This gluten free vanilla raspberry cake is so moist, you’ll never know it’s gluten and dairy free! It’s loaded with fresh raspberries and topped off with the creamiest chocolate frosting. This cake can be made completely refined sugar free and the icing contains a secret ingredient to get the silkiest texture without being sickeningly sweet.
gluten free vanilla raspberry cake
I made this cake for my 33rd birthday and all my friends who tried it were shocked at how moist and flavorful it was. When you think of gluten free cakes, most people think of them as being dry, but this cake is the opposite. A combination of buttermilk and yogurt (vegan options provided!), keep this cake the perfect texture, even after a few days.
gluten free cake with chocolate frosting
The icing is what truly makes this gluten free cake. I normally am not a frosting girl because I find it so sickeningly sweet and heavy on the palette with the amount of fat and dairy it contains. This frosting is perfection and it’s completely dairy free. It has just the right amount of chocolate and it’s so smooth, plus you get a nutrient boost and can feel good about eating it!
My favorite way to make frosting is with sweet potato. Don’t click away! I know it might sound crazy, but it provides the creamiest, dreamiest base for icing without all the fat. Plus, sweet potato provides some sweetness, so you don’t need to use as much sweetener. A healthier cake that tastes like a complete indulgence? Count me in!
gluten free vanilla cake
So, what’s in this cake?
Cake batter: the cake batter is made up of a couple of gluten free flours, vegan butter, oil, eggs, vegan buttermilk, and vegan yogurt. You can certainly use the dairy-full alternatives, but there are plenty of dairy free options these days to keep this cake more allergy friendly.
Vegan butter: my favorite brand of vegan butter is Miyoko’s. There is no palm oil and it provides plenty of flavor.
Vegan buttermilk: homemade buttermilk is easy to make. You just mix 1 cup of milk with 1 Tbsp of apple cider vinegar. To keep it vegan, just use your favorite plant based milk!
Vegan yogurt: any yogurt should work in this recipe, but I like using the Forager brand since it’s thicker.
Frosting: The chocolate frosting is extremely easy to make as you’re just going to blend together baked sweet potato, melted chocolate, cocoa powder, maple syrup, vanilla, and salt.
Gluten Free Vanilla Raspberry Cake with Chocolate Frosting
This gluten free vanilla cake is so moist, you won't believe it's gluten free. Loaded with fresh raspberries and topped off with the creamiest chocolate frosting, this cake is a crowd pleaser. The frosting is made from a secret ingredient, keeping it less sickeningly sweet and absolutely addicting!
Grease two cake pans and line the bottoms with parchment paper. Set aside.
Mix together the milk and apple cider vinegar and set aside.
Sift together the flour, starch, baking powder, baking soda, and salt in a large bowl.
Beat together 3/4 cup of coconut sugar with the butter on medium speed until fluffy. Add in the remaining sugar and oil and beat to combine.
Add the eggs two at a time and beat to combine after each addition.
Add the vanilla extract, milk mixture, and yogurt and mix to combine.
Add the dry ingredients and mix on low until just combined. If using a stand mixer, use the paddle attachment.
Toss the raspberries with 2 Tbsp of flour to coat then gently fold them into the batter with a rubber spatula.
Divide the batter between the cake pans and firmly tap the pans against the counter to break up large air bubbles. Bake for 35-40 minutes, until a toothpick comes out clean. If at sea level, I suggest checking the cakes at 30 minutes.
Once done baking, let cakes cool in their pans before flipping them out of their pans.
Frosting
Make sure your sweet potato is baked, mashed, and cooled slightly, but not cooler than room temperature.
Melt your chocolate chips and coconut oil together until you have a smooth chocolate.
In a high speed blender or food processor, combine all icing ingredients starting with less maple syrup and adding based on desired taste.
Once icing is smooth, let sit in the fridge until set.
Assembly
I highly suggest doing your best to evenly slice the domes off the cakes so you have a flat surface. Spread a thick layer of chocolate frosting over the first cake, then gently add the second cake on top.
Frost and decorate the rest of your cake as desired, using the remaining raspberries.
Gluten free cobbler is one of my favorite desserts. Delicious fruit with a sweet, doughy topping? Yes please! This pear and persimmon cobbler is the perfect winter dessert. It utilizes in season pears and persimmons mixed with warming cinnamon and topped with a gluten free dough.
gluten free fruit cobbler
My mom and I love a cobbler or crisp and she makes some fruit variation of one for me almost every time I am home. Gluten free cobbler is one of my favorite desserts because it’s easy, versatile and who doesn’t love a crumble topping on almost anything?! Including delicious fruit!
This healthy fruit cobbler is also completely vegan and nut free! Although you can use butter and regular milk in the dough, I opt for coconut oil (or vegan butter) and a plant-based milk to keep this recipe dairy free. It’s the perfect allergy friendly dessert for the winter. I like making this to have for the week or even for a dinner party.
gluten free cobbler
Gluten free pear and persimmon cobbler ingredients
This is very much a mix and dump recipe! You’ll combine the fruit filling ingredients in a baking dish, the mix all the topping ingredients together. Spread the topping over the fruit and bake.
How to store this fruit cobbler
You can keep this gluten free cobbler at room temperature for a couple days, but I prefer to store it in the fridge to keep it fresh. This also keeps the cobbler topping from absorbing all the liquid from the fruit and becoming soggy. Either way, keep the cobbler covered. And you can store it in the fridge for up to 5 days! This doesn’t freeze well, so I don’t suggest doing that.
How to serve pear and persimmon cobbler
This gluten free cobbler tastes amazing topped with fresh whipped coconut cream or even some vanilla ice cream. The smooth vanilla pairs lovely with the warm cinnamon of the cobbler.
This gluten free cobbler is the ultimate way to use seasonal pears and persimmons! Fresh fruit is topped with a sweet, gluten free dough and baked to perfection. Serve with fresh whipped cream and a cup of tea and your cold winter evenings will be warm in no time.
Toss fruit with cinnamon, coconut sugar and tapioca starch.
Pour fruit into a 9×9 glass baking dish and set aside.
In a bowl, combine the gluten free flour, tigernut flour, baking powder, and salt. Whisk to combine.
Cut in the coconut oil or butter with a fork or pastry cutter until evenly distributed. Add the remaining wet ingredients and use a fork to combine until the dough comes together.
Scoop large spoonfuls of dough evenly over the fruit. Bake for 40-45 minutes until golden and set.
Let cool for at least 10 minutes. Serve with fresh whipped cream or ice cream!
gluten free and vegan fruit cobblergluten free and vegan fruit crisp
These Gluten Free Kolachi are a Polish cookie made healthier and allergy friendly. A savory dough surrounds a sweet walnut filling for a gluten and dairy free version of a classic Polish treat!
gluten free kolachi
Kolachi cookies (Kolachy) are a Polish cookie made of a flour, butter, and cream cheese dough that are filled with jam or a walnut filling. They are basically a light pastry dough wrapped around a sweet filling and dusted with powdered sugar. My mom and I remade these cookies into a gluten free and dairy free version!
My mother’s side of the family is Polish, so I grew up with poppyseed and nut roll during the holidays. These rolls are a bit more intensive and time consuming to make, but Kolachi have similar flavors with half the work. This gluten free cookie version is simple to make. The hardest part is assembling which really isn’t difficult at all once you get your technique down.
Coconut sugar: used in both the dough and filling to keep this cookies refined sugar free
Egg whites: used to hold the filling together
Vanilla extract
Walnuts: for the filling!
Powdered sugar: a must for dusting these cookies
Recipe Notes
Traditional Kolachi are made with butter and cream cheese. It’s quite easy to make these cookies dairy free, you’ll just vegan butter and cream cheese. I like to use the Miyoko’s brand as it is gluten free and palm oil free.
These gluten free kolachi cookies are mostly refined sugar free, using coconut sugar instead of refined white sugar. They are dusted in confectioners sugar (this is a must, you can’t skip it!), but you could always make your own with coconut or maple sugar if desired.
gluten free polish cookies
Forming the cookies
The hardest part of this recipe is forming the cookies. Take about 1-2 Tbsp of the walnut filling and roll it into a little log that you’ll place diagonally along the cut pastry. Gently fold opposite corners together over the top of the filling and seal the dough. You can wet your finger to seal the dough on top. It takes a cookie or two to get your personal technique down, but once you do, things will move quicker.
Kolachi are a traditional Polish cookie. This version is made completely gluten and dairy free, filled with a sweet walnut filling. These are a favorite holiday cookie in my family and I hope you love them too!
Course Dessert
Cuisine Polish
Keyword christmas cookies, dairy free, gluten free, polish, traditional
1/3cupcoconut sugaryou can increase this to 1/2 cup sugar if desired
2cupsground walnutsmeasure the walnuts after grinding them
Powdered sugar
Instructions
Cream together the butter and cream cheese on medium until light and fluffy.
Add the coconut sugar and half the flour at a time and beat on low to combine.
Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
While dough is in the fridge, make the filling.
Beat the egg whites and vanilla on medium high until fluffy and frothy. Add the sugar 1 Tbsp at a time and beat until combined after each addition.
Mix in your walnuts until well combined.
Preheat oven to 350F.
Let dough sit at room temperature for 5-10 minutes. You'll know it's ready because you can work it without it immediately cracking. If it starts cracking, wait a few more minutes.
Lightly dust a work surface with a mix of powdered sugar and flour. Roll out your dough to about 1/8-1/4 inch thick.
Trim dough then cut into 2inch squares. Roll scraps of dough back into a ball and place in the fridge.
Place about 1-2 Tbsp. of walnut filling diagonally along one square. Overlap the opposite corners of the dough over the filling, sealing tightly. Place cookies 2 inches apart on a parchment lined baking sheet. Repeat with remaining dough on a second baking sheet.
Bake cookies for 18-22 minutes (start checking at 15 minutes), rotating the cookie sheets halfway through, until the bottoms are golden, the tops are lightly golden, and cookies are firm.
Let cool for 10 minutes on the tray before transferring to a wire rack to finish cooling.
These Gluten Free Chocolate Crinkle Cookies are filled with rich chocolate flavor, all while being paleo, dairy free, and nut free. Creating healthier, lower sugar versions of classic recipes is one of my favorite things to do and that includes holiday cookies. These cookies are still sweet and delicious all without leaving you with a sugar hangover.
gluten free chocolate crinkle cookies
Chocolate crinkle cookies are super easy to make. The base is a combination of gluten free flours, cocoa powder, and coconut sugar. This is combined with the wet ingredients and then the cookies get rolled in powdered sugar before baking. You can easily double or triple the batch, as well. So, let’s make some gluten free chocolate crinkle cookies!
These delicious gluten free chocolate cookies are allergy friendly and half the sugar! They are still rich in chocolate and perfect to bake this holiday season, all while being paleo, dairy free, and nut free.
1/2cuppowdered sugar*See notes on how to make your own
Instructions
Whisk together the dry ingredients (flours, cocoa powder, sugar, salt, baking soda) in a small bowl.
Whisk or beat together the egg, coconut oil, maple syrup, and vanilla.
Add the dry ingredients to the wet and use a spatula to combine.
Place the dough in the fridge for 20 minutes.
Preheat oven to 350F.
Roll tablespoon sized balls of dough into an even circle (any lumps will result in lumpy cookies that aren't very round) and roll in the powdered sugar.
Place cookies 2 inches apart on a parchment lined baking sheet. Bake one cookie sheet at a time on the middle rack for 12-15 minutes, until the edges are just firm.
Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
Dust with more powdered sugar, if desired.
Notes
*You can make your own powdered sugar at home by blending together 1 cup of sugar with 1 Tbsp. of starch (tapioca, arrowroot, or corn works). Blend on high for several minutes until you get the light, fluffy consistency of powdered sugar.
gluten free and dairy free chocolate crinkle cookies
A delicious and healthy winter breakfast, this Gluten Free Gingerbread Granola is also vegan and nut free. Cereal lovers rejoice, here is the perfect healthy and gluten free breakfast option!
gluten free granola
I’m so excited to be sharing this delicious and healthy version of gluten free cereal. This gluten free gingerbread granola is so good and one of my favorite winter recipes with the warming spices, rich molasses flavor, and touch of sweetness. This granola recipe is allergy friendly, vegan, and lower sugar.
Store bought granola is often filled with sugar and seed oils, which is why I love making my own at home. You can cut down on the unnecessary sugar and oils and fill it with fiber rich and higher protein ingredients! My granola recipe avoids refined sugars and inflammatory oils, option for healthier, gut and heart supporting ingredients!
nut free granola
Gluten Free Gingerbread Granola Ingredients
Dry Ingredients: One thing I love about homemade granola is how versatile it is. You truly can add whatever you have in the pantry to oats and it will taste good. I provide specifics that I think taste good in this recipe to keep it a nut free granola, but you can sub out the seeds for your favorite nuts, like walnuts or almonds.
One thing to note is that, although oats are naturally gluten free, they often encounter cross contamination during the processing and packaging of them. This is why it is important to use certified gluten free oats if you have a gluten allergy or celiac disease.
This granola recipe also calls for a combination of gingerbread spices, including cinnamon, ginger, and nutmeg. They really pull this recipe together!
Wet Ingredients: The wet ingredients in this recipe are a combination of pumpkin puree, maple syrup, oil, and molasses to keep it a completely vegan granola. The pumpkin and molasses are important for that rich, grounding gingerbread flavor. The molasses and maple syrup add the perfect amount of sweetness without being overbearing like some store bought cereals can be. We’re keeping this a low sugar granola and healthy granola!
How to make gluten free granola
It’s super easy! All you do is mix everything together in a big bowl and bake it. One key to getting evenly crunchy homemade granola is to spread your mixture evenly over a baking sheet. Then you want to mix it regularly during the baking process so that all of the granola bakes evenly. You also want to make sure not to over bake it. Granola can burn quickly, so you want to keep an eye on it and take it out before you think it’s done. Homemade granola hardens as it cools and that is where the crunch will come from.
This delicious and warming allergy friendly granola is gluten free, vegan, and nut free. It incorporates warming spices and a touch of sweetness for the perfect healthy, homemade granola recipe!
1tspflaky sea saltuse 1/2 tsp regular salt if you don't have flaky
1/4cuppumpkin puree
1/3cup maple syrup
1/4cupolive oilmelted coconut oil also works or another neutral oil
1/4cupmolasses
Instructions
Preheat oven to 350F.
Mix the oats, pumpkin seeds, hemp seeds, spices, and salt together in a large bowl.
Combine the pumpkin, maple syrup, oil, and molasses together in a small bowl.
Add the wet ingredients to the dry and mix to combine well so all the dry ingredients are coated.
Spread the granola mixture over a large, parchment lined baking sheet in an even layer.
Bake for 15 minutes then mix the granola and bake for another 15 minutes. The granola is done when it starts smelling fragrant and the granola around the edges of the pan are starting to really brown. Let the granola cool at room temperature, it will harden up and get nice and crunchy!
I like to store my granola in the freezer. It keeps it crunchy and fresh! Either way, be sure to keep granola stored in an airtight container.
Notes
*You can sub the nuts for 1.5 cups of your favorite nut or seed blend!
If you have a corn allergy then you need this Corn Free Sweet Potato Cornbread in your life! It’s also gluten free and dairy free, so it’s the perfect allergy friendly option for Thanksgiving.
gluten free and corn free sweet potato cornbread
Did you know you can make corn-free cornbread? It’s true! As someone who can’t eat corn, I sure miss it. Corn is delicious, but this corn-free cornbread tastes eerily similar to the Jiffy corn muffins I grew up on. And now I’ve eaten way too many slices.
This cornbread uses tigernut flour to get the consistency and taste we’re going for, but you can also use almond flour. I added mashed sweet potato to amp up the nutrient content and play into the flavor. You can’t even taste the sweet potato, so if you’ve got picky eaters in your house, this is a great recipe for sneaking veggies in.
1/4 cup melted butter (butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
2 eggs
3 Tbsp of honey
1/2 cup milk of choice
What’s Tigernut Flour?
Tigernut is not a nut, it’s a tuber. I use tigernut flour in a lot of my recipes because it’s a great alternative to almond flour for those with allergies (like me!). Tigernut also have a slight sweetness to them, which allows me to use less added sweetener in my recipes. It’s a win-win! If you can’t access tigernut flour though, you can use almond flour instead.
How to serve gluten free cornbread
What’s cornbread without a thick slather of (dairy free) butter and generous drizzle of honey? This cornbread tastes best warm, so if you make this cornbread ahead of time, I suggest warming it in the oven at 300F for about 20 minutes before serving. You can warm it up wrapped in tinfoil or in a glass dish.
This corn-free cornbread has a similar taste and texture to regular cornbread, but without the corn! It’s also completely gluten and dairy free and made nutrient dense with the addition of sweet potato.
1/4cupmelted butter(butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
2eggs
3Tbspof honey
1/2cupmilk of choice
Instructions
Preheat oven to 350F.
Sift the tigernut flour and whisk in the gluten free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the sweet potato, eggs, butter, honey, and milk in a bowl. Use a hand mixer to beat all the ingredients together on medium speed until well combined.
Add the dry ingredients to the wet and mix on low until combined. Let batter sit while you prepare the baking dish.
Grease a 9×9 inch glass baking dish.
Pour the batter into the baking dish. Bake for 32-35 minutes, until a toothpick comes out clean. Let cool before slicing.
Serve warmed with a slather of butter or coconut oil and a drizzle of honey!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
