How To Make Applesauce

No matter how old I get, I love applesauce. I eat it plain, on top of cottage cheese, or often with a bit of peanut butter mixed in. Of course, there’s nothing better than fresh made applesauce in the fall. (Need a recipe? Follow these steps on How to Make Applesauce from The Stay at Home Chef.) Whether store bought or homemade, I always keep it on hand.

However, one of my favorite ways to use applesauce is in gluten free baking. When I saw Vegetarian Mamma’s Easy Apple Cake, I knew I needed to make it. However, I wanted to cut down on the amount of fat in the recipe. Therefore, I substituted a portion of the oil with natural applesauce.

Substituting Oil with Applesauce

This gluten-free Applesauce Bundt Cake has less fat and sugar and than the original recipe. There are loads of suggestions on the internet about substituting applesauce for oil in baked goods.

While Musselman’s suggests a 1:1 substitution, I prefer a 50/50 swap. I do this in my buckwheat pancakes and my blueberry zucchini bread as well. Since applesauce is naturally sweet, I often reduce the sugar as well.

Another benefit of substituting applesauce for this gluten-free Applesauce Bundt cake recipe is that it provides lift. Applesauce is considered slightly acidic. When that combines with the baking soda in the recipe, it produces carbon dioxide, which allows baked goods to rise. This is ideal in gluten-free baked goods which tend to be more flat and dense than its gluten-filled counterparts.

6 inch Bundt Pans and Other Recipes

Vegetarian Mamma’s original Easy Apple Cake calls for 3 cups of flour, which is appropriate for a standard 10 inch bundt pan. They hold between 10-12 cups of batter.

However, I live in a household of 2. (Three if you count the dog, but she’s not getting my cake.) That’s why I love the 3 cup Bundt Pan from Nordic Ware. It holds 3 cups of batter, approximately one quarter of a standard recipe, and is perfect for our small household.

Any recipe that uses 3/4 cup of flour should work fine in this pan. I’ve made Off the Wheaten Path’s Chocolate Banana Bundt Cake in this pan, by cutting the recipe in half. I’ve also made Gluten Free Palate’s Easy Gluten Free Lemon Bread in it, again, cutting the recipe in half. I may need to try NordicWare’s 3 Cup Vanilla Pound Cake in it next!

Can I Use A Different Pan?

You can also use a 6″ round cake pan. Learn more about Cake Pan Sizes & Conversions from Sally’s Baking Addiction.

How To Make Powdered Sugar

Did you know you can make your own homemade powdered sugar? When recipes call for a cup of powdered sugar or less, I like to make my own. While most recommend adding cornstarch to homemade powdered sugar, I left it out for this cake.

So how do you make powdered sugar? Simply put regular white sugar in a spice grinder, and let it spin until it becomes a powdered consistency. Truth be told, I use a coffee grinder, and put it on the finest grind setting, and that’s usually long enough. To make the glaze for this cake, simply add your liquid to your homemade powdered sugar, and you’re all set!

Can I Make This Without Dairy or Eggs?

Need an apple cake without dairy or eggs? If you can tolerate eggs, but not dairy, try this Gluten-Free Apple Cake from My Gluten-Free Kitchen. Need it to be completely vegan? Try this Gluten Free Vegan Caramel Apple Bundt Cake from Sarah Bakes Gluten Free. It looks amazing!

Can I Make This With Coconut Flour or Almond Flour?

NO. These two flours have drastically different absorptive properties than gluten free all-purpose flour blends made with rice. Instead, I highly recommend specifically searching for recipes using those ingredients.

If using almond flour, try this full size Glazed Apple Bundt Cake from Paleo Running Momma.  Want to use coconut flour? Try this full size Apple Bundt Cake with Apple Glaze from Keto Adapted.

Recipe

Print

Small Gluten Free Applesauce Bundt Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Equipment

• Wilton FLUTED TUBE PAN 6, Gray, 6.58 x 17.1 x 17.1 cm
• Wilton Small and Tall Aluminum 2 x 6-inch Layer Cake Pan Set, 2- Piece
• DASH Safe Slice® Mandoline Slicer, Julienne + Dicer for Vegetables, Meal Prep & More with 30+ Presets & Thickness Adjuster – Grey

Ingredients

Dry Ingredients

• 3/4 c. gluten free flour I used King Arthur for this recipe.
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice

Mix Ins

• 3/4 c. thinly sliced apples cut into thirds (3/4 of a small apple)
• 1/4 c. cinnamon chips I used these instead of the butterscotch chips Cindy used.

Wet Ingredients

• 2 tbsp oil
• 4 tbsp applesauce
• 1 egg
• 1/4 c. granulated brown sugar

For the Glaze

• 1/2 c. powdered sugar
• 1-2 tbsp apple cider

Instructions

• Preheat oven to 350 degrees and oil your bundt pan. This recipe is 1/4 of Vegetarian Mamma’s original. I used a Wilton’s Copper Retro Round Fluted 6″ Pan, which is only 2 1/2 in. deep and holds approximately 3 cups of batter.
• In a large batter bowl, combine oil, applesauce, egg and sugar. Whisk together, and set aside.
• In a small bowl, combine flour, baking soda, salt and cinnamon. Whisk to fully blend. 
• Thinly slice and quarter apples of your choice. VegetarianMamma prefers Granny Smith while I prefer Gala apples. The apples do not need to be peeled, but you may do so if you wish. Add sliced and quartered apples and cinnamon chips to the dry ingredients.
• Add wet ingredients to dry and thoroughly combine. The batter will be very thick. Allow to rest while preheating the oven.
• Bake at 350 degrees for 35 minutes. (This is shorter than VegetarianMamma’s recipe as I’m using a smaller pan. Allow cake to cool before removing from pan. Serve with a coating of powdered sugar or a simple glaze of your preference. It’s tasty with ice cream too!

What’s your favorite cake recipe? What recipes have you converted by substituting applesauce? Please share your tips with me below!

**This post contains Amazon affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published June 2017

The post Small Gluten Free Applesauce Bundt Cake appeared first on MI Gluten Free Gal.

Fast and Easy Cupcakes for One

I love cake. While I won’t turn down a slice of apple pie, I prefer cake with ALL the frosting. And sometimes, being the only person in the house who NEEDS to eat gluten free, I only need one small serving. Technically, you could make this recipe for gluten free mason jar cakes in two coffee mugs. 

However, the added benefit of a mason jar, is that it comes with a lid. Which is PERFECT if you have a kid who needs a single serving gluten free treat to take to a classroom party or a friend’s house. In addition, the benefit that these can be put together in under 10 minutes, makes them a lifesaver when we’re not told until the last minute about said party. 

What Gluten Free Flour Should I Use? What About Dairy and Egg Substitutes?

I used King Arthur Baking’s Gluten Free Measure for Measure flour for this recipe. In addition, I’ve made this with Krusteaz Gluten Free All Purpose Flour, with good results. If you need dairy free options, you can easily use what ever milk alternative you like. I’ve tried making this with oil instead of butter, and it resulted in a hard, rubbery cake. I’d try using shortening, instead. 

This batter, which makes two mason jar cakes, uses one whole egg. I’ve never tried making this with an egg replacer. However, I HAVE used applesauce in my baked donut muffins. In that recipe I substituted 3 tbsp of applesauce for one egg. You can also try using 2 tbsp aquafaba (chickpea water).Other options include a powdered egg replacer, or using flax seed. Personally, I’m not a fan of either of those options. 

Which Sprinkles are Gluten Free? 

Excellent question. When I first made these, I used Sweetapolita Birthday Party Sprinkles. You can see their assortment of gluten free sprinkles on the Sweetapolita website.  For more on what brands of sprinkles are gluten free, read Wheat by the Wayside’s article titled, “Are Sprinkles Gluten Free?” Also read Sweets and Thank You’s post, Sprinkles 101, to learn about the different types of sprinkles. 

How Much Batter Per Mason Jar Cake?

The first time I made this with Krusteaz flour, I made them with a homemade self-rising flour blend. However, not many recipes call for self rising flour, so I wanted to rework this for specific measurements for baking powder and salt. The Krusteaz blend baked up taller. However, the King Arthur blend baked to a perfect height to allow frosting on top, and still be able to put the cap on. 

But back to the original question. I used 2 8 oz mason jars, and filled them both to about the 4 oz line. Do NOT bake all of this in a 16 oz jar. I tried that, and it required extra cooking time, that made the cake hard and less than tasty. Separating it between the two jars allows the batter to cook evenly. 

More Mug Cake Recipes

Looking for more mug cake recipes? Check out this list of 5 Minute Gluten Free Microwave Desserts from Gluten Free Palate. This list of Best Gluten Free Mug Cakes, from Fearless Dining, includes chocolate, cherry, lime and more! And this list of Gluten Free Mug Cake Recipes from Casey the College Celiac offers Keto options, as well.

Print

Gluten Free Mason Jar Cake

Keyword gluten free mug cake, mason jar, mug cake

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Ingredients

• 2 tbsp melted butter
• 2 tbsp milk
• 1/4 c sugar
• 1 egg
• 1 tsp vanilla
• 1/3 cup King Arthur Measure for Measure Gluten Free Flour
• 1/4 tsp baking powder
• pinch sea salt
• 2 tbsp sprinkles

Instructions

• In a large glass measuring cup, melt butter. (I used a 2 cup Pyrex measuring cup.)
• After butter is melted, add remaining ingredients (except sprinkles) to large glass measuring cup. Mix ingredients together thoroughly, making sure that flour is fully incorporated.
• Mix in sprinkles (or other mix-ins)
• Separate batter into two, 6 oz. mason jars. .
• Place mason jars in microwave and cook 1.5 to 2.5 minutes, depending on your microwave. I did at least 2 minutes for mine.
• CAREFULLY remove mason jars from microwave. They will be very hot.
• Allow to cool completely prior to adding frosting. Top with additional sprinkles if desired.

**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

What’s your favorite “mug cake” recipe? What tips would you offer to other parents whose gluten-free kiddo has been invited to a non-gf birthday party? Leave some suggestions below, please!

Originally published June 2017

The post Gluten Free Mason Jar Cake – Cupcakes to Go! appeared first on MI Gluten Free Gal.

My French Connection

J’adore le pays de France. There is a simplistic beauty about the “paysage” or French coutryside. This simple French apple cake embodies the rustic glory of the small towns there. It brings to mind “les petits villages” outside the walls of d’Avignon and the family vineyards of the Champagne region.

A little known fact about me. I almost moved to France. Well, for a temporary stay. I took three years of French in high school and minored in the language in college at Central Michigan University. After graduating, I had submitted my paperwork to move to France to teach English.

It was going to be the bravest thing I had ever done. Then my dad had back surgery, and I became reacquainted with an old friend. (Whom I had met in French class in college.) Now he’s my husband and I am so thankful that I never left his side. Yet, there’s a part of me that longs to return to the land of Degas, Hugo and Bizet.

My First Acquaintance with French Apple Cake

This is why I say “grace a dieu” for David Lebovitz. He’s an American ex-pat who lives in Paris. He shares the daily beauty of French life through his Instagram account. This is how I first became acquainted with this French Apple Cake. It seems so fitting that he shared this recipe from his friend Dorie Greenspan, who shared it from her friend Marie-Helene.

I first made this French Apple Cake and wrote about it years ago. At that time, I went with a recipe that was strictly gluten-free. Not Ms. Greenspan’s. When deciding to make this again, I decided to follow the recipe which originally inspired me. This time I used the Cup 4 Cup Gluten Free Flour Blend. It can be pricey. However it really does work fantastic in any regular wheat-based flour recipe. It makes FABULOUS gluten free biscuits.

How Much Flour Do You Use? A Note About Cup4Cup Multipurpose Gluten Free Flour

This recipe calls for only 3/4 cup of flour. However, I often receive questions from confused readers asking how much flour they are supposed to use. This is because I use Cup4Cup brand flour. This recipe does NOT use 4 cups of flour. Only 3/4 c. of flour.

Can I Use a Different Gluten Free Flour Blend?

This recipe is fairly forgiving. When I made this, I simply substituted a gluten free flour blend. I believe I’ve made this with King Arthur Measure for Measure as well. If you need a grain free cake, Mama Gourmand offers a Almond Flour Apple Cake. (Her recipe does use cornstarch. She says an equal amount of coconut flour can be substituted.)

I Don’t Drink Alcohol. Can I Leave Out the Rum?

I did make one or two small deviations from Dorie Greenspan’s recipe. Her recipe called for Dark Rum. Now, we rarely drink in our house. However, I had a small bottle of Bacardi white rum.

The difference between white vs. dark rum? Dark rum has hints of caramel. Therefore, I substituted part of the white sugar Dorie calls for with brown sugar. I also only used 2 tablespoons of rum versus the 3 for which she called.

Can I Make This Without Butter? Eggs?

This recipe contains dairy and eggs. If you’re looking for a vegan recipe, Strength and Sunshine offers an egg free French Apple Cake that uses flax and water as a substitute for eggs. Her recipe also calls for vegan butter. I assume that you can use butter if you don’t have to avoid dairy.

What Apples Do You Use in Your French Apple Cake?

I know that there are various thoughts on which apples are best for baking. I generally buy Gala apples, because that’s what I like to eat. Therefore it’s what I often use in recipes. Betty Crocker suggests Golden Delicious or Pink Lady for cakes. I advise to NOT use Red Delicious, because they don’t hold up well.

Other Gluten Free Apple Recipes You May Enjoy

Looking for more apple based recipe? Try my small batch gluten free applesauce bundt cake, gluten free apple spice pancakes, mini grain free apple cheesecakes, or my gluten free and oat free apple crisp for two. Or use my never fail gluten free crescent dough to make gluten free apple dumplings.

The Finished Product

It is suggested that this cake be served warm with a dollop of gelato or ice cream. I gave mine just the faintest dusting of powdered sugar. Truly this cake doesn’t really need much more than that. The texture is a cross between a firm pie and a very moist cake.

Finally, I pass on to you what Dorie and David were so gracious to pass on to their readers. I hope this simple dessert brings as much joy to your pallet as it does to mine. In addition, I pray that you are able to share this French Apple Cake with those you enjoy, lingering in each other’s presence. May we all take moments in our lives to place people over to-do lists and slow down enough to taste life in all its flavors. Bon appetit.

Print

Gluten-Free French Apple Cake

Equipment

• Cup4Cup Multipurpose Flour
• Relative Foods Brown Sugar
• Apple Peeler
• Nordic Ware Pan Springform, 9 Inch

Ingredients

• 3/4 c. “Cup4Cup” brand Gluten Free Flour Blend
• 3/4 tsp. baking powder
• pinch salt
• 8 tbsp butter melted and cooled
• 4 large apples – peeled cored & cut into 1″ pieces (variety)
• 2 large eggs room temperature
• 1/2 c. white sugar
• 1/4 c. brown sugar
• 2 tbsp. white rum optional
• 1/2 tsp. LorAnn Vanilla Extract

Instructions

• In small bowl, melt butter and set aside to cool. 
• Peel, core and cut apples (preferably a variety of 4 types) into 1" chunks.
• Preheat oven to 350 degrees. Generously butter the bottom of an 8" springform pan. Place on baking sheet with parchment or silicone mat underneath. 
• In a small bowl, combine flour, baking powder and salt. 
• In a medium / large bowl, whisk eggs until foamy. Add white and brown sugars and whisk until fully incorporated. Next, whisk in rum and vanilla. 
• In alternating portions, whisk in flour blend and melted butter. Repeat until all ingredients are mixed together. 
• Add apple chunks and use rubber scraper to stir them and coat liberally with the batter. Pour batter into greased springform pan and bake 50-60 minutes. 
• Serve with a dusting of powdered sugar, or ice cream.

**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

First Published in

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Gluten Free Gingerbread Cake

At Christmas time, the word Gingerbread usually brings cookies to mind. However, Gingerbread Cake is also very common. This year, after a Facebook follower recommended it, I researched recipes. I found many of them called for buttermilk. Which made me excited, because I was fairly certain I could use my favorite Kefir as a substitute. 

What is Kefir? (and Why I Prefer it to Buttermilk)

So glad you asked. Kefir is like a drinkable yogurt. It’s a fermented milk beverage, created by adding bacteria and yeast cultures. (Because of its fermentation, it’s often called the “Champagne of Dairy.”) The probiotics found in kefir help create good bacteria for the gut.

When it comes to baking, I don’t always bake items that call for buttermilk. Lifeway’s Organic Whole Milk thick and fermented Kefir is a perfect substitute for buttermilk. Buttermilk is mostly only used for baking. However, Lifeway Kefir can be used in many recipes, and more than just smoothies. One can use it in soups,  as well as my fluffy Gluten Free Biscuits!

Where Do I Find Kefir? 

You’ll find Lifeway Kefir in the yogurt section at your local grocery store. I also recommend using Lifeway Kefir’s store locator function on their website. They have over a dozen amazing flavors, and some flavors are only available at specific stores. (If you have a Fresh Thyme market, they have the largest selection of Lifeway Kefir I’ve ever seen!) 

Which Gluten Free Flour Blend Did You Use? 

For this Gluten Free Gingerbread cake, I used King Arthur Flour Measure for Measure Blend. I find it works as a great substitute for wheat flour in cake and cookie recipes. In addition, it’s fortified with vitamins and minerals, and tends to be available at most grocery stores. (That being said, I did use Cup 4 Cup to make my Gingerbread Cookies.) 

Why I Make Small Batch Recipes

The recipe, as written, makes a 6″ Gluten Free Gingerbread Cake. I prefer to make “small batch” recipes for two reasons. One, I live in a household of two. Some days I want something sweet, without a lot of leftovers. We’re at the stage of life where we’re taking care of older parents. One 6″ cake perfectly serves my husband and I and both of his parents. 

Second, gluten free ingredients can be expensive. When recipe testing, I like to make as small of a dessert as possible. In addition, I like to make small batch recipes that start with one whole egg. Then I can usually double the recipe, if I need to. (If you haven’t tried it, I recommend my small batch Applesauce Bundt Cake.) 

Can I Make This Gluten Free Gingerbread Cake as Cupcakes? 

Sure! After some research, I was fairly confident this was the case. I especially appreciated this post from Handle the Heat on Converting Cakes into Cupcakes. I love that she not only gives tips for standard size cupcakes, but also mini cupcakes as well! 

When it comes to gluten free cupcake making, I also reached out to my friend Daniela from The Gluten Free Austrian. One thing she definitely helped settle for me was using a 3 tbsp  (#20) scoop for filling your cupcake liners. (If you’re not following her, you should! She’s a trained pastry chef, who also lives with Celiac Disease.) Uniformly filled cupcakes = uniform baking times. 

Can I Make This Cake Recipe as Donuts?

Yes! Prepare the batter as directed, then pipe into donuts pans. I prefer Wilton donut pans. Then bake in a 375 degree oven for 10-12 minutes. Allow baked donuts to cool in the pan for 5 minutes before removing to a cooling rack. Once completely cooled, frost as desired. I like Baking Mischief’s Small Batch Cream Cheese Frosting recipe. (I add a smidge of nutmeg to it, as well.) 

Can I Make This Gingerbread Cake as a Bundt Cake? 

I originally focused on making this recipe because a Facebook follower requested a recipe for gluten free gingerbread cake with lemon frosting. I figured a bundt would be a beautiful presentation! New to baking bundts? Make sure to read King Arthur Baking’s “Tips on how to Prevent Bundt Cakes from Sticking.” It’s a wealth of information!  

If you choose to make this as a bundt cake, double the ingredients, and bake it in a 8 -12 cup bundt pan. A doubled recipe makes 4 cups of batter. I baked mine in a 12 cup bundt pan, but wish I had used an 8 cup pan instead. I would have resulted in a taller cake. For more on which pan to use, read this article on Bundt Pan Sizes from King Arthur.

What Kind of Frosting Should I Use? 

Try Baking Mischief’s Small Batch Vanilla Frosting. for the cake or cupcakes. Any glaze you prefer would work well with the bundt cake, or simply dust it with powdered sugar. For a lemon glaze, try this 3 Ingredient Lemon Glaze recipe from Julie Blanner. (I cut the recipe in half.) You can also use Betty Crocker frosting, which is labeled gluten free. 

In addition to the frosting, I also like topping the cake with Gluten Free Austrian’s Cinnamon Spiced Pecans. You could also do sugared cranberries like A Dash of Megnut did on her Gingerbread Bundt. If you want to really boost the ginger flavor, you can make and add Alpha Foodie’s recipe for Crystallized (Candied) Ginger on top.

Recipe 

Print

Gluten Free Gingerbread Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling TimeTime 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Equipment

• USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel
• SUNNORN Large Cookie Scoop, 3 Tbsp Scoop
• Fat Daddio’s Round Cake Pan, 6 x 2 Inch, Silver
• King Arthur, Measure for Measure Flour 3 Pounds
• Organic Brown Sugar Bulk Resealable bag (3lb)
• Organic Cane Sugar Crystals (5lb sugar packet)

Ingredients

Dry Ingredients

• 1 cup King Arthur Measure for Measure Flour blend
• 1 tsp soda
• 1/4 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp nutmeg

Wet Ingredients

• 4 tbsp room temp butter
• 4 tbsp dark brown sugar
• 2 tbsp white granulated sugar
• 1 egg
• 4 tbsp molasses
• 1 tsp vanilla
• 1/2 c. Lifeway Organic Plain Whole Milk 3.25% Kefir (added at end)

Instructions

• 20-30 minutes prior to baking, set out your butter and egg. This will make the butter soften, and allow your egg to blend together better when mixing.
• Combine flour, soda, salt and spices in a small bowl. Give it a whisk until all ingredients are blended together, and then set aside.
• In a large bowl or stand mixer, cream together softened butter and brown sugar. This will take 2-3 minutes.
• Add room temperature egg to creamed butter and sugar, and blend. Then add molasses and vanilla, and whisk again until all ingredients are creamy. *Note- I find it easier to measure molasses if i spray the measuring cup with cooking spray first. This makes the molasses come out of the measuring cup, easier.
• Alternate adding the flour mixture and the kefir to the wet ingredients, until all ingredients are added and batter is creamy.
• Preheat the oven to 350, and allow the batter to rest for 15 minutes prior to baking.
• Pour the batter into a greased 6" pan, and place on top of a cookie sheet in the oven. (I find it makes it easier to place/ remove from the oven, as well as catch any batter if it overflows.)
• Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes in pan.
• Remove cake from pan on to baking rack to cool completely before frosting or serving.
• Frost with a buttercream or cream cheese frosting, and sprinkle with cinnamon, and/or top with candied nuts.
• To make as cupcakes, use a 3 tbsp (#20) large scoop to fill a lined muffin tin. This recipe should make 9- 10 cupcakes. Bake for 5 minutes at 400 degrees, then drop the temperature to 350 and bake for an additional 12 minutes. Remove muffin tin from oven, and place individual cupcakes on a rack to cool. (I don't recommend leaving the cupcakes in the tin to cool.)
• To frost cupcakes- I used a 1.5 tbsp (#40) small scoop to dollop on the frosting, then used an offset spatula to spread the frosting. I sprinkled them with a cinnamon and sugar blend.
• To make as a bundt – Double the recipe ingredients and bake in a greased 8-12 cup bundt pan. (I simply used cooking spray. Remember to spray the inner tube as well.) Bake in a 350 degree oven for 30 minutes (if baking in a 12 cup pan.) Standard bundt pan cooking times range from 35-55 minutes, depending on how much batter you have in the pan.
• Once the cake is full cooked, remove from oven and allow to cool for 10 minutes in the pan. Then gently invert the pan onto a baking rack to allow it to compleetly cool. (You may to loosen the sides of the cake with a knife before flipping it over.
• Once cake is fully cooled, cover with powdered sugar or your preferred glaze.

Notes

Inspiration for this recipe was taken from King Arthur Baking's recipe for Gingerbread Cake.

**Lifeway Foods sponsored this post. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published Dec 2021

The post Gluten Free Gingerbread Cake appeared first on MI Gluten Free Gal.

What is a Trifle?

I love a good trifle for all sorts of reasons. One, they might be the easiest dessert to put together. Secondly, they often use ingredients I have laying around the house. Possibly the best thing abut a trifle is the layers. I love a good layered dessert, don’t you? All the layers get repeated so you get to savor each taste over and over again.

After making this easy gluten-free Black Forest Trifle I found on the internet, it got me thinking. What exactly IS a trifle? What makes it different from a parfait? How are they both different from a fool? (Who even knew there was a dish called a fool?!?!) All desserts have cake of some sort, and layers of custard or pudding, and whipped cream.

Liqueur (or Liquor) is The Key Ingredient

Apparently, what sets a trifle apart from the rest is soaking liquid. Apparently, most trifles contain cake soaked in liqueur. Well, I was serving this easy gluten-free Black Forest Trifle at a church funeral dinner. Yeah, choosing to leave the alcohol out of this one. However, the chocolate cake could be soaked in cherry juice. Noted for next time.

Make This Easy Trifle with a Gluten Free Cake Mix

I used Better Batter’s chocolate cake mix as base of this easy gluten-free Black Forest Trifle. They generously sent me free product to try this past summer, and I still had their chocolate cake mix sitting down in my pantry.

Better Batter mixes contain NONE of the 8 most common allergens. Even their powdered sugar is corn-free! This mix is easy to whip together. Simply add water, oil and eggs, mix well and bake! Doesn’t get much easier than that.

I baked my cake one day before I needed the dessert. Therefore it would be completely cooled when it came time to assemble. The original Black Forest Trifle recipe I found on the internet, by The Novice Chef, called for chocolate pudding.

However, I had an extra box of vanilla pudding mix in my cupboard I wanted to use. So I improvised, made the vanilla pudding, and added homemade chocolate syrup I had in fridge. Voila, chocolate pudding! Need it dairy-free? Use my recipe for dairy-free pudding!

How to Make Homemade Whipped Cream

This recipe calls for whipped cream. I don’t know about you, but I’m not a fan of Cool Whip. It works great in a pinch, but it’s not REALLY whipped cream. Besides, homemade whipped cream is so easy to make.

Want to know my secret trick? Freeze the bowl you intend to whip the cream in overnight. I use a metal mixing bowl for this. It dramatically cuts down the amount of time you need to whip your cream. I whipped mine for less than three minutes. Oh, and I also added sugar to the cream prior to whipping.

Other Gluten Free Trifle Recipes

Well, I’m happy to report that this easy gluten-free Black Forest Trifle was a success. The head of the kitchen committee at church messaged me to say “It was excellent!” They consumed every last bit, down to the last crumb.” Score one for gluten-free baking!

I’ll add that to my list of other successful trifles, such as this peppermint Christmas Chocolate Trifle. Looking for something similar, but in a smaller portion size? Check out Eat At Our Table’s recipe for an adorable Gluten Free Midnight Brownie Cookie Parfait.

Check out this list of 50 trifle recipes for parties for more inspiration! 

Print

Easy Gluten-Free Black Forest Trifle

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

• 1 box gluten-free chocolate cake mix prepared
• 1 box chocolate Jello pudding 5.9 oz (6 serving) size
• 1 can cherry pie filling If you like a lot of cherry, you might want a second can.
• 1 16 oz carton heavy whipping cream whipped, with 2 tbsp sugar
• 1-2 cup fresh cherries pitted
• 1/2 c kirsch brandy or cherry juice – optional

Instructions

• Prepare gluten-free chocolate cake mix according to directions. Allow to cool, preferably overnight. If desired, soak cake with 1/2 cup kirsch cherry brandy or cherry juice. 
• Prepare pudding. You can use instant or cooked, but it needs to be thoroughly chilled which ever you choose. 
• Whip the cream. This is easier to accomplish if whisked in a metal bowl that has been stored in the freezer for a few hours. (But not absolutely necessary.) Whip cream until soft peaks form, approximately 2.5 minutes. Be careful not to overwhip, as it will start to turn to butter. 
• Cut cooled cake into chunks, and layer 1/3 of the prepared cake into a large glass bowl. Top with 1/3 of the pudding, then 1/2 of the cherry pie filling, and finally 1/3 of the whip cream. Repeat layers until ingredients are used.
• Adorn the top of the trifle with the fresh cherries, and shaved chocolate if desired. Refrigerate at least an hour prior to serving.  . 

This easy gluten-free Black Forest Trifle would be perfect for a Christmas dinner. Let me know if you make it, by tagging it with #miglutenfreegal.

Originally Published November 2017

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What Makes Wacky Cake “Wacky”?

This vegan chocolate cake goes by many names. Wacky cake. Depression Cake. King Arthur Flour calls it a “Cake Pan Cake.” Mainly because you can mix all the ingredients in the pan and bake it. No extra bowls needed. No matter what you call it, it tastes amazing.

I learned to make this gluten free wacky cake from my mother in law. Who in turn learned to make it from HER mother in law. Since we have no offspring, I guess this makes you all my children, and you’re learning it from me!

What Gluten Free Flour Do You Use in This Cake?

The first time I made this, I used King Arthur Flour’s Measure for Measure gluten free flour blend. Since then, I’ve switched to Cup 4 Cup, which is now dairy free and free from the top 9 allergens. It contains a higher proportion of starch than most other flours. Therefore, I find it to be more like “cake flour.”

Now I will admit the top of my cake always looks bubbly like this, and is a bit tacky. I even reduced the amount of oil that my mother-in-law uses. She uses 1/3 cup of oil in her cake, and I use 1/4 cup. However, the whole thing gets covered in a pourable frosting, and it all still tastes amazing.

What Frosting is on this Gluten Free Wacky Cake?

I will confess that I lack expert skill in making the one minute boiled chocolate frosting my mother in law uses. It was grainy. Or too soft. Or too hard. Ironically, my husband says in the 40+ years he’s been eating it, his mom has made the frosting all those ways, and more. So don’t feel bad if you try it and it’s not perfect.

However, I make it easier on myself and make a chocolate ganache as a topping instead. It’s a simple 1:1 recipe, by weight. Use 3/4 of cream, and 1 cup of chocolate chips. If you need to keep it dairy free, you can use canned coconut CREAM. (not milk) As for dairy free chocolate chips, use Enjoy Life Foods or Guittard’s extra dark dairy free chocolate chips.

Egg Free and Dairy Free Substitutions

As previously mentioned, this gluten free wacky cake contains no eggs or dairy as written. Mom’s original recipe for the boiled chocolate frosting calls for dairy and milk. Feel free to use those if your body tolerates dairy.

This cake is free from the other top 9 allergens, if you use an oil that is soy free. It would make a great dessert to serve with one of these Top 9 Allergen Free Dinner recipes. Visit the Allergylicious website to learn about egg substitutes. Go Dairy Free shares great tips on substituting dairy.

More Gluten Free & Egg Free Cakes

These box-mixed-based gluten free vegan Lemon cupcakes from Allergy Awesomeness will make every mouth happy. This Vegan Vanilla Layer Cake from Allergylicious works great with berries. And this Vegan Caramel Apple Bundt Cake from Sarah Bakes Gluten Free is a real show stopper!

OUT OF COCOA? – According to this recipe for Vanilla Crazy Cake from Totally the Bomb, you can leave out the cocoa. However, this also means you need to reduce the amount of vinegar and increase the vanilla. 

Print

Gluten Free Wacky Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Ingredients

For The Cake

• 1 1/2 c Cup 4 Cup Flour Blend
• 1 tsp xanthum gum omit if using a flour blend that already contains xanthan gum
• 1 c sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 4 tbsp baking cocoa
• 4 tbsp oil
• 1 tbsp white vinegar
• 1 tsp vanilla
• 1 tsp espresso powder – optional
• 1 c water

For Boiled Chocolate Frosting

• 4 tbsp baking cocoa
• 1 c sugar
• 8 tbsp butter
• 1/4 c. milk of your choosing
• 1 tsp vanilla

OR For 2 Ingredient Ganache

• 3/4 c cream (coconut cream if dairy free) – 6 oz
• 1 c dark chocolate chips – 6 oz

Instructions

• Preheat oven to 350 degrees and grease a 9X9 square cake pan with at least 2 inches in height on the side.
• In a large bowl, mix together flour, xanthan gum (if not already in your flour blend), espresso powder, sugar, baking soda, salt and cocoa. Mix until all ingredients are evenly distributed.
• In a small bowl, mix together wet ingredients (oil, vinegar, vanilla and water). Add wet ingredients to dry, mixing thoroughly. Pour batter into pan and bake for 25-30 minutes. (I baked mine for 27 minutes, but your oven may vary.)
• Allow cake to cool completely for an hour or more before attempting to pour on fudge frosting.
• To make the boiled chocolate frosting, combine all ingredients EXCEPT the vanilla in a medium saucepan. (I prefer to use non-stick.) Cook over low-medium heat and bring to a boil. Allow to boil for 4-5 minutes until it reaches the "soft ball" stage, approximately 240 degrees.
• Remove from heat and add vanilla. Immediately pour frosting on cooled cake. DO NOT WAIT FOR IT TO THICKEN BEFORE POURING! The fudge frosting will harden as it cools. Allow to cool for an hour prior to serving.
• If making 2 ingredient ganache, warm cream (or coconut cream) in a microwave safe bowl for 1 min 30 seconds. (I like to use a Pyrex measuring cup.) Add chocolate chips to warmed cream and stir until all chocolate melts. Pour over cake and allow to set for at least an hour before serving.

Notes

Cup 4 Cup brand flour blend contains more corn starch that other gluten free flour blends. If you’re using King Arthur Measure for Measure, you may want to add an extra tbsp of corn starch. 

Alternate frosting option – You could also top this cake with a very easy dairy free chocolate ganache. Combine 6 oz Thai Kitchen (3/4 cup) coconut cream with 6 oz dairy free (1 cup) chocolate chips. Warm the cream first, and then add chocolate chips, until they melt. 

Have you made a version of this gluten-free vegan chocolate cake before?  For more recipes from my mother-in-law, check out her recipe for Lemon Curd! What family dessert traditions do you enjoy your family? I’d love for you to share them below!

Originally Published May 2017

The post Gluten Free Wacky Cake : Vegan Chocolate Cake appeared first on MI Gluten Free Gal.

My Husband’s Obsession With Coffee

My husband loves coffee. Like, seriously loves coffee. We counted, and he owns eight different styles of coffee makers. EIGHT. They all reside in our kitchen, with the exception of the Espresso maker which has been in our basement since we moved into this house 16 years ago. He enjoys coffee in any form, too. Hot, cold, in ice cream – I’ve never known him to turn down coffee in any form.

Even Non-Coffee Drinkers Will Love This Cake

While I like the the flavor of coffee in general, I don’t drink it. Too acidic. However, mix it with chocolate in a dessert, and a taste sensation happens. I wanted to toy with making a mayonnaise cake, I just knew that I had to incorporate coffee somehow. And not just a hint. This mayonnaise cake uses DeLallo’s Espresso Powder in every single layer. The dairy-free mocha buttercream in this cake is phenomenally good. Like, “skip the cake and pass me the spoon” good.

Mayonnaise in Cake = Eggs + Oil

Oh yeah, did I mention that this cake is dairy-free? I was always intrigued by the idea of making a mayonnaise cake. (Before you gag, remember that mayonnaise is made from eggs and oil.) I realized Spicy Southern Kitchen’s recipe for Duke’s Chocolate Mayonnaise Cake, which I based my gluten-free mocha cake on, contained no dairy.

So I figured I’d go whole hog and attempt dairy-free frosting. I already mastered dairy-free chocolate ganache when I made my gluten free mocha donuts. Therefore I researched recipes on “the net” and came up with a foundation for a luscious mocha buttercream frosting.

Remember to Sift Your Powdered Sugar

So I added some softened coconut oil and shortening in my KitchenAid stand mixer, and got to whipping. I added the remnants of a bag of powdered sugar, about 200 grams. Then I crossed my finger that it would be “enough.” (By the way, remember to sift your sugar, or you’ll end up with lumpy frosting. And no one wants that.) I thinned it down with a bit of almond milk, and was amazed at how fluffy and DELICIOUS it tasted. Wowzer!

How to Prevent Crumbs While Frosting

Now I’m going to pass on a lesson to you that I learned from my grandmother. She used to bake wedding cakes and she always FROZE them prior to frosting them. This helps the cake hold together and prevent crumbs from getting into the frosting. So I sliced my gluten-free mocha cake in half and froze it prior to making the frosting.

How to Make Dairy Free Chocolate Ganache

This is my favorite ganache recipe in the whole world. One, it’s crazy easy. A simple one-to-one weight ratio of cream and chocolate. Two, I love using coconut cream because it comes in a can. I can buy it, keep it in the cupboard, and use it at the last minute without having to run to the store to get fresh cream.

How Many Servings Does This Small Cake Make?

Speaking of sharing, this mayonnaise cake is a “small batch” cake made in a loaf pan. It easily serves up to 6 people. I served this gluten-free mocha cake to my husband’s family, for my husband’s 45th birthday. They loved every bite. So much so, that my brother-in-law totally forgot that it was “gluten-free.” That my friends, is #winning. 

Ingredient Substitutions

Can I Make This without the Espresso Powder?

You absolutely can. I recently remade this cake for my husband’s birthday. As we would be sharing with small kids, I left the espresso powder out of the frosting and the ganache.

Can I Use Butter and Cow’s Milk in This Recipe?

You absolutely can. I chose to make it dairy free, because I was trying to challenge myself, and offer an option for those who can’t consume dairy. I recently remade this cake using butter and cow’s milk, and it still turned out fantastic.

*Note – I still used made the chocolate ganache with coconut milk, simply because it’s so easy. You can use dairy based cream though, if you want to. King Arthur offers tips in case your ganache turns out grainy.

Can I Make This Mocha Cake Without Eggs?

I have never tried this cake with egg free mayonnaise. Therefore, I can’t really say how that sort of substitution would work. However, Sarah Bakes Gluten Free has a wonderful gluten free & vegan Mocha Layer Cake on her website you may want to try.

Can I Make This Mocha Cake With Almond Flour/ Grain Free Flour?

As I always mention, coconut flour and almond flour absorb liquid and fat VERY differently than a gluten free flour blend. If you want to avoid grains, I would try this Grain Free Chocolate Cake with Mocha Buttercream by A Calculated Whisk. It’s made with almond flour and tapioca flour.

Recipe

Print

Gluten-Free Mocha Cake with Dark Chocolate Ganache

Equipment

• King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
• DeLallo Instant Espresso Powder, 1.94 Ounce Jar, For Baking and Drinks,100% Dark Roast Coffee, Naturally Caffeinated, Non GMO
• Thai Kitchen Gluten Free Unsweetened Coconut Cream, 13.66 fl oz
• USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel

Ingredients

For The Gluten-Free Mocha Mayonnaise Cake

• 1 c King Arthur Measure for Measure Flour
• 4 tbsp cocoa
• 1 tsp baking soda
• 2-3 tsp DeLallo Espresso Powder
• 1/2 c sugar
• pinch salt
• 1/2 c Hellman’s Mayonnaise
• 1 egg
• 1/2 tsp vanilla
• 1/2 c water

For The Dairy-Free Mocha Buttercream Frosting

• 3 tbsp coconut oil
• 3 tbsp shortening
• 1 2/3 c powdered sugar sifted (200 grams)
• 2 tbsp cocoa
• 1 tsp DeLallo Espresso Powder
• drop of vanilla paste I use LorAnn Oils
• 4 tbsp almond milk can use coconut milk instead

For the Dairy-Free Ganache

• 4 oz Thai Kitchen Coconut Cream
• 1/2 tsp DeLallo Espresso Powder
• 4 oz Enjoy Life Foods Dark Chocolate Morsels

Instructions

• Preheat oven to 350 degrees. Line bottom of loaf pan with a strip of parchment paper. 
• In the bowl of your mixer (or in regular bowl) add cocoa, gluten-free flour, baking soda, espresso powder, sugar and salt. Mix together until all ingredients are well blended. 
• In a separate small bowl, combine mayonnaise, egg, vanilla and water. Whisk ingredients together, then add to dry ingredients. Whisk together until all ingredients are thoroughly moistened. 
• Pour batter into parchment lined loaf pan and bake for 35 minutes. After removing pan from oven, allow to cool in pan for 5 minutes. Then transfer to a baking rack. Cool completely, slice down the middle and freeze for 30 minutes to an hour. 
• After cake has completely frozen, make the mocha buttercream frosting. Make sure your coconut oil is soft, but not melted. Add coconut oil and shortening to clean bowl in your stand mixer. Cream oil and shortening for 1 minute until smooth and creamy. 
• Sift powdered sugar into a separate bowl, making sure there are no large lumps. Add espresso powder to powdered sugar and then add both to the creamed coconut oil and shortening.

  Turn mixer and slowly start to whip together. As sugar and oils are mixing, add a drop of vanilla paste, then add almond milk, one tbsp at a time. Once all ingredients are together, whip frosting for 3 minutes on medium speed until fluffy. 
• Remove cake layers from freezer and spread mocha buttercream frosting on bottom layer of cake. Place remaining layer on top, wrap the whole thing in plastic wrap, and return to freezer to chill prior to topping with ganache.

What recipe have you successfully converted to gluten-free? What culinary challenge have you recently conquered? Share your story with me below!

Originally Published February 2018

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This Recipe Uses One Measuring Cup

This simple recipe for a gluten free upside down cake originates with my husband’s grandmother. This recipe’s uniqueness stems from its usage of mainly one measuring device. A one cup measuring cup, in fact. He told me about this “heaping cup, scant cup” years ago and it fascinated me.

As you’ve seen me state before, measuring flour should be an exact task. One should spoon the gluten free flour into a cup and then level it off. (This Levup from DreamFarm makes that easy with a built in leveler.) However, this recipe throws that knowledge to the wind. If grandma say “heaping cup of flour,” that’s what we’ll do!

How much is a heaping cup of flour? Approximately 1 1/4 cup.

So Easy It Worked the First Time

One thing I wish to accomplish with this blog is to make old things new. To allow you to remake old recipes you loved, before you started this gluten free journey. Also, I want to show that just because we follow a strict diet doesn’t mean there’s not room for creativity.

Would you believe I’ve never made an upside down cake? My grandmother made many cakes when I was a child. However, I don’t remember even eating pineapple upside down cake once. So I decided this would be my year to do so. And when I had leftover cherries from my Gluten Free Cherry Chocolate Chunk Cookie photos, I decided it was time.

No cherry pitter? No problem! I simply used a paring knife to cut my cherries into fourths

How Much Baking Powder per Cup of Flour?

So, I wanted to get this gluten free upside down cake started. However, my husband was fast asleep in the recliner, and the recipe was in his noggin’. Therefore, I called my mother-in-law to ask her. Since the quick cake base originated with HER mother-in-law, she wasn’t sure of the ingredients either.

Luckily, he woke up while we were on the phone. As I started to relay the recipe to her over the phone, she started to jot it down herself. None of us were certain on how much baking powder, salt or vanilla. After searching the internet for rations and discussing things further, we arrived at a recipe.

What’s the ratio of baking powder to flour? 1 tsp baking powder per 1 cup flour

How Long Should You Bake an Upside Down Cake?

While we all agreed on the cake portion, the fruit portion left me a bit stumped. I relied heavily on The Kitchn’s “How to Make an Upside Down Cake with Almost Any Fruit.” They state to melt the butter and sugar in the pan, then place the fruit on top. My husband says grandma mixed the fruit in with the sugar.

I did it the Kitchn’s way. They stated to cook it for 40-45 minutes. I did it for 30 minutes. However, when I flipped it over, the center was undercooked. I magically managed to flip it back into the pan and bake it for another 10 minutes, which did the trick. For a rookie, I sure lucked out.

Just Like Grandma Used to Make

Again, never having made a gluten free upside down cake before, I relied on my husband’s taster for an opinion. He stated “That’s exactly what an upside down cake is supposed to taste like!” I’d like to think grandma would be proud.

This is one of just many family recipes I’ve recreated from my husband’s family. If you like lemon, try my mother in law’s Gluten Free Layer Cake filled with homemade Lemon Curd. Prefer chocolate? Try my Gluten Free Wacky Cake recipes, which also happens to be egg and dairy free. Not into sweet stuff? Try Grandpa’s Gluten Free Buckwheat bread recipe.

Print

Gluten Free Upside Down Cake

Equipment

• Cup4Cup Multipurpose Flour, 3 Pound
• OXO Good Grips Cherry & Olive Pitter – Beet

Ingredients

• Heaping cup of gluten free flour blend 1 1/4 cup (I used gluten free Cup 4 Cup flour)
• Scant cup of sugar 3/4 cup
• 1/8 tsp salt
• 2 tsp baking powder

In a one cup measuring cup, mix together

• 1 egg
• 2 tbsp oil
• then fill the rest with milk
• 1 tsp vanilla

For the fruit “topping”

• 3 tbsp melted butter
• 1 c sugar
• 2 cups of fruit I used 10 oz of fresh cherries, quartered

Instructions

• Preheat oven to 350 degrees. 
• In a large bowl, combine flour, sugar, salt and baking powder. 
• In a one cup measuring cup, add a cracked egg and beat. To that, add 2 tbsp oil of choice, and mix. Finally, fill the rest of that one cup measuring cup with milk. Add to dry ingredients and mix well. 
• Add vanilla to batter and blend. Set aside. 
• In a 9 inch round baking pan, melt butter. I did so placing it in the oven while it heated. To that, I added the sugar, stirred it carefully, and returned it to the oven to stay warm. 
• Prepare your fruit by chopping it into smaller pieces. You should have approximately 2 to 3 cups. I simply used enough to cover the bottom of the pan. 
• Remove warm pan of butter and sugar from the oven, and add fruit on top. 
• Next, pour batter over fruit, and bake for 40 minutes at 350 degrees.
• After removing from the oven, place a plate or platter over the top of the pan, and flip it over onto the plate. Do so shortly after removing it from the oven, or the sugar will harden, making it difficult to remove from the pan. 

**Dreamfarm sent me some of their products to try, for free. I was not otherwise compensated for this post. However, this post does contain Amazon affiliate links. Anything purchased through them does credit me with a small portion of the sale. It does not, however, affect your cost.**

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Gluten Free Charcuterie Board

Why not start your brunch off with a few snacks? A gluten free charcuterie board allows you to make an beautiful arrangement of treats, with no extra cooking! 

Grain Free Mashed Potato Crust Quiche

There’s a reason that this Gluten Free Mashed Potato Crust Quiche stands at the top of my Mothers’s Day gluten free brunch favorites. You DON’T have to roll out a crust! This grain free quiche contains a baked crust of mashed potatoes. Nothing could be easier. Add whatever to the filling that you want. However, I feel that spinach is always a great way to go. And of course, cheese!

Gluten Free Stuffed Blueberry French Toast Casserole

Hands down, this is my favorite breakast casserole, ever. This dish is stuffed with rich cream cheese and sweet blueberries between layers of gluten free bread. Prep it the night before and simply pop it in the oven Sunday morn!

Homemade Gluten Free Breakfast Sausage

Hoping to bring mom gluten free brunch in bed? She’ll appreciate this Homemade Gluten Free Breakfast Chicken Sausage. Made without preservatives and fillers, but made with love, she’ll appreciate your mindfulness! You could also use this sausage in my strata above!

Apple Pie Spice Pancakes 

These Gluten Free Apple Pie Spice Pancakes may very well be my favorite pancakes, ever. While they have all the flavors of fall, they’re perfect any time of year. Don’t skip the cooked apples on top. They’re amazing! 

Gluten Free Buckwheat Pancakes with Strawberry Sauce

Not only do these Gluten Free Buckwheat Pancakes show mom the depth of your heart, they’re good for her heart as well! These whole grain pancakes make a great addition to any Mother’s Day gluten free brunch menu! Don’t skip the strawberry sauce!

Best Ever Gluten Free Biscuits

These hot and flaky gluten free biscuits always make my mouth water. Made with Lifeway Kefir instead of buttermilk, and Cup 4 Cup brand Multipurpose flour, they’re my absolute favorite biscuits. 

Gluten Free Crescent Rolls

Need a soft and delicious roll to go with your brunch? Look no further than my gluten free crescent roll recipe. The secret to this recipe is the Cup 4 Cup brand flour that I use. It’s a tad more expensive, but 100% worth it! 

Small Batch Yeast-Free, Gluten Free Cinnamon Rolls

This recipe makes 4 small gluten free, and yeast free cinnamon rolls. No egg required, either! I made these as Christmas gifts one year, and all of my family loved them.

Two Ingredient Gluten Free, Vegan Pumpkin Donuts

Looking for egg free options for your Mother’s Day gluten free brunch? These are THE most amazing donuts I have ever made. Only two ingredients, a can of pumpkin and a box of cake mix, separate mom from this delicious treat. Dairy free too!

Gluten Free Monkey Bread

One of my most popular recipes, this Gluten Free Monkey Bread will be enjoyed by everyone! While prepping it takes a while, the end result is absolutely delicious.

Gluten Free, Dairy Free Mocha Cake with Dark Chocolate Ganache

This recipe truly does take the proverbial cake. This Gluten Free and Dairy Free Mocha Cake is so rich, for the queen your mom really is! If you were looking for a decadent gluten free brunch dessert for Mother’s Day, you can stop your search!

Gluten Free French Apple Cake

It’s well known that not everyone loves chocolate. Therefore, my last gluten free recipe brunch to share is this stellar Gluten Free French Apple Cake. It tastes like custard, pie and cake, all rolled into one! Plus, it requires so little time to prep, you can do it last minute, just in case you forgot to plan a meal for Mother’s Day!

So, what are your Mother’s Day plans this year? Will you be making a gluten free brunch? Or will you be taking mom out to eat? If you’re looking for last minute gifts for mom, check out these Mother’s Day Gift Ideas from my friend Eat At Our Table!

Originally published May 2018

The post 10+ Marvelous Gluten Free Brunch Recipes appeared first on MI Gluten Free Gal.

What Gluten Free Cake Mix Should I Use?

You can use any gluten free cake mix to make these gluten free valentine snack cakes. King Arthur Flour makes a delicious gluten free cake mix. I can usually find them at my local Meijer store. I believe Betty Crocker still makes a gluten free yellow cake mix.

Which product do you miss most since starting a gluten-free diet? I asked this question on my Facebook page, and received lots of comments and answers. Know what I miss? Little Debbie’s. They evoke a sense of my childhood. So today, I’m making adorable gluten free valentine snack cakes, reminiscent of those sweet treats wrapped in cellophane. I can still hear the crinkling of that wrapper, can’t you?

Two Ways to Make Heart Shaped Cakes

So, there are multiple ways you can go about making the cake for these gluten free valentine snack cakes. I have a silicone pan with heart-shaped wells. I filled each well with one ounce of batter, and baked them for 15 minutes. If you take this route, the mini cakes will rise, and you’ll have to trim he tops to make them flat. You’ll also need to cut the baked heart cakes in half, to fill them. 

If you lack a pan like mine, you can bake the cake in a jelly roll pan. I suggest lining it with parchment paper first to make removal easier. Then, simply use a heart cookie cutter to cut out heart shapes. This will leave bits of leftover cake bits, which you can later turn into cake balls. This is how I made my Gluten Free Christmas Tree Cakes.

How to Make the Filling for Valentine Snack Cakes

What’s the best part of a Little Debbie snack cake? Is it the the cake? The coating? Or is it the creamy filling ? This filling uses a creative, miraculous ingredient. Marshmallow fluff. Did you know that marshmallow fluff makes the easiest buttercream frosting?

Wish I could say this was my brain child. Nope. Just another wonderful recipe from The Kitchn. If you are curious on how to cook everything from spaghetti squash to authentic curry, I guarantee they have a recipe for it. Know what they don’t have? A recipe for gluten free valentine snack cakes. So I guess that makes me a genius. 😉

How to Coat Your Valentine Snack Cakes

I recommend using melted candy coating/ almond bark. I use the candy coating from Kroger, as it states gluten free on the package. I melt it using a double broiler method. This involves placing the coating in a glass bowl, over a hot pot of water. I add 1 tablespoon of shortening to thin it down a bit. 

To cover your Valentine Cakes, place on a fork, and dunk the whole cake in the melted candy coating. Place on parchment paper to cool. If you would like to add sprinkles or decorations, make sure to do so BEFORE the coating completely sets.

Can I Make the Coating for These Cakes Pink?

Want to tine the melted candy coating pink? “Add just a few drops of an oil-based food coloring into your bowl or container of melted candy melts, then stir the liquid into the melts. Try not to use traditional, alcohol-based food coloring for your candy melts, as this could cause the mixture to seize. You can find oil-based food coloring online.” (Wikihow)

Watch my Christmas Tree Cake Instagram Reel for a tutorial on how to coat the cakes. 

Other Gluten Free Valentine’s Day Treats

For an easy semi-homemade treat, try Eat at Our Table’s Easy Gluten Free Cookie Pops. (Just use your favorite gluten free Oreo type cookies.) For a a gluten, egg and dairy free treat, make these homemade Vegan Heart Pie Pops from Sarah Bakes Gluten Free. For the best sugar cookies ever, try these Gluten Free Valentine’s Day Sugar Cookies from Flippin’ Delicious.

What Valentine’s Day Candy is Gluten Free?

Since Valentine’s Day is a big day for candy, make sure to check Celiac Mama’s article on Gluten Free Valentine’s Gluten Free Candy List.  No Whey Chocolate make top 8 allergen free candies and truffles. Michigan based Mindo Chocolate makes excelleny gluten free chocolate. Find them both on my list of Gluten Free Easter Candy.

Gluten Free Heart Cakes Recipe

Print

Gluten Free Valentine Snack Cakes

Servings 12 -16 cakes

Author Margaret Clegg

Equipment

• Dolci Frutta White Melting Wafers, 8 ounce (Pack of 2) | Always Gluten-Free and Nut-Free
• King Arthur Gluten Free Yellow Cake Mix
• Silicone Heart Mold Heart Shaped Small Cake Pans 2 pack
• Heart Cookie Cutter Set, 5 Pieces
• USA Pan Bakeware Half Sheet Pan

Ingredients

For the Cake

• 1 box gluten free cake mix batter prepared according to directions
• **BAKE FOR ONLY 10-12 MINUTES in 2 jelly roll pans**

For the Filling

• 1 stick softened
• 7 oz marshmallow fluff
• 4 oz powdered sugar

For the Coating

• 24 oz vanilla candy coating I used Kroger
• 1 tbsp shortening to thin

Instructions

• Prepare the batter for your gluten free cake mix according to directions. If using a 15 – 16 oz cake mix, bake in TWO 10 x 15 jelly roll pans. (Or bake one batch and then reuse. If using a 18-22 oz cake mix, I recommend using 2 11×17 pans.
• ONLY BAKE FOR 10 minutes. Longer than this, and you'll have burnt cake on your hands. Remove baked cake from pans and allow to cool completely.
• Meanwhile, prepare your marshmallow cream filling. Make sure your butter is room temperature and soft, before starting. Mix using a hand mizxer, or a Kitchenaid stand mixer. (I like the stand mixer, because I can walk away.)
• Stretch the mouth of a piping bag over a tall glass, then fill the piping bag with filling mixture. Set aside.
• Once cake is cooled, cut cake into heart shapes, using a cookie cutter. Pipe filling on to the bottom piece of cake. Don't be afraid to be generous with the filling. You have plenty of filling! Place another heart cake cutout on top of filling
• Once all heart cake bottoms have been topped with filling and a top cake, place in freezer for 60 minutes, before coating.
• Meanwhile, melt candy coating / almond bark in a glass bowl, set over a hot pot of water. To that, add your shortening, if needed. I used 24 oz of vanilla candy coating, and added a tbsp of shortening. You can make your coating thinner if you like, but I would test that out with a small portion of melted bark, and not a whole bowl of melted white chocolate. 
• If you would like to make your candy coating pink/red, make sure to use oil based food coloring. Water based food coloring will make the chocolate seize. I added some pink colored sanding sugar to mine to make them festive.
• Place valentine cake on fork, and dunk completely in bowl of melted candy coating. Use spoon to fully coat, if needed. Tap / bounce cake over bowl, to get rid of excess coating.
• Place finished cake on parchment and allow to coating to set. **Note- If you want to add sprinkles or colored sugar, you need to do this BEFORE the coating sets.
• **Note – If you have leftover filling, this can last in the fridge for 5 days. I used my leftover filling to the cake scraps to make cake balls. I don't have an exact measurement of frosting to tell you to add. Use just enough for the cake to hold together. Dip chilled cake balls in remaining melted candy coating.

**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

What’s your favorite Valentine’s treat? What family recipes do you make for your kiddos every February? Share your recipe ideas with me below! 

Originally Published February 2018

The post Gluten Free Valentine Snack Cakes appeared first on MI Gluten Free Gal.