- Dish type
- Cake traybakes
You only need five ingredients to make this great gluten-free cake traybake! The texture is like a brownie, so cut into squares before serving.
35 people made this
- 5 eggs
- 250g caster sugar
- 200g butter, melted
- 150g dark chocolate, chopped
- 250g ground almonds
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat the oven to 180 C / Gas 4. Line a 23cm round or square tin.
- In a bowl, beat the eggs with sugar until pale and fluffy. Add melted butter, chopped chocolate and ground almonds. Mix well. Pour into the prepared tin.
- Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and allow to cool. Slice in squares and serve.
Reviews & ratingsAverage global rating:(1)
Gluten Free Cherry and Almond Cake
I remember my mum coming home with paper bags of cherries when I was little and it was so exciting. They were expensive, so a bit of a rare treat. We'd sit on the sofa and eat the lot, nibbling around the stone. If you could eat all the flesh whilst leaving the stone attached the stem there was a real sense of achievement!
I still see them as a treat even now, but only when they come in paper bags. The ones sealed in plastic cartons just aren't the same.
I attempted to use my cherry stoner for this cake. Man that's one fiddly job! Am I missing the knack or are my hands supposed be be dyed red by the time I've finished?
You can use the tinned variety (the ones in the canned cherry pie mix are nice) if you don't want to de-stone all those cherries!
This is an adapted version of the rhubarb and amaretti cake I made a couple of months ago. I loved the tender, crumbly cake so much I decided to play around with a gluten free version. Since there's only a little flour in the rhubarb cake, swapping it out like-for-like with gluten free flour makes no difference to how good the cake tastes. Of course, you can use regular flour if you don't need a gluten free version.
Serve this cake warm with ice cream, or cool with cream (or on it's own as a tinfoil-wrapped handbag snack - yes I did that).
Rhubarb Almond Cake (Gluten-free)
Hope everyone had a wonderful 4th of July weekend! I snatched some rhubarb at my local grocery store this weekend (I know, rhubarb season is almost over, lucky me!) so I made this Rhubarb Almond Cake for dessert today. I love rhubarb, it is so tart and almost sour, yet sweet once it’s cooked. It goes best with vanilla and almond (see these Vanilla Bean Polenta Cakes with Rhubarb) so I combined it with a very old almond cake recipe that I’ve had for decades. It is a super simple cake recipe using very few ingredients, and it happens to be gluten-free! It is actually a kind of chiffon cake, you beat the egg yolks and sugar and then fold in beaten egg whites and almond flour to achieve a super airy, fluffy and moist cake.
This is just a super easy and delicious summer cake – perfect as dessert, for picnics, or a summer garden party. Technically this recipe works with all kinds of fruits. As I mentioned, rhubarb season is basically over (it typically lasts from April to June) but you can substitute with strawberry, apricot, peach, cherries, apples, raspberries, pears… Yum!
I'm sure most people like jam but if you don't or some some reason you can't have jam like a member of my family, our gluten free bakewell tray bake is made jamless. All the delicious flavours of a bakewell tart packed into a simple school style tray bake. It would also work well as a loaf cake too!
This recipe is.
- Preparation Time: 20 Mins
- Cooking Time: 50 Mins
- This recipe makes 12 servings
This recipe is free from.
2. In a separate bowl weigh out the flour and stir in the baking powder
3. Crack one of the eggs into the creamed mix and beat well with a wooden spoon.
4. Add about 1/4 of the flour to the mix and once again beat in.
5. Repeat step 3 and and 4 until all the eggs and flour have been beaten in.
6. Add the ground almonds and almond extract to the cake batter and beat well once again.
7. Chop 6 cherries in half and remove the pit, set these aside until later. Chop the remaining cherries roughly, removing the pits as you go, add these chopped cherries to the cake batter and mix well.
8. Grease a large rectangle baking tin (we used a 7" by 11" tin) and pour in the batter. Place in an oven preheated to gas mark 4 and bake for 40-50 minutes until golden brown and a skewer pushed into the middle comes out clean.
9. Remove from the oven and allow to go cold in the tin. This can take a few hours.
10. Once cold, add about 2tsp of water to the icing sugar and mix, you should have a thick but runny icing, if it is too thick add a touch more water until you get a stiff but still runny icing. Spread the icing over the top of the cake.
11. Place the cherry halves over the top of the cake (3x4 pattern), as well as decorate it also gives a rough idea of where to cut for each slice!
33 Gluten-Free Dessert Recipes You'll Actually Want To Eat
Even though you don’t necessarily taste it, flour is the foundation of most desserts we love. Cookies, pies, cakes and brownies are all loaded with the wheat-y, glutinous powder.
Whether you have celiac disease, a gluten intolerance or are just cutting gluten out of your diet, the baked goods you eat on a gluten-free diet will likely need a major overhaul. And because the definition of gluten is so incredibly specific, it’s not always easy to know what you can and can’t eat.
The Celiac Foundation defines gluten this way:
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro graham, kamut khorasan wheat and einkorn), rye, barley and triticale ― a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.
You can see why people might find it daunting to navigate a gluten-free diet.
But thanks to years of recipe development, it’s all getting easier. Coconut flour, oat flour, rice flour, almond flour and others can be used as substitutes, not to mention gluten-free flour blends like Cup4Cup, which is a 1:1 substitution for all-purpose flour that works in almost any recipe.
Below are tried-and-true recipes from bloggers who’ve mastered making gluten-free desserts. We were extra picky in our selection, because we want to spare you the disappointment of biting into a gluten-free brownie that tastes like it’s made of paper towels. We’ve done it, and we love you too much for that.
The 9 Best Flourless Baking Recipes
These 9 flourless baking recipes are naturally gluten free. Make the best muffins, brownies, cookies and cake of your life. No special ingredients required!
When I first started baking gluten free, I didn’t give much consideration to flourless baking recipes. I guess I assumed that there wasn’t much variety in truly flourless baking.
Now I know what can be done with everything from nut butters to black beans as a base. That means I know how very wrong I was to nearly ignore flourless baking. And now there’s a whole blog category on baking without flour.
Let me clarify, though, that when I say “flourless,” I mean strictly flourless. If any grain or starch ground into a flour is included in the recipe, it’s not flourless. Anyone who has any familiarity with gluten free baking knows that alternatives to wheat flour are, indeed, flours.
I love making my family a whole muffin made out of little more than nut butter, eggs, applesauce and a touch of honey. As it turns out, flourless baking can be more satisfying, and healthier, than nut butter on toast!
These aren’t the only flourless baking recipes I’ve created, but they’re 9 of the very best. I have made every single one of these recipes many times, long after I had perfected the recipe. When you cook and bake for a living like I do, repeats of old favorite recipes aren’t that common.
But these recipes are different. They’re exceedingly simple in method and ingredients, often have no added butter or oil, and most have less sugar than their traditional counterparts. Each is a true family favorite!
These naturally gluten free flourless brownies are rich and fudgy, with a Paleo option, too. Made simply, with melted chocolate and cocoa powder, they’re rich and satisfying with or without the simple chocolate ganache topping.
Moist and tender Paleo muffins made completely flourless with cashews, applesauce, eggs and honey. Add your favorite mix-ins, like blueberries or chocolate chips.
These are, hands down, my favorite flourless recipe of all. Cashews make for such a neutral base that the flavor of the mix-ins really shines through. They’re super healthy and satisfying, and packed with energizing protein.
A flourless chocolate cake is one of those restaurant-style desserts that it’s tempting to think is too fussy to make at home. It’s naturally gluten free, and you can whip one up at home any time.
This was the very first flourless recipe I ever made, and the one I always iamgined when I thought of”flourless baking.” Forever a classic!
These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!
These homemade protein bars are no bake, endlessly customizable energy bars. Just like Luna and Power bars, and made with your favorite protein powder.
Unlike most recipes you’ll find for protein bars (believe me—I’ve researched quite a lot!), these are simple and not at all fussy. Make them your own, easily!
Flourless gluten free chocolate cake for one. 3 ingredients. 1 cake. 20 minutes max. This little cake is for you, when you want something with chocolate, and you want it all to yourself.
These flourless chocolate peanut butter muffins are unbelievably moist and tender, and packed with chocolate and peanut butter flavor. You simply won’t believe that they’re grain-free, with no added butter or oil. Another go-to recipe in my house.
Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste at ALL like beans. Really! Tasting is believing.
As a survivor of the earliest days of gluten free baking when I had basically no choice but to bake with a garbanzo bean flour blend (*ew*), I was a hard sell on even the concept of black bean brownies. These are the real deal brownies—that just happen to be made with black beans as a base.
These flourless peanut butter cookies are gluten free, grain free, dairy free and can be made refined sugar free, too. They’re packed with protein, and keep you going all morning long.
A batch of these cookies is almost always in my freezer. Soft and dense, they’re packed with protein and flavor. And, at the risk of sounding like a broken record, they’re so satisfying.
Don’t wait too long like I did. The joys of flourless baking recipes await you!
Yes – if you need to make this pastry in advance and chill overnight that is fine. You will find it may be a little crumbly when you start working with it, after a long chill. To recover the correct texture (i.e. easy to work with and roll), simply break it into pieces, sprinkle with a few drops of water and knead the dough until pliable again.
This recipe makes approximately 400g of almond shortcrust pastry. You’ll find a full method below, plus some photos to help guide you through the recipe. However, feel free to email me any questions or comments you might have. You can contact me at [email protected] or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your home bakes too so please send me photos of your creations :).
Lastly, if you enjoy my almond shortcrust recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
How to make the cake
Scroll down to the bottom of the post for the full recipe.
Tip: Use a measuring jug to measure out the milk.
Tip: Line the tins with greased baking paper to make the sponges easier to take out after.
- Bake in the oven for 15 minutes.
- Transfer the sponges onto a cooling rackto cool down before applying the frosting.
Gluten-Free Cappuccino Cake
This Gluten-Free Cappuccino Cake is a coffee lovers dream. Cocoa and coffee are an irresistible combination – a decadent coffee flavoured moist cake and a light coffee flavoured frosting is a dessert for “the company’s coming”. This is an impressive cake for when entertaining or that special occasion.
♥ It is all about the cappuccino frosting!
The cake itself is a simple soft sponge-like cake flavoured with cocoa and coffee, delicious enough as is. However, I wanted this cappuccino cake shine with flavour, so I made a frosting with cream cheese, ricotta cheese, maple syrup, coffeee and a hint of cocoa. Once the cake is finished baking, spread the frosting over top and dust with more cocoa. It is so GOOD! This gluten-free coffee cake is most certainly not your average dessert, just pure coffee satisfaction. Enjoy!
This coffee flavoured cake is not your average gluten-free dessert. The coffee flavour truly shines through this moist, decadent cappuccino cake topped with delicately coffee flavoured icing. This cappuccino cake is a coffee lovers dream.
If you want something simpler and still keep the cappuccino flavour try our gluten-free cappuccino pavlova or soft keto cappuccino chocolate chunk cookies
Double Chocolate Traybake Cake
I cook our main meal every day and it’s almost always from scratch. The only time I get off is if we have an occasional take away, or when Dan is on holiday when we aim to share the cooking. But that never really happens because he is invariably up to his eyes in DIY or digging up the garden.
So the only time I really do get out of the kitchen is when we are away on holiday. At this point we either eat out, or Dan does the cooking – all of it – I don’t even grate the cheese. And that is bliss. But in the grand scheme of things it’s not that frequent. As a result of this kitchen overload, and the fact that I’m not the biggest sweet things fan, I tend not to get the baking bug that often.
But last weekend I did. It was cold outside. I felt we all needed a little cheering up, and I knew that this double chocolate traybake cake recipe with choclolate chips would do just that. It’s an adaptation from a Mary Berry vanilla traybake recipe that I found on the internet years ago. I keep the recipe scribbled on a piece of note paper, in a folder, and I’ve been using it for years. It has tea drips and cake batter smears all over it which is a sure sign of a good recipe.
To turn this into a chocolate traybake cake I just switched things around a bit by reducing the flour, adding some cocoa powder instead and stirring in some chocolate chips for a chocolatey crunch. The resulting cake is beautifully moist and really, really buttery – perhaps it’s not the best thing to eat if you’re watching your cholesterol. Well, maybe just one slice…
The great thing about this is that it’s incredibly simple to knock together as you pretty much chuck everything in a bowl, give it a good mix with the electric whisk, stir in the choc chips and you’re ready to go. I know it sounds unlikely but you end up with a lovely light, but moist, cake.
In a couple of weeks it’s my youngest’s birthday and I will use this cake as the basis for her birthday cake, minus the choc chips at her request. It will be great for this as it is dense enough to take the heavy icing and decorations but moist enough to last a good few days. She wants a glittery forest she saw on Pinterest.
If it goes well I may post a picture. If I don’t post a picture and you see me in Sainsbury’s late one evening, desperately scanning the cake aisle (as has happened before), then just leave me alone. I’ll probably be feeling a little frazzled!
If all this talk of baking and chocolate has wet your appetite for something chocolatey, you should check out my Best Ever Chocolate Brownies, Gluten Free Chocolate Peanut Butter Cookies or Chocolate Orange Buns. Or, for something which is both quick and luxurious, you must head to my Chocolate Cream Pots or Molten Chocolate Pots.