Categotry Archives: Cake


Gluten Free Pumpkin Roll


Pumpkin RollPumpkin Roll

Preheat oven to 350°
6 oz pumpkin puree
2 eggs, beaten
¾ cup sugar
½ teaspoon vanilla
6 Tablespoons oil
½ cup milk

1 ¼ cup GF White Flour
½ teaspoon xanthan gum
1 ½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon fresh nutmeg


1 -8 oz package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Large tea towel or flour sack type towel, as large as your jelly roll pan.
Powdered sugar

Line a jelly roll pan (a cookie sheet with rims) with parchment, lightly grease parchment.
Lay the towel out and sprinkle with powdered sugar, generously.
Combine dry ingredients in bowl and whisk together.  Set aside.

In a large mixing bowl beat eggs until light yellow and frothy, add sugar and beat again until light and frothy again, maybe 5 minutes.  Add vanilla, oil and milk mix on low until combined and then fold in pumpkin.

Stir in the dry ingredients until completely incorporated into the batter.

Pour into prepared pan.  Bake 10-15 minutes.  DO NOT over bake, as this will make it difficult to roll.  As soon as you take it out of the oven turn the cake out onto the tea towel sprinkled with powdered sugar.  Then roll up the cake starting at the shorter side.  You will actually be rolling the towel into the cake.  Let it cool completely.

While the cake cools you can make the filling.  Combine all the filling ingredients in a medium mixing bowl and mix well until very smooth and creamy.

Once the cake is cool carefully unroll, it.  It may be kind of sticky and messy, but it will be fine once you fill it and re-roll.  Spread the filling onto the unrolled cake don’t go all the way to the edges, though, leave about ½ inch around the edges. After you spread the filling on then you re-roll the cake, I usually cut the ends off so it looks more uniform, but this is optional, put the cake on a plate or platter and sprinkle with the powdered sugar.  Keep in fridge.  I like to let mine sit out for 10-15 minutes before so the filling is creamy instead of firm.  Also, you might want to sprinkle with powdered sugar again if it all soaked in.


Gluten Free Neapolitan Cake


imageOn one of our trips to the library I saw this book, “Layered“,  on the display and grabbed it.  Even if we never made anything out of it I knew it’d be fun to look at with my daughter.  But, of course we saw several recipes we’d like to try.  This is one of them.  Of course, I converted it to GF and made it my own a bit, but we got the idea from this cookbook.  My youngest chose this as his birthday cake.

2 – layers of White Cake

2 – layers of Chocolate Cake

I used Mock Better Batter for this cake and didn't love it. The chocolate chunks just sat on top. This is not usual in my original recipe
I used Mock Better Batter for this cake and didn’t love it. The chocolate chunks just sat on top. This is not usual in my original recipe…flour blends matter

Strawberry Preserves
Buttercream Frosting
Chocolate Ganache
Strawberries dipped in chocolate – melt chocolate chips – I used about a cup and then dipped the strawberries in and let them set up on wax paper.


You can find the recipe for chocolate cake and ganache in this post.  The white cake in this post.





Gluten Free White Cake


I usually just make yellow cake, because I’d never converted a white cake recipe to gluten free.  But, since my youngest picked a Neapolitan Cake for his birthday, I decided to convert an old favorite and see how it will turn out.  I was very excited about the batter.  It was smooth and creamy and cooked up beautifully.

The lighting isn't the best in this picture, but the batter looked so good
The lighting isn’t the best in this picture, but the batter looked so good

Preheat oven to 350 degrees F
Prepare pan (2 – 9 inch rounds or 1-13 X 9 inch) spray with cooking spray and parchment OR grease and flour the pans

2 cups GF White Flour
1/2 teaspoon xanthan
1 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup shortening

2 teaspoon vanilla
4 egg whites

In a large mixer bowl (I use my Kitchen Aid with paddle) combine flour, xanthan, sugar, baking powder, salt, milk and shortening.  Start mixing, it will be clumpy and not look great, but keep mixing and it will start coming together and get smoother.  Once it’s creamy add in vanilla and egg whites.  Mix until it is velvety and creamy.

Divide into pans.

Bake 20-30 minutes.



Gluten Free Vintage Cake


Gluten Free Vintage Cake
Gluten Free Vintage Cake

When I saw this recipe on pinterest I knew I had to convert this to GF.  My (and my mom’s) birthday last week was a perfect opportunity to try it.  This cake is so rich you have to eat just small slices.  The original recipe calls for white cake, but I find that GF cakes can be dry and that you need butter and egg yolks to make them more moist and less dry, so opted for yellow cake instead.  Also, I didn’t know this when I made it you need about 1 1/2 recipes of the icing.  It was barely enough for the cake, in my opinion.  I have adjusted my recipe to reflect that.

I made my brownies and cake from scratch, but you could totally use box mixes for this recipe too. If you do use a box cake mix I suggest using my recipe for making box cake mix better.


1 recipe of yellow cake

1 recipe of brownies

2 oz semisweet chocolate chips
7 oz sweetened condensed milk
1 Tablespoon water

Cream Cheese Frosting (recipe at bottom)

Bake your yellow cake in two 9 inch pans, grease and line with parchment paper.  Let cool.

Two yellow cake layers
Two yellow cake layers

Bake your brownies in a 9 inch cake pan.

Brownie layer topped with chocolate sauce
Brownie layer topped with chocolate sauce

While your brownies bake, melt the chocolate chips, sweetened condensed milk and water over  medium low heat, stir occasionally until chocolate melts, mix well to combine.  Pour this over the warm brownies and let soak in for 30 minutes.  Once the cakes are cooled and the sauce has soaked into brownies you are ready to assemble.

Side note on the brownies:  The brownies my kind of fall apart when you try to remove from pan while still warm, that’s the nature of baked goods, but particularly GF, when it’s not cool.  I just put it on cake plate and then pushed it together to form the round layer.

Place one layer of cake on top of brownie layer.  Ice that layer of cake with about 1/2 cup of cream cheese icing to within 1/2 inch of edge.  Top that with next layer of cake and use the rest of the icing to ice the entire cake.

The first two layers

I will say that my cake leaked a little of the chocolate sauce out the bottom. not much but I think try to make sure that you get the icing all the way down to bottom, I think that will help keep it from seeping.  It didn’t effect the taste of the cake at all.

I wanted to show a picture of the whole cake sliced, but the plate is all smeared with chocolate and isn’t eye appealing.

 A slice of vintage cake
A slice of vintage cake

Cream cheese Icing

6 cups powdered sugar

12 oz cream cheese, softened

1 1/2 teaspoons vanilla

3/4 cup butter, softened

6 Tablespoons milk

pinch of salt

Combine cream cheese, butter, milk, vanilla and salt.  Mix well until creamy and combined.  Add the powdered sugar in a bit at a time, until smooth and creamy.




Gluten Free Box Cake Made Better


Typically I make cakes from scratch, now that I have formulated some good tasting cakes.  But, sometimes  you just like to grab a mix and make it quick.  This will bump up the taste and texture a couple notches.  I have no picture for this recipe.

1 15 oz box GF Cake Mix (I used Betty Crocker)

2 Tablespoons Brown Sugar
8 oz vanilla yogurt
1/2 cup light olive oil (or whatever you usually use)
3 eggs
4 teaspoons vanilla

Preheat to 350 degrees
Grease and parchment line pans

Combine sugar, yogurt, oil, eggs and vanilla; mix well.  Add cake mix and beat well.
Divide cake batter into pans – 2 –  8 inch round  pans
Bake 30-40 minutes.


Gluten Free Hawaiian Wedding Cake


I saw this Pinterest and thought it sounded so good, so I converted it to GF.  It makes a lovely presentation too.  I used the Pampered Chef Brownie Pan and then put the rest in smaller baking pan, but you could do it in a 13X9 inch pan or cupcakes.

2 cups white flour
1/2 teaspoon xanthan
2 teaspoons baking powder
2 teaspoons baking soda
1 cup sugar
1 cup packed, brown sugar
1 cup shredded coconut – I used unsweetened shredded
1 20 oz can crushed pineapple with juice
1 teaspoon coconut extract
2 eggs
1/2 cup coconut flakes, these are big pieces, like in the picture, toasted*
1 cup chopped nuts, optional (I did not use nuts, I have never liked nuts in cakes or brownies.  But, I did think that macadamia nuts would be a good compliment to the cake, even just a few chopped on top with the toasted coconut. So your choice in the cake, on top, or not at all.)

Mix all ingredients together and pour into prepared pan (or pans).  Bake until done – according to size – 13 X 9 about 30-40 minutes.  Cupcakes 15-20 minutes.  Brownie pan 12-15.  These times are approximate, you want to cook until the cake springs back when touched lightly in the center and/or a toothpick comes out with only tiny crumbs.

1 8 oz package cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon coconut extract

Cream together butter and cream cheese, add powdered sugar and coconut extract and blend until smooth and creamy.  Use this to ice cooled cake and top with optional toasted coconut and nuts.


Gluten Free Buttermilk Blueberry Breakfast Cake


I can’t remember where I saw this, but it sounded so good I immediately got my recipe notebook and converted it and made the next morning for breakfast.  It was amazing.  You do need to plan ahead a little as it does take a good bit of cooking time.  But, it was worth the wait, moist and delicious with a crispy sweet top.  It says breakfast cake, I think because it is reminiscent of coffee cake, but this cake would be great any time.

Preheat oven to 350 degrees.  Grease a 9-inch square pan.
Serves 6-9 (depending on size of slice you serve)
1/2 cup butter, softened
zest from 1 lemon
3/4 cup + 2 Tablespoons + 1 Tablespoon  sugar (I used cane sugar)
1 egg, room temperature
1 teaspoon vanilla
2 cup GF White Flour – DIVIDED use
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk OR plain kefir OR sour milk
2 cups blueberries (The original recipe called for fresh, I used frozen and they worked great, they did “bleed” a little but you couldn’t really tell in finished cake.)
Cream butter, lemon zest and 3/4 cup + 2 Tablespoons sugar until light and fluffy.  Add eggs and vanilla, beat again until light and fluffy.
In a separate bowl whisk 1 3/4 cups flour, xanthan gum, baking powder and salt together.
If using fresh blueberries, take the 1/4 cup flour and toss the blueberries with it.  If using frozen wait until right before you fold into batter otherwise the berries will be melting and make a gummy mess.
Add the flour alternately with the buttermilk.  (I did about three add-ins of each) Once combined well, fold in the floured blueberries.  Spread batter, it’s a bit thick, into the prepared pan.  Sprinkle with remaining 1 Tablespoon of sugar.  Bake 35-35 minutes, it may take longer.  Check it after cooking 35 minutes with a toothpick and then cook in 5-10 minute increments until done. 
 Let cool 15 minutes before serving.  I’ll be honest, I didn’t wait.  My kids were chomping at the bit with hunger by the time it was done.  I did wait about 8 minutes.  It’s better to wait if possible so your cake doesn’t fall apart.  I waited the 8 minutes and it held together pretty well.

Gluten Free Caramel Apple Cobbler


Preheat oven to 325°

1 Tablespoon water
1 Tablespoon butter
4 cups apples, cored, peeled, chopped
1 1/2 cup brown sugar OR sucanat
1 Tablespoon cornstarch

1 stick butter

1 cup sugar OR sucanat
1 cup GF Healthy Flour Blend
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 teaspoon vanilla
3/4 cup milk

Combine brown sugar and cornstarch together add to medium sized saucepan.  Over medium heat cook the brown sugar/cornstarch with water, butter and apples.  Cook until the apples are softened and the caramel thickened a bit.

While this is cooking melt the stick of butter in a 9 X 13 baking dish in the preheated oven.  About 5 minutes. Remove from oven and set aside.

In a large bowl combine sugar, flour, baking powder, salt.  Stir to combine.  Add the egg, milk and vanilla.  Mix well.  I just use a fork for this.

Pour the cake batter into the melted butter (remember that the pan is hot!).  Top with the cooked caramel apples.

Bake for 40-50 minutes.  When checking the doneness make sure you get the cake and not the apple mixture.

2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!

This recipe is also shared over at Waste Not Want Not Wednesday.


Gluten Free Chocolate Crazy Cake


When I saw this recipe, I can’t remember where, I knew I had to try and convert to GF.  It is super quick and easy and it has no eggs.  Also, they were saying that you make it all in the pan.  For GF I knew this wouldn’t be the best because you really want to make sure you incorporate your xanthan into the flour.  I did mix it in the pan, that’s why the pan looks kind of messy.  Another positive for this recipe is it’s small, so not too many leftovers to tempt you.

1 1/2 cups GF White Flour
1/2 teaspoon xanthan gum (IF your blend doesn’t have it.)
3 Tablespoons unsweetened cocoa powder
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

1 teaspoon white vinegar
1 teaspoon vanilla extract
5 Tablespoons oil (I used light olive oil)

1 cup water

Preheat oven to 350°.
Lightly grease an 8X8 baking pan.

Mix the first seven ingredients together in a bowl whisk to incorporate ingredients.
Pour into prepared pan.  Make three wells in the flour mixture, two smaller and one larger.  Put vinegar in one small well, vanilla in the other small well and the oil in the larger well.  Pour the water over all of it and mix well until smooth.

Bake for 30-35 minutes until toothpick comes out clean.

This was amazing just hot out of the oven with a little butter.  I thought that it would be amazing with Marshmallow Icing…..I thought I’d post a recipe for this but can’t find it.  Will try and post it soon.  But, once cool,  top it with your favorite icing or ice cream or dust with powdered sugar.  The possibilities are endless. 

2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!