Collection of Cake Recipes

Naked Spiced Pumpkin Cake


When your family celebrates 2 birthdays in Autumn, it makes sense to make an Autumn style cake or cupcakes for at least one of them. This cake is pillowy soft and has just enough spiciness to let you know that you are now going to savor the flavors of Fall.

Naked Spiced Pumpkin Cake

  • Servings: 4-6
  • Print

Autumn flavors in a festive celebration cake.

Pumpkin Cake is the alternative to Pumpkin Pie

recipe by: GourmetMariChef


**I included my recipe for dairy free cream cheese frosting after the directions.


  • 2 c. all-purpose flour
  • 3 eggs
  • 1 ¼ c. sugar
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 c. canola oil
  • 1 can (15 oz.) plain pumpkin puree
  • ¼ c. toasted chopped walnuts if you prefer


  • ½ c. vegetable shortening or dairy free butter
  • 3-6 tbsp. vanilla macadamia milk
  • 1 tsp. vanilla extract
  • 3 c. powdered sugar (more or less)


preheat oven to 350°
  1. Grease and flour a cake pan of your choice.
  2. Combine all the dry cake ingredients in a mixing bowl.
  3. In another bowl, whisk the pumpkin puree, oil, and eggs until smooth.
  4. Whisk all the ingredients together until smoothly combined and fill the cake pans leaving a bit of space on top. (This recipe can also make 24 cupcakes.)
  5. Bake at 350° in the center of the oven for 40 minutes, turn the cake for even baking. Set the timer for an additional 10-15 minutes then check if it is done by inserting a clean knife in the middle. It may need another few minutes.
  6. Allow the cake to cool in the pan, then transfer to a wire rack.
  7. In the bowl of an electric mixer, combine the frosting ingredients together, hand mixing at first to wet the powdered sugar. Turn the mixer on low then high for at least 4-5 minutes for a smooth frosting. 
  8. **Vegan Cream Cheese Frosting

Other festive cake recipes on my website: ButterCream Chiffon Cake D/F, Walnut Topped Chocolate Chiffon Cake, Blood Orange Chiffon Cake drizzled with orange liquor sauce,  Lemon Filled Tea Cake with Coconut Frosting

Quick and Easy Apple Cinnamon Breakfast Cake


I love baking with apples and cinnamon when the first hint of fall arrives. A few of my recipes are handed down through the generations, so I’m thinking that many of my relatives enjoyed baking with apples as well. This recipe is quick, easy, delicious and impressive. In a little more than an hour, you will have a bakery quality cake for breakfast or dessert.

Quick and Easy Apple Cinnamon Breakfast Cake

  • Servings: 10-12
  • Print

A fresh apple cake with a hint of cinnamon that goes well with your morning coffee or espresso.



  • 4 apples, washed and peeled. 2 are sliced and 2 are diced (Spritz the apples with the lemon juice to prevent discoloring while prepping the cake.)
  • 3 eggs
  • 3/4 c. sugar
  • 2 c. all purpose flour
  • 1/2 tsp. cinnamon divided
  • 1/4 c. canola oil
  • 1/4 c. water
  • 2 1/2 ts. baking powder
  • 2 1/2 tsp. corn starch
  • 1/2 lemon, juiced
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 2 extra tbsp. sugar and a dash of cinnamon for sprinkling on top of the apples


preheat oven to 350 degrees

  1. Whisk the eggs, sugar, cinnamon, oil, water and extracts in a medium mixing bowl.
  2. Slowly add in the baking powder, then corn starch while still whisking.
  3. A few spoons at a time, add in the flour.
  4. When the batter becomes smooth, add in the diced apples.
  5. Pour the batter into a greased and floured cake pan.
  6. Arrange the sliced apples on top of the batter, and top with sugar and cinnamon.
  7. Bake at 375 degrees for 35-45 minutes, when a knife inserted in the middle comes out clean, it is done.

If you enjoy this cake, you may want to try my other apple recipes: Quick and Easy Apple Crisp DF/V/GFFamily Recipe Vegan Apple PieVegan Fig and Apple Crumble Crust Pie  

Carrot & Coconut Cake with Dairy-Free Yogurt Frosting

Carrot cake is one of my favorite desserts. It’s hard to believe that a cake this delicious contains a few healthy ingredients. Unfortunately, many of the recipes out there contain calorie laden sour cream and butter. With my simple dairy-free substitutions, I was able to pare off a few calories while adding nutritional content.

My recipe uses coconut oil and only brown sugar to sweeten it. In addition, I also substituted sour cream frosting with dairy-free yogurt frosting.


Carrot & Coconut Cake with Dairy-Free Yogurt Frosting

  • Servings: 8-12
  • Difficulty: easy
  • Print

Finally, a delicious Dairy-Free version of Carrot Cake that can also be easily adapted to Gluten-Free.


Credit: Food Network Magazine Jan. 2018; Dairy-Free adaptation by GourmetmarichefIMG_9630


  • 1½ c. King Arthur Unbleached Flour*
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. fresh minced ginger
  • ½ tsp. fine mediterranean sea salt
  • ¾ c. packed brown sugar
  • ½ c. Kite Hill™ plain artisan almond milk yogurt
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 tbsp. rice milkIMG_9577
  • 1/3 c. melted coconut oil
  • 1 ½ c. grated carrots (approx. 3-4)
  • ½ c. unsweetened shredded coconut, a bit more for the frosting
  • ½ c. toasted chopped pecans

*for a gluten-free alternative: Use Gluten Free Pillsbury Best™ all purpose flour blend

Frosting recipe:

  • 2 or more c. powdered sugar
  • 2 tbsp. Kite Hill plain artisan almond milk yogurt
  • 2 tbsp. dairy free butter
  • 2 tbsp. more or less rice milk
  • 1 tsp. vanilla


preheat oven to 350°

  1. Grease a cake pan and place on the side.
  2. Whisk the first 6 ingredients in a large bowl, making a well in the center.
  3. In a smaller bowl, whisk the next 6 ingredients together.
  4. Pour the blended ingredients from the smaller bowl into the well of the larger bowl and stir.
  5. Fold in the grated carrots, shredded coconut, and chopped pecans.IMG_9582


  6. Spoon the batter into the cake pan.IMG_9584 (1)
  7. Bake until the cake is golden and a knife inserted in the middle comes out clean, 30-40 minutes.
  8. Make the frosting: combine the powdered sugar, almond milk yogurt, dairy free butter, rice milk and vanilla until creamy and spreadable. You may have to use more powdered sugar or rice milk to get the right consistency.
  9. Spread the frosting evenly on the cake.


  10. Top the cake with shredded coconut.

’12 Spoon’ Lemon Cake

Whisk up this delicious and minimalist lemon cake in minutes. No need for fancy ingredients, just very basic pantry items will do. This cake has just the right amount of lemon to perk up your morning coffee.BA978D30-5343-4DF8-B1FD-5E939E0FDDF3

lemon cake 3

12 Spoon Lemon Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

a pillow soft white cake laced with lemony flavor that takes minimal ingredients and time.

Recipe seen on and modified by Gourmetmarichef


  • 12 tbsp. flour
  • 12 tbsp. sugar
  • 12 tbsp. canola oil
  • 12 tbsp. plant-based milk
  • 3 eggs
  • 1 ½ tsp. baking powder
  • juice and zest of ½ a lemon + 3 tbsp. extra for lemon drizzle
  • 1 c. powdered sugar


preheat the oven to 350°
  1. In a medium bowl, whisk the eggs and sugar until well blended. You can use an electric mixer if you prefer.
  2. Add in the milk, oil, flour, and baking powder and keep whisking for a few minutes until the batter is frothy and light.
  3. Finally, gently add in the lemon juice and zest.
  4. Pour the batter into any well greased tube or spring form pan and bake for 25 minutes. The cake is done when it springs back when touched.
  5. Lemony drizzle: In a small bowl, add 3 tbsp. lemon juice to 1 c. powdered sugar. Drizzle over the cake.


lemon cake 3


Dairy Free Chiffon Party Cupcakes

Summer is a great time to celebrate and take advantage of the fantastic weather outdoors. Birthdays, backyard barbeques, weddings and graduations take place outdoors with friends, family and plenty of food.

After all the festivities, the dessert table with all your favorite assorted sweet confections is set up, and this completes the party.

In honor of my 35th wedding anniversary this July, I made festive dairy free cupcakes. This recipe is the best cake recipe for all occasions, and it is easily adaptable to gluten-free.

Dairy Free Chiffon Party Cupcakes

  • Servings: 24
  • Print

Adapted from BHG by Gourmetmarichef


  • 2 c. sifted flour
  • 1 ½ c. sugar
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • 7 room temperature eggs, separated
  • 1/2 c. cooking oil
  • 2 tsp. finely shredded lemon peel
  • ¾ c. cold water
  • 1 tsp. vanilla


pre-heat oven to 350°
  1. Sift and Combine first 4 ingredients, and make a well in the center.
  2. In the well, add the oil, egg yolks, lemon peel, vanilla, and water.
  3. Mix on low until combined, then on high for 5 minutes until lemony colored and satin-smooth.
  4. Wash the beaters thoroughly. Beat the egg whites until stiff peaks form.
  5. Gently fold the lemony batter into the egg whites, taking your time.
  6. Pour batter into lined muffin pans and set the timer for 12 minutes. It may take a few extra minutes.
  7. They will be done when they are slightly browned and spring back when pushed in the middle.
  8. Allow to cool, frost with desired frosting*.

*The frosting is made very simply with 1 c. vegan/dairy free butter, 2 tbsp. dairy free milk, and 3 c. powdered sugar. Mix on high until it is smooth and spreadable. Add more dairy free milk if necessary.




Cherry Jubilee Cake for Father’s Day

We had an unusually rainy spring this year and the result was a phenomimal cherry harvest. What’s even better is that they are completely organic, we never sprayed the tree for 35 years. IMG_6584

The cake I made is a chiffon cake recipe that I use for all special occasions. I cooked the cherries into a compote and allowed the syrup to absorb the layer before frosting.

Happy Father’s Day to all the wonderful fathers we have known in our lives. They are the best and deserve our love and gratitude forever.

  • Servings: 4-6
  • Print

a festive homemade cake that resembles a bakery specialty.

Recipe written by Gourmetmarichef


  • 1 chiffon cake made in a fluted non-stick panIMG_6592 (and 12 cupcakes with the leftover cake batter)  that I made the previous day (I used my archived recipe for the cake and substituted rice milk and ½ tsp. vanilla extract for the orange juice in the frosting): “Butter”Cream Chiffon Cake D/F
  • 2 c. de-pitted cherries
  • ½ c. sugar
  • ¼ c. water
  • ½ tsp. cornstarch


  1. Place the cake on the side for a minute.
  2. In a bowl, mix together the next 4 ingredients.
  3. Place in a small pot on low heat, stirring constantly for 30-40 minutes.
  4. Remove from heat and cool thoroughly.
  5. Using a skewer, poke holes in the cake.IMG_6596
  6. Spread some of the cherry sauce without the cherries over the top of the cake and let it absorb a bit.  IMG_6591IMG_6594
  7. Spread the frosting over the sauce and top with the cooled off cherry compote.IMG_6593
  8. Decorate as you desire and serve.




Can’t find what you’re looking for? Use the search form to search the site.