The Best Gluten Free Confetti Cake

The Best Gluten Free Funfetti Cake - Fluffy, tender gluten free cake that reuses layered tops as cake ball garnishes!  Includes baking techniques to create that perfect “just came from the bakery funfetti cake.” 

I turned the big dirty thirty a couple weeks back (pisces in the house!?) and it feels so good! Ever since I was a kid, I dreamt of this day. For some reason, in my childhood brain, 30 meant that I was going to be a woman. That I would have it all together. That I was going to be successful. And in most ways, it feels that way or at least leading to that prediction. 

For so many years, I would let my stomach succumb to a laundry list of birthday cake ingredients that made me feel like crap for the sake of pleasing coworkers who barely knew me or family members that “forgot” that I had a gluten and dairy sensitivity. But not this year! This year, I am making my own damn cake! And the cake will have ingredients that I can fully digest and not feel like crap after! Haha

So if you feel the same way, you are making a cake for someone with these sensitivities, or just want a really good funfetti cake then look no further! 

I’ve been watching a lot of baking shows during COVID: Great British Baking Show Nailed It, you name it! So this cake was inspired by all those late nights drooling over all the glutenous and sugary-laden desserts! Haha! 

With that said, even though these recipes are traditional, I learned the techniques that can be applied to gluten and dairy-free baking! With cooking in general, it’s all about learning and finding ways where cooking can work for you! So the techniques used for this cake will, in the end, produce a damn good gluten-free cake. 

Directions in the recipe below, provide the techniques used but if you need more information regarding how to: reverse creaming, flat tops for even layering, milk soaking layers, build supported cake layers, frost your cake or leaving it naked, tools needed for a layered cake, and so much more -- check out Erin McDowell’s video on How to Make Layered Cakes and Claire Saffitz Makes Confetti Cake.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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The Best Gluten Free Funfetti Cake - Fluffy, tender gluten free cake that reuses layered tops as cake ball garnishes! Includes baking techniques to create that perfect “just came from the bakery funfetti cake.”

Ingredients 

• 1 ½ cups gluten free 1-to-1 baking flour

• ½ cup organic granulated cane sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup goat milk + ¼ cup or plant-based milk

• 1 tsp lemon juice + zest of one lemon

• 1 egg + 3 Tbsp egg whites (whisked + room temperature)

• ½ stick grass-fed butter (room temperature)

• ½ tsp almond extract

• ⅓ cup (1.75 oz) sprinkles 

Frosting

• Coconut whipped frosting (homemade or store-bought) or frosting of choice

Toppings 

• Sprinkles and cake balls (from leftover cake tops + frosting)

Directions

1. Preheat the oven to 350 degrees F and spray 3 - 4-inch springform pans with cooking spray and line the bottoms with parchment paper. Set aside.

2. Make your “buttermilk” by adding lemon juice and zest to your goat milk. Let sit for at least 10-15 min. Set aside. *The zest just adds brightness to the cake, not necessarily creating the buttermilk mixture. 

3. Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.

4. Turn the mixer on the slowest speed. Slowly add chunks of your softened butter until everything is mixed and looks like coarse sand. 

5. Add your buttermilk mixture and bump up the speed to 4. Mix for one minute and scrape the bowl. Slowly add the whisked egg mixture, and almond extract and continue mixing for one minute. Stop halfway to scrape the bowl one more time. Mix until combined. Your batter should be thick but creamy and pourable. 

6. Take off the paddle attachment and fold the sprinkles into the batter. 

7. Divide the batter into your greased pans and fill ¾ of the way full. I like to evenly distribute batter by weighing each pan or use a cookie/ice cream scooper to make sure each pan has the right amount of batter. 

8. Bake for 25-30 minutes or until golden brown and a toothpick when inserted, comes out clean. 

9. Remove the cakes from the oven and let them cool for 10 minutes, then gently remove the pan and allow them to cool completely on a wire rack. 

10.  Let layers cool completely before stacking and frosting. I like to place my layers in the fridge for about 20-30 min to firm up the cakes for easier stacking.

11. Before we start stacking, it’s time to start slicing! In order to have even layers for a tall and flat layered cake, we need to make sure each layer is even. Bonus: Slicing the tops off our cakes will make our cake balls for garnish! 

    1. Use a knife to score the entire outside edge of the cake - right where the cake stops cooking in the pan (you will see a distinct edge right as it starts to dome up). Go slowly, not too deep, and make sure you are getting down to eye-level.

    2. Take a serrated knife and cut through the cake along the indentation made with the knife marker. The best way of doing this without breaking the layers putting each cake layer on a decorating turntable. That way, you're slowly moving the serrated knife as the cake is turning. Eventually, you will end up in the middle and the top layer should come right off without any buckling or crumbling. 

    3. Set the domed top part of each layer to the side in a medium bowl to make cake balls for later. 

12. To assemble:

    1. Spread a bit of frosting onto the middle of the cake board, serving plate, or decorating turntable. (I like to cut out a piece of 4” round cardboard as a base for my cake so that it’s easier to transfer to a serving plate without messing with the finished product) If you are using this method, place the cardboard piece on frosting so that it stays. Dab another bit of frosting on that and then center your first layer on it. 

    2. Use a pastry brush or small spoon and dab leftover goat milk onto each cake. Don’t overdo it as you don’t want a soggy cake. Sprinkle extra lemon zest - optional but so good!

    3. Stack the layers on top of one another, using an offset spatula to spread about half-inch frosting between each layer. Repeat each layer with milk dab, zest, and frosting. The last layer, turn the layer upside down so that the cake bottom is on top. *Makes for a clean flat top!

    4. Crumb coat by covering the whole cake in a very thin layer of frosting. You can also pipe in between layers where there are visible holes. 

    5. Chill the cake in the fridge until the frosting has firmed up; about 20 minutes. 

    6. Apply the final coating of frosting. 

13. To make the cake balls: Crumble domed cake tops in a small bowl with leftover frosting. Combine until you can make a ball without it crumbling. Create different size cake balls and set them aside. 

14. To garnish, sprinkle the cake top with sprinkles or however you would like to decorate and stack cake balls in the center. Let set in the fridge so that everything is firm. Slice and enjoy! 

Notes:

• Simple Mills vanilla frosting, Sprinkles, cake pans, cake decorating starter kit

• Even though goat milk has lactose, I have found that my body tolerates it better than cow’s milk. If you don’t know if you can tolerate goat milk then do plant-based milk instead! 

Peppermint Mocha Roll Ups

Peppermint Mocha Roll Ups - A healthy and seasonal take on the classic fried cheesecake. Made with just FIVE ingredients that are rolled in the Christmas spirit! They are gluten-free, dairy-free, naturally low in sugar, and paleo-friendly (without candy cane!)

If you find seasonal drinks like Starbucks peppermint mocha or homemade hot cocoa with a peppermint stick intriguing during the holidays then look no further! 

I have found a way where you can relive these amazing childhood memories without the sugar crash or tummy woes! 

These roll ups are reminiscent of fried cheesecake sans refined sugar, traditional flour, rancid oils, and dairy - all with a seasonal twist! Made with only five natural ingredients, using avocado oil spray instead of deep frying, and using healthier sugar-laden swaps.

Now, these are peppermint mocha themed using peppermint extract, cacao powder, and instant coffee as the main ingredients but if you would like to switch out the flavor profile, feel free! For example, if you are caffeine sensitive, omit instant coffee. 

If you would like to see how these are made, head over to my IG reels

Click here

And if you are a major peppermint fan, here is my favorite recipe that will cure that fresh tooth ;)! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Peppermint Mocha Roll Ups - A healthy and seasonal take on the classic fried cheesecake. Made with just FIVE ingredients that are rolled in the Christmas spirit! They are gluten-free, dairy-free, naturally low in sugar, and paleo-friendly (without candy cane!)

Ingredients 

To make one roll up

• 1 cassava flour tortilla (or allergy/sensitivity tortilla of choice)

• 2 Tbsp Lactose-Free Plain Yogurt 

• 1 tsp pure maple syrup

• 1 tsp cacao powder

• ¼ tsp instant coffee

• A drop of organic peppermint extract

• Avocado oil spray

Cacao Sugar Mixture

• Cacao powder

• Organic Cane Sugar (or maple/coconut sugar if Paleo)

Toppings

• ¼ cup dark chocolate chips

• 1 tsp coconut oil

• Vegan white chocolate bar (omit if Paleo)

• Organic Candy cane (omit if Paleo)

• Fresh mint leaves

Directions

1. In a small bowl, mix together yogurt, syrup, cacao powder, coffee, and peppermint extract until fully incorporated. 

2. Place the filling mixture in the center of a tortilla and spread crosswise to form a long line of filling. For each roll-up, roll the side closest to you up over filling. 

3. In a skillet, heat avocado oil to medium-high heat. Place roll ups in hot oil and fry on one side for 30-60 seconds. Turn roll ups until all sides are golden brown. Remove from the skillet and immediately sprinkle with the cacao-sugar mixture. 

4. Set on a plate. Continue doing these steps if making more than one roll up. 

5. For toppings, heat dark chocolate chips with coconut oil in the microwave or on the stovetop until melted. Drizzle chocolate mixture over roll ups. If not paleo, add chopped white chocolate bark pieces and crushed candy cane. Garnish with fresh mint and serve immediately!

Notes

• Here are the ingredients I used for this recipe: Siete foods cassava flour tortilla, Chosen foods avocado oil spray, Siggi’s lactose-free plain yogurt, Flavororganics organic peppermint extract, Navitas organic cacao powder, Enjoy Life dark chocolate chips, Pascha organic vegan white chocolate bar, YumEarth organic candy cane
  

• Using these ingredients,  the nutrition facts for 1 roll up (sans toppings) is 128 calories (3g fat; 19g carb; 5g protein; 6g sugars). 

Half Baked Chickpea Blondies + Edible Cookie Dough Dip

Edible cookie dough dip transformed into a blondie if you decide to cook the batter! Vegan, gluten-free, dairy-free, and flour-less.

When you are stuck at home due to COVID-19, you think of creative ways to pass the time. So for this month, I’m creating recipes based on what is in my pantry. 

I assume that most people will have the same ingredients so let’s look inside our pantry to see if we have these ingredients on hand: 

can of chickpeas, almond flour, jar of peanut butter, random ⅓ bag of dark chocolate chips, maple syrup from last week's pancakes, and baking essentials like baking soda, baking powder, salt, cocoa powder, and vanilla extract. 

Have all these ingredients? Alright, let’s start baking! 

Personally, I think that most baking recipes that call for chickpeas as a healthy ingredient swap are great and all, except that I get the “chickpea” taste in the dessert. So to create a neutral and creamy texture to this recipe, I followed the same technique that I used for my hummus recipes. 

Simply place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them. 

Now, you have the option of creating one batch of this recipe for either a small batch of blondies or to create edible cookie dough dip! 

If you are wanting to create half baked blondies, you will double the recipe and split the batter in half. In one batter, you are adding about ⅓ cup chocolate chips. The other batter, you are adding ⅓ cup chocolate chips and 3 Tbsp cocoa powder. 

To create the “marbled” effect, spoon half of the regular batter into the prepared pan, and then top it with half of the chocolate batter. Repeat this with the remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times - do not overmix! A slight swirl will create that beautiful marbled look once it’s all baked.

Both options taste amazing and would be great for a party, healthy snack, or dessert. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Half Baked Chickpea Blondies + Edible Cookie Dough Dip - Edible cookie dough dip transformed into a blondie if you decide to cook the batter! Vegan, gluten-free, dairy-free, and flour-less.

Ingredients

(Double this recipe if you are making half baked blondies)

• 1 can chickpeas (drained and rinsed) + ½ tsp baking soda

• ⅓ cup peanut butter

• ⅓ cup pure maple syrup

• ⅓ cup dark chocolate chips

• ¼ cup almond flour

• 1 tsp vanilla extract

• ¼ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• 3 tbsp unsweetened cocoa powder - for the brownie batter

Directions

Edible cookie dough dip

1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them. 

2. Add the chickpeas to a food processor along with the rest of the ingredients sans chocolate chips and cocoa powder.

3. Blend until the mixture is thick and creamy, scrape down the sides as necessary.

4. If you are wanting edible chocolate chip cookie dough dip, fold in ⅓ cup chocolate chips. 

5. If you are wanting edible brownie batter dip, fold in ⅓ cup chocolate chips + 3 Tbsp cocoa powder.

6. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips.

half baked blondies:

1. Double the recipe by adding two cans of chickpeas in a medium saucepan with 1 tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

2. While the chickpeas are boiling, preheat the oven to 350 degrees and line and grease an 8x8 baking pan. 

3. Add the chickpeas to a food processor along with the rest of the ingredients sans chocolate chips and cocoa powder. 

4. Blend until the mixture is thick and creamy, scrape down the sides as necessary. 

5. Split batter in half. In one batter, you are adding about ⅓ cup chocolate chips. The other batter, you are adding ⅓ cup chocolate chips and 3 Tbsp cocoa powder. 

6. To create the “marbled” effect, spoon half of the regular batter into the prepared pan, and then top it with half of the chocolate batter. Repeat this with the remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times - do not overmix! A slight swirl will create that beautiful marbled look once it’s all baked.

7. Top with additional chocolate chips and bake in the oven for 25-30 minutes.

8. Let the pan cool for at least 10 minutes before cutting into squares. Enjoy! Optional: Sprinkle sea salt flakes before serving.

Magic Bar Cookie Skillet

Magic Bar Cookie Skillet - Great for camping trips, DIY holiday gifts, or when you are hankering for a cookie skillet! - Paleo, naturally low in sugar, dairy-free, and gluten-free. 

As I was packing food supplies for my winter retreat, I noticed that I didn’t have anything for dessert. Who doesn’t think about packing dessert!? But I didn’t want to bring a lot of ingredients to make something homemade so that’s when I came up with an idea to make “a cookie skillet in a jar”! All the dry ingredients are in a jar. Just bring one egg and coconut oil and you are all set!

Dry ingredient layers (bottom to the top)

• Almond flour

• Paleo flour

• Baking soda

• Salt

• Coconut sugar

• Chocolate chips

• Toasted coconut flakes

• Chopped raw walnuts

You can also use the batter to make cookies! For these cookies, I swapped out the “magic bar” toppings for chocolate chips and salted caramel almond butter. Reserve ¼ serving of salted caramel to drizzle over the cookies, add a pinch of coarse sea salt, and bam! Perfection!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Magic Bar Cookie Skillet - Great for camping trips, DIY holiday gifts, or when you are hankering for a cookie skillet! - Paleo, naturally low in sugar, dairy-free, and gluten-free. 

Ingredients

• 1/2 cup blanched almond flour

• 1/2 cup paleo flour 

• 1/4 cup coconut oil (solid)

• 1 egg

• 1/3 cup coconut sugar, dark chocolate chips, chopped raw walnuts, toasted coconut flakes 

• 1 tsp vanilla extract or vanilla powder

• 1/4 tsp salt

• 1/4 tsp baking soda

Directions

1. Preheat oven to 350 degrees.

2. Combine sugar and solid coconut oil together.

3. Add the egg, salt, baking soda, and fours and blend using a mixer until well combined.

4. Fold chocolate chips, walnuts, and coconut flakes into the dough until well combined.

5. Grease a 6 inch cast iron skillet and press cookie dough firmly into skillet

6. Cook for 16-20 minutes

7. After the cookie skillet has cooled down, top with dairy-free whipped cream or ice cream and enjoy!

Notes

1. If you do not have paleo flour, double up on almond flour. Vice versa for paleo flour. 

2. Here is the paleo flour brand I use. 

No-Bake Paleo Pumpkin Cheesecake Bars

No-Bake Paleo Pumpkin Cheesecake Bars - Perfect as a seasonal treat or to make for the holidays. 

I created this recipe using Further Food vanilla collagen peptides. The recipe is on their website or you can get straight from here! 

If you do not have collagen peptide powder or wish to not use it, you can simply sub the powder out with ½ tsp vanilla extract. 

If you would like to try Further Food, use code FROMTHEROOTSBLOG10 for 10% off your first purchase!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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No-Bake Paleo Pumpkin Cheesecake Bars - Perfect as a seasonal treat or to make for the holidays. 

Ingredients:

Filling

• 1 cup raw cashews (soaked for at least 30 minutes)

• 1/2 cup pumpkin puree (canned)

• 3-4 Tbsp pure maple syrup

• 1/2 cup full fat coconut milk

• 1/2 scoop vanilla collagen powder (further food) or 1/2 tsp vanilla extract

• 1 tsp pumpkin spice

• 1/2 tsp ground cinnamon

Crust

• 1 cup medjool dates (soaked for at least 30 min)

• 1/2 cup pecans

• 1/2 cup walnuts

• 1/4 cup coconut flakes

• 1/2 tsp cinnamon

• dash of pink himalayan salt

Almond Butter Salted Caramel

• 1/4 cup almond butter

• 2 Tbsp pure maple syrup 

• 1 Tbsp coconut oil

• pinch of sea salt

Directions

1. To make the crust: Add the pecans, walnuts, and coconut flakes to a food processor and process until broken down and crumbly. Add in the dates, cinnamon, and salt and process until well mixed and the mixture begins to form a ball. 

2. Transfer to a parchment paper-lined 8x8 pan and press out evenly. Place in the freezer.

3. To a food processor or high powered blender, combine all filling ingredients and blend until texture is smooth. At this point, taste to see if you need to add more maple syrup for sweetness or spices for that pumpkin spice flavor. 

4. Take the crust out of the freezer and pour the filling mixture over the crust. Spread evenly. 

5. Place cheesecake in the freezer for up to two hours to set. 

6. 15 minutes before serving, prepare the caramel sauce by combining all ingredients into a small bowl and heating in the microwave for 30-sec increments until fully combined or in a small saucepan on medium heat. 

7. Drizzle caramel sauce over the bars and sprinkle with coarse salt for a salted caramel flavor. (highly recommended!)

8. Serve immediately, makes 16 small bars. 

9. For storage, place in the fridge for up to a week or in the freezer and thaw naturally for 30 minutes or 15 seconds in the microwave. 

Notes

• If you are following the further food recipe, nutrition information is for 10 bars, not 16.