Category Archives: cake

Alright, Alright! Cinnamon Rolls…

cin5The season is changing from summer to autumn… and with all the leaves falling in the yard, I am longing for savory breads and toasty things from the oven.

Today I experimented with sourdough-cinnamon rolls. Okay.. yes please! am I right? Seriously. Yum.

I have never had a cinnamon roll made with sourdough before… seems like I would remember that. And I have never seen a recipe for them either, and I read a LOT of cookbooks… so I modified my favorite recipe to use the sourdough sauce on my counter. Yep, it’s still going strong after weeks of experiments. I wonder how long I can keep it going? Some of the “tips and tricks about sourdough” that I have read, suggested that you can keep in the refrigerator. Eh. The short answer is yes, yes you can. But mine works better if it lives on the kitchen counter, where it can be a constant temperature.

Sourdough Cinnamon Rolls

  • 1 Cup sourdough batter
  • 1/2 C rice syrup (which I used in place of honey)
  • 2 “eggs” (I used “flax eggs”)
  • 1/4 coconut/hemp/rice milk
  • 1/2 Cups oil
  • 1/2 Cup brown rice flour
  • 1/2 Cup tapioca flour
  • 1 3/4 Cups potato starch
  • 1 Tblspoon dry yeast
  • 1/2 tsp salt
  • 1 Tblspoon pixie dust xanthan gum

Mixed in the Kitchenaid mixer for about two minutes until well mixed.

Spoon out onto a well dusted waxed paper rectangle.



Then, spread with melted butter (about 3 Tablespoons) an

d sprinkle with

  • 2/3 Cups brown sugar mixed with 1 tsp cinnamon cin2

Using the waxed paper to help pick up and roll the dough, roll into a log. Cut 1 1/2 inch rolls and place cut side up spiralscin3in well greased 9×13 pan. Let rise 30-45 minutes.


Bake at 350 for 20-25 minutescin6

Drizzle with vanilla glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 Tblspoon butter
  • 2 Tblspoon coconut/hemp/rice milk




The State Fair is less than a month away…. and the usual dread of hearing the refrain of “no donuts for you” is G-O-N-E.  gone gone gone.

Now, I can make my own!!!!

Oh, how I have missed you, Tiny Donuts! Welcome back.


Mini Donuts

Mix together:

  • 2 flax “eggs”
  • 2 cups of coconut milk + 2 tsps vinegar
  • 1/4 C softened/melty butter

Blend together in another bowl:

  • 5 C gluten free flour mixture blend
  • 1 C sugar
  • 2 teaspoons soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons magic pixie dust xanthan gum
  • 1 teaspoon nutmeg

Mix the wet ingredients with the dry ingredients by hand- and let it rest for 15 minutes. Pat the dough to just less than 1/2 inch thick and cut out circles to make the tiny donuts, just poke your finger through the middle to make the hole. Easy Peasy.  Even easier- just roll small balls of this dough to make donut holes. Munchkins? oh yes.

Fry in hot oil, roll in cinnamon sugar.

Take a bag of your own mini-donuts to the fair!

There Might Be Cake In Your Future

There might be cake for breakfast. Or, for snacks. Or, your lunchbox. Whatever. Let them eat cake. All day, everyday if I have anything to say about it. Who doesn’t like cake? Really. Need to make it gluten free? Oh, you can’t have eggs? Me either.  No problem!! really, it’s just not that hard. Don’t let anyone tell you that you can’t have what you want. You can. I promise.

This gluten free spice cake is DE_LI_CI_OUS.  It looks like cake. It tastes like cake. It must be cake. Eat it.

Let them eat cake! SPICE CAKE

Spice cake cleverly disguised as cupcakes

  • 1/4 C butter, softened
  • 1/4 C palm shortening
  • 1 C hot water
  • 1 C molasses
  • 3/4 C sugar
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp soda
  • 2 eggs (replace with flax meal “eggs” )
  • 2 tsp xanthan gum
  • 2 3/4 C gluten free flour (I used equal parts brown rice flour and potato starch)

Mix. Bake as 24 cupcakes at 350 for 20-25 minutes.

Let cool. Serve with Cool Whip dollop on top. I am sure that some sort of cream cheese frosting mixture would be crazy good on this too. Probably mix that up next. mmmm


Eat Your Donuts

Eat your vegetables! … or donuts. Whatever.

My daughter had no idea that there were veggies in her baked goods. Ha!

I have been making this particular recipe for YEARS.  And today, I blew it while we were at the grocery store wandering around in the veggie department. I mentioned that we needed to also get (and I quote) “some zucchini for the donuts”.

What a dumb thing to say outloud. She gave me  “the look” of disbelief and said (rather loudly) (in public): “YOU PUT VEGGIES IN MY BAKED GOODS”???

Well. Yes. Yes I do. And in my defense, you are healthy and up to this very minute you didn’t know the difference.

I win. 

Chocolate Zucchini Donuts

  • 1/2  C oil
  • 1 1/2 C sugar
  • 2 C shredded zucchini
  • 2 C gluten free flour (I used 1 1/4 C brown rice flour and 3/4 C potato starch)
  • 1/2 C cocoa powder
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 eggs (I replace eggs with flax meal gel)
Mix. Bake at 350 for 10 minutes, in mini donut pans.

Brownies for breakfast

Breakfast of champions. 

I decided that I needed brownies for breakfast, I mean really?, who doesn’t.

Went with the Menehune Brownie recipe from the files and ramped it up a little bit by adding some baking powder for more cake like appearance. They are delicious. Try some.

  • 1/2 C potato starch
  • 1/4 C brown rice flour
  • 1 C sugar
  • 6 T cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 C palm shortening
  • 2 eggs <replaced with flax and hot water>
  • 2 tsp vanilla
Bake at 350 in mini-muffin tins for 15 minutes. Cool on wire racks. 

Cranberry Orange Muffins

Cranberry Orange Muffins

Still delicious.

Original post HERE


Coffee Cake

Get some of the Betty Crocker Gluten Free Bisquik and make some coffee cake. Now.

Here is the recipe from over at Betty’s house. I baked it in a 9 inch heavy Le Cruset baking pan, for 30 minutes, another 5 would have been fine too. Next time I may try layering the batter and topping in muffin cups and see if that might work too.

Quick to mix up and bake.

Let it cool, slice and serve. It’s great for breakfast, brunch or dessert. Sliced peaches or berries (or a mix) on top would be very nice, and  a little whip cream on top makes it even (if that’s possible) yummier.

What a nice treat for everyone!

Let them eat cake.


Ginger Molasses Buttons

Yummy. I don’t know how anyone lives without cake. Srsly. LET THEM EAT CAKE. Even celiacs. yup.

Ginger Molasses Muffins

  • 1/2 C palm shortening
  • 4 tsp molasses
  • 2 eggs (flax replacement)
  • 3/4 C brown sugar
  • 1 C brown rice flour
  • 3/4 C potato starch
  • 1/4 C tapioca starch
  • 2 tsp vanilla (GF – vanilla found at Costco)
  • 2 tsp powered ginger
  • 2/3 C milk (hemp, coconut)
  • 1 tsp xanthan gum
  • 2 tsp cream of tartar
  • 1 tsp soda
  • handful of golden raisins

Preheat the oven to 350.

Spoon batter into mini-muffin cups. Bake 10 minutes. It’s possible that a swirl of melted chocolate would make these more gorgeous.

Tea time anyone?


Cranberry Scones for Supper

It’s Summer. I don’t want to cook. I want snacks…. And I want scones!

There is a family recipe for orange-cranberry scones that I have pined for since going gluten free, and haven’t come close to finding a recipe I could use. But TODAY is the day to recreate them in a gluten free fashion. For dinner. There are no rules for “meals” in the Summertime!! didn’t you know that?

Normally I would mix my own “all purpose flour” – but I found the GF Pantry at my regular grocery store and couldn’t wait to try it!!

It worked. I now have scones for tea. YAY


Glazed Cranberry Scones

  • 1 + 1/2 C Gluten Free Pantry -GF-all purpose flour
  • 1/2 tsp xanthan gum
  • 1/3 C Baker’s sugar
  • 1 T baking power
  • 1/4 tsp salt
  • 1/4 C palm shortening
  • 1/2 T golden flax meal + 2 T HOT water = 1/2 egg
  • 1/2 C hemp milk
  • 1 tsp vanilla
  • 1 C dried cranberries

Stir all this together lightly, and pat out in circle on parchment paper/baking sheet.

Cut in 1/4’s and then into smaller triangles – separate them on baking sheet slightly.

Bake at 350 for 15 minutes or until just beginning to brown.

Let them cool slightly, and drizzle with glaze. mmmmmmmmmmmmmmm




  • 1 C powdered sugar
  • pinch of salt
  • some sort of liquid

Add orange juice, coffee, milk, water, whatever you would like – to suit yourself.
Mine ended up like a soft frosting. How drippy and drizzly it is depends on what you want. Go crazy. Make it the way you like it. Really.Craisins are gluten free!


Peanut Butter – Chocolate Cupcakes

These were ridiculously good.

Betty Crocker came out with a series of cake mixes a year ago. And until today I had only made the straight out of the box, plain delicious cake. It was fine.

It’s a mix.

Off the shelf.

From the REGULAR grocery store.

That I can eat.

~SHUT UP! ~ no way. yes way.

O.M.G.  And, I confess that the baking around here has come to a full stop lately, and no baked goods have been available, not like they used to be anyway… so I may be slightly undernourished in the cake department, and desperate for something yummy, just as a disclaimer. Just sayin’. …..Note: I am dairy free, gluten free and egg free, and it all works out great with the substitutions that I make.  And delicious. Trust me. Really.


Peanut Butter and Chocolate Cupcakes

  • 1 box of Betty Crocker’s -GLUTEN FREE -Devil’s Food Chocolate Cake mix, —mixed up into a batter —

Delicious filling:

  • 3/4 C Skippy Natural peanut butter
  • 1/2 C powdered sugar
  • 1/2 tsp vanilla (from Costco – Gluten Free on the label)
  • 1/4 tsp salt

Preheat the oven to 325 and put cupcake liners in the cupcake pan. Spoon 1/2 of the batter into each cup and place a generous teaspoon of the delicious filling on top of the batter, then add more of the chocolate batter to fill each cup to about 2/3 full.

Bake for 22 minutes.

Let cool on a wire rack until you can’t stand the excitement anymore, and then eat one. Seriously, they taste like a Reece’s Peanut Butter Cupcake. yum.