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Gluten Free Slow Cooker Hawaiin Meatballs

This easy recipe for gluten free slow cooker Hawaiin meatballs is perfect for barbecues! The meatballs are made with ground beef, bbq sauce, and pineapple in your crockpot. They are sweet, tangy and perfect served over rice or as an appetizer.

a white plate of gluten free slow cooker meatballs over a bed of white jasmine rice.

These Gluten Free Slow Cooker Hawaiian Meatballs offer a tropical twist on traditional meatballs with a sweet and savory flavor profile. Made with tender, juicy homemade meatballs, they're cooked in a tangy BBQ sauce with pineapple, creating a deliciously unique meal.

The combination of pineapple and BBQ sauce results in a flavorful dish that's perfect for any occasion, whether you're serving it as an easy weeknight dinner or a party appetizer.

This crockpot recipe is quick and easy, making it a go to for anyone looking for a hassle free, family friendly meal.

If you are looking for more slow cooker recipes try my Gluten Free Slow Cooker Meatloaf, my Slow Cooker Steak and Mushrooms, my Slow Cooker Hawaiin Pork Tenderloin or my Gluten Free Slow Cooker Barbecue Meatballs.

You can find all of my meal recipes here: Gluten Free Meal Recipes

two white plates of gluten free slow cooker Hawaiin meatballs over white jasmine rice.
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Ingredients

Instructions

In a large bowl mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, minced garlic, tomato paste, salt and pepper until well combined and sticking together.

Form the mixture into golf ball sized meatballs. Add the meatballs to your crockpot in an even layer.

Pour the barbecue sauce and pineapple chunks with juice over top the meatballs.

Cook on high for 2-3 hours or until the meatballs are done. They should be at least 165 degrees in the center.

Use as an appetizer or serve over rice for a meal.

Supplies

Frequently Asked Questions

How do you keep gluten free meatballs from falling apart?

Adding gluten free breadcrumbs and an egg help to hold the meatballs together. It's also important that you shred or very finely dice your onion. Then really make sure the ingredients are thoroughly mixed together.

Firmly pack the meatballs into golf ball sized rounds. Then, set them in the crockpot in one row. Don't stack them on top of each other or squish them together too much. This will ensure the meatballs hold their shape.

Can I used something besides breadcrumbs in meatballs?

Yes, you can use gluten free rice crumbs that you make or purchase. You can also use crushed gluten free crackers. Place the crackers in your food processor and pulse until you get a crumb consistency. You can use the same amount of rice crumbs or cracker crumbs as you would breadcrumbs in the recipe.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Slow Cooker Hawaiin Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 2 hours 15 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free slow cooker Hawaiin meatballs is perfect for barbecues! The meatballs are made with ground beef, bbq sauce, and pineapple in your crockpot. They are sweet, tangy and perfect served over rice or as an appetizer.

Ingredients

Scale

Meatballs:

 

Instructions

In a large bowl mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, minced garlic, tomato paste, salt and pepper until well combined and sticking together.

Form the mixture into golf ball sized meatballs. Add the meatballs to your crockpot in an even layer.

Pour the barbecue sauce and pineapple chunks with juice over top the meatballs.

Cook on high for 2-3 hours or until the meatballs are done. They should be at least 165 degrees in the center.

Use as an appetizer or serve over rice for a meal.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Meals, Appetizers
  • Method: Slow Cooker
  • Cuisine: Gluten Free

Homemade Blueberry Lemonade made with Frozen Blueberries

This Homemade Blueberry Lemonade made with frozen blueberries is one of the most popular recipes on my site and I completely understand why because it is absolutely stunning and tastes incredible. I love lemonade during the hot summer months but I do not like all the added ingredients and chemicals in store bought lemonade mix so my solution was to make my own blueberry syrup from scratch and mix it with fresh lemon juice and cold water.

The result is the most gorgeous deep purple lemonade that is bright, sweet, tangy, and so refreshing that I make it constantly from spring through the end of summer.

a glass of homemade blueberry lemonade with frozen blueberries in front of a glass pitcher of lemonade.

The best part of this recipe is that frozen blueberries work just as well as fresh which means you can make this beautiful lemonade any time of year without waiting for blueberry season.

The homemade blueberry syrup takes just 5 minutes on the stovetop and once it is strained and cooled it keeps in the refrigerator for up to a week so you can make a big batch and have gorgeous blueberry lemonade ready to pour all week long.

One reader told me she adds a little extra lemon juice for an even more lemony flavor and I love that tip!

If you are looking for more refreshing drinks you might also like my Lemon Lime Homemade Sports Drink, this Homemade Raspberry Lemonade or my Strawberry Daiquiri Mocktails.

You can find all of my drink recipes here: Gluten Free Drink Recipes

a glass of homemade blueberry lemonade with frozen blueberries in front of a pitcher of lemonade.
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Ingredients

Instructions

In a saucepan over medium heat cook the blueberries, sugar and lemon zest until the mixture is warm and bubbling. Be sure to stir the mixture so it doesn't stick to the pan.

Pour the blueberry mixture through a fine mesh strainer to remove the seeds and pulp. Let the syrup cool.

In a pitcher add the cold water, lemon juice, blueberry syrup and ice. Stir to combine.

Serve immediately in tumblers with ice.

Supplies

Substitutions

  • Frozen Strawberries - instead of frozen blueberries you can use strawberries
  • Frozen Mixed Berries - the berry lemonade will be a bit more purple, but it will still be delicious and is a great way to use up leftover frozen berries.
  • Lime Juice - you can easily use lime juice and/or lime zest in the place of the lemon in this recipe

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Homemade Blueberry Lemonade made with Frozen Blueberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This Homemade Blueberry Lemonade made with frozen blueberries starts with a quick homemade blueberry syrup of frozen blueberries, sugar, and lemon zest that is strained and mixed with fresh lemon juice and cold water for the most gorgeous deep purple lemonade that is bright, sweet, tangy, and completely refreshing. Ready in just 10 minutes with simple everyday ingredients and so much better than anything from a mix. Naturally gluten free and the most beautiful and delicious summer drink you will make on repeat all season long!

Ingredients

Scale

Instructions

In a saucepan over medium heat cook the frozen blueberries, sugar and lemon zest until the mixture is warm and bubbling. Be sure to stir the mixture so it doesn't stick to the pan.

Pour the blueberry mixture through a fine mesh strainer to remove the seeds and pulp. Let the syrup cool.

In a pitcher add the cold water, lemon juice, blueberry syrup and ice. Stir to combine.

Serve immediately in tumblers with ice.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Drinks
  • Method: Stove Top
  • Cuisine: American

If you made this Homemade Blueberry Lemonade I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my most popular summer drink recipes and I hope it becomes a staple in your home too!

Storage

You can store this drink in the pitcher or a sealed glass container in the refrigerator for up to a week. If you know you aren't going to serve this recipe immediately you can mix everything together except for the ice. Add the ice right before serving to keep the drinks cold.

Top Tip

The key step in this recipe is properly straining the blueberry syrup after cooking. Pour the hot blueberry mixture through a fine mesh strainer into a bowl and use the back of a spoon to gently press the mixture and separate as much juice as possible from the pulp. The more you press the more beautiful deep purple syrup you will get. Let the syrup cool in the refrigerator for at least 30 minutes before adding it to the lemonade so it blends smoothly without melting all your ice immediately.

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Frequently Asked Questions

Can I make this blueberry lemonade ahead of time?

Yes and I actually recommend it! Make the blueberry syrup ahead of time and store it in a sealed jar in the refrigerator for up to one week. When you are ready to serve simply combine the cold syrup with fresh lemon juice and cold water in a pitcher and serve over ice. If you know you are not serving this immediately mix everything together except the ice and add ice right before serving to keep it perfectly cold without diluting the flavor.

Can I use fresh blueberries instead of frozen?

Yes! Fresh blueberries work beautifully in this recipe especially during peak blueberry season in summer when they are at their sweetest and most flavorful. The process is exactly the same. Simply cook the fresh blueberries with sugar and lemon zest until the mixture is warm and bubbling and then strain. Frozen blueberries are my preference for convenience since they are available year round at a great price but fresh blueberries will give you a slightly brighter and more intense flavor.

Can I make a big batch of this blueberry lemonade for a party?

Absolutely! Simply double or triple the recipe and mix everything in a large pitcher or drink dispenser. The blueberry syrup can be made days ahead of time and stored in the refrigerator so all you need to do on the day of your party is combine it with fresh lemon juice and cold water. This lemonade is absolutely beautiful served at summer parties, baby showers, bridal showers, and backyard barbecues.

Can I make this into a blueberry lemonade cocktail?

Yes! Add a splash of vodka or gin to individual glasses for a simple and stunning blueberry lemonade cocktail. You can also use sparkling water instead of still water for a beautiful effervescent blueberry lemonade that is especially refreshing on a hot day.

How do I make the blueberry lemonade sweeter or more tart?

This recipe is easily adjustable to your taste. For a sweeter lemonade add a little more sugar to the blueberry syrup while it is cooking or add a small drizzle of honey to the finished pitcher and stir. For a more tart and lemony lemonade add an extra quarter cup of lemon juice as one of my readers recommends. Taste as you go and adjust until it is perfect for you.

Easy Gluten Free Zucchini Brownies

These Easy Gluten Free Zucchini Brownies are what I make every single summer when the garden zucchini starts piling up faster than I can use it and I need a recipe that is both delicious and completely worth turning on the oven for. They are rich, deeply chocolatey, and so fudgy that nobody ever believes there is a vegetable hiding inside every single brownie. The melted chocolate chips and cocoa powder give these brownies the most incredible deep chocolate flavor and the fresh shredded zucchini is completely undetectable once they are baked.

A sprinkle of coarse sea salt on top before serving takes them completely over the top.

easy gluten free zucchini brownies cut into squares on a piece of white parchment paper.

These brownies come together in just 55 minutes from start to finish and the recipe is simple enough that even beginner bakers will nail them on the first try. I

like to use a high quality dutch process cocoa powder for the richest and most intense chocolate flavor and I use the small side of my box grater for the zucchini so the shreds are tiny and completely invisible in the finished brownie.

If you peel the green skin from the zucchini before grating it nobody will even see it.

These brownies also freeze beautifully which means you can make a batch and have individual brownies ready to pull from the freezer all summer long.

If you are looking for more zucchini recipes you might also enjoy my Gluten Free Zucchini Chocolate Chip Cookies, this Air Fryer Roasted Zucchini Squash, my Gluten Free Zucchini Squash and Corn Casserole or my Baked Kale and Zucchini Pilaf recipes.

easy gluten free zucchini brownies cut into squares with coarse sea salt sprinkled on top.
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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease an 8x8-inch baking dish with butter or coconut oil. Set aside.

In a small saucepan on low heat melt the butter and chocolate chips. Stirring occasionally until the lumps are gone. Remove from heat.

Stir in the sugar, beaten eggs, vanilla and zucchini.

In a bowl whisk together the flour and sea salt. Combine the wet and dry ingredients blending just until they are mixed together.

Pour batter into a greased 8x8 inch baking dish. Sprinkle with mini chocolate chips.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting into squares.

Sprinkle with coarse sea salt and serve with vanilla ice cream.

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Easy Gluten Free Zucchini Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 9 bars 1x
  • Diet: Gluten Free
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Description

These Easy Gluten Free Zucchini Brownies are rich, fudgy, and packed with deep chocolate flavor from melted semi-sweet chocolate chips and cocoa powder and the fresh shredded zucchini makes every brownie incredibly moist and tender without any trace of vegetable flavor. Topped with a sprinkle of coarse sea salt and mini chocolate chips these are the most decadent and delicious gluten free brownies you will ever pull out of your oven in just 55 minutes. Naturally gluten free and the perfect way to use up summer garden zucchini while satisfying your deepest chocolate craving!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Grease an 8x8-inch baking dish with butter or coconut oil. Set aside.

In a saucepan on low heat melt the butter and chocolate chips. Stirring occasionally until the lumps are gone. Remove from heat.

Stir in the sugar, beaten eggs, vanilla and shredded zucchini.

In a mixing bowl whisk together the flour, cocoa powder and sea salt. Combine the wet and dry ingredients blending just until they are mixed together.

Pour batter into a greased 8x8 inch baking dish. Sprinkle mini chocolate chips on top.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting into squares.

Sprinkle with coarse sea salt and serve with vanilla ice cream.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you made these Easy Gluten Free Zucchini Brownies I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer baking recipes and I hope it becomes a staple in your kitchen too!

Storage

Once the gluten free zucchini brownies have cooled cut them into squares and then store them in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator so they stay fresh longer.

Top Tips

Use the small side of your box grater to shred the zucchini so the pieces are tiny and completely undetectable in the finished brownies. Measure out your cup of zucchini before squeezing out the excess moisture so you have the right amount after draining. Use a high quality dutch process cocoa powder for the richest and most intense chocolate flavor. It makes a noticeable difference in the final result.

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Frequently Asked Questions

What do zucchini brownies taste like?

They taste just like regular brownies. I think the zucchini actually makes them a bit more moist and tender. The zucchini doesn't alter the flavor of the brownies. If you peel the green skin from the zucchini no one will even notice these brownies have zucchini in them!

Can zucchini brownies be frozen?

Yes! I like to bake the brownies, then when they have cooled I cut them into squares. I store individual squares of the brownies in the freezer for a quick treat or lunch snack later.

In a freezer safe container or bag they should last for up to one month in your freezer. I microwave them so they are warm to have with ice cream. It also works to let them thaw naturally in your lunch.

How do I store zucchini brownies?

I let the brownies cool and then cut them into squares. I then either cover the baking dish or store the brownies individually in baggies. The brownies can be left out for a couple of days and then will either need to go in the refrigerator or be frozen.

Does the type of cocoa powder I use in brownies matter?

Yes! You want to use a high quality dutch cocoa powder to get the richest chocolate flavor in your brownies. My personal favorite is Rodelle Gourmet Baking Cocoa.

Gluten Free Million Dollar Cake

This Gluten Free Million Dollar Cake is a classic, decadent dessert made completely from scratch and perfect for any special occasion or Sunday dessert. Inspired by the beloved Millionaire Cake recipe, this easy homemade cake is incredibly moist, layered, and finished with a rich million dollar cake icing that makes every bite feel indulgent. With bright, tropical flavor notes of pineapple or mandarin oranges, this gluten free cake delivers all the nostalgia of the original while staying light, fluffy, and bakery worthy.

It's an easy cake to make, yet looks stunning enough for birthdays, celebrations, or whenever you want a beautiful dessert that feels extra special.

a gluten free million dollar cake on a cream cake stand in front of a vase of daffodils and next to a small white bowl of whipped cream.

Whether you're looking for the best gluten free cake for a birthday, a gluten free layer cake recipe for entertaining, or a reliable gluten free dessert idea everyone will love, this one checks every box.

Soft, tender layers paired with a creamy frosting create a moist gluten free cake that's both easy and impressive.

This Million Dollar Cake proves that gluten free sweets can be just as rich, delicious, and crowd pleasing as classic desserts! It's a go to baking recipe for home bakers who want a truly great cake every time.

I love a versatile dessert! This cake is made with my Gluten Free Vanilla Cake recipe that is simple and delicious. I use this vanilla cake recipe all the time for a simple start to a dessert.

If you are looking fore more cake recipes: Gluten Free Cake Recipes

If you found this recipe because you are searching for Easter recipes you can find all of them here: Gluten Free Easter Dessert Recipes

a slice of gluten free million dollar cake on a white plates next to a vase of daffodils and a small white bowl of whipped cream.
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Ingredients

Instructions

Prepare two nine inch or two eight inch gluten free vanilla cakes using my Gluten Free Vanilla Cake Recipe.

Let the cakes cool completely. I like to make them the day before so they are ready to work with. After the cakes have cooled cut them in half with a cake cutter or knife.

In the bowl of a stand mixer add the cream cheese and beat until creamy, about 2-3 minutes. Add the sifted powdered sugar and beat until it begins to blend into the cream cheese. Add the juice from the crushed pineapple and beat until the mixture is smooth, about 3-4 minutes.

Add the crushed pineapple, drained mandarin oranges and instant pudding to the cream cheese mixture and beat just until they are blended into the frosting.

Using a spatula fold the whipped cream into the pineapple mixture just until it's combined.

Place the first layer of the gluten free vanilla cake onto a cake stand or plate and add a generous amount of the frosting mixture. Continue layering the cake and the frosting mixture. Then spread the frosting mixture around the edges of the cake. 

Place the cake in the refrigerator for at least 4 hours before serving to set the frosting.

Store the cake in the refrigerator in a sealed container for up to 5 days.

Supplies

Frequently Asked Questions

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free million dollar cake the sour cream makes it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Do gluten free cakes take longer to bake?

Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
 
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Million Dollar Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free million dollar cake uses my delicious vanilla cake recipe. This simple dessert combines pineapple, mandarine oranges and vanilla pudding for a light frosting. I like to bake my cakes the day before and then frost the cake the next day. I think this cake is best after it's been refrigerated for a few hours!

Ingredients

Scale

Gluten Free Vanilla Cake Recipe

Frosting and Filling:

Instructions

Prepare two nine inch or two eight inch gluten free vanilla cakes using my Gluten Free Vanilla Cake Recipe.

Let the cakes cool completely. I like to make them the day before so they are ready to work with. After the cakes have cooled cut them in half with a cake cutter or knife.

In the bowl of a stand mixer add the cream cheese and beat until creamy, about 2-3 minutes. Add the sifted powdered sugar and beat until it begins to blend into the cream cheese. Add the juice from the crushed pineapple and beat until the mixture is smooth, about 3-4 minutes.

Add the crushed pineapple, drained mandarin oranges and instant pudding to the cream cheese mixture and beat just until they are blended into the frosting.

Using a spatula fold the whipped cream into the pineapple mixture just until it's combined.

Place the first layer of the gluten free vanilla cake onto a cake stand or plate and add a generous amount of the frosting mixture. Continue layering the cake and the frosting mixture. Then spread the frosting mixture around the edges of the cake. 

Place the cake in the refrigerator for at least 4 hours before serving to set the frosting.

Store the cake in the refrigerator in a sealed container for up to 5 days.

Notes

I make homemade whipped cream for this recipe. In your stand mixer using the whisk attachment beat 1 cup heavy whipping cream, 1 ½ cups sifted powdered sugar and ½ teaspoon vanilla extract until they are slightly stiff.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

This easy recipe for gluten free million dollar cake uses my delicious vanilla cake recipe. This simple dessert combines pineapple, mandarine oranges and vanilla pudding for a light frosting. I like to bake my cakes the day before and then frost the cake the next day. I think this cake is best after it's been refrigerated for a few hours!

Gluten Free Carrot Sheet Cake with Cream Cheese Frosting

This easy recipe for gluten free carrot sheet cake with cream cheese frosting is moist and delicious! This classic dessert is made with crushed pineapple and shredded coconut flakes. It is a simple baking recipe that is always popular at gatherings and birthdays.

a gluten free carrot sheet cake with cream cheese frosting and chopped walnuts on top on a white piece of parchment paper.

This Gluten Free Carrot Sheet Cake with Cream Cheese Frosting is a delightful twist on the classic carrot cake, offering a light yet moist texture while keeping all the rich flavors you love.

Made with fresh carrots, warm spices, and pineapple for extra moisture, this recipe is both simple and homemade. It's perfect for anyone craving a gluten free treat!

It's an easy to make carrot cake recipe that comes together in one sheet, making it perfect for gatherings or family events.

The homemade cake is topped with a rich, creamy cream cheese frosting, adding the perfect balance of sweetness and tang to every bite.

If you are looking for more sheet cake recipes try my Gluten Free Banana Cake, my Gluten Free Sweet Potato Cake with Cream Cheese Frosting, or my Gluten Free Easter Poke Cake.

You can find all of my cake recipes here: Gluten Free Cake Recipes

a slice of gluten free carrot sheet cake with cream cheese frosting on a white plate.
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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.

In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In the bowl of your stand mixer add the eggs, granulated sugar and brown sugar. Beat together 2-3 minutes. Add the unsalted butter, sour cream and vanilla to the mixture and mix together, about 1-2 minutes.

Then, add the dry ingredients to the wet ingredients and beat just until blended together.

Add the grated carrots, crushed pineapple, coconut flakes and walnuts to the mixture and fold in with a spatula.

Pour the cake batter into the greased 9x13 baking dish.

Bake at 350 degrees for 30 minutes. The cake will be browned and pulling away from the edges of the baking pan when done.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth. I suggest waiting a day for the cakes to cool before frosting.

Supplies

Frequently Asked Questions

Can I use pre shredded carrots for carrot cake?

No. Your cake will be dry and the carrots may stay a bit hard. It is very important to use freshly shredded carrots for baking. You will get a moist and delicious dessert by shredding your own carrots.

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free carrot sheet cake the sour cream makes it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Carrot Sheet Cake with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 15 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free carrot sheet cake with cream cheese frosting is moist and delicious! This classic dessert is made with crushed pineapple and shredded coconut flakes. It is a simple baking recipe that is always popular at gatherings and birthdays.

Ingredients

Scale

Frosting:

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.

In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In the bowl of your stand mixer add the eggs, granulated sugar and brown sugar. Beat together 2-3 minutes. Add the unsalted butter, sour cream and vanilla to the mixture and mix together, about 1-2 minutes.

Add the dry ingredients to the wet ingredients and beat just until blended together.

Add the grated carrots, crushed pineapple, coconut flakes and walnuts to the mixture and fold in with a spatula.

Pour the cake batter into the greased 9x13 baking dish.

Bake at 350 degrees for 30 minutes. The cake will be browned and pulling away from the edges of the baking pan when done.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth. I suggest waiting a day for the cakes to cool before frosting.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I like to use cinnamon and nutmeg in this recipe that makes it similar to an old fashioned spice cake. I think the added spices really enhance the flavor of the cake!