Vegan Gluten-Free Peanut Butter Chocolate Candies DDK EP 18

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Delicious Gluten-Free Eggnog Cupcakes DDK EP 17



Gluten-Free Flour Cheat Sheet



Gluten-Free Rocky Road Cake!

       Okay, so one of my favorite ice cream varieties is rocky road! A classic chocolate flavor with the added combination of caramel, pecans, and marshmallows...I mean really, how can it get any better than that, right? I hope you enjoy this delicious creation! If you have any ideas or suggestions for my next dessert inspiration, leave me a comment below…      

You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups Bob's Red Mill Gluten-Free All-Purpose Flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1/2 cup Kerrygold Butter, Melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

2 tbsp caramel syrup

1 cup pecans, chopped

1/2 cup dark chocolate chips

1 cup hot water

       Preheat the oven to 350°F.  Prepare two 9” round Pans by lightly coating with cooking spray or oil.

        In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla. 

       Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate chips and pecans.

       Add hot water to the batter and mix well, until the batter is thin.  Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool completely before frosting.

 

Creamy Chocolate Butter Cream Frosting

1 ½ cups Kerrygold Salted Butter

3 cups powdered sugar

1/4 cup dark cocoa

1 tsp chocolate extract

1 tsp vanilla extract

Heavy whipping cream, as needed

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Homemade Marshmallow Fluff

12 Dandies Marshmallows, divided

 2 tbsp heavy whipping cream, divided

       In a large bowl, whip the butter with an electric mixer until light and fluffy. Next, whip in one cup of powdered sugar, then add in the cocoa and flavorings. To finish, whip in the remaining two cups of powdered sugar, one cup at a time. Beat well between each addition and alternate with the heavy cream as needed. 

       Spread the frosting over the bottom layer of cake for the filling, then take six marshmallows and one tablespoon of cream and place in a greased glass bowl.  Heat this in a microwave for 30 seconds or until you see the marshmallows puff up. Then stir with a fork and return it to the microwave and cook until you see them puff up again. Stir well before pouring across the top of the bottom layer of the cake.

       place the second cake on top. Finish frosting the top and sides of the cake with the butter cream frosting. Next, repeat the marshmallow fluff process in the microwave, then pour this over the top of the cake.  For a final touch, drizzle a generous amount of caramel sauce across the top as well.

Enjoy this fun twist on rocky road!

Vegan Gluten-Free Autumn Spice Oatmeal Cake

       It's the last few days of autumn, and probably most of you have shifted over to other seasonal flavors for winter.  I have also done a lot of posts recently with peppermint, eggnog, ginger, and the like.  But I decided this was a great time for us to remember some of the flavors that make autumn one of the best times of the year!  I hope you enjoy this delicious crunchy yet moist cake which pairs perfectly with a cup of coffee or chai tea.   

You'll need:

2 cups Bob’s Red Mill All-Purpose Flour

1/4 cup Bob’s Red Mill Hazelnut Flour

1 tsp xanthan gum

1 1/2 cups Bob's Red Mill gluten-free oats

1 cup brown sugar

2 tbsp cinnamon

1 tsp nutmeg

1 1/2 tsp baking soda

2 cups unsweetened apple sauce

1/2 cup pumpkin puree

3/4 cup walnut oil

1 tbsp vanilla extract

1 1/4 cup Lily’s Chocolate Chips

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Streusel

1/2 cup Bob's Red Mill gluten-free oats

1/2 cup Lily’s Chocolate Chips

1/2 cup sliced almonds

1/4 cup brown sugar

2 tbsp hazelnut flour

1/2 tbsp cinnamon

1/4 cup Nutiva Palm Kernel Shortening  

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and flouring with gluten-free flour or spray with oil then use parchment paper overtop.

       Combine the flours, oats, xanthan gum, sugar, spices, and baking soda.

       In a  separate bowl, combine applesauce, pumpkin puree, oil, and vanilla. Stir into the dry ingredients just until they are incorporated. Next, fold in the chocolate chips then pour into prepared pans.

       Now it’s time to whip up some streusel. In a small mixing bowl, combine all the streusel ingredients then just mix until the ingredients form small crumbles. Sprinkle evenly across the two cakes, then bake for 45 – 50 minutes or until a toothpick comes out clean.

       Once the cakes have cooled, garnish with a drizzle of chocolate and serve with a nice cup of coffee!             

Gluten-Free Ginger Molasses Cake

       I know molasses isn’t necessarily one of those flavors everyone just loves, but this recipe just might change all that!  With delicious flavors like ginger and cinnamon, plus quality ingredients such as Bob’s Red Mill and Kerrygold Butter, I’m not sure if this Molasses Cake could get better!  I hope you enjoy this yummy cake, inspired by the season.

You'll need: 

2 cups Bob’s Red Mill Gluten-Free Flour

1 cup Bob’s Red Mill Almond Flour

1 tsp Bob’s Red Mill Xanthan Gum

1 cup sugar

2 tsp ginger

1 tsp cinnamon

1 cup Kerrygold butter, cubed and chilled

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1 cup molasses

2 eggs

1 cup hot water

 

1/2 Cup Crystalized Ginger

       Preheat the oven to 350°F. Prepare a 13x9 pan by lightly coating with oil, then set aside until needed.

       In a large bowl, combine flours, xanthan gum,  sugar, and spices. Cut in butter until the mixture is crumbly. Remove one cup of the combination and set aside.

      With the remaining dry mixture, add in the molasses, eggs, water and baking soda. Beat until smooth then pour the batter into the prepared pan. Sprinkle the crumb mixture and Ginger evenly over top.  

     Bake for 40 to 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, until serve while still warm!

Classic & Delicious Easy to Make Buttercream Frosting



Vegan Gluten-Free Apple Cider Carrot Cake

       Okay, who isn’t happy to have a nice warm mug of apple cider on these chilly evenings?  That was the inspiration for my newest creation, utilizing those same delicious, comforting flavors to make an amazingly moist and yummy cake!  Apples, cinnamon, vanilla, maple...how can you go wrong?  I hope you enjoy…

You'll need: 

1 cup pumpkin puree

1  cups walnut oil

2 cups brown sugar 

1 tbsp vanilla extract

1 tsp almond extract

1 tsp maple extract

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2 cups Bob’s Red Mill gluten-free all-purpose flour

2 tsp Bob’s Red Mill xanthan gum

2  tsp baking powder

2  tsp baking soda

1 tsp salt

1 tbsp cinnamon

1 tsp clove

2 tsp nutmeg

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2 cups grated carrots

1 cup sliced pecans

1/2 cup apple, diced  

       Preheat the oven to 350°F.  Prepare two 9” round pans with round pieces of parchment paper.

        In a medium bowl, combine the pumpkin, oil, sugar, and extracts. 

        In a separate bowl, mix together flours, xanthan gum, baking soda, baking powder, salt, and spices.  Then, slowly add the dry ingredients to the liquid ingredients and mix until fully combined.

Next, fold in the carrots and coconut, followed by the sliced almonds and raisins.

Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool before assembling.

Apple Cinnamon Frosting

1 1/2  cups coconut palm shortening

1/4 cup stewed apples

3 1/2 cups powdered sugar

1 tsp vanilla extract

       In a bowl using an electric mixer, cream the Shortening and apples until smooth.  Add in one cup of powdered sugar and whip together until the shortening is thick and crumbly.  Add in the vanilla then whip until smooth.  Finally, add in another cup of  powdered sugar then the last half cup and beat until smooth.

              Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, followed by placing the second cake on top of it.  Then use the rest of the frosting to cover the whole cake.  Enjoy!