The truth about gluten free cakes
Gluten free cakes used to be the quiet option on the counter. A polite afterthought. Something that sat there, just in case. Not anymore.
Gluten free cakes are now some of the best selling cakes in cafés and coffee shops across the UK.
Why? Because when they’re done properly, they’re not just “good for gluten free”… they’re just good cake packed with flavour and texture.
At Exploding Bakery, we’ve spent years refining gluten free recipes that hold their own against anything with flour in it. No compromises. No dry crumbs. We've developed gluten free recipes that lift the flavour making it even better.
What are the best selling gluten free cakes?
If you’re building a café counter or choosing cakes to stock, these are the gluten free options that consistently perform.
1. Gluten Free Brownies
Rich, fudgy and unapologetically indulgent. We use almond flour in most of our brownies, giving that melty and luxurious flavour. Gluten free brownies are often the top-selling gluten free cake because they naturally suit the format. The recipe often relies on chocolate, butter and eggs for structure, meaning it stays dense and satisfying without needing flour.
Why they sell:
• indulgent texture customers expect
• easy to portion and display
• long shelf life compared to lighter cakes
At Exploding Bakery, our gluten free brownies are designed to be just as gooey and rich as their gluten-filled cousins. Try our original 'The Exploding Brownie' for an instant gluten free fix.
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2. Gluten Free Blondies
The lighter, slightly rebellious sibling to brownies.
Blondies bring vanilla, caramel and white chocolate flavours into play, offering a different kind of indulgence.
Why they sell:
• appeal to customers who don’t want full chocolate intensity
• still deliver that chewy traybake texture
• pair beautifully with coffee
Our gluten free blondies keep that signature soft middle with just enough structure to slice cleanly on a busy counter.
3. Gluten Free Traybakes
Traybakes are where gluten free baking really shines.
Because they’re either marked or cut into portions, they’re naturally suited to café service and takeaway culture.
Why they sell:
• consistent portion sizes
• easy storage and handling
• strong margins per slice
Flavours can range from chocolate-heavy bakes to fruit-led options, giving your counter balance without overcomplicating things. Try our Lemon Polenta & Pistachio Cake made with polenta and almond flour.
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4. Flourless Chocolate Cakes
The heavyweight champion of gluten free baking.
Flourless cakes lean fully into richness, using chocolate, butter and eggs to create something dense, smooth and intensely satisfying.
Why they sell:
• naturally gluten free (no substitutions needed)
• luxurious texture
• strong “treat” appeal
These are often the slice customers go for when they want something a bit more special. Check out The Exploding Bakery Chocolate Fudge Cake for the ultimate gluten free treat.
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Why gluten free cakes are worth stocking
Adding a gluten free option isn’t just about catering for dietary requirements. It’s about not missing out on sales.
A well-made gluten free cake:
• increases your customer reach
• avoids the “nothing for me here” moment
• often sells just as quickly as standard cakes
And when the quality is right, customers will choose it regardless of whether they’re gluten free or not.
Exploding Bakery gluten free cakes
At Exploding Bakery, gluten free isn’t treated like a side project. It’s baked into what we do.
Our gluten free cakes are:
• made with high quality ingredients like Luker chocolate and free-range eggs
• developed to match the texture and indulgence of our core range
• designed specifically for café counters and wholesale environments
We focus on cakes that:
• slice cleanly
• hold well during service
• deliver consistent quality across every batch
Because a gluten free cake shouldn’t feel like a compromise. It should feel like a win.
The best gluten free cakes are built around ingredients that naturally work without gluten, rather than trying to imitate traditional sponge too closely.
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