Gluten Free Date Cake

gluten free date cake recipe
Warm date cake.
Warm date cake individually baked in ramekins.
Warm date cake topped with hot caramel sauce.
All this and gluten free too!
This is a recipe you will want to make and share for dessert with your friends and family.
You can bake this gluten free date cake the day ahead and just warm it in the oven before serving.
I decided to make this cake using Cloud 9 gluten free all purpose baking mix. This gluten free flour blend is available at Costco.
I like that it has buckwheat in it thus making it a higher fiber blend.
You can easily remove these individual cakes from the greased ramekins thus giving you the option to place the small cakes on a plate.
gluten free date cake recipe
This recipe has 2 steps.
Making and baking the individual date cakes and cooking the caramel sauce.

Gluten Free Date Cake

Ingredients
  

  • 1 1/3 cup water
  • 1 1/3 cup chopped pitted dates
  • 1 tsp baking soda
  • 1/3 cup softened butter (or Earth Balance Baking Sticks(non-dairy))
  • 3/4 cup brown sugar
  • 1 cup Cloud 9 Gluten free all purpose baking mix
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp cardamon and cloves
  • 2 large eggs

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease ramekins.
  • Depending on the size of your ramekins you might need 6-8 of them.
  • Place ramekins on a cookie sheet.
  • In small saucepan bring water to a boil. Add dates and stir.
  • Remove from heat.
  • Add baking soda and stir.
  • Let stand for 10 minutes.
  • Pour softened dates into bowl of a stand mixer.
  • Add softened butter, brown sugar, gluten free flour, baking powder, eggs and spices.
  • Mix on low-medium speed until combined.
  • Pour date batter into each ramekin about 2/3 full.
  • Bake in oven for 35-45 minutes until toothpick inserted in cakes comes out clean.
  • Remove from oven and let cool.
Tried this recipe?Let us know how it was!


gluten free date cake recipe

gluten free date cake recipe

Old Fashioned Caramel Sauce

This is a sauce my Grandma used to make. Warning! This sauce is like fudge – you may not be able to stop eating it.

Ingredients
  

  • 1/2 cup whipping cream
  • 1/2 cup butter
  • 1/2 cup brown sugar

Instructions
 

  • Combine all ingredients in a small saucepan. Heat on medium and stir until butter is melted.
  • Bring to a boil (no stirring) for 5 minutes until slightly thickened.
  • Remove from heat and serve with cake!
  • Enjoy!
Tried this recipe?Let us know how it was!


gluten free date cake recipe

Gluten Free Millionaire Squares

Gluten-Free Millionaire Squares Recipe


I apologize if anyone is on a strict diet for my next 3 recipes. It is Christmas baking time and I’ve been trying recipes that are over the top decadent.
It’s been really fun for me playing in the kitchen lately. When else but in December can you get free rein to include sugar, chocolate and butter into baking.
We all have gatherings, functions and parties that we will attend and I wanted to provide recipes that you can make and share with your friends and family. (And, while you’re sharing your delicious treats with friends, make sure to tell them about Wheat Free Mom!)
I’m always working hard to ensure that it tastes really good. As always my biggest thrill is when, after having a bite, the remark is “Gluten Free? Really?” Or even better not asking if it is gluten free and assuming it is “regular.”
My next two recipes will be for a traditional homemade chocolate fudge and a 3 layer brownie, so make sure you subscribe to not miss out get these delivered to you without any hassle.
This recipe for millionaire squares and the others for the fudge and brownies will make you very popular.
Enjoy!

Gluten-Free Millionaire Squares Recipe
Gluten-Free Millionaire Squares Recipe
Gluten-Free Millionaire Squares Recipe
Gluten-Free Millionaire Squares Recipe
Gluten-Free Millionaire Squares Recipe

Crust

Ingredients
  

  • 1/2 cup butter
  • 1 cup sweet rice flour
  • 1/3 cup tapioca starch
  • 1/3 cup dark brown sugar
  • 2 tbsp potato starch
  • 1 tsp xanthan gum

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9 x 9 square with parchment paper.
  • The crust recipe was originally for butter tart squares, however for this recipe, please bake for 20 minutes.
  • Here it is for your convenience:
Tried this recipe?Let us know how it was!

Base

Ingredients
  

  • 1/2 cup butter, softened
  • 1 cup sweet rice flour
  • 1/3 cup tapioca starch
  • 1/3 cup dark brown sugar
  • 2 tbsp potato starch
  • 1 tsp xanthan gum

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9 inch square pan with parchment paper, allowing extra to spill over the sides.
  • In a stand mixer, beat butter until fluffy.
  • In a separate small bowl, combine rice flour, tapioca starch, brown sugar, potato starch and xanthan gum.
  • Add dry ingredients with the butter and mix until crumbly.
  • Press into baking pan.
  • Bake for 20 minutes.
  • Remove and cool.
Tried this recipe?Let us know how it was!


Caramel Filling

Ingredients
  

  • 2/3 cup butter
  • 2/3 cup brown sugar
  • 1 can sweetened condensed milk

Instructions
 

  • In a medium saucepan on medium heat, heat sugar and butter until melted.
  • Add the can of condensed milk, stir to combine and bring to a boil.
  • Stir continuously and let boil for 1-2 minutes until thickened.
  • Remove from heat and pour over cooled crust.
  • Let cool in refrigerator for an hour at least.
Tried this recipe?Let us know how it was!

Chocolate Topping

Ingredients
  

  • 1 cup dark chocolate chips
  • 4 tbsp butter
  • 2 tbsp swerve sweetener or regular icing sugar
  • 2 tbsp pure dark cocoa
  • 1/2 tsp vanilla

Instructions
 

  • In a small bowl add chocolate chips and butter and microwave for 30-45 seconds until all is melted.
  • Stir well.
  • Add swerve sweetener or icing sugar plus dark cocoa.
  • Heat in microwave for a minute.
  • Remove, stir til smooth and add vanilla.
  • Spread warm chocolate over caramel layer.
  • Return pan to refrigerator and let cool for an hour.
  • Enjoy!
Tried this recipe?Let us know how it was!



Gluten-Free Caramel Apples

Yum. Caramel apples.
Yummy! Caramel apples.
Can you tell I am excited to talk about caramel apples?
Well I am. Years ago when the kids were young I used to painstakingly peel the wrappers off caramels, melt them and then roll apples into the caramel.
They were so good and I had so much fun rolling them in an assortment of candies and goodies.
I decided that I would make caramel apples again and went looking for caramel to buy and melt. I was shocked at the amount of “unnatural” ingredients that were listed on the labels and decided to make homemade caramel for my apples.
I really enjoy the recipes I see on the blog Edible Perspective and thought I would try her recipe for Pretzel Covered Caramel Apples. They turned out fantastic and of course I added my own touches to the apples.
The molasses in the recipe added a nice richness to the caramel and also a richer color.

gluten free caramel apples
gluten free caramel apples
gluten free caramel apples
gluten free caramel apples
gluten free caramel apples
gluten free caramel apples
gluten free caramel apples
gluten free caramel apples
gluten free caramel apples



Gluten-Free Caramel Apples

Ingredients
  

  • 10-12 small granny smith or gala apples
  • Small bamboo skewers or chopsticks
  • 1 cup heavy cream
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 1/4 cup molasses
  • 2 tsp vanilla paste
  • Assorted gluten free toppings to roll apples in (unsweetened coconut, crushed gluten free pretzels, sliced almonds, dark chocolate chips)

Instructions
 

  • In a medium saucepan, melt the cream and butter over medium heat.
  • Whisk in sugar, syrup and molasses and turn heat to high, bringing the mixture to a boil.
  • Once boiling, reduce heat to med-low and let simmer for 15-20 minutes, stirring frequently.
  • To check if the caramel sauce is thick enough, dip a spoon into the sauce and pull it out-if a thick layer of sauce sticks to the spoon then you are good to go.
  • *After 20 minutes the mixture had not gotten thick yet, so I found I had to cook it for another 15 minutes to get it to thicken.
  • Whisk in the vanilla paste.
  • Remove the caramel sauce from the heat and let it cool for about 5 minutes.
  • Carefully dip each apple into the caramel sauce to evenly coat, and let the excess skim off.
  • Roll each caramel apple into the various toppings.
  • Place each apple onto parchment paper to dry.
  • Enjoy!
Tried this recipe?Let us know how it was!