Gluten Free

If you have been following my blog then you know I am a huge Cookie Cake fan, that might be an understatement! For almost every celebration I make a cookie cake and sometimes I make it for no reason at all! You will love this Gluten-free Cookie Cake recipe I am sharing with you.

My son has inherited my love for cookie cakes and requested one for his birthday. Since my husband has to eat gluten free I made a gluten-free version so everyone including my husband could enjoy all the Cookie Cake Greatness!After trying several recipes to find the perfect cookie cake I perfected this recipe. My goal was to make my homemade version similar  to the one bought from the mall! Every party I throw I receive so many compliments and they couldn’t believe it was Gluten-free and I made it. Expect to receive many request if you make this cookie cake recipe for your party.Easy to make your own brown sugar and I find it makes my desserts better! It takes a good 2 minutes or more to mix well with a fork.Notes:  You really need a 12 inch pan or larger. The cake will spread while baking and will spill over if not at least 12 inches. My cookie dough spread out on baking pan measured just over 9 inches. This leaves plenty of room and it never spills over.You can see here how much it spreads while baking.

To decorate I used a star tip and alternated chocolate and vanilla around the edge. I also layered the vanilla on top of chocolate for the message. 

Gluten-free Cookie Cake

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Ingredients

  

• 1 cup Gluten Free flour I used Pamela’s Artisan
• 1/2 teaspoon xantham gum
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick of softend butter
• 3/4 cup brown sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 cup chocolate chips
• 2 cups frosting of your choice I used milk chocolate and vanilla to be like the one bought from mall.

Instructions

 

• Preheat oven to 375ºF.
• Grease 12 inch pizza pan with butter.
• Sift flour, xantham gum, baking soda, and salt together.*Optional Make your own brown sugar: mix 3/4 cup granulated sugar and 1 1/2 tsp molasses together using a fork. (See pic above) I highly recommend but if you do not have molasses then use 3/4 cup of store bought brown sugar.
• Using a mixer (handheld or stand) mix flour mixture with softened butter. Once mixed well add the following in this order: sugar mixture, egg, and then vanilla extract. Beat until dough forms.
• Add chocolate chips and mix well.
• Try to make a large ball with cookie dough. Place ball in the middle of the pan. Spread out evenly, but leave 1 1/2-2 inches from the edge.
• Bake for 15-17 minutes, or until golden brown.
• Allow to cool then add icing/decorations of your choice.

I know, I had you at NO BAKE! Gluten-Free No Bake Brownie Bites with Candy are tasty little bites and alwasys a huge hit around my house and at parties!

You will love making these because they are so easy and you can clean your hands by licking off the yummy goodness! OK, maybe that’s me, but I know you will take at least one lick! I made mine gluten-free because that’s how we roll in my house but this recipe can be used with regular brownie mix too!

Gluten-free No Bake Brownie Bites with Candy

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Ingredients

  

• 1 pkg Gluten Free Brownie Mix I used 21oz Bob's Red Mill Brownie Mix
• 1 cup milk I used Silk Almond Milk
• 1/2 cup melted butter
• 1 cup peanut butter
• 1 tsp vanilla
• 3 cups Gluten Free Rolled Oats I used Bob's Red Mill
• *optional highly recommended! 1 cup Snickers (2 regular size snickers) or 1 cup M&M's (or your favorite Gluten Free Candy)

Instructions

 

• Melt your butter.
• In large bowl, combine well brownie mix, milk and melted butter.
• Next, add peanut butter and vanilla; blend well.
• Stir in oats and mix well by hand.
• Mix in candy pieces.
• On a waxed paper-lined cookie sheets drop your tablespoon size balls.
• Place in the fridge or freezer to set. (approx. 30 minutes freezer, 2 hours fridge)
• I store in a container in the fridge.

Notes

*Makes approx. 6 1/2 dozen Brownie Bites.
**United States Snickers and M&M's are gluten-free. The company still advises people to check labels at more busy times of year, there may be some possible cross-contamination in the other processing facilities used to keep up with demand. Please always read the ingredient and nutrition label carefully.**

Hope you enjoy this recipe! Check out my other gluten-free recipes HERE.

I don’t know why but when I was younger I was not a fan of carrot cake. Now it is one of my very favorites! After some experimenting I found the perfect combination and I’m sharing my Gluten-Free Carrot Cake recipe with you.  My oldest son and husband absolutely love carrot cake and my husband said this was one of the best he had ever tasted.  My boys are brutality honest so when they tell me it is really good I know it is true.

In this recipe I substituted butter or oil with applesauce and it turned out great and is better for you! This recipe used Gluten-Free all purpose flour but it will work with regular flour too. Also, I made mine into cupcakes but this recipe will work for a cake too.

Gluten-free Carrot Cake Cupcakes

rays of bliss

Moist and delicious!

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Ingredients

  

• 2 1/2 cups Gluten Free All Purpose Flour I used Bob’s Red Mill
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp allspice
• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup applesauce
• 3 large eggs
• 2 tsp vanilla
• 6 large carrots or 8 medium
• 1 1/2 cups pecans
• Icing I used store bought GF cream cheese icing

Instructions

 

• Preheat oven 350°
• Peel and Grate Carrots (I used my food processor to grate)
• Mix all dry ingredients. GF Flour, baking soda, baking powder, spices, and sugars.
• Finely Chop 1 cup of pecans.
• Add applesauce, eggs, vanilla, grated carrots, and chopped pecans. (Save about 1/4 cup of grated carrots for toppings)
• Pour batter in cupcake cups until cup is 3/4 full.
• Bake for 18-20 minutes or until toothpick comes out clean.
• Let cool completely then frost.
• Crush 1/2 cup of pecans.
• Sprinkle grated carrots and crushed pecans on top of each cupcake.

Hope you enjoy this recipe! Check out my other gluten-free recipes HERE.

OK, I have to give myself a pat on the back for this one! I am an easy-peasy baker so when I found out to make this angel food recipe I would have to sift, separate egg whites, carefully combine, and sift some more I had serious doubts if I could pull this off! It was a lot more work than I am accustomed to but well worth it. My angel food cupcakes came out light and airy and of course delicious! Also, I made these cupcakes because I don’t own a tube pan and I only had 8 eggs so I cut the original recipe I have in half. This recipe will make 12 regular sized cupcakes.

Angel Food Cupcakes

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Ingredients

  

• 6 egg whites
• 1/2 TBSP vanilla extract orange extract would work too
• 1 tsp cream of tartar
• 1/8 tsp salt
• 1/2 tsp xanthan gum
• 1/2 cup sugar
• 1/2 cup cake/pastry flour GF I used Sun Flour Mills Pastry Flour
• 1/2 cup powdered sugar

Instructions

 

• Put your egg whites in a bowl and let stand at room temp for at least 30 minutes. (Fresher eggs work best b/c they separate easier.)
• Preheat oven to 325.
• Sift powdered sugar, xanthan gum and cake/pastry flour together and set aside.
• Combine egg whites, vanilla extract, and cream of tartar in a large bowl with a whisk on high speed.
• Gradually add sugar to egg white mixture, beating continuously at medium speed. Beat until all sugar is dissolved and stiff peaks form.
• Sift about 1/4 cup of flour mix to cover top of the foam and fold gently using a spatula. Continue adding about 1/4 cup at a time until all mixed in. *if you add flour all at once the cake will be flat and not airy & fluffy.
• Carefully spoon 1/4 cup of mixture into a paper lined muffin cup.
• Cut through each cupcake batter with a knife to help remove air pockets.
• Bake for 25-35 minutes or until golden brown and toothpick comes out clean.
• Cool completely before adding icing and toppings. I used store bought white whipped icing (gluten free) and strawberries to top my cupcakes.

Hope you enjoy this recipe! Check out my other gluten-free recipes HERE.

For my little guys first day back to school I wanted to treat him to a new cake! I have been craving some poppy seed so I decided on making an easy lemon poppy seed cake. I started with Pamela’s Vanilla Cake Mix and added some lemon flavors, and of course poppy seeds!

Gluten-Free Lemon Poppy Seed Cake

This easy recipe uses a vanilla cake mix to make a delicious and moist lemon poppy seed cake!

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Ingredients

  

• Pamela’s GF Vanilla Cake Mix
• 2 Tbsp poppy seed
• 3 eggs
• 1/2 cup water
• 1/2 cup oil
• 1/4 cup lemon juice
• 2 tsp lemon extract
• *optional 3 drops of yellow food color
• Lemon Frosting Make sure it says Gluten Free on Label

Instructions

 

• Soak poppy seeds in 1/2 cup of water for 30 minutes.
• Preheat Oven to 325°.
• Grease with butter and flour dust pan (I used bundt pan).
• Combine ingredients in a large bowl and mix well.
• *Optional* add food color if you like your lemon cake to be really yellow.
• Bake for 35-45 minutes or until a toothpick comes out clean.
• In microwave safe bowl, microwave frosting on (50% power) for 15 seconds. Drizzle over top of cake

Hope you enjoy this recipe! Check out my other gluten-free recipes HERE.