Top 50 Recipes

Top 50 Shared Gluten-Free Cake Recipes Of 2016

Who doesn’t love cake? If you are Celiac or gluten intolerent shouldn’t mean you have to do without one of lifes pleasures so we have compiled this list of the best and most shared cake recipes of 2016 for you to enjoy. Keep baking!

1. [73,585 Shares] – Carrot Cake with Cream Cheese Frosting (Gluten Free, Vegan)

theprettybee.com

 

A delicious carrot cake recipe that’s gluten free and vegan! This lightly spiced cake is topped with a sweet dairy free cream cheese frosting.

INGREDIENTS
For the cake:
2 cups gluten free flour blend OR white spelt flour if you are not gluten free*
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¼ teaspoon cinnamon
⅓ teaspoon ginger
½ cup organic cane sugar
½ cup light brown sugar
⅓ cup organic canola oil
3 Tablespoons unsweetened applesauce
1 cup grated carrots
1½ teaspoons vanilla extract
1 teaspoon apple cider vinegar
½ cup water**
For the frosting:
2 cups powdered sugar
4 ounces Daiya brand vegan cream cheese, softened
4 Tablespoons buttery spread, softened

METHOD
Preheat the oven to 350 degrees. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the shredded carrots and toss to coat. Make a well in the center of the dry ingredients.
Add the sugars, canola oil, applesauce, vanilla extract, apple cider vinegar, and water. Stir well until combined.
Pour the batter into the prepared pan. Bake at 350 degrees for 30-38 minutes (depending on the size of the pan), or until a toothpick inserted in the middle comes out clean.
Let the cake cook for about 15 minutes in the pan, then run a knife around the edge of the pan and invert over a wire rack to remove. Let the cake cool fully on the wire rack.
Make the frosting once the cake is fully cooled. In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth and creamy.
Frost the cooled cake, and refrigerate if not serving immediately. Store leftover cake in the refrigerator.

NOTES
*I like using King Arthur’s Multi Purpose Gluten Free Flour for cake recipes. It does not contain xanthan gum, but that has not been a problem for me.
**You may need to adjust the amount of water based on what flour you use. Some gluten free blends require more water. The dough should not be dry or too thick.

Via theprettybee.com

2. [62,034 Shares] – Gluten-Free Quinoa Chocolate Cake Recipe

theheartysoul.com

It is in fact my new favorite cake. There is no flour in this cake, which makes it a wonderful option for anyone who is gluten intolerant. The quinoa makes this cake moist, light and fluffy.

Ingredients

2 cups organic quinoa, cooked
1/3 cup almond milk
4 organic eggs (use chia seed gel for vegan option)
½ cup ghee (use coconut oil for a vegan /dairy free version)
1 teaspoon vanilla extract
¾ cup Lakanto (or other sweetener such as coconut sugar)
½ cup cacao powder
1-1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Himalayan salt

Directions:

Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.
Melt butter.
Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.

For a single layer cake:

Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.

Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.

For a two layer cake:

Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean.

Cupcake Option:

Divide batter into paper cupcake liners in muffin pan, filling 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.

When the cake or cupcakes are completely cool, frost as desired.

German Chocolate Frosting

Ingredients
16 Medjool dates, pitted
Water to cover dates in bowl
¼ cup water
¾ cup coconut, organic, unsweetened, finely shredded
½ cup organic pecan

Directions:
Place 16 pitted in enough water to cover. Soak for 20-30 minutes to soften.
Drain water from dates, reserving ¼ cup for processing
Place dates in food processor with “S” blade. Add reserved date water.
Process till smooth and creamy
Add pecans and coconut, mix till blended.

Chocolate Ganache Frosting

Ingredients
¼ cup maple syrup
½ cup coconut oil, organic
¾ cup cacao powder, organic

Directions:
Place all ingredients in high-speed blender and process till smooth.
Spread on cake or muffins and place in fridge to set the ganache.

Via theheartysoul.com

3. [49,822 Shares] – Crazy Cake Gluten Free Chocolate Cake

glutenfreeonashoestring.com

This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it’s still super moist and tender.

INGREDIENTS

For the cake*
3 cups (420 g) all purpose gluten free flour (I used Better Batter)
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/2 cup (40 g) unsweetened natural cocoa powder (Dutch-processed also works fine)
2 cups (400 g) granulated sugar
1 teaspoon kosher salt
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
12 tablespoons (168 g) virgin coconut oil, melted (or vegetable oil)
2 tablespoons white wine vinegar
2 teaspoons pure vanilla extract
2 cups (16 fluid ounces) brewed coffee, dry red wine (like Pinot Noir, Merlot or Cabernet Sauvignon), or lukewarm water

For the glaze
6 ounces dark chocolate, chopped
3 tablespoons unsalted butter, chopped
2 tablespoons heavy whipping cream
2 tablespoons brewed coffee, dry red wine or lukewarm water

*Cut It In Half: To make one 8-inch or 9-inch round cake, simply cut all of the ingredients in half and follow the same instructions. Baking time for an 8-inch cake should be at least 30 minutes; for a 9-inch cake at least 25 minutes.

DIRECTIONS

Preheat your oven to 350°F. Grease a standard 12-cup bundt pan, dust it lightly with cocoa powder and set it aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, salt, baking soda and cinnamon and whisk to combine well. In a separate medium-size bowl, place the melted coconut oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well. Create a well in the center of the dry ingredients, pour in the wet ingredients and whisk until just combined. The batter will be soft. Pour the batter into the prepared bundt pan and smooth into an even layer. Place the pan in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge comes out clean (about 45 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

While the cake is cooling, make the glaze. Place the chopped chocolate and butter in a small heat-safe bowl and melt in the microwave in 30-second bursts at 70% power or over a double boiler, stirring until melted and smooth. Add the whipping cream and coffee, wine or water, and mix to combine well. Allow the glaze to sit until no longer hot to the touch. Pour the glaze evenly over the top of the cooled bundt cake. Allow to set at room temperature or in the refrigerator before slicing and serving.

Via glutenfreeonashoestring.com

 

4. [36,475 Shares] – Irresistible Gluten Free Caramel Apple Cake

fearlessdining.com

If you love moist cake that is full of apple flavor, this quick and easy gluten free caramel apple cake will become a family favorite.

INGREDIENTS
2 cups gluten free flour blend
1 cup almond flour
3/4 cup brown sugar
1 teaspoon cinnamon
1 stick butter melted
2 large eggs
1 cup chopped apples
2/3 cups almond milk
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla bean paste
1/2 cup caramel

INSTRUCTIONS
Preheat the oven to 350 degrees.
Spray an 8×8 baking pan with coconut oil.
In a medium bowl, add all wet ingredients and blend.
In a large bowl, add all dry ingredients and whisk. (*Note, if your gluten free flour blend doesn’t contain xanthan gum, add 1 teaspoon.)
Pour the wet ingredients into the dry ingredients and add the apples.
Mix.
Pour the batter into a baking dish and then drizzle caramel on top.
Bake for 25 minutes, or until done.
Allow to cool.

Via fearlessdining.com

 

5. [30,648 Shares] – Blueberry Cake With Coconut Frosting [Vegan, Gluten-Free]

onegreenplanet.org

This blueberry cake is gluten-free cake in disguise. The frosting is a combination of coconut cream and coconut yogurt that works like a dream. Blueberry powder is used to give it a gorgeous purple color.

INGREDIENTS

FOR THE CAKE:
3/4 cup teff flour
1/2 cup buckwheat flour
1/2 cup desiccated coconut
1/2 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
A pinch of sea salt
1/3 cup coconut oil, melted
1/2 cup almond milk
2 teaspoons apple cider vinegar
2 medium bananas, mashed
1 cup blueberries
FOR THE COCONUT FROSTING:
1 13.5-ounce can full-fat coconut milk
1 cup coconut yogurt
1 tablespoon maple syrup
1/2 tablespoon freeze-dried blueberry powder

PREPARATION
Place the can of full-fat coconut milk into a fridge, preferably overnight.
Preheat the oven to 390°F.
Grease and line two 6-inch round cake pans.
In a large bowl whisk together teff flour, buckwheat flour, desiccated coconut, coconut sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a small bowl, whisk together coconut oil, almond milk, and apple cider vinegar. Have the almond milk at room temperature so the coconut oil doesn’t get solid once mixed together.
Add the wet mix together with the mashed bananas to the dry mix and mix until well-combined.
Finally, gently fold in blueberries.
Evenly divide the mixture between the two cake pans and level out the surface.
Bake for about 30 minutes, or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 15 minutes before carefully moving onto a wire rack.
To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yogurt and maple syrup, and whip until smooth. Keep in the refrigerator until you’re ready to frost the cake.
Once the cakes are completely cool, cut each into half carefully so they don’t break.
Place one layer onto a cake stand and spread with some coconut frosting and continue with the other layers. Now frost the top of the cake and the sides of the top half. Keep about 2 tablespoons of frosting on the side in case you need some more white later. Add the blueberry powder to the rest and mix well. Frost the bottom half of the cake and then you can blend the two colors in the middle or mix a lighter purple by adding the rest of the white frosting. If you don’t have enough frosting, you can just add more coconut yogurt.
Finish with fresh blueberries, and edible flowers.

Via onegreenplanet.org

 

6. [30,215 Shares] – Best Low Carb Chocolate Cake Recipe – Gluten Free

lowcarbyum.com

The best low carb chocolate cake recipe ever! Shredded zucchini makes it moist and is well hidden. The kids will never know you are sneaking in a vegetable.

Full recipe can be found here Via lowcarbyum.com

 

7. [29,971 Shares] – The Very Best Gluten Free Vanilla Cake

glutenfreeonashoestring.com

This is the very best gluten free vanilla cake you will ever eat. A super moist, tender crumb, and it bakes perfectly every time.

INGREDIENTS

2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup + 2 tablespoons (54 g) cornstarch (or try arrowroot)*
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
10 tablespoons (140 g) unsalted butter, at room temperature
1 1/2 cups (300 g) granulated sugar
2 teaspoons pure vanilla extract
4 egg whites (100 g) + 1 whole egg (50 g, weighed out of shell), at room temperature**
1 1/3 cups (10 2/3 fluid ounces) buttermilk, at room temperature
*A note about flours: If you are using a higher starch all purpose gluten free flour blend like Cup4Cup (or my mock Cup4Cup), replace the cornstarch in this recipe with an additional 54 grams of your flour blend.
**To halve the recipe, use 3 egg whites (75 g) in place of the 4 egg whites and 1 whole egg.

DIRECTIONS

Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.

Into a medium-size bowl, sift (yes, you have to sift!) the flour, xanthan gum, cornstarch, baking soda and baking powder. Add the salt, and whisk to combine well. Set the dry ingredients aside. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter, sugar and vanilla on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl, or until very light and fluffy. Combine the egg whites, egg and buttermilk in a small bowl, and whisk to combine well. To the large bowl with the butter and sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk and egg mixture in 3 parts, beginning and ending with the dry ingredients and mixing to combine in between additions. The batter will sometimes look a bit curdled. Once all of the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand. It should be very thickly pourable and relatively smooth.

Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan and do not jiggle in the center at all (about another 10 minutes). I find that these tests for doneness are more useful than the toothpick test.

Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack (and removing the parchment paper liners) to cool completely before frosting and serving. I frosted with 3 cups of a cream cheese buttercream frosting.

Via glutenfreeonashoestring.com

 

8. [29,152 Shares] – Gluten-Free Lemon Pound Cake with Maple Syrup, 3 Types of Coconut and No Dairy at All

healthy-holistic-living.com

Try this fluffy and soft lemon pound cake bursting with lemon flavor! A love for coconut In addition to the sour citrus flavour we all love, this recipe is made with all things coconut. Coconut in all its glory and various forms has won over the hearts of many health-conscious, dairy-free people.

Ingredients:

5 eggs
1/3 cup coconut oil, melted
1/3 cup maple syrup
1/3 cup lemon juice
zest of 1 lemon
1/2 cup plus 1 T coconut flour
1/4 cup tapioca starch
1/2 t baking soda
Pinch salt
1/3 cup coconut butter, for glaze
2 T maple syrup, for glaze
2 T lemon juice, for glaze

Instructions:

1. Preheat the oven to 350℉ and grease a 7.5” by 3.5” loaf pan.

2. In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, lemon juice, and lemon zest.

3. Add the coconut flour, tapioca starch, baking soda, and salt. Mix well.

4. Transfer to prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in center of cake comes out clean.

5. Remove from pan and cool completely.

6. In a small bowl, mix together the coconut butter, maple syrup, and lemon juice for the glaze. Spread on cake.

7. Slice and enjoy.

Via healthy-holistic-living.com

 

9. [26,038 Shares] – Gluten-Free French Butter Cake

frugalfarmwife.com

Ingredients

Bottom layer:
1 Pillsbury Gluten-Free yellow Cake Mix
½ cup butter, melted
2 eggs
Top layer:
1, 8oz. block of cream cheese, softened
2 eggs
4 cups powdered sugar
1 teaspoon vanilla

Instructions

Preheat oven to 350º
Lightly grease a 9×13 inch baking dish and set aside.
In a large bowl, mix together first three ingredients (cake mix, butter, and 2 eggs) until completely incorporated.
In a second large bowl, combine remaining ingredients and beat until smooth.
Press cake mix mixture into prepared baking dish.
Pour cream cheese mixture on top, and spread evenly.
Bake in center of the oven for 35-40 minutes, until cake no longer jiggles when moved (the toothpick test won’t work on this cake!)
Remove from oven and allow to cool.
Once cake is cool, cut into squares and serve.
Store any leftovers in the refrigerator for up to a week.

Via frugalfarmwife.com

 

10. [24,670 Shares] – Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)

nirvanacakery.com

Chocolate Cranberry Christmas Mini Cakes Recipe. Vegan, gluten-free and nut-free wholesome chocolate mini cakes filled with quick cranberry chia jam.

INGREDIENTS
110g brown rice flour (3/4 cup)
60g quinoa flour (1/2 cup)
30g arrowroot (1/4 cup)
30g cacao powder (1/4 cup)
1tsp bicarbonate of soda
½tsp baking powder
pinch of sea salt
80ml maple syrup (1/3 cup)
80ml olive oil (1/3 cup)
60ml aquafaba (1/4 cup)
2tsp apple cider vinegar
1tsp vanilla
120ml rice milk (1/2 cup)

Cranberry chia jam:
100g cranberries (1 cup)
60ml orange juice (1/4 cup)
little orange zest
1tbsp maple syrup
small cinnamon stick (optional)
1tbsp chia seeds

Coating:
100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
60ml rice milk
1tbsp maple syrup
fresh or dried cranberries

INSTRUCTIONS
Preheat the oven to 175°C (350F)
Line 9″ x 9″ baking tin with baking paper.
In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
Pour the mix into the prepared dish and smooth out the top.
Bake for about 20 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down before carefully removing from the tin.
Place onto a flat surface and using 2″ round cutter carefully cut out shapes. You should end up with 11-12 shapes.
Sandwich 2 together with a generous dollop of cranberry jam.
Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.
Decorate with fresh cranberries.
To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.

Via nirvanacakery.com

 

11. [19,127 Shares] – Dairy Free Gluten Free Coconut Layer Cake

flippindelicious.com

This Dairy Free Gluten Free Coconut Layer Cake is a stunning spring dessert. The toasted coconut sprinkled all over the silky dairy free coconut buttercream hides any imperfections making this is an easy, show-stopping dessert for Easter.

INGREDIENTS
For the Cake
2 Glutino Old Fashioned Yellow Cake Mixes
1 cup oil (melted coconut oil or vegetable oil)
6 egg whites
1 teaspoon vanilla extract
1 Tablespoon (or 2) homemade coconut extract (will need less if using a commercial coconut extract)
1 cup coconut milk (I used the liquid separated from the solids in a chilled can of full-fat coconut milk. See note)
For the Coconut Buttercream
2 Earth Balance Vegan Buttery Sticks OR ½ a 15oz container or Earth Balance Originalor Soy-Free Spread, softened
¾ cup chilled coconut milk solids (solids from one full fat can of coconut milk. See note)
1 (2lb) bag powdered sugar
1-2 Tablespoons homemade coconut extract
For the Toasted Coconut
1 bag of shredded coconut (mine was sweetened, but you can use unsweetened if you prefer)

INSTRUCTIONS

To Bake the Cake
Preheat the oven to 350F. Line 2 9inch round cake pans with a parchment paper circle and lightly grease OR lightly grease and dust with gluten-free flour.
In a bowl, whisk together all of the cake batter ingredients until smooth.
Divide evenly between the 2 pans and bake until a toothpick comes out clean, 25-28 minutes.
Let cool before removing from the pans.
For the Coconut Buttercream
In a stand mixer, or using a heavy-duty hand mixer, whip the Earth Balance Vegan Buttery Sticks and the coconut milk solids for approx 5 minutes. It should become fluffy and smooth. If it isn’t there yet, just keep whipping. Mine tend to look curdled at first.
Add about half the powdered sugar and the coconut extract, and whip until smooth.
Gradually add more powdered sugar until you have a smooth, spreadable, and not runny frosting. I used the whole bag, but you might need less depending on how much liquid was left in your coconut solids.
To Toast the Coconut
Preheat the oven to 325F. Spread the shredded coconut evenly on a baking sheet. Bake, stirring every 2 minutes for 5-10 minutes or until it is beautifully toasted. It will toast quickly, so keep a close eye on it.
To Stack your Cake
Carefully trim any dome off of the top of each cake layer using a serrated knife.
Place the one layer in the center of your cake plate or stand, securing it with a dab of frosting (optional.)
Spread a layer of frosting on the top, sprinkle with toasted coconut (optional) and then center the second cake layer on top.
Place strips of wax paper on the cake plate, slightly under the edge of the cake, so that the cake plate stays clean while frosting(optional.)
Spread the rest of the cake with an even layer of frosting.
Sprinkle and gently press toasted (or untoasted) coconut all over the cake.
If you used wax paper strips, gently pull them away from the cake before serving.

NOTES
Before making the cake or frosting chill a full fat can of coconut milk overnight in the fridge. Open it and then carefully drain off all the liquid, separating the solid coconut cream. I had approx ¾ a cup of solids and 1 cup of liquid, which was exactly what I used in this recipe. If your can of coconut milk has less solids, or a little more, it will be just fine. If you don’t have enough liquid, just add enough dairy-free milk to equal 1 cup.

Via flippindelicious.com

 

12. [15,359 Shares] – Gluten-Free Carrot Cake Muffins with Cream Cheese Frosting

eatlocalgrown.com

This tasty recipe is made from real food ingredients! Raw honey, organic coconut oil, and fresh ingredients from the farmer’s market.

Ingredients
Muffins:
2 cups all-purpose gluten-free flour
3/4 cup raw honey
1 tsp {baking soda|http://amzn.to/1cBJI4W]
1 tsp baking powder
1.5 tsp ground cinnamon
1 dash pumpkin pie spice
1/2 tsp sea salt
2 eggs
1/3 cup organic, virgin coconut oil
1/3 cup raw milk (or your favorite milk alternative)
5-6 drops Lemon essential oil (or 1 tsp fresh lemon juice)
1 tbsp raw apple cider vinegar
1 tsp organic vanilla extract
2 cups shredded carrots
1 cup shredded apple
2/3 cup miniature semisweet chocolate chips
Cream Cheese Frosting:
4 oz cream cheese
1 cup heavy whipping cream
1 tsp ground cinnamon
1/4 cup raw honey

Instructions
Muffins:
Preheat oven to 350 degrees.
In a bowl, combine all dry ingredients.
In a separate bowl, combine the eggs, coconut oil, raw honey, milk, lemon essential oil (or lemon juice) and vanilla. Mix well, and then stir into dry ingredients until thoroughly mixed (no flour lumps).
Add shredded carrot, apple and chocolate chips to mixture.
Bake at 350 degrees F for 20 minutes.
Stick a toothpick to test whether the muffins are done.
Cream Cheese Frosting:
Let cream cheese soften at room temperature (about 15 minutes)
Add all ingredients to a tall mixing bowl (I use my immersion blender container).
Use an immersion blender to whip frosting with an up-and-down motion to get a thick whipped cream consistency.
Top muffins with cream cheese frosting.

Via eatlocalgrown.com

 

13. [12,870 Shares] – Cake Batter Blondies (Gluten-Free & Dairy-Free)

veggiebalance.com

Cake Batter Blondies recipe with Chocolate Chips is the ultimate blondie cookie bar recipe for any occasion. Made healthy and from scratch!

Ingredients
½ cup butter (or dairy-free butter options), softened
½ cup white sugar
½ cup light brown sugar
2 eggs
2 teaspoon vanilla extract
1¾ cup Bob’s Red Mill Almond Flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chocolate chips
½ cup white chocolate chips (use these if needing dairy-free)
¼ cupfestive sprinkles + plus extra for topping

Instructions
Preheat oven to 350 F
Prepare 9×13 pan with a piece of parchment paper cover the bottom and sides.
In a medium bowl add butter, white and brown sugar. Beat with a hand or stand mixer.
Add in eggs and vanilla extract. Beat for 3 minutes.
Add baking powder, salt and ½ cup of almond flour.
Continue mixing with the mixer, add remaining almond flour slowly until full incorporated.
Fold in chocolate, sprinkles and white chocolate chips. (You may omit white chocolate chips and replace with more chocolate chips)
Spread evenly into 9 x 13 pan. Add additional sprinkles on top for decoration.
Bake for 25-30 minutes. Crust wants to turn into a dark brown. Coming out fresh from the oven will seem uncooked, let fully cool in the pan before slicing into squares.
Store in a airtight container.

Via veggiebalance.com

 

14. [11,614 Shares] – Gluten-free Orange And Almond Cake

Enjoy this delicious, gluten-free fruit and almond cake.

Ingredients
• 2 oranges
• 4 eggs
• 1 ½ cups (315g) caster sugar
• 3 cups (300g) almond meal
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• Mascarpone, to serve

Orange blossom syrup
• 1 orange
• ½ cup (100g) caster sugar
• ¼ cup (60ml) water
• 1 tsp orange blossom water

Method

Grease and line pan
Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.

Prepare oranges
Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips.

Process oranges and combine
Place orange in a food processor; process until smooth. Use an electric mixer to whisk eggs and sugar until thick and pale. Add orange, almond meal, baking powder, cinnamon and cardamom; gently fold until just combined. Spoon into prepared pan; smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.

To make syrup
Use a zester to remove rind from orange. Juice orange. Place the juice, sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool. Drizzle the cake with syrup. Cut into wedges and serve with mascarpone.

Via homelife.com.au

 

15. [11,474 Shares] – Gluten Free Vegan Chocolate Cake (Dairy Free)

petiteallergytreats.com

A decadent mini Gluten Free Vegan Chocolate Cake (dairy free) for someone special!  This beautiful vegan rose cake is food allergy friendly and simple to decorate that also happens dairy free, egg free, soy free and nut free.

INGREDIENTS
Cake
1 cup Gluten Free Enjoy Life All Purpose Mix
½ cup dutch cocoa
4 Tbsp vegetable oil
½ cup maple syrup
½ cup +1 Tbsp dairy free milk of choice
¼ cup white sugar
2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
¾ tsp apple cider vinegar
¼ tsp sea salt
½ tsp ground flax seed or ground psyllium husks
Frosting
White
1 batch of dairy free vanilla frosting
BASE for Light and Dark Chocolate Frosting
1½ cups palm shortening
1½ cups powdered sugar
pinch of salt optional
DIVIDE in half for light and dark frosting.
Light Chocolate Frosting
half of frosting base above
¼ cup additional palm shortening
2 Tbsp cocoa powder
2 Tbsp powdered sugar
½-1 tsp dairy free milk of choice
Dark Chocolate Frosting
half of frosting base above
½ cup additional palm shortening
¼ cup cocoa powder
2 tsp dairy free milk of choice

INSTRUCTIONS
Preheat oven to 350 F for 20 minutes.
Combine all dry ingredients and mix well.
Using a mixer, add all remaining liquid except apple cider vinegar and mix until smooth. Batter will appear thin and thicken up after a few minutes.
Add apple cider vinegar and mix well and immediately pour batter into 2 greased 4inch pans. Place pans on a baking sheet and bake for 30-33 minutes or until toothpick comes out clean in the center. Allow to cool completely in the pans before removing.
Remove cakes and trim tops with a serrated knife to level. Cut each cake in half by gently tracing the cut first and gradually slice through the cake while rotating. (Patience with cutting will yield less crumbs and less chance of breaking)
Frosting: Apply a small dollop of frosting to the plate where the cake stay and be decorated. (No moving the cake after this point). Stack the first layer on top and apply approximately ¼ inch of icing to be evenly spread. Start with all the frosting in the center and gently push down only moving the frosting in the center out to the edges in a gentle circular motion. (See Notes*) Repeat steps with 2 more layers.
The top layer of the cake will be a thin crumb coat of frosting. Thinly (and gently) apply frosting to the top and outsides of the cake. Start at the top center in a circular motion to gradually create an even thin layer and allow icing to waterfall over the sides of the cake. Fill in any gaps within the layers with icing.
Half way down the cake switch frosting colors to light chocolate then dark chocolate for the base.
Place cake in refrigerator or freezer for 15 minutes to firm up.
Roses- Fill 3 bags of colored frosting. Use an additional empty bag which will contain the decorating tip, cut the bottom of the bag to fit tip. Each frosting color bag will be used to lined the empty bag with the tip, making it easy to access and wash the tip between color changes.
Begin with the darkest chocolate frosting at the bottom of the cake. Apply even pressure when creating the roses. Firmly first squeeze frosting on the cake towards you and then pull up slightly and begin the rotation of the rose ending approximately where you began. See video here for help.
Repeat steps until roses fill the entire row.
Remove dark chocolate frosting bag from Tip bag. Thoroughly wash tip. Repeat steps above with lighter chocolate and white frosting rows.
For the top white rose layer, work from the outside in to cover the entire cake with roses.
Frosting
Make the first batch of white dairy free frosting. Place in a clean bowl and set aside.
Use the mixer (not need to clean) to start the light and dark frosting base.
Cream shortening until light and fluffy (10 minutes). Add Gradually add sifted powdered sugar ¼ cup at a time, scraping down the edges in-between.
Divide frosting in half, leaving half of the frosting in the bowl.
LIGHT CHOCOLATE FROSTING- Cream extra shortening until well incorporated. Add cocoa powder mixing well. Scrap down sides and add powdered sugar and dairy free milk, mix well until light and fluffy. Remove frosting to a separate bowl and set aside.
DARK CHOCOLATE FROSTING- Add the reserved white frosting base, cream extra shortening until well incorporated. Add cocoa powder mixing well. Scrap down sides and add powdered sugar, dairy free milk and mix well until light and fluffy. Remove frosting to a separate bowl and set aside.

NOTES
Cake- allowing the cake to fully cool will help the cake remain intact. Use a serrated knife and gently push and rotate while slicing the cakes in half. Tracing lightly first will help create even layers. Remember, push knife in, slightly rotate, and push knife in and slightly rotate to ‘slice’…

Frosting-
The lightest frosting should be made first to avoid cleaning the mixer and bowl. Start with a full batch of dairy free white frosting, next base for light and dark chocolate. Mix lighter chocolate then dark chocolate frosting. There will be extras of all frosting; the roses use a lot of frosting and you won’t want to run out half way through! Be sure to apply a thin crumb coat with the white frosting so you’ll have plenty left for the roses

Via petiteallergytreats.com

 

16. [11,429 Shares] – Zucchini-Almond Cake

marthastewart.com

Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet.

INGREDIENTS

1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature, plus more for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
4 teaspoons pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
8 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line with parchment and butter paper. Whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.
With a rubber spatula, gently fold in melted butter, flour mixture, 1 tablespoon vanilla, and zucchini. Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a cake platter.
With mixer, beat together room-temperature butter, remaining 1 teaspoon vanilla, and cream cheese until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cake.

Via marthastewart.com

 

17. [11,343 Shares] – Gluten Free Cookie Dough Brownie Cake (Vegan)

petiteallergytreats.com

Celebrate in style with the ultimate food allergy friendly Gluten Free Cookie Dough Brownie Cake!  This cake looks like something you’d order from a bakery but is free of the Top 8 Food Allergens making it: gluten free, dairy free, egg free, soy free, peanut free, tree nut free and it’s even Vegan.  Or at least I think so… Have you ever had a envisioned a beautiful cake for birthday or special celebration?

INGREDIENTS

Cookie Dough Layers
3¼ cup Enjoy Life All Purpose Gluten Free Flour Mix(1 box)
1¼ cup non hydrogenated palm shortening
1¼ cup sugar or coconut sugar
⅓ cup + 3Tbsp water
1 Tbsp + 1 tsp molasses
3 tsp vanilla
1 cup mini Enjoy Life Chocolate Chips
pinch of sea salt
Brownie Layers
1 box of Enjoy Life Foods Brownie Mix
¾ cup water
2 Tbsp oil of choice
Topping
1 cup Enjoy Life Dark Chocolate Chips
2 Tbsp non-hydrogenated palm shortening
optional 1 pint fresh raspberries
optional extra chocolate chips for top
optional dairy free coconut whipped cream

INSTRUCTIONS

Cookie Dough Layers
Cream shortening, sugar, vanilla and molasses by hand or with a mixer until incorporated.
Add water and half of gluten free flour. Mix well. Gradually add remaining flour, scraping down bowl and while mixing. Fold in chocolate chips. Divide dough in half.
Press dough into a 2- 9 inch round pans lined with plastic wrap. Place pans in freezer for 15 minutes. Remove from pans when firm. Keep dough in refrigerator for easy assembly later.
Brownie Layers
Combine brownie mix with oil and water. Mix well, scraping down bowl.
Divide batter in half. Pour into 2- 9 inch round pans (same ones used for the cookie dough layer) with the bottom lined with parchment paper. Batter layers will be thin. Spread evenly to the sides.
Bake at 350 for approximately 16-19 minutes or until center is dry and tooth pick comes out clean.
Allow to fully cool in the pans on a wire rack before removing for assembly.
Assembly
Remove parchment paper and plastic wrap from layers prior to assembly. Place one brownie layer on the bottom of one pan, stack a cookie dough layer, brownie and last cookie dough layer.
Melt half of chocolate chips with the shortening in the microwave. Add remaining chocolate chips and mix until melted and smooth. Pour over top of cake and quickly spread to cover top and drip down sides.
Best served at room temperature.

NOTES
I promise this cake is awesome! You’ll need time to let the cookie dough layers set in the pans before you can use the same pans for baking the brownie. Feel free to make cookie dough layers ahead of time and assemble the day you need it. Since there is no egg in this recipe, rest assured you can safely eat the cookie dough raw. Assembly is easiest when the layers are completely cooled (less chance of mess too!) Cover any extra cake with plastic wrap to avoid drying out and keep refrigerated when not consuming.

Via petiteallergytreats.com

 

18. [10,236 Shares] – Gluten Free Blueberry Cake {dairy free}

noshtastic.com

Perfect Gluten Free Blueberry Cake, it’s super easy to make from scratch and a real treat and great for breakfast! It’s dairy free too & you can freeze it.

Ingredients

200g (1 cup) dairy free margarine suitable for baking, or butter
zest from 1 lemon
2 tbsp lemon juice
200g (1 cup) granulated sugar, plus 1 tablespoon for sprinkling
2 large eggs
1 tsp vanilla extract
290g (approx 2 cups – see notes) all purpose gluten free flour blend
1 tsp xanthan gum – omit if your flour already has gum added
1 tbsp baking powder
1 tsp salt
300g (2 cups) fresh blueberries
125mls (1/2 cup) unsweetened Soy Milk (or whole milk)

Instructions

Preheat your oven to 350F
Cream together margarine, sugar, lemon juice and zest until just combined.
Then add already beaten eggs and vanilla to the bowl and mix again.
In a separate bowl mix together the gluten free flour, xanthan gum, baking powder and salt.
Add in the flour mix to the bowl with the eggs mixture and mix well, add in the milk in small amounts too until fully combined.
Once the cake batter is fully combined add in the blueberries and stir them in gently with a wooden spoon, don’t use a mixer or you will break the berries.
line a 9inch square baking pan with parchment paper on the base and grease the sides.
Spread the batter evenly in the pan and sprinkle with a tablespoon of sugar.
Bake on the center shelf of the oven for 35 – 45 minutes or until fully cooked, you can check it with a toothpick in the middle to see if it comes out clean.

Via noshtastic.com

 

19. [8,824 Shares] – Gluten Free Vegan Dark Chocolate Mocha Mini Cakes

sarahbakesgfree.com

The thing to immediately follow my thought of chocolate. Are chocolate and coffee ever not on my mind? I know, let’s flip those little cupcakes over and make the most amazing mini cakes you ever did see!

INGREDIENTS
chocolate cupcakes
1 1/2 cups Sarah’s gluten free flour blend
1/2 cup high quality cocoa powder
1 cup cane sugar
1/4 cup brown sugar
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup So Delicious Dairy Free unsweetened coconut milk or almond milk
1/2 cup water
1 tablespoon vinegar
1/3 cup canola or sunflower seed oil
1 teaspoon pure vanilla extract
chocolate ganache
1 cup dairy free chocolate chips
1/4 cup So Delicious Dairy Free coconut milk coffee creamer or full-fat coconut milk
espresso buttercream
6 tablespoons vegan butter {such as Earth Balance}
1/3 cup non-hydrogenated shortening {such as Nutiva}
3 tablespoons So Delicious Dairy Free coconut milk coffee creamer or full-fat coconut milk
1 tablespoon instant espresso powder
2 3/4 cups powdered sugar
1/2 teaspoon pure vanilla extract
chocolate sprinkles or dairy free mini chocolate chips {optional}

INSTRUCTIONS
Preheat oven to 350 degrees. Spray cupcake pan with nonstick cooking spray {do not use cupcakes liners}.
Using whisk, sift together flour blend, cocoa powder, cane sugar, brown sugar, espresso powder, baking powder, baking soda and salt in large mixing bowl. Set aside.
Stir together coconut milk, water and vinegar in separate bowl. Add oil and vanilla extract. Slowly whisk in flour mixture. Beat for 1 minute, until smooth.
Pour batter into prepared cupcake pans, filling 2/3 full. Bake for 17-19 minutes, until toothpick inserted in center comes out clean. Remove from pan and place on cooling rack to cool completely.
Make chocolate ganache by placing chocolate chips and coffee creamer in microwave safe bowl. Microwave 30 seconds. Stir until chocolate is melted and smooth.
If needed, cut off rounded tops of cupcakes so lay flat when inverted. Turn upside down onto cooling rack.
Pour ganache over cakes, allowing excess to drip down side. Allow to set by placing in refrigerator for 10 minutes.
To make espresso buttercream, beat vegan butter and shortening for 1 minute in large bowl of standing mixer.
In small bowl, mix together coffee creamer and espresso powder until dissolved. Add to creamed butter, along with powdered sugar and vanilla. Beat 2 minutes, until light and fluffy.
Place buttercream in large piping bag with star tip. Pipe on top of ganache layer on cakes. Top with chocolate sprinkles. Enjoy within 1-2 days.

Via sarahbakesgfree.com

 

20. [8,312 Shares] – Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting

glutenfreeonashoestring.com

Gluten free carrot cake baked into cupcakes, loaded with fresh carrots and topped with cinnamon cream cheese frosting. Perfect for Easter, or any time!

INGREDIENTS

For the Cupcakes
2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
3/4 cup (150 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
3 cups (270 g) peeled and grated carrots
1 cup (110 g) chopped macadamia nuts
1/2 cup (112 g) neutral oil (like vegetable or canola oil)
4 eggs (200 g, weighed out of shell) at room temperature, beaten
1 teaspoon apple cider vinegar
1/2 cup (4 fluid ounces) milk (any kind), at room temperature

For The Cream Cheese Frosting
8 ounces cream cheese, at room temperature
2 tablespoons (28 g) unsalted butter, at room temperature
1/4 teaspoon kosher salt
2 1/2 cups (288 g) confectioners’ sugar, plus more as necessary

DIRECTIONS

Preheat your oven to 350°F. Grease or line two standard 12-cup muffin tins, and set them aside.

Make the cupcake batter. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Add the grated carrots and chopped nuts to the dry ingredients, and mix to combine.

In a separate, medium-sized bowl, place the oil, eggs, vinegar and milk, and whisk to combine very well. The mixture should be become pale and frothy. Working quickly, create a well in the center of the bowl of dry ingredients, and pour in the oil and eggs mixture. Mix to combine. The batter will be thick, but soft.

Bake the cupcakes. Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well. One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes). Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin.

Make the frosting. While the muffins are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter. Beat on medium speed until light and fluffy. Add the salt, and 2 cups of confectioners’ sugar. Mix on low speed until the sugar is absorbed. Then, turn the mixer to high speed and beat until the frosting is thickened and fluffy. Add more confectioners’ sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon. Spoon or pipe the frosting onto the cooled cupcakes.

Via glutenfreeonashoestring.com

 

21. [8,221 Shares] – Gluten Free Dairy Free Decadent Carrot Cake

allergyfreealaska.com

This Gluten Free Dairy Free Decadent Carrot Cake is tender and moist, with a fluffy vanilla frosting that melts in your mouth. This recipe is lower in sugar and fat than most carrot cake recipes, but certainly isn’t lacking in flavor.

INGREDIENTS

For the Carrot Cake:
1 cup tapioca starch
1/2 cup sorghum flour (or millet flour)
1/2 cup brown rice flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1 cup organic cane sugar
1 cup unsweetened apple sauce, at room temperature
1/3 cup coconut oil, just melted
2 tablespoons honey
2 teaspoons vanilla extract
4 large eggs, at room temperature
2 1/2 cups grated carrots
1/2 cup chopped pecans (or walnuts), plus more for sprinkling on top
For the Fluffy Vanilla Frosting:
1/2 cup palm shortening
1/4 cup ghee or vegan butter
1 lbs organic powdered sugar (this brand is corn starch free)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3-5 tablespoons canned coconut milk

INSTRUCTIONS

To make the Carrot Cake:
Grate the carrots and chop the pecans and set them aside.
Preheat oven to 350 degrees (F).
In a large mixing bowl, whisk together the tapioca starch, sorghum flour, brown rice flour, baking soda, baking powder, ground cinnamon, xanthan gum, ground nutmeg, ground ginger, and sea salt. Set aside.
In the bowl of an electric mixer, mix together the organic cane sugar, unsweetened apple sauce, coconut oil, honey, and vanilla extract.
Whisk in the eggs until well blended.
Add half of the dry ingredients to the wet and stir until combined.
Stir in the remaining half of the dry ingredients and stir again until just combined. Use a spatula to scrape down the sides of the bowl, and stir again, just long enough to incorporate the remaining flour mixture from the sides of the bowl into the batter.
Stir in the grated carrots and the chopped pecans.
Place the cake batter into a well greased 9×13” cake pan, or divide the dough evenly between 2 well greased and parchment paper lined 9-inch cake rounds.
*For the 9×13” cake pan:* bake for 30-35 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
*For the 9-inch cake rounds:* bake for 25-32 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
Cool completely before frosting. Sprinkle the top of the cake with chopped pecans.
To make the Fluffy Vanilla Frosting:
In the bowl of an electric mixer, mix all of the ingredients on low until just blended.
Use a spatula to scrape down the sides of the bowl, and then whip on medium-high speed for 2-3 minutes (continue to scrape down the sides of the bowl as needed), or until the frosting is light and fluffy.

Via allergyfreealaska.com

 

22. [7,118 Shares] – Really Easy Gluten Free Pineapple Upside Down Cake

noshtastic.com

This is the only Gluten Free Pineapple Upside Down Cake recipe that you’ll ever need, it’s so easy to make and tastes delicious!

Ingredients
230g (1.5 cups approx) all purpose gluten free flour
4 tsp baking powder
4 large eggs
230g (1 cup + ⅙th cup) sugar
230g (1 cup) dairy free margarine
1 tsp xanthan gum
1 tsp vanilla extract
2-3 tablespoons milk (I used unsweetened soy)
BASE
(60g) ¼ cup dairy free margarine
(100g) ½ cup packed light brown sugar
1 can sliced pineapple (8-9 whole pieces)
20 candied cherries or maraschino cherries

Instructions
Put the flour, baking powder, eggs, sugar, margarine, xanthan gum, vanilla and milk into a bowl and mix until well blended.
Melt the remaining margarine and sugar together and pour into the bottom of a 9inch cake pan.
Do not use a springform pan or the margarine sugar mixture will leak out.
layer the pineapple and cherries like you see in the photograph in the post.
Pour the batter over the top and spread out evenly.
Bake for 40 – 50 minutes minutes at 350, or until a toothpick comes out clean from the middle of the cake.

Via noshtastic.com

 

23. [6,975 Shares] – One Minute Chocolate Mug Cake (Vegan, Dairy & Gluten-Free)

justpaleofood.com

Ingredients
1 tbsp plus 2 tsp cocoa powder
Coconut flour – 2 tbsp
Salt – 1/8 tsp
Sugar or evaporated cane juice (edit: xylitol works as well) – 2 tsp
Baking powder – 1/4 tsp
Pinch uncut stevia OR 1 more tbsp sugar
2-3 tsp coconut oil or vegetable oil (Many commenters have said it still tastes good if you sub applesauce or mashed banana. I can’t personally vouch for that substitution.)
Milk of choice (I used almond milk) – 3 tablespoons

Instructions
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Via justpaleofood.com

 

24. [6,919 Shares] – Chocolate Cake (Vegan, Gluten-free, Oil-free)

theveganmonster.com

Ingredients

For the cake:
1 packed cup (250g) cooked kumara (sweet potato)
3/4 cup (105g) buckwheat flour
3/4 cup (135g) coconut sugar
1/2 cup + 1 tablespoon (60g) FAIR-TRADE cocoa powder
1 tablespoon psyllium fibre husk
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup (310ml) water
For the chocolate frosting:
1 cup (140g) dates, pitted and diced
3/4 cup (190ml) water
1/2 cup (50g) FAIR-TRADE cocoa powder

Preparation:
1. Preheat the oven to 220°C (top/bottom heat). Line base of spring form with baking paper.
2. For the chocolate cake, sift all dry ingredients into a medium sized bowl and mix well.
3. Blend the cooked sweet potato with the water until smooth. Pour into bowl with dry ingredients and mix well. The dough should be fairly moist but not runny.
4. Scoop dough into spring form and spread evenly. Place in oven and bake covered (I use a loosely placed sheet of aluminum foil) for approx. 20 to 25 minutes. Then bake another 10 to 15 minutes, or until an inserted skewer comes out dry (testing recommended).
5. Take out of spring form (it helps to run the wooden skewer between the rim of the spring form and the cake) and let cool down properly.
6. For the frosting, let the dates soak in the water until softer. Then blend until smooth. Add cocoa powder at the end.
7. Spread frosting on cake and garnish to your liking (I used shredded coconut, cacao nibs and flowers of borage and white alyssum). If you place the cake in the fridge for a few hours, the frosting will set a little more than what you can see on the photos

Via theveganmonster.com

 

25. [6,873 Shares] – Cinnamon Apple Crumb Cake – Low Carb & Gluten Free

ibreatheimhungry.com

This low carb Cinnamon Apple Crumb Cake is lightly sweet & great for breakfast. The streusel topping is full of apples, cinnamon & walnuts. Gluten free too!

INGREDIENTS

For the Cake:
6 Tbsp butter
⅓ cup Erythritol sweetener (I use Swerve)
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
pinch of salt
1 cup almond flour
⅓ cup coconut flour
2 tsp baking powder
¼ tsp xanthan gum
½ cup unsweetened almond milk
For the apple streusel layer:
3 Tbsp butter
1 cup granny smith apples, peeled and chopped into ½ inch pieces
¼ cup Erythritol sweetener (I use Swerve)
1 tsp ground cinnamon
¾ cup almond flour
¼ cup walnuts, chopped
pinch of salt

INSTRUCTIONS

To make the cake layer:
Cream the butter and sweetener together until smooth and fluffy.
Add the eggs one at a time, beating well after each, then add the vanilla extract.
In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder, xanthan gum and salt and mix well.
Add the dry ingredients to the wet ingredients and mix.
Pour in the almond milk and mix until just blended.
Spread the batter into a greased 9×9 baking pan.
To make the apple streusel layer:
Melt the butter in a medium skillet.
Add the apples, cinnamon and sweetener and cook for 2 minutes, stirring the entire time.
Remove from the heat and stir in the almond flour, pinch of salt and chopped walnuts. Stir well until a crumbly dough forms.
Spoon the topping evenly over the cake batter and spread out.
Bake the cake in a 375 degree oven for 35 minutes. If you find the topping getting too brown, cover it loosely with parchment or aluminum foil for the final 10 minutes.
Remove from the oven and cool before slicing into 3 inch squares.
Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 375 degrees (F) or until a knife inserted in the center comes out clean.

Via ibreatheimhungry.com

 

26. [6,711 Shares] – Flourless Chocolate Peanut Butter Cake – Low Carb, Gluten Free

peaceloveandlowcarb.com

One of the things I never really liked about low carb mug cakes was their wet, almost spongy texture. While they curbed the chocolate craving, they never quite felt like cake. WELL, here is a recipe that will change that. This flourless chocolate peanut butter cake is moist and dense.

Ingredients

2 tbsp organic unsweetened cocoa powder
2 tbsp Swerve Sweetener or Erythritol
1 large pastured egg
1 tbsp heavy cream
1/2 tsp vanilla extract
1/4 tsp baking powder
1 tsp salted butter
1 tbsp peanut butter

Instructions

In a small mixing bowl, combine cocoa powder, sweetener and baking powder. Fork whisk to combine and mash up any baking powder clumps.
In a separate small mixing bowl, combine egg, heavy cream and vanilla extract. Whisk to combine. Pour the wet ingredients into the dry ingredients. Mix until ingredients are well incorporated. Melt the butter in a ramekin or small bowl and swirl to coat.
Pour batter into buttered ramekin.
Microwave for 1 minute and 20 seconds.
Soften peanut butter in the microwave and drizzle over top of cake.

Via peaceloveandlowcarb.com

 

27. [6,665 Shares] – Gluten Free Chocolate Lava Cake

glutenfreeonashoestring.com

Easy miniature rich gluten free chocolate lava cakes with a soft, pudding-like center. For your Valentine, or for any time!

INGREDIENTS

4 tablespoons unsalted butter (plus more for greasing)
5 ounces dark or semi-sweet chocolate, chopped
2 eggs (100 g, weighed out of shell) + 2 egg yolks (50 g)
1/4 cup (50 g) granulated sugar
1/2 teaspoon pure vanilla extract
3 tablespoons (26 g) all purpose gluten free flour blend (truly almost any finely ground flour blend will do, with or without xanthan gum)
1 tablespoon (5 g) unsweetened Dutch-processed cocoa powder
1/8 teaspoon kosher salt
Confectioners’ sugar, for dusting (optional)

DIRECTIONS

Preheat your oven to 425°F. Grease very well the entire insides of 4 4-ounce oven-safe ramekins, and set them in a casserole dish with at least 2 inch high sides, and set aside.

Melt the chocolate and 4 tablespoons butter together in a double boiler or a microwave-safe bowl (melt at 70% power in 30 second intervals, stirring in between, until melted and smooth), stirring frequently until just melted. Set the chocolate mixture aside.

In a large bowl, place the eggs, egg yolks and sugar and vanilla, and whisk to combine. The mixture will be very yellow in color and thin in consistency. Whisk vigorously (this can be done more easily with a mixer) until the mixture is very pale yellow in color and thickened in consistency. Drizzle the chocolate and butter mixture into the large bowl with the thickened egg mixture, whisking constantly until combined. Add the flour, cocoa powder and salt, and whisk to combine well. The mixture will be somewhat thick, but pourable and smooth. Pour the mixture carefully into the 4 prepared ramekins, filling each 3/4 of the way full.

Place the casserole dish with the filled ramekins on the bottom rack of the preheated oven, and carefully fill the casserole dish with cool tap water until the water reaches about halfway up the sides of the ramekins. Close the oven and bake until the tops of the cakes are set and are just beginning to pull away from the sides of the ramekins, about 15 minutes. If you used smaller ramekins, bake for a few minutes less; larger ramekins will take a few minutes more.

Remove the dish from the oven and lift the ramekins out of the casserole dish with tongs. The water bath will be boiling, so move carefully and deliberately. Place the ramekins on a wire rack to cool for about 10 minutes before turning each cake out onto a small plate, and dusting with confectioners’ sugar. Serve immediately.

Prepare Ahead Instructions: These are super easy to prepare ahead of time. Simply follow the recipe through Step 3 above. Cover the casserole dish (or each of the ramekins individually) tightly with plastic wrap and refrigerate until almost ready to serve. Remove from the refrigerator, and proceed with the remaining recipe instructions.

Via glutenfreeonashoestring.com

 

28. [6,612 Shares] – Gluten-Free Vanilla Birthday Cake Donuts

glutenfreepalate.com

Whether you are celebrating someone’s birthday or looking for an extra special breakfast treat, these fun and festive Gluten-Free Vanilla Birthday Cake Donuts are sure to please anyone who enjoys them.

Ingredients:

For the donuts:
2 cups all purpose gluten-free flour
3/4 cup granulated sugar
2 teaspoons gluten-free baking powder
1 teaspoon salt
3/4 cup buttermilk
2 large eggs, room temperature
2 teaspoons gluten-free vanilla
1/2 cup vegetable oil
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 – 1 cup sprinkles

Instructions:

Preheat oven to 425°F. Grease two six-serving donut pans; set aside.
In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
In a separate small mixing bowl, whisk the buttermilk, eggs, vanilla, and vegetable oil.
Add the wet ingredients to the dry ingredients and whisk until combined.
Spoon the batter into the prepared donut pan filling about 1/2 full. The batter should not cover the center of the donut, where the hole will go.
Bake for 7-9 minutes or until the donuts rise and set.
Remove from oven and carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
Cool donuts on a wire rack for 5 minutes.
Place your wire rack over a cookie sheet or piece of parchment paper.
For the glaze: In a separate small mixing bowl, combine the powered sugar and milk. Heat covered in the microwave for 30 seconds. Remove from the microwave and stir until all sugar lumps are dissolved.
One at a time, dip the tops of your donuts into the glaze.
Place your donut back on the rack and repeat until all donuts have been dipped.
Repeat 1-2 more times until your glaze is white.
After the last dip in the glaze, dip the donuts into the sprinkles.
Store donuts in a airtight container at room temperate for up to three days.

Via glutenfreepalate.com

 

29. [6,456 Shares] – Gluten Free Chocolate Pumpkin Spice Cake

cupcakesandkalechips.com

Yum A rich, chocolaty bundt cake that is the perfect fall dessert to share with a beloved friend. Pour a cup of coffee or tea and grab a slice of Gluten Free Chocolate Pumpkin Spice Cake.

Ingredients

1 cup brown rice flour
½ cup tapioca starch
⅓ cup potato starch
1 teaspoon xanthan gum
½ cup cocoa powder, plus extra for coating the pan
2 teaspoons baking soda
1 Tablespoon pumpkin pie spice
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1½ cups light brown sugar
4 eggs
2 cups canned pumpkin puree
1 cup semisweet chocolate chips
Powdered sugar, frosting, whipped cream, or chocolate ganache, if desired.

Instructions

Preheat oven to 350°F. Grease and flour a bundt pan, or mix together one tablespoon of shortening and one tablespoon of cocoa powder and grease the pan thoroughly with this mixture.
In a bowl, sift together the brown rice flour, tapioca starch, potato starch, xanthan gum, cocoa powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, add the butter and brown sugar and cream at high speed until light and fluffy.
Reduce speed to medium and add the eggs one at a time, beating between each addition, and then beat in the pumpkin.
Set at low speed, and slowly add flour mixture to butter mixture just until combined.
Stir in the chocolate chips.
Pour the batter into prepared bundt pan and spread evenly on the top.
Bake for 40-50 minutes until toothpick inserted in cake comes out clean. Let cake cool completely in the pan before inverting to remove from the pan.
Once cool, sprinkle with powdered sugar or cover with frosting, whipped cream, or chocolate ganache if desired.

Via cupcakesandkalechips.com

 

30. [5,730 Shares] – Gluten-Free No-Bake Strawberry Shortcake Icebox Cake

iowagirleats.com

Gluten-Free No-Bake Strawberry Shortcake Icebox Cake is the perfect gluten-free summer dessert recipe. Just 5 ingredients and make-ahead, too!

Ingredients

3 cups heavy whipping cream
1-1/2 teaspoons vanilla extract
1/4 cup + 2 Tablespoons powdered sugar
2, 6oz packages Enjoy Life Sugar Crisp Crunchy Cookies
1-1/2lbs strawberries, trimmed and sliced

Directions
Place the bowl of an electric mixer, or a large glass bowl if using a hand mixer, in the freezer to chill for at least 10 minutes. Fit electric mixer with the whipping attachment then add heavy whipping cream and vanilla to the chilled bowl. Whip on low speed while gradually adding powdered sugar then gradually increase speed as whipped cream thickens. Whip until cream can hold it’s shape but is not lumpy.
Spread a thin layer of whipped cream into the bottom of an 8×8″ baking dish. Layer in 9 of the cookies, spread on another layer of whipped cream, and then top with 1/3 of the strawberries. Repeat layers – cookies, whipped cream, and strawberries – two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover dish with saran wrap then refrigerate overnight. When ready to serve, slice then serve immediately.

Via iowagirleats.com

 

31. [5,244 Shares] – Vegan Almond Poppy Seed Cake

veganricha.com

Vegan Almond Poppy Seed Cake. Gluten free Cake. Spongy Moist Cake with no Gum. Sponge Cake without poppy seeds. Gluten-free Vegan Cake Grain-free Oil-free Recipe.

INGREDIENTS
Wet:
¼ cup non dairy milk ( or 2 tbsp non dairy milk + 2 tbsp non dairy yogurt)
2 tbsp flax seed meal
2 tbsp maple syrup
3 tbsp sugar, raw or other
1 tsp vinegar (white or apple cider vinegar)
1 tsp vanilla extract
¼ tsp almond extract (optional)
Dry:
1 cup almond flour (I use Bob’s Red Mill)
¼ cup starch ( I use 3 tbsp potato starch + 1 Tbsp tapioca/corn)
⅛ tsp salt
1 tsp baking powder
¼ tsp baking soda
2 to 3 tsp poppy seeds

INSTRUCTIONS
Prepare a 6 inch cake pan by greasing or lining with parchment.
In a bowl, mix the flax in the non dairy milk and let it sit for 5 minutes. Preheat the oven to 350 deg F.
Add the maple, sugar, vanilla, vinegar. Add ¼ tsp almond extract for stronger almond flavor or add lemon zest for lemon poppy seed cake. Mix well until sugar is mixed in.
In another bowl, mix the almond flour, starches, salt, baking powder and soda, poppy seeds. Break the almond flour lumps if there are any, with your hand or a spatula..
Add to the wet and mix well until smooth.* Transfer the batter to a greased 6 inch pan.
Bake at 350 degrees F for 30 minutes or until a toothpick from the center comes out clean.
Cool for 15 mins, then remove from the pan. Cool completely before slicing. Preferably refrigerate for 15 to 20 mins and then slice. Use an icing of choice. A simple lemon sugar icing works really well.

NOTES
To bake into cupcakes: transfer the batter to lined muffin pan. Bake for 23 to 25 minutes, or until a toothpick comes out clean. Cool completely and frost with frosting of choice.

For additional moisture in the cake, add 2-3 tsp oil in the wet.

Via veganricha.com

 

32. [5,200 Shares] – Gluten Free Cinnamon Coffee Cake

whattheforkfoodblog.com

Coffee cake is such a classic breakfast/brunch staple and this gluten free cinnamon coffee cake does not disappoint. It’s got all the things you love about a good coffee cake – it’s dense but has a nice cake-y texture, it’s full of warm cinnamon spice, and it’s got the all-important crumb topping.

Ingredients

For the Cake Batter:
3 C all-purpose gluten free flour
1 tsp xanthan gum
1 C granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
1 C palm shortening
1 1/2 C unsweetened coconut milk, room temperature
1 Tbsp white vinegar
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract
For the Topping:
1/3 C palm shortening, measured then melted
3/4 C gluten free flour
1/4 tsp xanthan gum
3/4 C sugar
1 Tbsp ground cinnamon

Instructions

Preheat oven to 350 degrees and spray a 9×13 inch baking dish with non-stick spray.
Add the flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. Add the shortening and use a fork or pastry cutter to cut the shortening into the flour mixture until it forms coarse crumbs.
In a separate medium bowl, whisk together the eggs, coconut milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared baking dish and set aside.
To make the topping:
Add the melted palm shortening, flour, xanthan gum, sugar, and cinnamon to a small bowl and mix until it forms crumbs.
Sprinkle the crumb topping evenly over the top of the cake.
Bake the coffee cake at 350 degrees for 40-45 minutes or until a cake tester comes out clean. Cool before serving.

Via whattheforkfoodblog.com

 

33. [4,869 Shares] – Gluten Free Vegan Cookie Cake

fooduzzi.com

This Gluten Free Vegan Cookie Cake is buttery, chewy, and perfectly decadent, even though it’s refined sugar-free and made with whole food ingredients!

Ingredients
3 cups almond flour
6 Tbsp. coconut flour
1 and ½ tsp. baking soda
pinch salt
4 Tbsp. melted coconut oil (make sure it isn’t hot!)
6 Tbsp. peanut butter (or your favorite nut butter)
¾ cup pure maple syrup
splash pure vanilla extract
3 and ½ oz. vegan dark chocolate, chopped
coarse salt to top, optional
FUDGE SAUCE TO TOP (optional):
1 Tbsp. coconut oil, melted
2 Tbsp. cocoa powder
½ Tbsp. pure maple syrup

Instructions
Preheat the oven to 350 degrees F. Grease an 8″ pie pan with coconut oil.
Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
Add your wet ingredients to your dry, and mix. When it’s almost combined, add in your chopped chocolate. The batter will be stiff.
Dump dough into your prepared pie pan, and flatten with your hands.
Bake for 19-21 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool completely, moving it to the fridge after about 30-40 minutes cooling.* Store covered in the fridge. Drizzle with fudge sauce if desired right before serving!

Via fooduzzi.com

 

34. [4,770 Shares] – Healthy Flourless Chocolate Cake – 3 Ingredient – Dairy, Sugar & Gluten Free!

reusegrowenjoy.com

It is for a healthy flourless chocolate cake! It cooks in the microwave in one minute and 30 seconds. What gives this cake its slightly sweet flavor is the ripe banana.

Ingredients
1 Ripe Banana
1 Egg
2 Tbsp Cocoa Powder
Optional Glaze:
⅛ Cup Hot Water
2 Tsp Cocoa Powder
2 Tsp Organic Sugar

Instructions
In blender mix the egg, banana and cocoa powder until it is fully blended.
Lightly grease a coffee cup or ramekin.
Pour batter into greased dish.
Microwave for 1 min and 30 sec. Or you can bake in the oven at 350 for about 10 min.
Enjoy!
Optional Glaze:
Heat water for about 1 min in microwave.
Mix in cocoa powder and sugar. Be sure it is fully mixed.
Allow to cool for a few minutes and then pour over cake.

Via reusegrowenjoy.com

 

35. [4,606 Shares] – Gluten Free Pumpkin Baby Ruth Bundt Cake

fearlessdining.com

If you love moist pumpkin cakes, you will want to make this gluten free pumpkin Baby Ruth bundt cake! Full of healthy pumpkin and almond flour.

INGREDIENTS
2 cups gluten free flour blend
1 cup almond flour
3/4 cup brown sugar
1/4 cup coconut oil
2 large eggs
1 1/2 cups pumpkin
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup evaporated milk
1 teaspoon vanilla
2 cups confection sugar
3 tablespoons evaporated milk

INSTRUCTIONS
Preheat the oven to 350 degrees.
Mix all dry ingredients in a large bowl. (Except the confection sugar.)
In a medium bowl, add all wet ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients and mix well.
Spray coconut oil in a bundt pan and pour cake batter into the pan.
Bake for 25-30 minutes.
Remove from the oven and cook on a cooling rack. Allow to cool thoroughly.
In a small bowl, add powdered sugar and evaporated milk. Whisk together to create the glaze. Drizzle the glaze on top.
Chop Baby Ruth candy bars up and put on top of the glaze.

Via fearlessdining.com

 

36. [4,515 Shares] – Lemon Blueberry Pound Cake Recipe

lowcarbyum.com

Have company coming or need something for a special brunch? This low carb gluten free lemon blueberry pound cake recipe is sure to please all!

Full recipe can be found here Via lowcarbyum.com

 

37. [4,075 Shares] – Coconut Flour Paleo Pumpkin Mug Cake

lowcarbyum.com

A yummy coconut flour paleo pumpkin mug cake that whips up in less than 2 minutes. Just mix the ingredients together in a small cup and microwave!

Ingredients
2 tablespoons pumpkin puree
2 tablespoons coconut flour
1 egg beaten
1 tablespoon coconut milk carton or can
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon SweetLeaf stevia drops
1/2 teaspoon pumpkin pie spice

Instructions
Place all ingredients into a coffee cup or ramekin and blend well with a fork.
Microwave on HIGH about one and half minute or until toothpick placed in center comes out clean.
Remove from container, if desired.
Serve warm with whipped topping. (coconut cream is paleo friendly)

Via lowcarbyum.com

 

38. [4,073 Shares] – Gluten-free Naked Cake with CocoWhip

sodeliciousdairyfree.com

This deliciously different cake is moist and light with a delicate coconut flavor throughout.

Ingredients

1 ½ C. Vegan Butter
2 ½ C. Organic Cane Sugar
2 (11 oz.) Containers So Delicious Dairy Free Culinary Coconutmilk
3 Tbsp. Apple Cider Vinegar
2 tsp. Vanilla Extract
4 ½ C. Gluten-free Flour Blend
3 tsp. Baking Powder
1 ½ tsp. Baking Soda
1-2 Tubs So Delicious Dairy Free CocoWhip
Fresh Berries or Coconut Flakes for garnish

Directions
For the Cake:
Preheat oven to 350 degrees. Prepare (3) 8-inch cake rounds with vegan butter and line with parchment paper.
Add the vegan butter, sugar, Culinary Coconutmilk, vinegar, and vanilla to a mixer then cream the mixture well.
In a mixing bowl, add the flour, baking powder and baking soda. Add the flour mixture with the creamed mixture and stir until just combined.
Pour the batter into the cake rounds and allow air bubbles to rise and release.
Bake for 25 to 30 minutes or until a toothpick comes out clean.
Allow the cake to cool completely before inverting the pans to release them. Level each cake with a cake wire.
For the Frosting:
Leaving the outside edges bare, one at a time, spread leveled cake tops with CocoWhip and carefully stack, supporting the middle. Leave the sides bare or thinly spread CocoWhip on top and around the sides.
Garnish with berries or coconut flakes as desired.

Via sodeliciousdairyfree.com

 

39. [3,994 Shares] – Gluten-Free Flourless Chocolate Cake

glutenfreeonashoestring.com

You’ll never believe how easy it is to create your very own naturally gluten free flourless chocolate cake at home!

INGREDIENTS

6 ounces dark chocolate, chopped
8 tablespoons (112 g) unsalted butter, chopped (plus more for greasing)
2 egg whites (50 g) + 3 eggs (150 g, weighed out of shell)
3/4 cup (150 g) granulated sugar
1/2 cup (40 g) unsweetened cocoa powder, sifted (Dutch-processed is best)

DIRECTIONS

Preheat your oven to 350°F. Butter a 9-inch round springform pan, line with a 9-inch round of unbleached parchment paper, then butter the paper. Set the pan aside.

Melt the chocolate & butter. In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and 8 tablespoons butter until both are melted and smooth. If you are using the microwave method, microwave in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the mixture aside to cool briefly.

Beat the egg whites. In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat the 2 egg whites on medium-high speed until soft peaks form. Add about half of the sugar and about half of the cocoa powder slowly, beating on medium speed until glossy peaks begin to form. Adding cocoa powder to the egg whites makes it easier to incorporate them into the rest of the mixture later without deflating the whites.

Assemble the batter. In a large bowl, whisk the 3 whole eggs, remaining sugar and remaining cocoa powder until well-combined. Add the melted chocolate and butter mixture slowly, whisking constantly, until fully combined. Continue to whisk until the mixture is smooth and glossy. Fold the egg white mixture into the batter carefully but completely. The mixture will be thickly pourable. Pour the batter into the prepared pan, and smooth the top carefully. Tap the pan gently on the counter to break any very large air bubbles.

Bake. Place the pan in the center of the preheated oven. Bake for about 25 minutes, or until the cake is set in the center and has just begun to pull away from the sides of the pan. If you are using a dark-colored springform pan, begin checking at 20 minutes to ensure that cake doesn’t burn. Remove the pan from the oven and place the cake on a wire rack, still in the pan, to cool completely. Chill the cake in the refrigerator for a few minutes before unmolding it from the springform pan. Slice with a sharp, wet knife and serve.

Via glutenfreeonashoestring.com

 

40. [3,807 Shares] – Blender Blackberry Quinoa Cakes {gluten free}

cottercrunch.com

Blender blackberry quinoa cakes recipe! Gluten free quinoa cakes made with simple healthy ingredients. Dairy free, no refined sugar, No oil or butter needed

Ingredients

3 cups Cooked quinoa (about 1 cup uncooked if you are making from scratch. See notes)
4 eggs
1/3 c to 1/2 cup honey or maple syrup (See notes for sweetness variations)
1/4 tsp salt
1 tsp vanilla
2 -3 tbsp organic blackberry jam
1 tsp baking powder
2 tbsp chia seed (a super food addition. optional)
1/4 cup almond milk or coconut milk for nut free option
6 -8oz fresh blackberries
1/4 cup coconut flour
optional topping 1 tbsp each cinnamon and coconut sugar

Instructions

First make sure your quinoa is cooked according to instructions. 1 cup quinoa to 2 cups water equals about 3 cups. You can also use leftover quinoa.
Preheat oven to 375F.
Add your first 8 ingredients into the blender. Blend on low then add in your milk, coconut flour, and chia and blend until batter is formed. Throw in handful or less of fresh blackberries to make these more purple in color. This is optional.
Pour batter in to greased 8×8 pan or lined muffin cups. Set aside.
next place your blackberries in a large bowl and smash them up with fork or spoons. I would wear an apron for this! haha.
Pour your smashed berries on top of your batter and spread it out evenly.
Place in oven for 45-50 minutes or until center is done. Be sure to check at 35 minutes just in case your oven cooks faster.
Remove from oven and sprinkle on optional topping. Cinnamon and coconut or palm sugar on top. Let it cool then slice into cakes.
Keep in fridge if you are not serving right away. or freeze for up to 6-8 weeks in ziplock bag.

Via cottercrunch.com

 

41. [3,768 Shares] – Banana Split Ice Cream Cake Loaf {Gluten free}

lifeloveandsugar.com

This Banana Split Ice Cream Cake Loaf is perfect for summer! There are many things to love about this ice cream cake. Plus, it’s made with no churn ice cream.

INGREDIENTS:

Strawberry Filling
1/2 cup (80g) chopped strawberries
1 tbsp water
2 tbsp sugar
1/2 tbsp cornstarch
1/2 tsp strawberry extract
1-2 drops pink food coloring

Ice Cream Layers
8 oz cream cheese, room temperature
1/2 cup sugar
2 tbsp almond milk
1/2 tsp vanilla extract
1 1/4 cup heavy whipping cream, cold
1/2 cup powdered sugar
2 tbsp natural unsweetened cocoa powder

Additional Ingredients
3 medium bananas, sliced
2 tbsp chocolate sauce
2 tbsp finely chopped nuts
1/4 cup crushed pineapple, drained
1/3 cup almond milk
two 4.9 oz packages Walkers Gluten Free Pure Butter Shortbread
2 tbsp caramel sauce
Cherries, for topping
Additional chocolate and caramel sauce, for drizzled topping
Additional strawberries, nuts and banana slices, for topping

Whipped Cream
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract

DIRECTIONS:

1. Line a 9x5x3 inch loaf pan with clear wrap or parchment paper (you’ll use that later to help get the cake out of the pan).
2. To make the strawberry filling, puree the strawberries in a food processor until smooth.
3. Combine 1/4 cup of strawberry puree, water, sugar and cornstarch in a small bowl. Microwave 10 seconds at a time, whisking well between each interval.
4. Once strawberry mixture begins to boil, microwave for about 15 more seconds, allowing it to boil, then whisk until smooth. Mixture should be thickened. Total time should be about 2 minutes. Set aside to cool to room temperature.
5. To make the ice cream, beat cream cheese and sugar in the bowl of a mixer until smooth.
6. Add the almond milk and vanilla extract and beat until well incorporated. Set aside.
7. In another mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
8. Gently fold about 1/3 of the the whipped cream into the cream cheese mixture, then add the remaining whipped cream and fold until combined.
9. Divide the ice cream base evenly between the two bowls. Add the cocoa powder to one bowl and fold to combine. Add the completely cooled strawberry filling to the other bowl and fold to combine. Set aside.
10. To build the cake in the pan, add a layer of sliced bananas in the bottom.
11. Spread the strawberry ice cream in an even layer over the bananas.
12. Top the strawberry ice cream with another layer of sliced bananas.
13. Drizzle the chocolate sauce over the bananas, then top it with the nuts and pineapple.
14. Add the additional almond milk to a small bowl. Dip each piece of shortbread into the almond milk, then add to the pan and in even layer. Press the shortbread into the ice cream and toppings.
15. Top the shortbread with the chocolate ice cream.
16. Add a third layer of sliced bananas, then top the bananas with the caramel sauce.
17. Add a second layer of shortbread, dipping each piece of shortbread into the almond milk before adding it to the pan. Press the shortbread into the ice cream and toppings.
18. Freeze cake until firm, 4-5 hours.
19. Remove the cake from the pan and place on a serving dish.
20. To make the whipped cream, add the heavy whipping cream and powdered sugar to a mixer bowl. Whip on high speed until stiff peaks form.
21. Pipe 4-5 swirls of whipped cream on top of the ice cream cake, down the center. I used Ateco tip 844, but Wilton tip 1M or 2D would work too. Finish cake off with a drizzle of caramel and chocolate sauce and sprinkle a few chopped strawberries, sliced banana pieces and nuts over it. Top the whipped cream swirls with cherries. Freeze until ready to serve.

Via lifeloveandsugar.com

 

42. [3,668 Shares] – Low Carb Pumpkin Spice Maple Cream Layered Mug Cake (Gluten Free)

sugarfreemom.com

This Mini Layered Cake is actually a Mug Cake made Sugar-Free, Gluten Free, Grain Free and Low Carb. It’s layered with Sugar-Free Maple Cream frosting between perfect pumpkin spice cake!

Ingredients
2 eggs
1/4 cup Horizon Half & Halfor Horizon milk
1/3 cup pure pumpkin puree (not pie filling)
1/4 cup coconut flour
1/3 cup Swerve sweetener
1/4 tsp baking powder
1/2 tsp pumpkin pie spice or use 1/4 tsp cinnamon, 1/4 tsp cloves
pinch salt
Maple Cream Frosting
4 ounces softened cream cheese
1/2 tsp maple extract
1/2 tsp cinnamonliquid stevia
1/2 tsp pumpkin spice
2tbsp Horizon Heavy Whipping Cream

Instructions
Whisk first 3 ingredients together until combined.
Stir in remaining ingredients.
Grease 2 ramekins. I used quiche ramekins, more shallow.
Divided batter among 2 serving dishes.
Microwave one cake at a time 1- 2 minutes or until toothpick in center comes out clean.
Allow to cool completely before frosting.
*Not into microwave or don’t have one? Bake these in a preheated oven at 350 degrees for 15 minutes.

Via sugarfreemom.com

 

43. [2,906 Shares] – Gluten Free Coffee Cake Recipe

bell-wellness.com

Make a dessert at home that everyone can enjoy with this fantastic gluten free recipe. Enjoy with a cup of coffee or tea with friends and family. In a second bowl, combine almond flour, cinnamon, baking powder and sea salt.

Ingredients:
2 tbsp Coconut Oil
1 medium Egg
1 tsp Vanilla Extract
1/4 cup Honey
1 1/2 cup Almond Flour
1 tsp Cinnamon
2 tsp Baking Powder
1/2 cup Coconut Milk
1/2 tsp Sea Salt

Topping:
1/2 cup Almond Flour
1 1/2 Coconut Oil
1 tbsp Honey
2 tsp Cinnamon

Directions:
1. Preheat oven to 350°F.

2. In a large bowl stir coconut oil, egg, vanilla and honey together.

3. In a second bowl, combine almond flour, cinnamon, baking powder and sea salt.

4. Add a dry ingredients to wet, add coconut milk, and stir until smooth. Pour into an 8×8 baking pan.

5. In a small bowl, mix topping ingredients together and spread the topping over the cake.

6. Bake for 20-25 minutes.

Via bell-wellness.com

 

44. [2,404 Shares] – Easy Gluten Free Apple Custard Cake

glutenfreeonashoestring.com

Incredibly easy apple custard cake, made with homemade or store bought cake mix (gluten free or not), applesauce and the perfect spices.

INGREDIENTS

8 ounces applesauce (homemade or chunky store-bought), plus more for drizzling
7 ounces sweetened condensed milk (for DIY versions, including dairy-free, click here)
2 eggs (120 g out of shell) at room temperature, beaten
1/2 cup (100 g) sugar
2 1/2 teaspoons apple pie spice* (plus more for sprinkling)
1 box gluten-free yellow cake mix (15 to 16 ounces) (I used the Make Your Own Vanilla Cake Mix from page 193 of Quick & Easy, now reprinted here on the blog)
8 tablespoons (112 g) unsalted butter, melted and cooled

*To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice.

DIRECTION

Preheat your oven to 350°F. Grease an 8- or 9-inch square baking pan, line it with crisscrossed sheets of unbleached parchment paper, greasing in between the papers, and set it aside.

In a medium-sized bowl, place the 8 ounces applesauce, condensed milk, eggs, sugar and apple pie spice, and beat until well-combined. Add about ⅓ of the dry cake mix to the mixture, and mix to combine. Pour the mixture into the prepared pan. Sprinkle the rest of the dry cake mix on top, and smooth carefully until the cake mix covers the applesauce layer evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle on a bit more apple pie spice and scatter a few dollops of applesauce on top of the cake. Cover the pan with foil.

Place the cake in the center of the preheated oven, and bake for 20 minutes. Uncover, and bake until the cake has begun to pull away slightly from the side of the pan and is set on top (another 12 minutes for a 9-inch pan, about 15 minutes for an 8-inch pan). Remove the pan from the oven and allow to cool completely before slicing into squares and serving.

Via glutenfreeonashoestring.com

 

45. [2,145 Shares] – Gluten Free Vanilla Crazy Cake

glutenfreeonashoestring.com

This gluten free vanilla crazy cake is made with no butter and no eggs, but it’s still moist and tender and rises beautifully.

INGREDIENTS

For the cake
2 1/2 cups (350 g) all purpose gluten free flour (I used Better Batter)*
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1 cup (144 g) cornstarch (or try arrowroot)
1 teaspoon kosher salt
2 teaspoons baking soda
14 tablespoons (168 g) nonhydrogenated vegetable shortening**
2 cups (400 g) granulated sugar
1 1/2 tablespoons white wine (or white balsamic) vinegar
1 tablespoon pure vanilla extract
2 cups (16 fluid ounces) lukewarm water
For the glaze
8 ounces cream cheese, at room temperature
1 cup (115 g) confectioners’ sugar
1/8 teaspoon kosher salt
1 tablespoon pure vanilla extract (or seeds of 1/2 vanilla bean)
1 tablespoon lukewarm water

*Cut It In Half: To make one 8-inch or 9-inch round cake, simply cut all of the ingredients in half and follow the same instructions. Baking time for an 8-inch cake should be at least 30 minutes; for a 9-inch cake at least 25 minutes.

**In place of 14 tablespoons of shortening, you can use 10 tablespoons (140 g) vegetable or canola oil. Pay close attention to the recipe instructions, as the method will be different as well.

DIRECTIONS

Preheat your oven to 350ºF. Grease and lightly flour a standard 12-cup bundt pan, and set it aside. Into a medium-size bowl, sift (yes, sift!) the flour, xanthan gum, cornstarch, salt and baking soda, and whisk to combine well. Set the bowl aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, place the shortening, sugar, vinegar, vanilla and 1 tablespoon of the water, and beat on high speed until light and fluffy. (If you are using oil, place the oil, sugar, vinegar and vanilla in a blender and blend until very well-combined.)

To the beaten shortening and sugar mixture, add the dry ingredients and the remaining water in 3 to 4 batches, beginning and ending with the dry ingredients and beating until just combined in between. (If you are using oil, add the oil and water mixture to the dry ingredients and beat until just combined.) The batter should be soft, and relatively fluffy. (If using oil, the batter will be heavier.)

Pour the cake batter into the prepared bundt pan and spread into an even layer. Place in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge comes out clean (about 40 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

To make the cream cheese glaze, place the cream cheese, confectioners’ sugar, salt, vanilla and 1 tablespoon of water in the clean bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer). Beat on high speed until very smooth and thick. You can add more water by the 1/2-teaspoonful if it seems too thick to spread. Spread the glaze on top of the cooled cake, then allow it to set at room temperature until mostly firm (it won’t dry completely). Slice and serve.

Via glutenfreeonashoestring.com

 

46. [1,892 Shares] – Vegan Gluten Free Pumpkin Cake

minimalistbaker.com

Wholesome, naturally sweetened pumpkin cake with cream cheese frosting! Vegan, gluten free, and perfect for fall!

Ingredients
CAKE
2/3 cup (160 ml) chickpea brine (the liquid in a can of chickpeas // or sub 4 flax eggs*)
1 1/4 cup (240 g) coconut sugar (or sub organic cane sugar)
1/4 cup (~50 g) ripe banana, mashed (primarily for binding)
1/2 cup (120 ml) maple syrup or agave nectar
1 1/2 cups (300 g) pumpkin purée
1/4 cup (60 ml) olive oil, grape seed oil, avocado oil, or melted coconut oil
3/4 tsp sea salt
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
2 tsp pumpkin pie spice + more to taste
1 cup (240 ml) water or unsweetened almond milk
1 tsp apple cider vinegar or lemon juice
1 1/2 cups (135 g) gluten-free rolled oats
1 1/2 cups (168 g) almond flour* (or sub meal with less desirable results)
2 1/3 cup (200 g) gluten-free flour blend*

Instructions
Preheat oven to 350 degrees F (176 C) and lightly butter/grease two standard 9-inch cake pans. Dust with gluten free flour and and remove excess. Set aside.
Add chickpea brine to a large mixing bowl and beat on high for 2-3 minutes until light and airy and loose peaks form. Then add coconut sugar a little at a time and continue beating until light and fluffy and semi-firm peaks form.
Add mashed banana, maple syrup, pumpkin puree, oil, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and beat or whisk to combine (see photo). Add water or unsweetened almond milk and apple cider vinegar and beat/whisk again.
Add gluten-free oats, almond flour, and gluten-free flour blend and stir with a wooden spoon or whisk. The batter should be semi-thick but pourable. If too thick add more water or almond milk. If too thin, add more almond flour or gluten free flour blend.
Divide between cake pans and bake for 45 minutes – 1 hour, or until deep golden brown and a toothpick inserted into the center comes out completely clean.
Remove from oven and let rest in pans until completely cool. Once cooled, gently loosen the sides with a butter knife and use a plate to invert and flip the cakes out of their pans. Transfer to a serving plate or cake stand and frost with desired frosting of choice.
If frosting with cream cheese frosting, store in the refrigerator up to 3 days. If frosting with buttercream, store at room temperature up to 3 days. Freeze to keep fresh for up to 1 month (though best when fresh).

Via minimalistbaker.com

 

47. [1,663 Shares] – Strawberry Coconut Sponge Cake [Vegan, Gluten-Free]

onegreenplanet.org

This gorgeous creation is the definition of cake. It’s made of moist vanilla spongecake, a zing of lemon, beautiful coconut frosting, and is topped with fresh strawberries.

INGREDIENTS
1 cup ground almonds
1 cup gluten-free oat flour
1/4 cup buckwheat flour
1/4 cup arrowroot
3/4 cup coconut sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
A pinch of sea salt
Zest from 1 lemon
2 tablespoons ground flaxseed plus 6 tablespoons water
1/3 coconut oil, melted
1/2 cup almond milk
1 tablespoon lemon juice
1 teaspoon vanilla
FOR THE COCONUT FROSTING:
1 13.5-ounce can full-fat coconut milk
1/2 cup coconut yogurt (omit cinnamon and probiotics from recipe)
2 teaspoons maple syrup
2 cups strawberries

PREPARATION
Place the can of full-fat coconut milk into the refrigerator, preferably overnight.
Make flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and leave aside to gel up
Preheat the oven to 356°F.
Grease and line round cake baking tin.
In a large bowl, whisk together ground almonds, oat flour, buckwheat flour, arrowroot, coconut sugar, baking powder, bicarbonate of soda, and sea salt. Whisk in lemon zest and set aside.
In a small bowl, whisk together flax eggs, coconut oil, almond milk, lemon juice, and vanilla. Have the almond milk at room temperature so the coconut oil doesn’t get solid once mixed together.
Add the wet mix to the dry mix and mix until well combined.
Evenly divide the mixture between the two cake tins and level out the surface.
Bake for about 25-30 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 15 minutes before carefully moving onto a wire rack.
To make the frosting, scoop the solid part of the coconut milk into a bowl, add coconut yogurt, and maple syrup and whip until smooth. Keep in a refrigerator until you’re ready to frost the cake.
Once the cakes are completely cool, place one cake onto a cake stand and spread with some coconut frosting. Thinly slice a few strawberries and arrange on top of the frosting. Place the second cake on the top and using spatula frost the top and the sides of the cake.
Finish the cake by arranging more strawberries on the top. Slice and serve.

Via onegreenplanet.org

 

48. [1,229 Shares] – Gluten-Free Buttermilk Raspberry Weeknight Cake

thekitchn.com

Ingredients

Nonstick cooking spray
1 cup unsweetened coconut milk
1 tablespoon apple cider vinegar
2 cups all-purpose gluten-free flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
1/2 cup raspberries or other fresh fruit
Powdered sugar or icing, for serving (see Recipe Note)

Instructions

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×5-inch loaf pan with cooking spray.

In a small bowl, combine the coconut milk and the vinegar and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, xanthan gum, and salt. Make a well in the center and add the coconut oil, vanilla, and coconut milk mixture. Stir until smooth dough forms with no dry bits of flour. Gently fold in the raspberries (don’t worry if they break apart).

Transfer the batter to the prepared pan and gently smooth it to the edges of the pan.

Bake for 40 to 55 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 20 minutes, then invert it onto a serving plate. Dust with powdered sugar and spread with icing, slice, and serve.

Recipe Note
Icing: You can just dust the cake with powdered sugar or make a vegan icing instead. Whisk coconut milk into 2/3 cup powdered sugar a tablespoon at a time until you get a smooth icing that can be drizzled.

Via thekitchn.com

 

49. [909 Shares] – Coffee Cake Recipe (Vegan + Gluten-Free)

mindbodygreen.com

A dairy, egg, and wheat-free makeover of a classic cake recipe.

Dry Ingredients

3 cups oat flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt

Wet Ingredients

4 bananas, sliced
1 cup coconut or almond milk
1 teaspoon vanilla extract
½ cup vegetable oil

Topping Ingredients

1 cup oat flour
5 tablespoons sugar
2 teaspoons cinnamon
3 tablespoons vegetable oil

Preparation

1. Combine the topping ingredients in a small- to medium-size bowl, mix (should still be crumbly), and set aside. Combine all dry ingredients in a large mixing bowl. Set aside.

2. Combine all wet ingredients in a high-speed blender and blend until smooth and creamy.

3. Pour the wet ingredients into the large mixing bowl with the dry ingredients and mix well. Batter should be thick but still easy to pour.

4. Pour the cake batter into a lightly oiled dutch oven or round cake pan. Smooth out evenly.

5. Then, top the batter with the crumb topping in an even layer. Do not mix!

6. Bake at 390°F (200°C) for 25 to 30 minutes, or until the middle is fully cooked (insert a toothpick in the center of the cake to check).

7. Remove from oven and cool for 15 minutes before slicing and serving.

Via mindbodygreen.com

 

50. [656 Shares] – Dairy- and Gluten-Free Pistachio Rose Cake

laurenconrad.com

Pistachio and rose are two flavors that are just meant to be together, and have been for thousands of years. The pistachio flour makes this cake so moist and flavorful, and the rose scented frosting takes this it to the next level.

Ingredients:

For the cake:
2 cups pistachio flour*
1/2 cup almond or hazelnut flour
1 teaspoon Himalayan pink salt
1 teaspoon baking soda
2 eggs
1/4 cup coconut oil (melted)
1/2 cup maple syrup
1 teaspoon vanilla extract
*Available at health food stores or online. If you cannot find pistachio flour, you can make your own by placing shelled pistachios in a food processor and pulsing until flour forms. You can also substitute pistachio flour for almond, hazelnut or cashew flour.

For the frosting:
1/4 cup coconut butter
1/4 cup coconut milk
1 teaspoon lemon juice
1 tablespoon maple syrup
1 drop rose essential oil
1 tablespoon beet juice (for food coloring)
For the decorations:
organic roses
shelled pistachios

Instructions:

For the cake:

1. Preheat oven to 350.

2. Blend pistachio flour and almond or hazelnut flour in a large bowl. Add salt and baking soda. In a separate bowl, whisk together eggs, coconut oil, maple syrup and vanilla extract. Pour mixture into flour bowl and stir until smooth batter forms.

3. Pour batter into two 6-inch cake rounds. Bake for 25-30 minutes. Allow cake to cool while you prepare the frosting.

For the frosting:

1. Combine coconut butter, coconut milk, lemon juice and maple syrup in saucepan. Stir over low heat. Whisk until completely smooth. Your frosting should be smooth, but not runny. If it’s too runny, add a bit more coconut butter.

2. Add rose oil and beet juice to frosting. Stir. If you would like the frosting to be more pink, add more beet juice.

To build the cake:

1. Slice cooled cake rounds in half. You should now have four layers. Place the first layer on the cake plate. Top the first layer with 1-2 tablespoons of frosting.

2. Add the second cake layer. Smooth frosting over layer. Repeat until the cake is four layers, with frosting on top of each layer.

3. Decorate the cake with organic roses and shelled pistachios. Place the decorated cake in the refrigerator until serving.

Via laurenconrad.com

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