Gluten-Free Pecan Cake

This moist and tender gluten-free pecan cake, bursting with the rich, nutty flavor of toasted pecans. Its tender crumb and slightly sweet, buttery notes make it a perfect treat for any occasion.

Prep: 30 min Cook: 30 min Total: 60 min Serves: 8

At a glance: This medium baking recipe yields 8 servings in about 1h (30 min prep, 30 min cook). It uses 9 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Pecan Cake: When preparing this baking recipe, if toasting the pecans at home, use a clean sheet or dry pan, not one with crumbs left from wheat baking, and buy pecans labeled gluten-free. Use a flour blend and baking powder with the same label.

Gluten-Free Notes for Gluten-Free Pecan Cake: This recipe is gluten-free, utilizing a carefully selected blend of gluten-free flours and starches to achieve a delightful texture without any gluten-containing grains.

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servings

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Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
2 tsp gluten-free baking powder Shop
0.5 tsp salt
1 cup warm milk (dairy or non-dairy)
2 large eggs, at room temperature
0.75 cup granulated sugar Shop
3 tbsp melted unsalted butter or neutral oil
0.75 cup chopped toasted pecans Shop

Instructions

1 Preheat your oven to 375°F (190°C) and lightly grease and flour an 8-inch round cake pan using gluten-free flour. In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening and flavor.
2 In a separate medium bowl, whisk together the warm milk, room temperature eggs, sugar, and melted unsalted butter or neutral oil until the mixture is smooth and well emulsified. The eggs should be fully incorporated, and the liquid should have a uniform consistency.
3 Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, mix until just combined, being careful not to overmix. The batter will be thicker than traditional batter and may appear slightly lumpy; this is normal for gluten-free baking. Gently fold in the chopped toasted pecans until they are evenly distributed throughout the batter.
4 Spoon the batter into the prepared cake pan, spreading it evenly with your spatula. For easier handling and a smoother top, you can lightly wet your hands or use a piece of parchment paper to press the batter into the pan. Allow the batter to rest in the pan for about 10 minutes before baking to allow the gluten-free flours to hydrate.
5 Bake in the preheated oven for approximately 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown and firm to the touch. The aroma of toasted pecans and warm cake will fill your kitchen. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely before slicing and serving.

Tips & Notes

Toast the pecans in a dry skillet over medium heat for 4-5 minutes, shaking the pan, then let them cool before you fold them in. Warm nuts can melt the butter and thin the batter.
Toss the cooled pecans in a spoonful of the gluten-free flour blend before folding them in so they stay suspended instead of sinking to the bottom of the pan.
Choose pecans labeled gluten-free if they are packaged, since some chopped nuts are processed on shared lines. Store them in the freezer so their oils don't turn rancid.

Common questions

How long does Gluten-Free Pecan Cake take?

Gluten-Free Pecan Cake takes about 1 hour: 30 minutes to prep and 30 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Pecan Cake with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Pecan Cake?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder before they go into Gluten-Free Pecan Cake. If toasting the pecans at home, use a clean sheet or dry pan, not one with crumbs left from wheat baking, and buy pecans labeled gluten-free. Use a flour blend and baking powder with the same label.

Which gluten-free swaps does Gluten-Free Pecan Cake use?

Gluten-Free Pecan Cake relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Pecan Cake be stored?

Choose pecans labeled gluten-free if they are packaged, since some chopped nuts are processed on shared lines. Store them in the freezer so their oils don't turn rancid.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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