1 slice (medium) of Gluten-free cake (60 g) has 192 calories. That works out to 320 calories per 100 g. It contains 32.4 g of carbs, 2.5 g of protein, 5.7 g of fat and 1.3 g of fiber. Its 3.9 µg of Selenium covers 7% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Gluten-free cake?

Gluten-free cake is a version of familiar home-style cake made with flour that contains no gluten, often a blend based on rice, corn or other grains. It has no single place of origin: recipes adapt cakes found in many baking traditions, and the flour blend can change the crumb. A well-made one is soft and tender, sometimes finished with a dusting of icing sugar.

It is commonly served by the slice with tea or coffee, at gatherings, or as a birthday dessert. Mostly made up of flour and sugar, it is a sweet, energy-dense treat; a 100 g portion has about 320 calories. For a lighter-feeling snack, enjoy a modest slice with fresh fruit, and expect the texture to vary between recipes.

Gluten-free cake Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

54g

· 20% DV

Protein

4.2g

· 8% DV

Fat

9.5g

· 12% DV

Fiber

2.1g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 68% · Protein 5% · Fat 27%

Gluten-free cake Vitamins & Minerals

Vitamins

0.09mg · 7% DV

Biotin

2.1µg · 7% DV

0.07mg · 6% DV

B12

0.15µg · 6% DV

Minerals

Selenium

6.5µg · 12% DV

Sodium

210mg · 9% DV

Phosphorus

62mg · 9% DV

Iron

1mg · 6% DV

How Nutritious Is Gluten-free cake?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

25/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Gluten-free cake Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Gluten-free cake

To burn the 320 calories in 100 g:

🚶

79min

Walking (5 km/h)

🏃

33min

Running (8 km/h)

🚴

44min

Cycling

🏊

37min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Gluten-free cake Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Gluten-free cake Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Gluten-free cake Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Gluten-free cake Fat Profile

SATURATED

2.8g

MONOUNSATURATED

3.1g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 30:1

Above the ideal 4:1 (30:1).

Compare Gluten-free cake

🍰vs🍬

Gluten-free cake vs Rose Turkish delight10 kcal fewer per 100 g

→🍰vs🍯

Gluten-free cake vs Caramel sauceSame calories per 100 g

→🍰vs🍫

Gluten-free cake vs Dark chocolate220 kcal fewer per 100 g

→🍰vs🍮

Gluten-free cake vs HöşmerimSame calories per 100 g

→

Foods Similar to Gluten-free cake

🍬

Rose Turkish delight

330 kcal

🍯

Caramel sauce

320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

Chocolate sauce

210 kcal

🍬

Fruit Leather

320 kcal

🍬

Pistachio Turkish Delight

370 kcal

🍮

Kazandibi

145 kcal

Frequently Asked Questions About Gluten-free cake

How do you make gluten-free cake moist?

Use a recipe with enough fat and a moisture-rich ingredient such as yogurt or sour cream, and avoid overbaking the gluten-free cake. Let it cool before covering it in an airtight container; wrapping it while warm can make the surface sticky.

Why does gluten-free cake sink in the middle?

Gluten-free cake often sinks when it is underbaked, contains too much leavening, or the oven door is opened before the centre has set. Check the middle with a toothpick before removing the cake, and measure the baking powder accurately.

What flour is best for gluten-free cake?

A gluten-free flour blend designed for baking is usually the easiest choice for cake because it combines flours and starches for a more balanced crumb. Rice, sorghum, or almond flour can also work, but each gives a different texture and may need a recipe made for it.

Can you replace regular flour with gluten-free flour in a cake recipe?

Sometimes, but a direct swap does not always produce the same result. Use a gluten-free baking blend that is intended as a one-to-one substitute, and follow its instructions; some recipes also need a binder such as xanthan gum to keep the cake from crumbling.

Why is gluten-free cake gritty?

Gluten-free cake can taste gritty when its flour is coarse or has not had time to absorb the liquid. Use finely milled flour, let the batter rest briefly before baking, and choose a blend intended for cakes rather than a coarse single-grain flour.

Can you make gluten-free cake without xanthan gum?

Yes, gluten-free cake can be made without xanthan gum if the recipe uses another binder, such as eggs, or a flour blend that already contains one. Without any binder, the cake may be more fragile, so use a recipe developed for that combination.

How should you store gluten-free cake?

Store unfrosted gluten-free cake in an airtight container at room temperature for a few days so it does not dry out. Refrigerate cakes with cream or another perishable filling, and bring a chilled slice closer to room temperature before serving for a softer texture.

Can you freeze gluten-free cake?

Yes, gluten-free cake freezes well when wrapped tightly after it has cooled completely. Freeze individual slices in an airtight container, then thaw them wrapped at room temperature or in the refrigerator to limit moisture loss and make serving easier.

Why does gluten-free cake crumble when sliced?

Gluten-free cake may crumble if it is cut before cooling, overbaked, or made without enough binding ingredients. Let the cake cool fully and use a sharp knife; if it still falls apart, choose a recipe with eggs or another suitable binder.

Is gluten-free cake safe for someone with coeliac disease?

Yes, gluten-free cake can be safe for someone with coeliac disease when it is made and served without cross-contact with gluten. Shared mixers, tins, utensils, or flour-covered surfaces can contaminate it, so ask how the cake was prepared.

Have another question about Gluten-free cake?

Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.

Scan calories with your camera

Instant AI nutrition analysis

Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 26, 2026