hand holding slice of maple cake with tray of cake

The fluffiest ever gluten free maple cake, made with almond flour and oat flour, and refined sugar free!

slices of maple cake with frosting on parchment paper

I seriously can’t get over the texture of this cake! It’s fluffy, moist, and light. Plus, the flavor is out of this world. Maple syrup and butter= heaven. Can’t beat it!

The cream cheese frosting is the best simple addition, too. It’s a simple mixture of Greek yogurt, maple syrup, coconut sugar, and vanilla extract. I love a little cinnamon sprinkle on top too!

This cake honestly tastes like a fluffy pancake. I can’t get enough!

I’ve been baking up a storm (if you haven’t noticed lol), and I’m loving getting creative with new treats. Baking is seriously so therapeutic to me!

slices of maple cake with frosting on parchment paper and baking sheet

The cake is gluten free, refined sugar free, and can be made dairy free. It’s so simple to make (it’s a one bowl recipe!), and made with staples that I always have on hand.

I want to thank you all for all of the comments and ratings you have left on my recipes, as well as all of the love and shares on Instagram! I can’t tell you how much it truly means to me! You guys are the best.

Have fun baking this new favorite treat of mine 🙂 Can’t wait to hear what you think! xo

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Gluten Free Maple Cake with Cream Cheese Frosting

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 squares 1x
  • Category: Dessert


Gluten fluffy maple cake bars with a yogurt cream cheese frosting. Dairy free options and refined sugar free!


  • 1/3 cup butter, melted (or sub vegan butter- you want the butter flavor for this one so I don’t recommend coconut oil!) ⠀
  • 2 eggs ⠀
  • 1/3 cup maple syrup ⠀
  • 1/4 cup coconut sugar ⠀
  • 1/4 cup greek yogurt (can sub dairy free yogurt or sour cream) ⠀
  • 1 tsp vanilla extract ⠀
  • 1 + 1/3 cup fine almond flour* ⠀
  • 1/3 cup + 3 tbsp oat flour* ⠀
  • 1/3 cup gluten free old fashioned rolled oats ⠀
  • 3/4 tsp sea salt ⠀
  • 1 tsp baking soda ⠀

For the frosting:

  • 1/2 cup plain greek yogurt
  • 2 tbsp maple syrup
  • 1/2 tsp coconut sugar
  • Small splash of vanilla extract
  • Cinnamon and coconut sugar for topping (optional)


  1. Preheat oven to 350°F and line an 8x8in square baking dish with parchment paper.
  2. In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. 
  3. Mix in the remaining dry ingredients, and stir until a smooth batter forms.⠀
  4. Pour the batter into 8×8 baking dish and use a spatula to spread it evenly.
  5. Bake for 25 minutes. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely before slicing. Don’t skip this cooling process, or your cake will not hold together well.
  6. While cake is cooling, whisk the frosting ingredients together in a small bowl until smooth. Once cake is cooled, spread frosting on top and sprinkle with cinnamon and coconut sugar (optional). Slice into 12 squares. Store leftovers in the refrigerator. 


*I have not made this with any flour substitutes. I cannot guarantee the results when substitutes are made!

Dessert, Gluten Free, Recipes, Snacks, Vegetarian


Apr 7, 2020

Gluten Free Maple Cake with Cream Cheese Frosting

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Karen S says:

    My only problem with these is that I CAN’T STOP EATING THEM. I saw these on your Instagram and had all the ingredients so I thought I’d give it a try. They’re insanely tasty! I ran out of maple syrup halfway through and swapped in honey. I might be missing out on some crucial maple flavor/scent, but honestly I have no complaints. Didn’t have oat flour so I just ran a small batch of rolled oats through the food processor until it was powdery consistency. The cake turned out really light and airy and that cream cheese frosting is just *chef’s kiss* Love this!

  2. Carlie says:

    Made this into muffins and wow wow wow I am speechless. The maple butter flavor is simple yet addicting and the whole oats add an amazing texture. It is even better the next day after sitting in the fridge over night! 100% recommend

  3. Dawn Dunsmoor says:

    These were a hit with the whole family yesterday. I noticed that in this recipe and your carrot cake recipe you use some ‘whole oats’. Is there a reason for this?

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Simple. Attainable. Gathered Nutrition.