These 12 gluten-free baked goods recipes are some of the favorites on my blog and they all use King Arthur Gluten-Free Measure for Measure Flour. This flour makes gluten-free baking so much easier. No need to worry about adding xanthan gum or any weird ingredients. Easy and delicious recipes for cakes, cookies, muffins and quick breads are all on the list.
Be sure to check out more of my gluten-free baked goods including my buttery gluten-free blackberry scones and moist gluten-free red velvet cupcakes.
1. Gluten-Free Coffee Cake Muffins
These gluten-free coffee cake muffins have a rich, moist sour cream cake and a cinnamon crumb (aka streusel) with a little bit of crunch.
Gluten-Free Coffee Cake Muffins
2. Sweet, Fluffy Gluten-Free Cornbread
This gluten-free cornbread is sweet, light and will have you swooning!
Sweet, Fluffy Gluten-Free Cornbread
3. Gluten-Free Lemon Layer Cake
This gluten-free lemon layer cake is deliciously moist, dairy-free too and one of my favorite cakes of all time.
Gluten-Free Lemon Layer Cake
4. Gluten-Free Pumpkin Bread
This gluten-free pumpkin bread is sweet and light and can double as a dessert or breakfast.
Gluten-Free Pumpkin Bread
5. Gluten-Free Sweet Potato Muffins (Dairy-Free)
These gluten-free sweet potato muffins are dairy-free, sweetened only with maple syrup and melt-in-your-mouth moist.
Gluten-Free Sweet Potato Muffins (Dairy-Free)
6. Fluffy, Moist Carrot Cake Cupcakes (Gluten-Free)
With warm spices and shredded carrot, these gluten-free carrot cake cupcakes are moist, fluffy and delicious! Gluten-free flour mix tips included
Fluffy, Moist Carrot Cake Cupcakes (Gluten-Free)
7. Gluten-Free Chocolate Cupcakes (Dairy-Free)
These gluten-free chocolate cupcakes are light, fluffy and bursting with dark chocolate flavor. They are dairy-free and so simple to make.
Gluten-Free Chocolate Cupcakes (Dairy-Free)
8. Homemade Danish Butter Cookies (Gluten-Free)
Surely you know those yummy Danish butter cookies in the big blue tin? I used to love those before I was gluten-free. I tried my best to mimic them, but . . . these are way better! My gluten-free version of classic Danish butter cookies are lightly sweetened, buttery, perfectly crispy and easy to make at home.
Homemade Danish Butter Cookies (Gluten-Free)
9. Fluffy & Moist Gluten-Free Coconut Layer Cake
Gluten-free coconut cake has to be the most popular cake I make. It is rich, fluffy and coconutty. This coconut layer cake is also dairy-free and soon to be one of your favorites. Using canned coconut milk and shredded coconut, itβs full of flavor!
Fluffy & Moist Gluten-Free Coconut Layer Cake
10. Gluten-Free Ginger Cupcakes (Dairy-Free)
With the addition of plenty of fresh grated ginger, these gluten-free cupcakes have a wonderfully gentle kick.
Gluten-Free Ginger Cupcakes (Dairy-Free)
11. Gluten-Free Chocolate Orange Loaf Cake
Rich dark chocolate flavors are combined with fresh citrus juice in this recipe for chocolate orange loaf cake! Topped with a homemade white chocolate ganache drizzle, the loaf cake it is moist, comforting, and so delicious. Naturally gluten-free and dairy-free
Gluten-Free Chocolate Orange Loaf Cake
12. Gluten-Free Dairy-Free Banana Bread
This gluten-free banana bread is also dairy-free and so yummy you can eat it for dessert.
Gluten-Free Dairy-Free Banana Bread
12 Recipes using King Arthur Gluten-Free Flour: Lemon Cake
Servings: 1 8″ or 9″ 2-layer cake
This gluten-free lemon cake is light, fluffy and bursting with lemon flavor. It is also dairy-free and such a simple, easy recipe. Plus, 11 more recipes that use King Arthur Gluten-Free Flour to try!
Recommended Products
Ingredients
- 2 1/2 c gluten-free flour blend* King Arthur Measure for Measure
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 c sugar
- 1 cup dairy-free milk
- 1 c oil I prefer sunflower
- 4 eggs
- zest of 2 lemons
- 1 Tbsp lemon extract
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350Β° and grease and line 2 round 8 or 9" cake pans.
- Zest the lemon and whisk into the oil and milk. Set aside, This will allow time for the lemon zest to give up its flavor to the liquid. I do this the night before I make the cake and store in the fridge.
- Whisk the all dry ingredients, except the sugar, together in a large mixing bowl.
- An electric mixer is not needed for this recipe. A silicone spatula and whisk are perfect tools.
- Beat the sugar with all of the wet ingredients together in a small mixing bowl. Beat until the mixture is pale yellow and creamy.
- Add the wet ingredients to the dry and mix until smooth.
- Divide the batter evenly between the 2 pans and bake 35-40 minutes for 8" layers and 30-35 minutes for 9" layers or until the top is set and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pan for 5-10 minutes, then remove them from the pan and finish cooling on a wire rack.
- Top with my traditional vanilla buttercream frosting or my cream cheese frosting.
Notes
*If you use a flour blend that does NOT contain xanthan gum, guar gum or inulin (binders), add 1 tsp xanthan gum to the recipe.
The recommended King Arthur Measure for Measure contains binders and is the preferred certified gluten-free flour for this recipe.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
Hi Janet, Can the lemon cake made with King Arthur measure for measure flour be converted to cupcakes?
Also, I didnβt notice a recipe for the icing included. What recipe do you use for the icing?
Thank you!
Hi catherine, yes, this recipe will make 26 cupcakes. If that’s too many, feel free to halve the recipe. See step 9 for my two recommendations for frosting. Hope that helps! Let me know if you have any other questions.
Thanks for your reply! Also, have you tried this with coconut oil or melted butter?
I have not tried it with coconut oil or melted butter. I generally prefer oil as the moisture for cakes, especially in gluten-free cakes. I have tried other cakes with coconut oil and have not been happy with the results.
Thank you!
I’ve made a butter cake with a similar recipe so I would suggest using 1 cup melted unsalted butter and mix it with the sugar first. Then add the milk, eggs & vanilla (at room temp is very important). Then mix in the dry ingredients.
How should I adjust the cooking time for cupcakes, assuming I use oil based butter? Thanks again Janet!
The cupcakes should bake 18-20 minutes.
Janet, if Iβm Using mini cupcake tins, would I reduce the baking time? Iβll be making these this weekend.
Are there oils other than sunflower that would be ok? How about avocado oil?
Thanks again!
Hi Katherine, Mini cupcakes take about 10 minutes to bake. And yes, avocado oil will work. Enjoy!
Thank you for answering all my questions, Janet!
Any time! I’m happy to help!
This is great. So helpful to have so many recipes in one place. The coffee cake was amazing. I made the cornbread for thanksgiving and one knew it was gluten-free. And my kids loved the lemon cake! And now I have a recipe for all those over ripe bananas.
Thanks so much!