes to create something truly special.
For further inspiration, be sure to explore our website for even more delicious recipes that cater to dietary needs. Check our gluten and dairy-free birthday cake recipe that will be the star of the party, try your hands on one of our delightful gluten and dairy-free cupcake recipes, or even explore our guide to creating a memorable dairy-free smash cake for your little one’s first birthday! With so many delicious options to explore, you can always keep your dessert table exciting!
Nouran Ashraf 