(Gluten Free, Can be Dairy Free, Rice Free)
Adapted from by jalene from a recipe by foods.com

Yields 1 (9 inch round) cake
Ingredients: 

• 3/4 cup ripe banana (mashed) *see note
• 1 tsp lemon juice
• 1 cup sorghum flour
• 1/2 cup almond flour
• 3/4 tsp baking soda
• 1/8 tsp sea salt
• 1/4 + 2 Tbsp butter or Earthbalance, softened
• 1 cup sugar (I used evaporated cane juice sugar) 
• 2 large eggs
• 1 tsp gluten free vanilla
• 1 Tbsp apple cider vinegar plus enough almond milk to make 3/4 cup total

Bottom Streusel Ingredients:

• 1/2 cup gluten free rolled oats
• 1/4 cup packed brown sugar
• 1/4 cup chopped walnuts
• 2 & 1/2 tsp Butter or Earthbalance (cold)

Directions: 

1. Grease and flour a 9 inch cake pan. (I used non-hydrogenated shortening and then floured it with cornstarch.)  Preheat your oven to only 275 degrees F. 
2. Combine the banana and lemon together in a small bowl. Set aside. 
3. Combine the sorghum flour, almond flour, baking soda, and salt in a bowl and set aside. 
4. In a mixing bowl combine the butter and sugar until fluffy. 
5. Add each egg, one at a time until combined. Add the vanilla and then pour in half of the milk mixture followed by 1/2 of the flour mixture then the remaining milk and flour. 
6. Fold in the banana mixture.
7. Pour the batter into your prepared cake pan. 
8. Mix the streusel ingredients together and spread over the top. 
9. Bake 1 hour or until toothpick comes out clean. (Spring test does not work on this bread). After 30 minutes 

Allow the cake to slightly cool before cutting and dishing out. Best served warm but great cooled as well.  Eat leftovers within 3 days. 

I'm always looking for new ways to use up my over ripe bananas and this next recipe is my absolute NEW favorite. It staprted out as an experiment with high hopes but as I watched my yummy brown sugar and walnut streusel sink into the depths of the pan I thought it had completely flopped, but then after tasting it, it was actually perfectly addicting and delicious. It was a roller coaster of a recipe I guess. ;)

The top has a slightly crisp crust and the base has a yummy caramel hint of a flavor. It reminds me of a cake I used to eat before I was gluten free called Yummy Sticky Happy Pudding. (You might know it as Sticky Date Pudding.) It's a delicious English dessert. My sister in law thought it tastes like a banana coffee cake. Whatever you want to compare it to, it's delicious! The cake is sweet by itself & doesn't really need frosting but if you prefer to top it my cream cheese frosting works great. 

Enjoy!

*Don't be tempted to add more banana then the recipe calls for. It'll affect the way the cake turns out. Also, if you make any substitutions, that will also affect the outcome of your recipe. I can only guarantee pure yumminess when followed exactly. 

If you're gluten free, you can probably sympathize with just about anyone who has to be on a restricted diet. Mainly because you know how it feels to go without! Hopefully this website is starting to help you realize you don't have to go without! We just mix things up a little differently, that's all. ;)

As some of you may know my two sweet girls have Gluten and Dairy allergies so anytime I become a nursing mom that means I have to be very strict with my diet. But, after I first had my 2nd child not only was I gluten and dairy free but now I also had to be Chocolate free for the baby! Good grief. Now THAT is just like a kick in the pants hard. :(

So, when a birthday celebration roled around and all my extended family was all enjoying my crazy good gluten free chocolate cake I had to come up with some way to get my chocolate fix too (minus the chocolate of course)! This next recipe is the result. It's Gluten Free, Dairy Free, Chocolate Free, Nut Free, Egg Free, and can even be Rice Free but you wouldn't know it. They just taste like an amazing Carob cupcake. I also lovingly call these babies my "Chocolate Free Chocolate Cupcakes" because believe it or not, top them with my Orange Buttercream Frosting and you can convince yourself they're close to the real thing.

PS- This recipe also features one of my new favorite flours: Teff! Try it out! It's super good for you. Enjoy!

(Gluten Free, Dairy Free, Egg Free, Nut Free, Chocolate Free, Can be Rice Free)
Adapted by jalene

Makes 12-16 cupcakes
Dry ingredients: 

• 1/3 cup sorghum flour
• 1/4 cup white rice flour (or you can use 1/4 cup more sorghum flour to make it rice free)
• 1/3 cup teff flour
• 1/3 cup potato starch
• 1/4 cup tapioca starch
• 3/4 tsp xanthan gum
• 1 & 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 2/3 cup carob powder

Wet ingredients:

• 1/4 cup earthbalance
• 3/4 cup sugar or evaporated cane juice sugar
• 1/2 cup coconut oil, melted
• 1 Tbsp gluten free vanilla extract
• 1/2 tsp baking powder
• 1/3 cup unsweetened applesauce (room temperature)
• 1 cup warm water

Do you ever get jealous when you see those easy recipes that use a box mix and then 1 or 2 other ingredients to create this awesome new creation? Well, the other day I saw an angel food mixed with pumpkin and, let me tell ya, it about did me in. Oh my goodness! If you follow my blog you probably know that I'm obsessed with pumpkin but did you know I also love me a good angel food cake? Infact, when I was little I would request angel food cake instead of regular cake for my birthday!? I heart it that much. 

So, you can only imagine my joy of the thought that angel food could marry pumpkin in one perfect union. 

If you haven't ever attempted an angel food cake from scratch you should really try it. It's fun and you feel super cool when it's all finished knowing that you did it all completely from scratch! So here's my super coolness. Hope you LOVE it! ;)

(Gluten Free, Dairy Free)
Created by jalene

Ingredients: 

• 1 & 1/2 cup egg whites (about 11-12 large egg whites)
• 1 & 1/4 cup powdered sugar
• 1/4 cup potato starch
• 1/4 cup sweet white rice flour (I grind my own from Calrose rice)
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1/4 tsp sea salt
• 1 tsppumpkin pie spice
• 1/2 cup pumpkin puree
• 1 & 1/2 tsp Cream of Tarter
• 2 tsp gluten free vanilla extract
• 1 cup sugar (I used evaporated cane juice sugar)

Directions: 

1. 
   
2. (If needed: remove a rack from your oven so the angel food cake pan can sit exactly in the middle of the top and bottom burner.) Preheat oven to 350 degrees F. 
3. Prepare the egg whites and set aside in your mixer bowl (so they can come to room temperature). 
4. In a medium size bowl whisk together your powdered sugar, potato starch, rice flour, cornstarch, tapioca starch, salt and pumpkin pie spice. 
5. When eggs whites are ready, add the cream of tarter and vanilla and beat on high. Slowly add in the sugar. Beat until sugar is dissolved and stiff peaks form. (Stiff peaks are when you dip a spatula into the egg white mixture and when you pull it out, it keeps it's shape like a peak or mountain.) 
6. Turn mixer to the LOWEST setting and add your flour mixture about 1/4 cup at a time. Then add in the pumpkin  puree, being careful not to over mix. 
7. Gently pour/spoon into an UNGREASED angel food cake pan distributing it evenly. 
8. Bake for about 45 minutes or until the cake is golden brown and springs back when touched lightly. 
9. Once baked, immediately turn the pan over a bottle and allow it to cool. (Omitting this step will make your cake smoosh down.)

The other day I watched a young mother feed her 5 month old baby a (dyed) red strawberry cake with frosting. I almost fell off my chair! Knowing what I know about food allergies, especially wheat & dairy, that alone was enough to almost make me want to yell out, "Nooooooooooo!"

From a holistic doctor point of view, let me teach just a little on the subject. Even if your medical doctor says it's okay to start solid foods at 4 months you may want to take a look at the studies and organizations behind WAITING to introduce them! Delaying solid foods until a baby is at least 6 months old gives the baby greater protection from illnesses, gives their digestive system time to mature, and DECREASES the risk of food allergies! In fact, newer studies show to wait even longer until age 2 to introduce HIGHLY allergic items such as dairy, wheat, and peanuts.

And don't even get me started about the red food dye... 

Thankfully the little baby spit most of the cake back out (which should have been a good sign to the mom). Hopefully, the more knowledge people gain, the less likely they will be to make this mother's same mistake. :(

Along that line, a couple of people have asked me what I did for Audrey's 1st birthday since she was Gluten-Free, Dairy-Free, and Refined-Sugar-Free. I found a great alternative that Audrey was happy with. 

I think some people let their own emotions get in the way, "But wont they miss having a normal cake?!" Remember, they're only 1 and they don't know any differently. You can still bake a cake for the rest of the family and keep your little one safe. In fact, for most of Audrey's childhood, she was happy eating, when we were eating, even if she wasn't eating what we were eating. ;) 

Overall, Audrey's cake turned out cute with 3-tiers and pink frosting (made naturally with NO food coloring!) She loved the taste too! The cake's consistency was thicker than a normal cake and the frosting was unique but it works! Maybe this recipe will help someone out there. 

PS- the cake can also be made into little mini muffins and served as a snack to your toddler. Because it contains an egg, I would wait at least until they are 1. ;) 

(Gluten-Free, Dairy-Free, Sugar-Free)
Created by jalene 

Cake Ingredients:

• 4 oz white rice flour
• 1/2 tsp cinnamon
• 2 oz coconut oil
  
• 8 oz ripe bananas
• 1 egg

Cake Directions:

1. Preheat the oven to 350 degrees. Grease an 8x8 inch square pan or round pan with coconut oil. 
2. Blend the oil into the flour and cinnamon. Mix in the bananas and egg. Scoop batter into prepared pan and bake until toothpick comes out clean. Use 2 or 3 different sizes of circle cookie cutters to create a tier cake. 

Adapted by jalene from elanaspantry.com 
(dairy free, Vegan, refined-sugar free)

Frosting Ingredients: 

• 1/4 cup canned coconut milk
• 1/4 cup 100% pure maple syrup
• pinch sea salt
• 1 & 1/4 tsp arrowroot powder
• 3 Tbsp coconut oil
• (Pink coloring) squeeze drops out of a cooked beet, do not use more than 3/4 tsp 

Frosting Directions: 

1. In a medium saucepan, heat coconut milk, syrup and salt, simmer for 10 minutes.
2. In a small bowl, combine arrowroot and water to form a smooth paste. Pour arrowroot mixture into saucepan.
3. Whisk vigorously to combine, then bring to a boil, briefly, until shiny.
4. Remove pot from heat and very gradually blend in coconut oil with a hand blender.
5. Allow pot to cool for 10 minutes.
6. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white.
7. Remove from refrigerator, add the pink coloring, and blend again with a hand blender, until fluffy.
8. Spread over cake. Return to refrigerator until ready to serve. 

Oh my goodness! Orange fans, you are going to love me. Who knew a birthday request from my mom would turn into the yummiest cake ever!? This year, for my mom's birthday, she was craving ORANGE cake with orange frosting! Wish granted! 

(If you recall, my mom hearts the orange. For Christmas this year I made her Gluten Free Orange Rolls...YUM! You should check them out if you're an orange-lover like us.)

My mom and I joined forces creating this one and we were sooooo excited with the end result! Seriously amazing. Even my dad, who does not care much for orange, loved it! 

(Psst- I am so not a cake decorator! So don't judge this cake by it's cover. Hopefully you're a better cake decorator than I am!)

(Gluten Free, Can be Dairy Free)
Created by jalene and her mom alene

Makes twp 9" round cakes
Ingredients: 

• 2 & 1/2 cups sweet white rice flour (you can grind your own from Calrose Rice)
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1 tsp xanthan gum
• 2 cups sugar or evaporated cane juice sugar
• 4 eggs
• 1 cup milk (or milk sub)
• 1 tsp vanilla extract
• 1 tsp orange extract
• 1 cup extra virgin olive oil
• 2 Tbsp orange zest
  

Directions: 

1. Preheat your oven to 350 degrees F. Oil and rice flour dust 2 round 9 inch cake pans. (I typically use coconut oil to oil my pans.) Set aside. 
2. In a small bowl, whisk together the dry ingredients: rice flour, salt, baking powder, and xanthan gum. Set aside. 
   
3. In a mixing bowl combine the sugar and eggs. Beat together for 1 minute. Then, while mixing on low, add the milk, vanilla, orange extract, and oil. 
4. Then, add in the dry ingredients. Mix until combined, scraping the sides when necessary. Fold in the orange zest. 
5. Pour the batter into your prepared cake pans evenly. Bake for at least 30-35 minutes or until the top is starting to turn golden brown and a toothpick inserted in the center comes out clean. Also, the cake should bounce back up when slightly touched. 
6. After removing the cake from the oven, allow it to rest in the pans for at least 5 minutes. Then transfer cake onto a cooling rack to finish cooling completely. 
7. While the cake cools, make your frosting. I suggest using my Orange Buttercream Frosting. It is gluten free and can also be made dairy free. 

Guess what?! It's my birthday! Happy b-day to me. ;) And to celebrate I have one of the yummiest chocolate cakes (you'll EVER taste) to share with you! This cake is seriously so good that my family members that are not gluten-free ask for it specifically to be made for their day! Ha ha. That's when you know you have a good gluten-free recipe!

The other day my sister-in-law asked for this recipe because she couldn't find it anywhere on my website. She wanted if I was holding it out because it was my secret recipe! Fact is, I just forgot to post it! ;) It's so yummy maybe it should have been kept a secret! jk

The ingredients are simple and it's almost as easy as throwing together a mix. Unfortunately  the cake is so light and fluffy that it does not work as cupcakes. So, I recommend this only for 8", 9" or 9x13" cake pans.

(Gluten Free, Can be Dairy Free)
Adapted by jalene

Makes 2- 8", 2-9" or 1- 9x13" cake
Ingredients: 

• 1 cup unsweetened cocoa powder 
• 1 & 1/4 cup white rice flour (I grind my own from Calrose rice)
• 1/2 cup cornstarch (we recommend non-GMO)
• 2 cups sugar or evaporated cane juice sugar 
  
• 1/2 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1 tsp sea salt
• 1 tsp xanthan gum
• 2 eggs 
• 1/2 cup extra virgin olive oil 
• 2 tsp vanilla extract
• 1 cup milk (I used almond milk to make it Dairy Free)
• 1 cup very hot water
• To grease pan: shortening (or butter) and extra cocoa powder

Directions: 

1. Preheat your oven to 350 degrees F. Prepare your pans by greasing them with shortening. Then pour in about a Tbsp of coco powder and shake until the pan is well coated. (Dusting with cocoa powder keeps your cake dark vs coating a pan with a white flour.)
2. In a mixer, combine your cocoa powder, rice flour, cornstarch, sugar, baking soda, baking powder, salt, and xanthan gum together. Add the eggs, oil, vanilla, and milk and beat on medium speed for 2 minutes. 
3. Pour in the hot water and beat on low for 1 more minute. 
4. Evenly divide the batter among your pan(s) and place them into the oven. Bake for about 35 minutes. (Do not open the oven for at least 30 minutes so that your cake does not fall in the center.) Cake is done when a toothpick in the center comes out clean. 
5. Cool cake in the pans for 10 minutes than carefully remove from the pans and finish cooling on a wire rack. While your cake is cooling, you can prepare your frosting. (I recommend my Buttercream Chocolate Frosting.) 

Keep leftovers covered at room temperature. This cake can be frozen as well. 

If you plan to cut your cut into multiple layers, I have found it's easiest to work with the cake when cold. After cooling, simply return the cake to your cake pans, cover with foil, and place in the freezer for at least 30 minutes. This will help the cake hold together. 

I have a NEW holiday favorite!!! Seriously, does anyone know why it is called "Pound Cake" though? 
After creating this recipe I can take a guess... because I LITERALLY wanted to pound this cake down! We actually ate so much that I had to made another batch to take pictures! Ha ha. 
It's that good.

My husband was surprised how moist it was and tasted like the gluten version. You could definitely serve this to people and they WOULD NOT know it's gluten free! 

I love that it's made with almond and coconut flour so it's not only gluten free but grain free as well! Almond flour is packed with great protein (among other benefits) and the coconut flour provides great fiber and is low carb. And don't even get me started on the cranberries!  After you read about the benefits you'll wonder why you don't eat them everyday! In fact, cranberries are super cheap this time of year (after Thanksgiving) so you can save $ by stocking up and freezing some now.

Well, I think you're going to LOVE it!  ;) So, without further ado...

(Gluten Free, Dairy Free, Grain Free, Paleo, Can be Corn Free)
Adapted by jalene from a recipe by askgeorgie.com

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 3 eggs
  
• 2 tsp almond extract
• 1/4 cup + 2 Tbsp water
  
• 1 & 1/4 cup cranberries (I used frozen) or you can do 3/4 cup cranberries and 1/2 cup diced apples

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond, coconut flour, sugar, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the almond extract and water. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the cranberries. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

A couple of weeks ago I went to a family reunion to find that there was another Gluten-Free chef in the family! I was so excited! This next recipe is one of her's. I adapted it a bit to be dairy free and lowered the sugar and almond extract slightly. It's seriously SUCH A YUMMY CAKE! The ingredients are so simple too, it only uses 5! No mixing of flours either- it just has one kind! You're going to LOVE it. ;) Even my gluten-eating friends adore it! Warning: You may want to eat the entire pan so be nice and share. 
  

(Gluten Free, Can be Dairy Free)

Adapted by jalene from a recipe from Tana Stowell

Ingredients: 

• 1/2 cup Ghee or butter (or Vegan Earth Balance to make it Dairy Free)
• 3/4 cup organic evaporated cane juice sugar
• 2 organic eggs
• 1 Tbsp organic Almond extract
• 1 cup Organic Gluten Free Oats or Oat Flour

Directions: 

1. Preheat oven to 375 F. Spray and gf flour a 8 x 8 cake pan. 
2. If you are using whole oats- grind them first in your food processor or blender until they form a flour. (I used a Blentec.) Set aside. 
3. Melt the butter and add the sugar. Stir well. 
4. Add the eggs and almond extract. 
5. Stir in the flour. Pour the batter into the pan. Bake for 30 minutes. Meanwhile, make the frosting:

Ingredients:

• 1/2 tsp almond extract
• 1 & 1/2 tsp almond milk 
• 1/4 cup powdered sugar

Directions:

1. Mix together until smooth. Pour over cake while HOT.  

After cake has cooled completely (and if there are even ANY leftovers) store in an airtight container. 

It's officially the holiday season! I absolutely LOVE this time of year (between the day after Halloween and the day before New Years). There's just so much to celebrate and it's such a wonderful time of the year...especially for food! If you've seen any of my other recipes lately you might be catching on to the fact that I HEART pumpkin. Pumpkin pie, pumpkin cookies, pumpkin cheesecake, pumpkin pancakes, pumpkin waffles. You name it. But let me tell you...this next one is YUM and you seriously can not even tell it's gluten free. Try it out and let me know what you think! 

Be sure to check out all our great gluten free Thanksgiving recipes HERE including my husband's famous Juicy Turkey! 

(Gluten Free, Can be Dairy Free)

Adapted by jalene from Libby's Pumpkin Roll with Cream Cheese Filling Recipe

Pumpkin Roll Ingredients: 

• 1/4 cup + 1 Tbsp Brown Rice Flour
• 3 Tbsp Sweet White Rice Flour
• 2 Tbsp Tapioca Starch/Flour
• 2 Tbsp Potato Starch
• 3/4 tsp guar gum or xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice OR 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/4 tsp ground nutmeg
• 1/4 tsp sea salt 
• 3 large eggs
• 1 cup sugar or evaporated cane juice sugar
• 2/3 cup canned pumpkin
• (optional: 1 cup walnuts, chopped)

Pumpkin Roll Cream Cheese Filling Ingredients: 

• 8 oz Cream Cheese (or to make Dairy Free use Vegan Cream Cheese)
• 1 cup powdered sugar (try my recipe for a healthier powdered sugar!)
• 6 Tbsp butter (or to make Dairy Free use Earth Balance)
• 1 tsp gluten free vanilla extract

Pumpkin Roll Cream Cheese Filling Directions: 

1. Beat the cream cheese, powdered sugar, butter, and vanilla in a mixer until smooth. 
2. Carefully unroll the cooled pumpkin roll. Spread the cream cheese filling over the cake evenly. Reroll the cake (without the parchment paper this time). Wrap the pumpkin roll in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired. Looks great plain as well. 

Keep this cake refrigerated right up until you cut and serve it! If not, when you cut into the cake the filling will smear into the pumpkin part making a not as pretty presentation. Learned this the hard way...   :( 
(as pictured above)