Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »

You won’t miss the flour in this rich chocolate cake, developed for us by gluten free chef Judy Haubert.

This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal. Get the recipe for Gluten-Free Grapefruit Cake »

This flourless chocolate cake is rich, moist, and surprisingly light. It’s wonderful served simply frosted, or it may be decorated with Chocolate Cigarettes–and/or served with whipped cream and berries on the side. See the recipe for Queen Mothers Cake »

When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked.

While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe. See the recipe for Vistorta Chocolate Cake »

This pineapple sponge cake, developed by chef Judy Haubert as a Mother’s Day gift for her mom, swaps coconut flour for the standard all-purpose. It makes for a moister crumb—as well as emphasizing pineapple’s tropical flavor—and has the added bonus of making the cake naturally gluten-free.

Bigelow opened Fran’s Chocolates in Seattle in 1982 and is an artisanal-chocolate pioneer. Her chocolates are made from an array of international beans. See the recipe for Fran Bigelow’s Deep Chocolate Torte »

The recipe for this rich cake came from the wife of French food writer Jean-François Abert. We like to make this cake with Valrhona chocolate. See the recipe for Marie Jose Chocolate Cake »