Gluten-Free Recipes

Gluten Free Raspberry Cornmeal Cake

This easy gluten free raspberry cornmeal cake is made with fresh raspberry and has a dense texture. This dessert is perfect on it's own or with a simple glaze overtop. I love a simple polenta cake for summer dessert or brunch.

I love the combination of cornmeal and summer fruits. This cake is also delicious with fresh strawberries or blueberries. For the tart fruits I like to add a simple powdered sugar and milk glaze. I put my recipe for a glaze in the notes.

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

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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease a 9-inch springform pan with coconut oil or butter and set aside.

In a bowl whisk together the gluten free flour, yellow cornmeal, baking powder, xanthan gum and salt.

In the bowl of your stand mixer beat together the granulated sugar and eggs. Add the milk, vanilla and melted coconut oil. Beat until combined.

Add the dry ingredients to the wet ingredients and beat just until they are combined.

Pour the cake batter into the greased 9-inch springform pan. Place the berries on top of the cake batter to cover the entire top.

Bake at 350 degrees for 45-50 minutes or until a toothpick in the middle of the cake comes out clean.

Let the cake cool for at least 10 minutes before releasing the outside of the pan.

Serve plain or with a simple glaze on top.

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 raspberry cornmeal cake recipe I added milk and coconut oil to make 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 longer.

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Gluten Free Raspberry Cornmeal Cake

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Author: Elaine VanVleck
Total Time: 1 hour 5 minutes
Yield: 8 slices 1x
Diet: Gluten Free

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Description

Ingredients

Scale

2 cups Fresh Raspberries
1 cup Gluten Free Flour
½ cup Gluten Free Yellow Cornmeal
2 tsp. Baking Powder
1 tsp. Xanthan Gum
½ tsp. Sea Salt
¾ cup Granulated Sugar
2 large Eggs
½ cup Milk
1 tsp. Vanilla Extract
¼ cup Coconut Oil, melted

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Instructions

Preheat your oven to 350 degrees. Grease a 9-inch springform pan with coconut oil or butter and set aside.

In a bowl whisk together the gluten free flour, yellow cornmeal, baking powder, xanthan gum and salt.

In the bowl of your stand mixer beat together the granulated sugar and eggs. Add the milk, vanilla and melted coconut oil. Beat until combined.

Add the dry ingredients to the wet ingredients and beat just until they are combined.

Pour the cake batter into the greased 9-inch springform pan. Place the berries on top of the cake batter to cover the entire top.

Bake at 350 degrees for 45-50 minutes or until a toothpick in the middle of the cake comes out clean.

Let the cake cool for at least 10 minutes before releasing the outside of the pan.

Serve plain or with a simple glaze on top.

Notes

For a simple glaze combine ½ cup of powdered sugar with 1-2 Tbsp. of milk until you can drizzle the glaze over the cake.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Cake
Method: Baking
Cuisine: Gluten Free

Favorite Things June 25, 2021

This a collection of things I'm loving right now. I've included recipes that are perfect for this season and some of my favorite things. Grab a cup of your favorite beverage and scroll through all the stuff I've enjoyed this week.

one of my favorite things is a big bouquet of pink dahlias

Swim Season Essentials

Recipe Ideas For the Week

Thai Inspired Cabbage Salad

Seven Layer Salad

Easy Pea Salad

Stuff I Love

What We're Watching - We are watching Ted Lasso on Apple TV and so far it's pretty funny. We also just watched the movie Good On Paper on Netflix. It wasn't the best, but it had funny moments.

What I Just Got - It always seems like we lose flashlights. Yes, I know there is one on my phone, but I mean a real flashlight that I can see more than 6 feet. I ordered this rechargeable flashlight and I'm really happy with it.

What I Want To Try - I love drinking everything on ice during the summer months. I saw this round ice tray and I think I need it. Do you have one? Does it actually make lovely round ice?

What I'm Loving - Sometimes I don't need an entire pot of coffee. I'm loving this organic instant coffee! I like to add a scoop of collagen and a couple of tablespoons of coconut milk.

Beauty Tools I Want To Try

Favorites Around The Web

I'm always looking for sturdy baskets to use for harvesting in the garden. This seagrass basket looks beautiful and like I could fill it full of produce too.

I'm loving these mid length jean shorts! I like the little flip of the hem and that they aren't super short. It's also amazing that they are only $18!

I was a teen in the 90's and Lip Smackers Watermelon gloss was my favorite. I want to try this cleaner option from Pacifica for vegan watermelon lip balm.

Speaking of the 90's, I'm not sure I'm ready to go back to super high flip flops, but I do like this pair of sandals with a bit of a chunky sole.

I saw these cute wire storage baskets during the Amazon sale. I'm still a little mad at myself for not ordering them. I may have to get these.

I would like to have lights around our patio area. I've been looking at these edison style string lights.

I've been trying to replace my favorite Beautycounter eyeshadow palette after they discontinued it. I love the colors in this new PYT Beauty Eyeshadow Palette.

I've been looking for a new crossbody bag. I love to have my hands free and my current shoulder bag just keeps falling down. It's so annoying! I'm loving this medium sized crossbody bag.

I may be late to the party, but I just found Target's line of semi precious jewelry. I'm loving this turquoise ring!

Have a fabulous week!

Gluten Free Taco Pasta Bake

This easy recipe for gluten free pasta taco bake is the perfect casserole for dinner! It's simple to make with ground beef, cheese and homemade taco seasoning. I made this cheesy dish in a skillet, but you could also use a baking dish.

This Gluten Free Pasta Taco Bake is the ultimate comfort food, combining bold taco flavors with tender gluten-free pasta in a hearty, cheesy casserole.

Perfect for busy weeknights, this quick and easy dinner with ground beef transforms simple pantry staples into a satisfying Mexican pasta casserole the whole family will love.

If you are looking for more pasta recipes try my Gluten Free Ground Beef Pasta Casserole, my Gluten Free Creamy Beef and Mushroom Pasta, my Gluten Free Chicken Parmesan Pasta Casserole or my Gluten Free Instant Pot Italian Style Pasta and Bean Soup.

You can find all of my gluten free meal recipes here: Gluten Free Meals Recipes

a cast iron skillet of gluten free taco pasta bake with a pinch bowl of salt and pepper and a bowl of sour cream

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Ingredients

Instructions

Preheat your oven to 350 degrees.

Using a cast iron skillet or frying pan cook your beef on medium heat until there is very little pink and then add the chopped onions, chili powder, garlic powder, coriander, cumin, paprika, sea salt and pepper. Cook until onions are translucent.

Add the tomato sauce, diced tomatoes, water, broth, pasta, sour cream and ½ cup shredded cheddar cheese. Stir the mixture to combine.

If you are using a cast iron skillet top the mixture with the rest of your shredded cheese and it's ready to bake. If you are using a frying pan pour the mixture into a 9x13 baking dish and then top with cheese.

Bake at 350 degrees for 35-40 minutes. The dish will be bubbly and the cheese will be melted when it's done.

Supplies

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