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.
Yum. Carrot cake! What could be better? It was one of my absolute favorite cakes as a child (actually pretty much the only cake I would eat) and, since it had been so long since I’d had one, I thought it was time I try it.
I used this recipe and just substituted all purpose gluten free flour for the regular flour. It came out great! My one issue is that the cake did seem a bit delicate at first, so be sure to grease your pans well and maybe even line them with parchment so it doesn’t stick.
A cool autumn morning deserves a perfect autumn breakfast; warm, spiced, pumpkiny morsels of goodness. That’s exactly what these muffins are.
One of my absolute favorite things about fall is pumpkin! We put it in everything, coffee, breads, pies, soups, cookies… On this particular day I had the windows open with the cool fall air drifting in, and I started craving pumpkin and cream cheese.
Normally I would revert to something like a cheesecake (because pretty much every random food idea I have involves cheesecake in some form), but I felt like something warm and comforting. These muffins fit the bill perfectly!
It’s a slight update on my previous pumpkin muffins, and after I made them I realized streusel topping would have been simply perfect! Next time I make them I’ll (hopefully) remember the streusel and update the recipe. 🙂
I’m sharing these with my friends at Fiesta Friday. Enjoy! And have a lovely weekend! 🙂 What are your favorite things about autumn?
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!
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!