Flourless Honey-Almond Cake
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites--they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.
Breakfast Blueberry-Oatmeal Cakes
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
Pumpkin-Chocolate Torte with Pumpkin Whipped Cream
If you're ready for a change from standard pumpkin pie, try this pumpkin torte recipe with a deep chocolate flavor. Pureed pumpkin helps make the dessert incredibly moist and dense. The topping is whipped cream with a touch of vanilla and sugar and a bit of pureed pumpkin folded in.
Vegan Flourless Chocolate Cake
This deeply dark chocolate vegan cake is not just for vegans. This fudge-like cake is also gluten-free, perfect for Valentine's Day and can even be made kosher to enjoy for Passover by making your own confectioners' sugar. The fresh berries on the side are a nice addition to the rich chocolate.
Gluten-Free Carrot Cake
Almond flour provides the base for this tender gluten-free cake that is filled with carrots, spices and just a hint of coconut. Look for almond flour in the gluten-free baking section of most major supermarkets or natural-foods stores.
This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.
Gluten-Free Crumb Cake
Have your coffee cake and eat it too with this easy gluten-free recipe that tastes just like the real thing. The addition of yogurt and diced apple makes for a wonderfully moist cake with a crumbly topping, perfect for brunch or for a coffee-break treat.
Rainbow Ice Cream Cake
This fun and fruity cake is easy to make, once you get the hang of the blending, freezing and layering. Be sure each layer is frozen completely before adding the next to get the maximum rainbow effect. (Some layers may take longer to freeze than others.) If you want more vibrant layers, a drop or two of natural food coloring can enhance the colors. You can sub in frozen fruit if you don't have fresh on hand (just thaw before pureeing), and you can swap frozen yogurt for the ice cream if you'd like.
Four ingredients. That's all you need for this healthy, gluten-free, flourless cake. To make this cake an even tan color, opt for blanched, skinned hazelnuts. Serve as a healthy dessert with soft whipped cream, drizzled with caramel or slice a piece to serve with coffee or tea.
Coconut-Butter Mochi Cake with Lime Curd
Mochi (made from glutinous sweet rice flour) is a pillow-like dough that the Japanese fashion into all kinds of confections. In Hawaii it's made into this simple, rich cake with the addition of eggs. We love it with this zesty lime curd topping for an extra-special dessert. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.
Almond Cake with Pineapple-Rum Filling
This cake is a spin on bizcocho mojadito, which is often served at celebrations in Puerto Rico and the Dominican Republic. We made this gluten-free almond cake using a cup-for-cup blend with xanthan gum, such as King Arthur Gluten-Free Measure for Measure Flour. If gluten-free isn't your priority, you can substitute 1 cup all-purpose flour and 3/4 cup white whole-wheat flour for the GF flour.