Gluten-free cakes are desserts made without gluten, a protein found in wheat, barley, and rye. These cakes use alternative flours, such as almond, coconut, or rice flour, to achieve a similar texture and flavor. They are popular among individuals with celiac disease or gluten sensitivity, as well as those choosing to avoid gluten for other health reasons. Baking gluten-free cakes often requires additional ingredients like xanthan gum or baking powder to help mimic the elasticity and structure that gluten provides. Many recipes are available, allowing for a variety of flavors and styles, from rich chocolate to light fruit-based options.