Sometimes you just really want a breakfast cake to make your morning better. I was so happy with how this turned out and I think it will definitely become one of our staples.
Gluten-Free Raspberry Cream Cheese Breakfast Cake
1 cup gluten free all purpose flour (I used Bob’s Red Mill)
1/4 cup tapioca flour
1 teaspoon gluten free baking powder
1/2 cup + 2 Tbls sugar
1/4 cup (1/2 stick) butter, melted and cooled
1 egg, room temperature
1/2 cup milk
1 teaspoon gluten free vanilla extract
1 (8 oz) package cream cheese, softened
3/4 cup powdered sugar
1 Tablespoon sour cream
1 tsp gluten free vanilla extract
Seedless raspberry jam
Preheat oven to 350 degrees.
Mix flours and baking powder in a medium bowl.
Add in sugar and wet ingredients (for cake) and mix until combined.
Pour into a greased 8×8 pan and bake for 10 minutes.
Meanwhile, blend all of the topping ingredients except jam with an electric mixer in a medium bowl until smooth.
Take the cake out of the oven and dollop jam and cream cheese mixture over the top. (In the one pictured I only used 1/2 the cream cheese recipe, because I wanted more of a swirl. The whole batch will cover the top, and either way it’s delicious!)
Bake for another 20-25 minutes or until a toothpick comes out clean.
Let stand for a few minutes, slice, and serve warm.
Want something a little bigger? How about combining the two for this brownie cookie cake? What’s even better is that it’s absolutely perfect while it’s still warm, served up with some vanilla ice cream.
Enjoy! Be sure to follow along on Facebook for more updates and recipes.
It is now the week of Christmas and I have the perfect dessert to share with you! There’s peppermint, chocolate and frosting. What could be better?
I took my Oreo cake and Christmasified it. (Is Christmasified a word? I’m going to say it is.) I seem to be making a lot of cakes lately and this is definitely one to add to our Christmas traditions.
I modified my Oreo cake recipe to use Trader Joe’s gluten free peppermint Oreos instead of the plain ones. Then I used crushed candy canes around the edges of the cake, and mixed some of the crushed candy canes and red food coloring into the icing to decorate.
Enjoy! And have a lovely Christmas week! 🙂
Update: I just noticed that Fiesta Friday is celebrating its 100th week. How exciting! As it’s Christmas Day I thought it would be fitting to bring this cake along. Thank you so much to Angie for creating and hosting Fiesta Friday, as well as the co-hosts this week, Judi, Molly, Steffi, and Suzanne. I love seeing the new recipes everyone brings. Have a very merry Christmas! 🙂
The holiday season is officially upon us! What better way to begin celebrating than by combining the chocolate and orange flavors into a delicious dessert? I’ve captured that classic chocolate orange taste and turned it into a cake.
The past few weeks have been incredibly busy for me and I haven’t had much time in the kitchen. December is such a hectic, wonderful time of year! I hope to really dive into that holiday baking in the next couple weeks, but for now this cake will do quite well.
To make the cake you’ll need:
two boxes chocolate cake mix and the ingredients to make them (I used Glutino chocolate cake, each box made one round cake)
1 tsp orange extract (1/2 tsp per cake)
Make the cake as usual, but add the teaspoon of orange extract. The Glutino cake calls for vanilla extract, but I just used the orange extract instead. Divide the batter into 2 round cake pans and bake as directed. Allow to cool completely.
The frosting is a wonderful piped chocolate orange ganache.
For the frosting:
2 Cups whipping cream
2 (12 oz) bags chocolate chips
1-2 tsps orange extract
Heat the whipping cream until it nearly boils. Place chocolate chips in a bowl and pour the hot cream over them. Let stand for a few minutes, then mix until thoroughly combined and smooth. Add the orange extract and stir. Refrigerate until it is somewhat solid and can hold its shape.
Once the cake is cooled, frost as desired. I added tangerine slices to the top of mine; orange candy slices could also be a wonderful addition!
Today I’m sharing one of our favorites: gluten-free Oreo* cake. It has a perfect blend of chocolate and cream, with that special Oreo cream filling to tie it all together. It’s rich and sweet, though not overpowering.
*Note: Oreos are not gluten-free, but gluten-free substitutes are easy to find and can taste just about the same depending on the brand.
With desserts like this, who wouldn’t enjoy eating gluten free?
I made this chocolate quinoa cake. I suppose any chocolate cake would work, though I like the balance between the frosting and the denser quinoa cake. I also make sure to chill it in the fridge before frosting. Once it’s cooled, then the fun begins!
With the first layer of cake on a plate or other platter, spread the Oreo cream frosting. (Frosting recipe below.)
Place the second layer of cake over the Oreo frosting and add a big dollop of frosting on top. Reserve some frosting if you plan on using it to decorate the top, otherwise use the rest to frost the cake.
Use a clean hand to put crushed gluten-free Oreos along the sides. I placed a paper towel under the edge of my plate to catch all the excess and reuse it. If I’m feeling lazy I’ll cover the whole thing in crushed Oreo, if not, I’ll go from this step and decorate it another way.
Cover and store the cake in the refrigerator.
Then it’s time to slice and enjoy!
I’m sharing this with my friends at Fiesta Friday. Have a great weekend, everyone!
I’d love to see how you decorate it! If you’d like, share photos of your Oreo cake in the comments or on Facebook. 🙂
I hope you’re looking forward to this upcoming week as much as I am! Thanksgiving plans are pretty well set and now there’s just some last minute shopping, some prep and cooking for the big day! I’m so excited for it!
Today I have a last minute Thanksgiving dessert for you. Pumpkin spice cake. Yum! It’s somewhat between a cake and a pie in that it’s kind of soft, but it works perfectly because of that.
I hope you enjoy! It goes perfectly with my cream cheese frosting, so I’m attaching that recipe again as well.
I hope you enjoy! And have a wonderful Thanksgiving! Do you entertain at home, or go to family’s? We’re going to my parents’ house this year, and I am so looking forward to spending it with them again!
Today I’m going to be finding recipes for our Thanksgiving meal plan. I’m so excited about it this year because I get to do a lot of the planning! Thus far I have a list of dishes, I just need to find some gluten-free options for certain things like rolls and pie crusts. I have a few ideas, but I’m not quite sure which ones we’ll be going with.
We’re going to my family’s this year. I haven’t been there in three years and my husband’s never been. I am so looking forward to it! A real family Thanksgiving!
Last year it was just the two of us, and I have to say, it was quite relaxing and wonderful, but I’m looking forward to spending this one back at home.
I think Thanksgiving is more about the gathering, being with the ones you love, and just celebrating everything that we have. When I was a kid, we just had our immediate family, but there were enough of us that it still constituted a group.
We might also have a dear woman over, who has been like a grandmother over the years. I love the idea of spreading the joy of Thanksgiving by sharing it with others!
Do you have a large group of family and/or friends for Thanksgiving? Or do you enjoy it being a smaller group of closer ones? Do you have any unique recipes or traditions? I’d love to hear from you!
Did you get a chance to check out my gluten-free yellow quinoa cake? If not, be sure to check it out! Scroll to the bottom for the recipe. I’d also love to connect with you on Facebook where I’ll be sharing smaller posts and we can interact more.
Happy Monday everyone! (And happy Monday, again to those who were reading earlier!)
Today I decided that I wouldn’t overwhelm you with an excruciatingly long post, so I made two instead. You can read the first one here.
This one is all about the cake! (’bout that cake, ’bout that cake, no trouble…. Man I hate that song!)
So… Cake! While we were shopping, I found some cake decorating tips that actually weren’t too badly priced. (I’m always up for a deal.) I’ve wanted to try cake decorating for awhile now, but I’ve never had the tips of anything to try it with.
I was so anxious and excited to try that I almost started baking after midnight on Thursday. Early Friday morning? However you want to look at it, it was late, and I needed sleep.
I’ve been trying to find a recipe for a quinoa based vanilla or yellow cake for a very long time now, but the only recipes I can seem to find contain exorbitant amounts of chocolate. I’m not a big chocolate person, so I’ve been wanting something a little less… chocolate.
I decided that I’d just have to make my own! I looked at two recipes that you can find here and here, and just kind of did my own thing from there. I haven’t tried the first recipe, but the second one is absolutely amazing if you’re looking for a good gluten-free chocolate cake that you can easily make at home.
I used finely shredded zucchini in this recipe because my mom had given me one awhile ago that I needed to use. But I’m very much looking forward to trying it with other things as well. I’m thinking carrot cake, and pumpkin spice cake.
(Random fact about me, carrot cake was my favorite kind as a kid, until I got a little older and decided on cheesecake for the winner. Ooo… Carrot cake cheesecake, now I’m going to need to try this one.)
This cake sliced so absolutely perfectly! I was so shocked and amazed by it! Flavor-wise, even my picky husband liked it! Though he did say the frosting was amazing…
Speaking of which, I also made some cream cheese frosting to decorate it with! I was so excited to try out my new decorating tips! I actually played with the frosting before I even made the cake.
Quick tip: I really wanted to try making roses, but I didn’t have a rose nail. If you find yourself in the same situation, don’t be discouraged! It occurred to me as I was drinking kefir in a wine glass that if I flipped it over, the base of the glass would work perfectly in the nail’s place! I tried it and I’m so glad I did! My roses are still kind of a mess, but hey, at least I tried. I think it’s something that will get better with practice anyway.
Here’s a picture of my first try.
And some other random… thing. I’m going to go with pinecone. It kind of looks like a pinecone, doesn’t it? Eh, I’m going with it! It’s a pinecone! 😀
The frosting itself, of course, always knew that it was destined for something greater, hence this.
That little wisp looks like a falcon, right? Okay, maybe not. Maybe I’m crazy, but hey, people will do some crazy things for their sweets!
And now some of the actual cake.
Another quick tip: If you don’t have a cake box, you can stick marshmallows (or gummy bears, something of the sort) on the ends of toothpicks to keep plastic wrap from touching your cake and ruining all of your efforts. It looks like some sort of martian cake, but hey, it works!
Enjoy! Feel free to like my Facebook page for more frequent updates and community. I’d love to see you there! Have a wonderful day!
I have so many things to share with you this week that I’m not even sure where to begin! So here’s an overview. I have Christmas shopping/decorating, an awesome cake (and decorating), and Chinese food, which is always amazing.
I guess I’ll do two separate blog posts today, so stay tuned for the other one! I think the cake deserves its own post! 🙂
We were planning on using Monday for a Christmas decoration shopping day. Some other (more boring) things got in the way and we switched the trip to Thursday. This was originally what I was planning to post about this week, so I’m still going with it anyway.
Although we didn’t find much in the realm of Christmas decorations, we did at least get some lights and tinsel garland. This weekend we used the garland to decorate this wonderful pole in the middle of our living room, like this.
I can’t help laughing when I look at the pole. It reminds me of some sort of Christmas Dr. Seuss… something.
The idea also crossed my mind to make our own glass ornaments, an idea that was reaffirmed by my best friend, who is also making her own. What can I say, enthusiasm is contagious! It also gives my husband and me an excuse to go Christmas shopping again! So that’s definitely something to be excited about as well!
I also had the idea to make our own Christmas stockings, so I’m very much looking forward to that! It’ll be a fun little project that I’ll be posting about on here, if I do in fact get around to making them at all.
While we were in the fabric store, I wanted to check online to see how much material we would need for each stocking. I had my own ideas of how much that would actually be. After looking it up, it turns out that I guessed EXACTLY right! So that pretty much made my night right there.
What am I saying? We had already had Chinese food, so THAT kicked off the night in the best possible way!
As you’ve (probably?) gathered, I have to eat gluten-free. I have to say that I absolutely love it! I haven’t really ever felt deprived during my year-and-a-half of eating gluten-free, and have actually used it as an opportunity to learn about and try some things that I never otherwise would have. It’s been an amazing journey!
Anyway, we were both hungry and happened to be near a Chinese food restaurant. It just so happened that Chinese food sounded absolutely incredible at the time, so we decided to go for it!
I love spur-of-the-moment date nights like this!
Our area is pretty decent when it comes to gluten-free dining, so we were planning to check out the menu to see if they had anything available, hoping that they would.
It turned out so much better than I had expected. Not only did they have gluten-free options, but those options also included the traditional breaded chicken! All they had to do was switch out the soy sauce.
I was beyond thrilled!
We got a plate of General Tso’s Chicken to split, and it ended up being the perfect amount for us. Not to mention the beautiful little carrot flower they used as a garnish. Such a cool idea! (Okay, I don’t know, maybe I’m just slow and a lot of places do this… But I don’t go out much.)
I can honestly say that it was one of the happiest, most satisfying food moments of my life. Eeek! I can have normal Chinese food again!
We also went to Whole Foods and got some things from the bulk section. Yay for cheap things I’ve been needing! Love it!
So that was our trip! I hope you have a wonderful Monday! And I’ll see you later with a post for a gluten-free cake! Be sure to like my Facebook page for more updates. I look forward to seeing you there!
As my husband mentioned on Monday, I have been away for a friend’s wedding. It was such a wonderful time to reconnect with some very dear friends and to share in this exciting new chapter of my friend’s life.
This trip has been the longest my husband and I have been apart from each other. I was gone for about a week and a half. During that time, I guess he ate… Sandwiches… and cheeseballs. Needless to say, he’s very glad that I’m back home. The night I got back I made homemade mac and cheese. Then yesterday I made a quinoa chocolate cake while listening to Christmas music. (Yes, I’m a tad excited for Christmas.)
We’ve loved this recipe since a friend first stumbled upon it at the beginning of the year. It’s a great way for those who are gluten-free to still have the cake experience without feeling like they’re eating a poor substitute.
I would definitely suggest checking the recipe out! It’s so simple to make too! Which is always a plus, especially with gluten-free recipes.
Anyway, I’m off for Doctor Who!
I hope you have a wonderful weekend! Any exciting plans?