Gluten Free Applesauce Bundt Cake

Soft, moist, and loaded with delicious applesauce flavor, this gluten free applesauce bundt cake it something special. It looks pretty when it comes out of the pan and is coated in a thin layer of frosting, and it tastes even better. Serve it the next time that you are having guests over, and they will be impressed.

This cake is perfect for Autumn! Serve it with a mug of hot coffee and it will be a hit.

Gluten Free Applesauce Bundt Cake

• 1 Flax-Egg (directions on side of blog)
• 1/2 Cup Butter, softened
• 1 Cup Sugar
• 1 1/2 Cup Applesauce
• 1 teaspoon Vanilla Extract
• 1 1/3 Cup Brown Rice Flour
• 2/3 Cup Cornstarch
• 2 teaspoons Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon, optional

1. Preheat oven to 350 degrees.
2. Whisk together rice flour, cornstarch, baking soda, xanthan gum and salt (and cinnamon, if using.)
3. Cream together butter and sugar.
4. Add flax-egg, applesauce and vanilla and beat until combined.
5. Fold in the dry ingredients.
6. Dump into a well greased bundt pan.
7. Bake for 40 to 50 minutes.

Adapted from this recipe.

I hope you enjoy it!
-Bethany

Gluten Free/Vegan Chocolate Crazy Cake

This gluten free chocolate cake is made without eggs or dairy, and it is mixed up right in the pan!

I remember making crazy cake occasionally when I was growing up. My brothers thought it was weird because it has vinegar in it. But you really can't taste it. I didn't fully appreciate the fact that it was egg free then, but now I do. It's such a simple cake.

All of the dry ingredients go into the pan, are whisked, and then the wet ingredients are stirred in. No extra dishes are made. It's baked, and it tastes just as good as any chocolate cake!

Gluten Free/Vegan Chocolate Crazy Cake

• 1 Cup Sugar
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons Oil
• 1 Tablespoon Vinegar
• 1/2 teaspoon Vanilla Extract
• 3/4 Cup Water

1. Preheat oven to 350 degrees.
2. In a 8x8 glass baking dish, combine sugar, rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, and salt. Whisk together.
3. Make three wells in the dry ingredients and add the oil, vinegar and vanilla. Pour the water over the top.
4. Stir gently just until combined.
5. Bake for 30 to 40 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Easy Chocolate Cake Cups

Love cake and frosting? Try it in a new way in these chocolate coated chocolate cake cups!

These are like a mashup of cake pops and peanut butter cups (without the peanut butter), and they are so, so yummy! Chocolate coats a layer of cake and a layer of frosting. Need I say more?

I'm not using exact measurements for this recipe simply because no measurements are really needed. It will all depend on how much cake versus frosting you want inside of the cups.

Easy Chocolate Cake Cups

• 1 to 1 1/2 Cup Chocolate
• Chocolate Cake, crumbled (about one slice, or a cupcake or two will do)
• Frosting, small batch (my fluffy buttercream frosting would be delicious)
• Sprinkles, optional

1. Line a mini muffin tin with 12 paper wrappers.
2. Crumble the cake with your fingers and set aside.
3. In a microwave safe bowl, melt white chocolate.
4. Divide half of the chocolate between all 12 wrappers, spreading it around up the sides of the wrappers. Chill until solid.
5. Take a bit of the cake crumbles and put them inside of each cup, pressing down slightly.
6. Top cake crumbles with a dab of frosting.
7. Top the frosting with more chocolate, spreading it evenly over the tops. Sprinkle, if you desire.
8. Chill until solid and consume. Keep leftover cake cups in the fridge.

Enjoy!

-Bethany

Homemade Chocolate Cake Ice Cream

Love ice cream with your cake? How about cake with your ice cream, with this easy homemade chocolate cake ice cream!

This vanilla ice cream has cake mixed all throughout it, giving it a great texture and flavor. And it is super easy, too, using only a few ingredients and being made without an ice cream maker!

Homemade Chocolate Cake Ice Cream

• 2 Cups Heavy Whipping Cream
• 1 (14 oz.) Can Sweetened Condensed Milk
• 2 teaspoons Vanilla Extract
• Dash of Salt
• 1/2 (8x8 inch) Chocolate Cake
• Sprinkles

1. Chop about half of the cake into bite size pieces and freeze. Crumble the other half and let sit.
2. In the bowl of your stand mixer (or a large bowl with hand mixer) add the heavy whipping cream. Beat until peaks form.
3. Combine the sweetened condensed milk, vanilla, and a dash of salt. Slowly add in while mixing.
4. Add frozen cake pieces, cake crumbles, and sprinkles to the ice cream. Fold in gently.
5. Transfer to a freezer safe container with a lid and freeze for at least 6 hours, or until firm.

Enjoy!
-Bethany

Gluten Free Moist Banana Cake

Who doesn't love a moist banana cake?

Bananas have long been one of my favorite ingredients to use in baking. I love how moist and fluffy they make everything, and this cake is no exception. The flavor is there, as well, making it the perfect gluten free cake.

Make this cake for you and your family and it will be gone before long.

Gluten Free Moist Banana Cake

• 1 Flax-egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal, directions on side of blog)
• 2/3 Cup Brown Rice Flour
• 1/3 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1/4 Cup Butter, softened
• 3/4 Cup Sugar
• 1 teaspoon Vanilla
• 1/4 Cup Plain Greek Yogurt
• 1 Banana, mashed (about 1/3 Cup)
• 1/3 Cup Milk

1. Preheat oven to 350 degrees.
2. Prepare flax-egg.
3. In a medium size bowl, whisk together brown rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt.
4. In the bowl of your mixer, combine butter and sugar. Beat until light and fluffy.
5. Add flax-egg, vanilla, Greek yogurt and banana to the butter/sugar mixture and beat until combined.
6. Add half of the flour, mix, then half the milk and repeat.
7. Beat on medium for about 30 seconds.
8. Spread batter into a greased 8 inch round cake pan and bake for 25 to 30 minutes.
9. Remove from oven, cool, and then frost.

Enjoy!
-Bethany

Gluten Free Red Velvet Cake

This red velvet cake combines the flavors of chocolate and vanilla in one delicious dessert. It is gluten free, easy to make, and perfect for serving at your next party.

Do you love red velvet cake? If so, then you need to try this one. It has the perfect texture and flavor combination, and it is so pretty, even without any artificial dyes in it.

Even if you are not a big fan of red velvet cake yet, try this one and let it convert you. 

Gluten Free Red Velvet Cake

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 2/3 Cup Milk
• 1 teaspoon Vinegar
• 1 Cup Sugar
• 1/2 Cup Oil
• 2 Tablespoons Sour Cream
• 2 teaspoons Vanilla Extract
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 3 Tablespoons Cocoa Powder
• 1 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• Red Food Coloring, optional

1. Preheat oven to 350 degrees.
2. Prepare flax-egg (directions on side of blog.)
3. Mix milk with vinegar and set aside for about 5 minutes.
4. In a medium bowl, measure your rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, and salt. Whisk together.
5. In a large bowl, combine flax-egg, milk/vinegar mixture, sugar, oil, sour cream, and vanilla.
6. Add the dry ingredients to the wet, mixing just until combined. Carefully mix in food coloring, if using.
7. Pour into a greased 9" round cake pan. Bake 35 to 40 minutes.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Milk Dud Texas Sheet Cake

This thin chocolate cake is coated with a unique frosting made from milk duds. It is a delicious blend of caramel and chocolate, and the perfect dessert to make for any milk dud lover.

This cake is fairly simple to throw together, and the results are something great. Just look at it for yourself, and you will be tempted to get baking right now!

Gluten Free Milk Dud Texas Sheet Cake

• 3 Tablespoons water, hot
• 1 Tablespoon Flaxseed Meal
• 2/3 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1 Cup Sugar
• 1/8 teaspoon Salt
• 1/2 Cup Butter
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Water, boiling
• 1/4 Cup Buttermilk (if you don't have any use 1/2 teaspoon vinegar and the rest milk, let sit 5 minutes)
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda

1. Heat 3 Tablespoons of water about 20 seconds in the microwave and add the flaxseed meal to it, setting aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl whisk together the rice flour, cornstarch, xanthan gum, sugar and salt.
4. Melt butter in a saucepan and whisk in the cocoa powder. Add the boiling water and stir, boiling, for 30 seconds.
5. Pour the chocolate mixture into the flour mixture and stir a bit.
6. Add the vanilla, buttermilk and baking soda to the flax-egg and combine. Add it to the chocolate/flour mixture and mix it all together.
7. Pour into a 9x13 pan and bake for about 20 minutes.

Milk Dud Frosting

• 1 Tablespoon Butter
• 1/2 Cup Milk Duds
• 2 Heavy Cream
• 1/2 teaspoon Vanilla
• 1 Cup Powdered Sugar

1. Melt the butter and milk duds together in a saucepan, stirring. 
2. Remove from heat and add the heavy cream and mix together.
3. Add vanilla and powdered sugar and stir until well combined. 
4. Pour over the cake while the cake is still warm.

Enjoy!

-Bethany

Sugar Free/Gluten Free/Vegan Black Bean Cake

If you have always been too afraid to try black beans in a dessert before, then now is the perfect time for you to get over that fear. This sugar free black bean cake tastes just like a "normal" chocolate cake without all of the bad-for-you ingredients. The black beans substitute for the flour and NuStevia Simple Syrup is put in place of the sugar.

The cake is healthy, moist and tasty. I dare you to give it a try!

Sugar Free Black Bean Cake

• 9 Tablespoons Water
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans
• 2 Tablespoon NuStevia Simple Syrup
• 2 Tablespoons Oil
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Vinegar

1. Preheat oven to 350 degrees.
2. Put the water and flaxseed meal in the bowl of your blender and pulse a couple of times. Let sit a few minutes.
3. Add all of the rest of the ingredients besides the baking soda and vinegar and blend until very smooth.
4. Move batter into a medium size bowl and sprinkle baking soda over the top. Add the vinegar and fold in just until combined.
5. Dump into a greased 8x8 inch pan and bake for 20 to 25 minutes.

-Bethany

Although NuNaturals sent me the products, all of the opinions and the recipe are by me.

Gluten Free Banana Chocolate Chip Cake

Have you been searching for a really good banana cake?

Yes?

Then this is the one for you. This cake is super moist and packed with great flavor. Plus, it has chocolate chips in it. You can't go wrong with a dessert that includes chocolate chips, can you?

This cake is amazing. And even better with a layer of frosting on top.

Gluten Free Banana Chocolate Chip Cake

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 6 Tablespoons Butter
• 1/4 Cup Oil
• 2 Large Bananas, mashed
• 1 Cup Sugar
• 1 1/2 teaspoons Vanilla Extract
• 1/2 teaspoon Salt
• 3/4 Cup Milk
• 1/3 Cup Sour Cream
• 1 1/2 Cup White Rice Flour
• 3/4 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1 1/2 Cup Mini (or regular) chocolate Chips

1. Heat water for about 30 seconds. Add flaxseed meal to it and set aside for 10 minutes.
2. In the bowl of your mixer, combine butter, oil, bananas and sugar. Beat.
3. Add vanilla and flax-egg to the wet mixture and beat again. Then, add in the milk and sour cream and beat once more
4. Carefully stir your dry mixture into your wet ingredients. 
5. Fold in chocolate chips.
6. Pour into two 9x5 loaf pans, one bundt pan, one 9" round pan, or an 8x8" square pan.
7. Bake for 40 minutes to 1 hour, depending on which pan you use.
8. Cool and frost.

Adapted from this recipe.


I'm sure you and your family will love this cake just as much as my family and I did!
-Bethany