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| Orange infused gluten-free cupcakes! |
My Best Gluten-Free Cake + Cupcake Recipes
Here is a selection of my favorite gluten-free cake recipes on Gluten-Free Goddess- from company worthy coconut layer cake to cozy cinnamon crumbed coffee cake, from rich and fudgy flourless chocolate elegance to sassy orange vegan cupcakes.
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| Super rich and decadent truffle cake. |
Gluten-Free Goddess' Gluten-Free Cake Baking Tips:
New to baking gluten-free cakes and cupcakes? See my post Gluten-Free Cooking + Baking Tips for what to expect and how to problem solve.
Gluten-free vegan batter (without dairy and eggs) behaves differently than wheat batter. It is generally stickier, and thicker than standard batter.
Eggs are a boon to gluten-free baking. They add lift, moisture and lightness to heavy gluten-free flours. If fat is a concern, use whisked egg whites instead of whole eggs, and an extra egg white.
Bake in the center of a pre-heated oven. If your cakes sink in the center you may be adding too much liquid to the batter, not baking it long enough, or your oven temperature may run a tad cool. Conversely, if the cake rises high and fast, then collapses, your oven may run hot.
For essential tips on baking gluten-free and dairy-free without eggs see my Vegan Baking Cheat Sheet, with trouble shooting strategies for baking success.
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