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You guys, I turned 27 last weekend! If you know anything about me, you might guess that I’d use my own birthday as an excuse to make a cake, and you’d be right. I baked a Grain-Free Oreo Cake to eat with my friends this year and it was BOMB.
I like to make sure everyone’s in on the tastiest part of the party, so I made my cookies and cream Oreo Cake with Bob’s Red Mill Paleo Baking Flour. Since Paleo involves a no-grain lifestyle, you can trust that this Paleo Flour by Bob’s Red Mill is totally gluten-free. And on top of that, it bakes beautifully.
Lots of gluten-free cakes are crumbly and annoying to eat, but not this Grain-Free Oreo Cake. The Paleo Baking Flour gives the cookies and cream layers enough structure to stand tall and proud (and not to disintegrate on your fork). Did I mention the icing on the cake? It’s covered in a Honey Buttercream Frosting made with raw honey (the creamy, spreadable kind) and butter (yum, obviously) to balance the flavor and texture.
The entire cake is naturally sweetened with coconut sugar in the batter and raw honey in the Honey Buttercream frosting. I topped it with a crown of gluten-free sandwich cookies to make a cake fit to celebrate a birthday queen. Just ask my party-goers what they thought—we went through two of them.
Other healthyish cakes you’ll love: Grain-Free Strawberry Shortcake + Flourless Coconut Quinoa Cupcakes with Chocolate-Avocado Frosting + Healthy Chocolate Cake
Gluten Free Oreo Cake
This gluten free oreo cake is made with a grain-free paleo flour mix and topped with a cookies and cream honey-buttercream frosting! BEST. CAKE. EVER.
Grain-Free Chocolate Cake Ingredients
Cookies and Cream Honey Buttercream Frosting Ingredients
- 1 cup salted butter, cold
- 1 cup creamy raw honey
- 5 gluten-free sandwich cookies
Preheat oven to 350.
In a medium to large bowl add your Bob's Red Mill Paleo Baking Flour, baking powder, baking soda, unsweetened coco powder, and salt to a bowl. (Be sure to spoon and level your flour into a measuring cup instead of packing it!) Mix together until well combined. Set aside.
In the bowl of a standing mixer, or in a large bowl with a hand mixer, beat together softened butter and coconut sugar on medium high until combined and fluffy. Scrape down the sides.
Reduce the speed to medium-low and add the eggs in one at a time. (It is likely that the batter will separate at this point. Don't worry. You're still going to have a delicious cake.)
Reduce the speed to low and slowly add in the vanilla extract and non dairy milk until all of the wet ingredients are combined.
Once the wet ingredients are combined, slowly pour in the dry mixture. Do this bit by bit until everything is fully incorporated. Scrape down the sides to make sure all of the batter is combined.
Pour your batter evenly into two greased 6" pans (I recommend lining the bottom with parchment paper!). If you want to use two 8" or 9" pans instead, you can, the cake will just be very flat and it will bake for less time.
Bake two 6-inch rounds for 30 minutes, using a toothpick to check doneness. If using two 8 or 9-inch rounds start to check for doneness at 22 minutes. If using one 8 or 9-inch round, bake for 40-45 minutes.
While the cake is baking, make the icing by adding all ingredients to the bowl of a standing mixer, or using a hand mixer. Mix together on high until all of the butter is evenly mixed and fluffy. Refrigerate for 5-10 minutes before spreading on your *cooled* cake. If you refrigerate it for longer than 5-10 minutes, you'll need to run your spatula under hot water to heat it so that the frosting spreads easily.
When cake is done baking let it cool COMPLETELY. I usually recommend letting it cool in the tin for 1 hour, removing and transferring to a baking rack and letting it cool for 1 more hour before frosting.
To frost the cake, add 1/3 of your frosting to the top of one cake, spread it evenly. Top with the second cake. Add 1/3 of your frosting to the top of that cake and spread evenly. Then use the rest of your frosting to coat the outside of the cake. Top with extra gluten free sandwich cookies if desired.
Store cake in refrigerator, let sit at room temperature for 30 minutes before serving.
the oreo cake
Using a gluten-free flour can feel like an adventure, especially if it’s your first time. Thankfully Bob Red Mill’s Paleo Flour makes for great baking so you don’t need to worry about the cake once it’s in the oven. Your job is to get that batter made and mine is to teach you how.
Listen up: to measure out your Paleo Flour, use a spoon to scoop it from the package into your measuring cup instead of packing the flour in there. Once the measuring cup is loosely filled, use a knife to gently level off the Paleo Flour. This tactics ensures the proportions will be spot on in your batter. No one wants a super dense gluten free cookies and cream cake. Trust me.
As you mix, you might notice your batter separating a bit because of the coconut sugar—don’t panic! You’re still doing it right. Check out the recipe video to see what it looks like. You’re probably nailing it. The batter will end up looking a little grainy, but it’ll smooth out in the oven.
the honey buttercream
A cake is hardly a cake if it’s left undecorated. Here are some tips so your cake looks just as good on the outside as it tastes on the inside.
- Use raw, creamy honey to give your honey buttercream frosting the ideal, spreadable consistency.
- Make sure you use SALTED butter in the frosting for optimum deliciousness.
- Pick your favorite gluten-free sandwich cookies to make your Oreo crown.
- Cool & refrigerate!
I repeat: be sure your cake is *COMPLETELY COOLED* before you frost it! No decor disasters will happen on my watch, friends. This Gluten-Free Oreo Cake needs to be stored in the refrigerator too, otherwise the butter in the frosting will cause it to melt in the heat. Let’s keep things cool instead.
So there you have it. A birthday cake worth celebrating, gluten-free for all. Make, bake, & enjoy. xo