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Explore delicious gluten free baking recipes from King of Tarts, including cakes, brownies, tortes, and other desserts. Discover flavourful baking ideas made with ingredients like chocolate, almonds, nuts, and citrus for enjoyable gluten-free treats at home.
This plated Sacher caramel chocolate mousse log is ready to serve, clearly showing the layers of chocolate sponge, smooth chocolate mousse and shiny chocolate glaze. A spoonful of freshly whipped cream completes the dessert and adds a fresh, elegant finish.
This Piedmont Dacquoise Chocolate Mousse is a cake I first made during my apprenticeship, and it remains a beautiful example of classic pastry technique.
The cake combines thin layers of almond and hazelnut dacquoise with a light 55% dark chocolate mousse, then finishes with a smooth dark chocolate ganache. Because the dacquoise is made with nut meals rather than wheat flour, the cake is also naturally gluten-free.
Although the Piedmont Dacquoise Chocolate Mousse finished cake is rich in flavour, it remains surprisingly light. That balance comes from two separate aerated systems: whipped egg whites in the dacquoise and whipped cream in the mousse. Together, they create structure without heaviness.
Baking for Every Table.
This Citrus Basil Almond Cake is a wonderfully moist, naturally gluten-free cake that celebrates the bright flavours of whole citrus fruit and fresh basil. By using the entire fruit—including the peel—you capture every drop of citrus aroma while creating a cake with exceptional moisture and a beautifully tender crumb. Meanwhile, fresh basil adds a subtle herbal freshness that perfectly complements the sweet citrus notes without overpowering them.
Unlike traditional butter cakes, this recipe relies on whipped eggs for structure and almond meal for richness. As a result, the cake remains light yet incredibly moist, with a texture that improves even further after resting overnight. Finished simply or topped with an apricot glaze and pistachios, it’s an elegant cake that’s perfect for afternoon tea, celebrations or any occasion where fresh flavours shine.
Some recipes become part of a family’s story, passed from one generation to the next because they bring everyone together. This Hungarian Chocolate & Roasted Hazelnut Torte Slice is one of those treasured recipes. My nan made it for countless family dinners, celebrations and Sunday gatherings, and it quickly became one of the desserts everyone hoped would appear on the table.
Unlike many traditional cakes, this torte relies on roasted hazelnuts, eggs and chocolate rather than wheat flour, making it naturally gluten free. The result is a dessert with a crisp hazelnut meringue base, a rich chocolate-hazelnut layer and a smooth dark chocolate ganache that brings everything together.
Today, I’m sharing not only the recipe but also the food science behind every stage, so you can understand why each step matters and bake it successfully every time.
This Chocolate Roasted Walnut Torte is one of my Nana’s treasured recipes that has been lovingly passed down through our family for generations. Like many traditional Hungarian cakes, it uses simple ingredients and careful techniques to create something truly special.
At first glance, it may seem like a rich chocolate cake. However, because it contains no flour, the texture is entirely different. Instead, roasted ground walnuts provide structure and richness, while grated apple keeps the crumb beautifully moist and tender. Then, once the cake has cooled, a silky layer of chocolate ganache is spread over the top before being finished with crunchy candied walnuts.
As a result, every bite delivers layers of flavour and texture—deep chocolate, toasted walnuts, smooth ganache, and caramelised crunch. Ultimately, this torte is a beautiful example of how traditional recipes can transform humble ingredients into something elegant and memorable.
This recipe works so beautifully because each ingredient plays an important role. Moreover, the balance between fat, moisture, and aeration creates a cake that is rich yet surprisingly light.
First of all, the walnuts are roasted before being ground. During roasting, the Maillard reaction develops hundreds of flavour compounds, creating deeper, nuttier, and slightly caramelised notes.
Furthermore, roasting removes some surface moisture from the nuts, which helps prevent the cake from becoming heavy or oily. Consequently, the finished crumb is lighter and the walnut flavour becomes far more pronounced.
Meanwhile, whisking the egg yolks and sugar to a ribbon stage incorporates air while also dissolving the sugar crystals.
As a result, the mixture becomes lighter and creamier, which helps produce a finer, softer crumb. In addition, the incorporated air supports the rise of the cake during baking.
Some cakes are simply desserts, while others tell a story. This Whole Mandarin and Almond Cake is one of those special recipes that celebrates simple ingredients transformed into something extraordinary.
Unlike traditional sponge cakes, this cake uses whole cooked mandarins—including the skin—which delivers intense citrus flavour, natural moisture, and a beautiful golden colour throughout the crumb. Combined with almond meal, the result is a naturally gluten-free cake that is wonderfully moist, rich, and fragrant.
Meanwhile, the homemade mandarin marmalade adds another layer of flavour. Its gentle bitterness balances the sweetness of the cake, while the citrus oils from the peel create depth and complexity. Finished with flaked almonds and a light dusting of icing sugar, this cake is equally suited to afternoon tea, special occasions, or simply enjoying a slice with a cup of coffee.
Best of all, the recipe demonstrates how a handful of carefully selected ingredients can work together through simple food science to create a cake with exceptional flavour, texture, and shelf life.
Rich, fragrant, and beautifully balanced — this Hazelnut Orange Torte is where roasted nuts, citrus brightness, and chocolate depth come together in perfect harmony.
At first glance, it feels indulgent and elegant. However, beneath that glossy ganache and caramelised hazelnut crown lies something far more intentional — a carefully balanced system of structure, aeration, fat, and flavour.
Importantly, because this is a naturally flourless cake, every single ingredient plays a critical role in building both texture and stability.
This Flourless Chocolate Cake is the perfect balance of rich chocolate flavour and light, delicate texture—almost like a soufflé. Made with melted chocolate, butter, almond meal, and whipped egg whites, it delivers a soft, airy crumb without any flour.
Unlike traditional cakes, this Flourless chocolate cake recipe relies on technique rather than gluten to build structure. By carefully whipping and folding egg whites into the chocolate base, you create a cake that is both indulgent and surprisingly light.
At King of Tarts, this is what baking is all about—understanding how ingredients work together so you can bake with confidence.
This Chocolate Almond Torte is a beautifully rich, naturally gluten-free dessert that delivers deep chocolate flavour with a light, delicate crumb. Made with dark couverture chocolate, almond meal, flaked almonds, and softly whipped egg whites, it strikes the perfect balance between indulgent and airy.
Chopped dates add subtle sweetness and moisture, while the crisp edges and tender centre create a satisfying contrast in every bite. Finished with softly whipped cream and fresh berries, this torte becomes an elegant dessert perfect for entertaining or sharing at a dinner table.
This gluten-free chocolate brownie succeeds not by trying to replace gluten, but by building structure in a different way. Instead of relying on a gluten network, the recipe uses eggs for protein structure and emulsification, sugar for moisture retention and tenderness, and fat for richness and a softer crumb. Meanwhile, the gluten-free flour system provides starch, which absorbs moisture and sets during baking. Together, these elements create enough structure to hold the brownie together while still maintaining the dense, moist, fudgy texture that defines a good brownie.
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