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Why gluten, dairy, and egg free?

Those of us with food sensitivities or allergies know what a bummer it can be to go to holiday gatherings and not be able to partake of the goodies. Sure, you get used to it in a way, but at least for me it’s always a little spot of disappointment in a time that’s supposed to be fun and joyful. After having to go gluten and dairy free nearly two years ago (and egg free for a year in there) I started having to get creative in my cooking and baking. I hope my recipes will bring a bit of festivity to others who find themselves in the same situation.

What’s in a gluten, dairy, and egg free spice cake anyway?

It doesn’t have gluten, dairy, or eggs…so what IS in it?

Gluten Free Flour Blend

The flour blend called for in this recipe needs to be a measure-for-measure or cup-for-cup substitute for regular flour. I prefer King Arthur Measure for Measure Gluten Free Flour Blend, but I’ve also had success with Namaste Gluten Free Perfect Flour Blend (I buy it at Costco), and Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, although that last one is my least favorite as I feel it gives a grainier texture than the others.

All of these blends include xanthan gum, which is key to the structure of your cake. If you cannot find a flour blend that includes xanthan gum, you can add xanthan gum independently into your dry ingredients: Add 1/4 tsp xanthan gum per 1 cup of gluten free flour blend. This is only if your flour blend does not already include it.

Brown Sugar and Spices

I know, this recipe has a lot of sugar in it. Everyone needs a treat now and then, right? If you’re looking for a healthier option, I would venture to guess that coconut sugar would be an excellent substitute (1:1) though I have not tried it myself yet. I have never tried sugar replacers or substitutes in this recipe and cannot vouch for how they would work. Given that the sugar makes up a good deal of the dry ingredients, I also would not attempt to replace it with a liquid sweetener as it will throw off the dry-liquid ratio.

This cake is not shy when it comes to the spices. If there are certain spices in this recipe that you don’t like, simply leave them out. If you want a more subtle spice flavor, cut back on the spices a bit.

Coconut Milk (and Water)

Coconut milk never ceases to amaze me with how versatile it is. It can be savory, sweet, cooked or not, and it’s a lovely dairy substitute in so many recipes. When I call for coconut milk I mean the full-fat, unsweetened canned coconut milk, not any sort of “coconut beverage” that you would drink (which would have additives).

Why water? It helps to thin out the coconut milk. I measure my coconut milk in a glass measuring cup to the 1-cup line, top it off with water to the 1.5 cup line, then continue adding my liquid ingredients to the same measuring cup, finally stirring before adding to my dry ingredients.

Coconut Oil

I prefer to use virgin (unrefined) organic coconut oil (I usually buy it in bulk from Costco). Even with the addition of so much coconut oil and coconut milk, I really don’t think this cake has any sort of distinct coconut flavor.

Carrots?

Yes! The shredded carrots add a nice flavor, texture, and moisture to the cake. Please note that these are shredded, not finely grated. You can omit them if you wish, but you may need to reduce your baking time because there will be less moisture. Shredded apples would be a nice substitute for the carrots.

Non-Dairy Butter

I like to use Earth Balance Soy Free Buttery Spread, but I have also tried Country Crock Plant Butter With Avocado Oil and it was a success. Really any plant based butter spread should do the trick. The combination of the plant-based butter with the powdered sugar, vanilla, and coconut milk results in a lovely buttercream style frosting. If your non-dairy butter requires refrigeration, then you will need to store extra frosting in the refrigerator as well as your cake after frosting it.

Questions and substitutions for gluten, dairy, and egg free spice cake

Can I use regular (gluten) flour instead of gluten free flour?

I have not tried it, but I imagine it would work just fine. It will be a slightly different texture but not in a bad way. Bear in mind that glutenous flour absorbs liquid differently than gluten free flour so you may have to adjust the amount of coconut milk/water and the baking time.

Can I substitute another oil for coconut oil?

Yes, vegetable/canola oil would be the best substitute to maintain the intended texture and flavor.

Can I add eggs?

No, I would not add eggs to this recipe. It’s designed to be made without.

Can I substitute a different milk for coconut milk?

Yes, though the coconut milk adds a nice flavor to the cake. You can replace the coconut milk and water with 1.5 cups plain, unsweetened almond milk (and no water). I’ve made it that way before and it was good. I’ve never tried oat milk, cashew milk, or dairy milk with this recipe and don’t know how it would affect the texture.

What can I use instead of non-dairy butter for the frosting?

If you’d like to make a vanilla frosting without the non-dairy butter either because you can’t have the ingredients or you don’t like buttercream icing, try using an equal amount of palm oil shortening. (I use this organic sustainably sourced brand.) It will produce a simple but creamy vanilla frosting that is excellent in its own way. I tried it with this spice cake and it was quite good. Follow the recipe as directed, but you will need to add a bit more coconut milk to thin out the frosting in the last step – probably about 1/2 – 2/3 cup.

I don’t have any carrots. What can I substitute?

Shredded apples would be a nice substitute. You can omit the carrots entirely but you may need to reduce your baking time slightly as there will be less moisture in the cake.

Planning your gluten, dairy, and egg free spice cake

Making the sugared cranberries and candied oranges

This is definitely something you will need to do at least a day in advance so your fruit will have time to dry completely. You can do this up to 3 days in advance and store the candied fruits in an airtight container or bag in the refrigerator until you are ready to decorate your cake. Doing this in advance also saves you some stress – trust me.

Pan Size

This cake can be made in a variety of sizes. I have personally tried it with two 6-inch pans, two 9-inch pans, and two standard size cupcake tins. Baking time will vary depending on pan size, as noted in the recipe instructions. If you want a tall cake (as pictured), use the two 6-inch pans.

If you make this into cupcakes, consider using these unbleached, chlorine-free cupcake liners. I love how they peel away easily from my cupcakes without sticking to the cake!

How to make sugared cranberries

Be sure to do this step at least one day in advance of decorating your cake!

In a saucepan, bring water and sugar to a boil, stirring to dissolve. Remove pan from heat.

Place cranberries in a heat-proof bowl and pour hot sugar syrup over the berries. Let rest at least 8 hours or overnight. 

Drain the cranberries and toss with more sugar to coat. Spread them out on a baking sheet lined with parchment paper and allow them to dry for several hours. The sugared cranberries may be stored in the refrigerator in an airtight container for several days.

How to make candied orange peels

Be sure to do this step at least one day in advance of decorating your cake!

Cut the tops and bottoms off the oranges. Score the peel and pith (white part) of the oranges in quarters with a knife and remove from the flesh of the orange. Set the oranges aside in the refrigerator for a snack or other use. Slice the orange peels into ¼-inch strips.

Place the strips in a saucepan and fill with enough water to cover the peels. Bring to a boil.

Once boiling, drain the peels. Cover with more water and repeat the process. This removes the bitterness from the peels. Repeat this process a total of 4-5 times. The more times you do it the more likely you are to remove all bitterness from the peels.

After the final drain, set peels aside. In the empty pot, whisk together 1½ cups water and 1½ cups sugar. Return to the stovetop over medium-low heat and bring to a gentle simmer.

Add orange peels to the pot. Simmer gently (don’t boil) until the pith (white part) is somewhat translucent, checking every 10 minutes or so and swirling the pan as needed to make sure all the peels are covered. Don’t stir the syrup as this may cause it to crystallize. This may take 45-60 minutes. Peels should look glossy when finished.

Place extra sugar in a large bowl. Remove the peels from the hot sugar syrup and toss them in the bowl of sugar to coat. Place sugared peels on a parchment-lined baking sheet or wire rack to dry completely overnight.

How to make gluten, dairy, and egg free spice cake

The recipe for the cake and frosting is pretty straight forward!

Preheat oven to 350 degrees Fahrenheit. Grease the bottoms of the cake pans or line with circles of greased parchment paper. If using cupcake tins, grease the bottoms of the wells or line with cupcake liners.

Mix the dry ingredients (flour, sugar, salt, baking soda, and spices) in a large bowl. Mix the wet ingredients (coconut milk, water, oil, vinegar, and vanilla) in another bowl or large measuring cup. Stir the wet mixture into the dry mixture and stir them together until thoroughly combined, being on the lookout for dry ingredients lurking at the bottom of the bowl. Stir in the carrots. Pour the batter into prepared pans.

I do like to use my food scale to weigh the batter in the pans so I get it evenly divided. Place your empty cake pan on the scale, zero it out, then pour in some batter. Take note of the weight and do the same for the other pan. Keep weighing/dividing until they’re roughly the same (it doesn’t have to be perfect – pretty close is good enough).

Bake until cakes spring back when gently pressed and a toothpick inserted into the center comes out clean. Be careful not to over-bake or the cakes will be dry! Baking time is approximately 18-20 minutes for standard cupcakes, 33-36 minutes for 9-inch pans, or 50-55 minutes for 6-inch pans.

Set pans on wire racks to cool for about 10 minutes. Run a sharp knife around the edges of the pans to make sure cake will release cleanly. Turn cakes out onto wire racks and cool completely before frosting and decorating.

How to make dairy-free vanilla frosting

The dairy-free frosting is also easy to make. Using an electric mixer, beat together the non-dairy butter and vanilla extract until combined. Next beat in the powdered sugar 1 cup at a time, fully incorporating each cup before adding more. The mixture will be quite thick. Blend in small amounts of the coconut milk until the desired consistency is reached.

Assembling the gluten, dairy, and egg free spice cake

I like to assemble my cake on a cake decorating turntable.

Cut the cakes in half horizontally using a serrated knife (bread knife) or dental floss like in this technique. If you want to use cardboard cake rounds, trace the bottom of your cake pan onto the cardboard with a pencil, then cut just inside the line to size your round for your cake. If your cake came out somewhat domed, you may choose to trim off the very top edge of each cake so that they are flat. (An excellent opportunity to sample your cake from the scraps!)

Place a glob of frosting on top of your cake round, then place one layer of your cake on the round. I like to save the flattest sides of the cake for the very bottom and very top of my stack. The glob of frosting helps hold the cake to the round.

Alternate frosting and cake layers until you have all four layers of cake assembled, choosing a flat side of cake for the very top. Ice the outside of the cake with frosting. Decorate with cranberries and orange peels.

Storing the gluten, dairy, and egg free spice cake

If the non-dairy butter in your frosting requires refrigeration, then your cake will need to be stored in the refrigerator. The cake is best served as close to room temperature as possible, so be sure to pull it out in plenty of time before serving (possibly up to an hour ahead, depending on how long it’s been in the refrigerator). Cover any exposed (cut) parts of the cake before placing back in the refrigerator to keep it from going stale quickly.

Unfrosted cake may be frozen. Wrap cakes individually and tightly and place them in freezer-safe containers or bags. To thaw, place the cakes in the refrigerator and DO NOT open the bags or containers. This will help prevent the cakes from getting soggy by forcing the condensation to stay on the outside of the bags/containers.

Extra frosting may be stored in an airtight container in the refrigerator for up to a week. Sugared cranberries may be kept in an airtight container in the refrigerator for several days. Candied orange peels may be stored in a cool, dry place for up to 4-6 weeks before they start to become stale.

Gluten, Dairy, and Egg Free Spice Cake Recipe

Print Recipe

Gluten, Dairy, and Egg Free Spice Cake With Vanilla Frosting

Full of wintry spices and topped with creamy vanilla frosting and sugared fruit, this gluten, dairy, and egg free spice cake is a treat for the eyes and mouth!

Course: Dessert

Keyword: allergy friendly, christmas cake, dairy free, egg free, egg free cake, gluten and dairy free, gluten free, gluten free cake, holiday cake, spice cake, spice cupcakes, vanilla frosting, vanilla icing, winter cake

Servings: 12 people

Author: Melissa Kalbfleisch – Hymns & Home

Ingredients

Sugared Cranberries

• 1 cup fresh cranberries
• 2 cups granulated sugar, plus more for tossing
• 1 cup water

Candied Orange Peels

• 2 oranges
• water for boiling
• 1½ cups granulated sugar, plus more for tossing

Spice Cake

• 3 cups gluten free flour blend (with xanthan gum) I prefer King Arthur Measure for Measure Gluten Free Flour Blend
• 1¾ cups brown sugar
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 cup full fat unsweetened coconut milk Use canned coconut milk, not coconut beverage.
• ½ cup water
• 1 cup coconut oil, melted I use virgin (unrefined) coconut oil.
• 2 Tbsp apple cider vinegar
• 2 tsp vanilla extract
• ½ cup shredded carrots

Vanilla Frosting

• 1 cup non-dairy butter I use Earth Balance Soy-Free Buttery Spread
• 2 Tbsp vanilla extract
• 6 cups powdered sugar
• ⅛ – ¼ cup full fat unsweetened coconut milk Use the canned coconut milk, not a coconut beverage.

Instructions

Sugared Cranberries

• If using, do this step at least 1 day in advance of your cake!
• In a saucepan, bring water and sugar to a boil, stirring to dissolve. Remove pan from heat.
• Place cranberries in a heat-proof bowl and pour hot sugar syrup over the berries. Let rest at least 8 hours or overnight.
• Drain the cranberries and toss with more sugar to coat. Spread them out on a baking sheet lined with parchment paper and allow them to dry for several hours. The sugared cranberries may be stored in the refrigerator in an airtight container for several days.

Candied Orange Peels

• If using, do this at least one day in advance of your cake!
• Cut the tops and bottoms off the oranges. Score the peel of the oranges in quarters with a knife and remove. Set the delicious oranges aside in the refrigerator for a snack or other use. Slice the orange peels into ¼-inch strips.
• Place the strips in a saucepan and fill with enough water to cover the peels. Bring to a boil.
• Once boiling, drain the peels. Cover with more water and repeat the process. This removes the bitterness from the peels. Repeat this process a total of 4-5 times.
• After the final drain, set peels aside. In the empty pot, whisk together 1½ cups water and 1½ cups sugar. Return to the stovetop over medium-low heat and simmer gently until syrup reaches approximately 230-235°.
• Add orange peels to the syrup. Simmer gently (don't boil) until the pith (white part) is somewhat translucent, checking every 10 minutes or so and swirling the pan as needed to make sure all the peels are covered. Don't stir the syrup as this may cause it to crystallize. This may take 45-60 minutes.
• Place extra sugar in a large bowl. Remove the peels from the hot sugar syrup and toss them in the bowl of sugar to coat. Place sugared peels on a parchment-lined baking sheet or wire rack to dry completely overnight.

Spice Cake

• Preheat oven to 350° Fahrenheit.
• Grease the bottom of your cake pans with coconut oil or line with greased parchment paper. Set aside.
• In a large bowl, whisk together flour, sugar, salt, baking soda, cinnamon, ginger, nutmeg, and cloves until well combined.
• In a second bowl or large measuring cup, whisk together coconut milk, water, oil, vinegar, and vanilla. Pour mixture into the dry mixture and stir thoroughly to combine. Stir in carrots.
• Pour batter into the prepared pans. Use a food scale to evenly divide the batter between the two pans.
• Bake until cakes are just done, about 50-60 minutes for two 6-inch pans, 33-36 minutes for two 9-inch pans, or 18-20 minutes for standard size cupcakes. Cake should spring back when lightly touched and a toothpick inserted into the center of the cake should come out clean. Don't over-bake!
• Let cakes cool in the pans for about 10 minutes on a wire rack. Run a sharp knife around the sides of the pans to make sure cakes are loose. Remove from pans and cool completely on wire racks.

Vanilla Frosting

• In a large bowl, beat together the non-dairy butter and vanilla with an electric mixer until combined.
• Gradually beat in the powdered sugar, adding one cup at a time and mixing thoroughly before adding more. The mixture will be quite thick by the end.
• Beat in the coconut milk a little at a time until desired consistency is reached. You may not need the full amount of coconut milk. I prefer a thicker frosting, so I don't add the full amount. If icing gets too thin, add a little more powdered sugar. You can also place the icing in the refrigerator for a little while if it starts to get runny.

Assembling the Cake

• Once the cakes are completely cool, use a serrated knife (bread knife) to slice each cake in half horizontally.
• Assemble cake in layers, spreading or piping frosting between each layer. Frost the outside of the cake and decorate with sugared cranberries and candied orange peels, if desired.

Storing the Cake

• If your frosting contains non-dairy butter that requires refrigeration, then your cake will need to be stored in the refrigerator. The cake is best served as close to room temperature as possible, so be sure to remove it from the refrigerator in plenty of time before serving. Cover any exposed (cut) parts of the cake before refrigerating to keep it from going stale.
• Extra frosting can be stored in the refrigerator for up to a week. Sugared cranberries may be stored in an airtight container in the refrigerator for several days. Candied oranges may be kept in a cool, dry place for up to 4 weeks.
• Unfrosted cake may be frozen. Wrap it tightly and placed in an airtight freezer-proof container or bag. Thaw the cake in the refrigerator, without opening the bag, to prevent it from becoming soggy.

I hope you and your loved ones enjoy this cake this holiday season! I’d love to know if you try it – drop me a comment below!

Blessings,
Melissa

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

Special Equipment Needed

To make these mini cakes, I used this cakelet pan by Nordic Ware. I purchased only one and baked my cakes in several batches.

You’ll need a serrated knife to slice the cakes.

You can use a piping bag or just a plastic bag with the corner snipped off to fill the cakes.

How to Make Mini Autumn Cakes With Vanilla Filling

My mini cakes are gluten, dairy, and egg free – an adaptation of this recipe. However, you can certainly use regular flour if you desire. I do recommend sticking with the coconut milk, though, as it adds a nice flavor!

Ingredients

For the Cakes:
3 cups all purpose flour OR Measure-for-Measure Gluten Free Flour Blend (with xanthan gum) – I prefer King Arthur brand.
1 3/4 cups granulated sugar
6 Tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups full fat unsweetened coconut milk
1/2 cup water
1/2 cup coconut oil, melted
2 Tablespoons apple cider vinegar
1 teaspoon pure vanilla extract

For the Filling:
1/2 cup palm oil shortening (I use this organic, certified sustainable brand)
3 cups powdered sugar
2.5 – 3 teaspoons vanilla extract (to taste)
1/3 – 1/2 cup full fat unsweetened canned coconut milk

Directions

Preheat oven to 350F. Spray cakelet pan with cooking spray (I use coconut oil spray).

In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, baking soda, salt). Add in the wet ingredients (coconut milk, water, oil, vinegar, and vanilla) and stir well until fully combined.

Place batter in cakelet pan, filling each compartment about 3/4 of the way full (don’t overfill!). Bake until firm, about 12-13 minutes (start monitoring for doneness around 10 minutes). Remove cakes from pan by inverting onto a wire cooling rack. Let cool completely before filling.

Repeat in batches as needed, bearing in mind that a hot pan will reduce baking time for subsequent batches.

To make the icing, beat the palm oil shortening in a bowl with an electric mixer until fluffy. Beat in the powdered sugar and vanilla until just combined. Slowly beat in the coconut milk until frosting reaches the desired consistency. For these mini cakes I recommend a thicker, sturdier icing so go easy on the coconut milk.

Once the cakes have cooled completely, carefully slice each one in half width-wise using a serrated knife, pipe a blob (very official term) of frosting onto the bottom half and stick the top half back on top. Enjoy!

Storing the cakes

These can be refrigerated if the frosting starts to become runny, but are best served at room temperature. To store, place them in an airtight container and store at room temperature for several days. I’ve never tried freezing these, but I would think they would freeze okay.

NOTE: If you stack these one on top of another, the cake will stick to itself potentially ruining the design. So if you’re worried about presentation, place a sheet of waxed paper between each layer! Ask me how I found this out…*sigh*

I hope you enjoy these mini Autumn cakes as much as we have! I actually made them for my daughter’s first birthday party last weekend and have enjoyed a few leftover with a cup of coffee. The kids finished them off, though, so they must have liked them!

Blessings,
Melissa

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

Note: This recipe can easily be adapted to use regular flour, dairy, & eggs, so even if you don’t have special dietary needs you can still enjoy!

This last year of dietary changes has definitely been a learning journey for me.

Around this time last year I had food sensitivity testing done (along with a host of other tests for vitamin deficiencies and so on) to try to figure out some of my medical issues. Turns out I’m quite sensitive to a whole host of things including dairy, eggs, coffee, and more. While they didn’t test for gluten sensitivity (that requires other methods of testing), they had me cut that out too. After an entire year of elimination and several attempts at reintroducing foods, I’ve concluded I’m pretty much set on gluten, dairy, and egg free for the foreseeable future. That’s just my reality and I’ve had to find ways to work around it when cooking and baking.

The last year has included a lot of searching and experimenting to find the best baked goods that I can actually eat (because baked goods were one of the things I missed the most!).

Obviously, no gluten, dairy, and egg free cookie will ever taste exactly the same as a “normal” glutenous-maximus cookie (as I like to call them)…but they can still be really tasty! And kind of addicting….sorry about that! (I’m looking at you, mom!)

Click here to jump straight to the recipe (but miss some important notes)

Before I get to the recipe, I’d like to comment on a few of the ingredients:

Palm Oil Shortening

You’ll notice this recipe calls for palm oil shortening. I realize there is great controversy surrounding the use of palm oil – people are concerned that it’s decimating rainforests and animal habitats. There is even controversy over whether or not there is truly such a thing as “sustainably and responsibly farmed” palm oil.

I’ve watched documentaries; I’ve read the arguments.

Consider this, however: the world will continue to use and need vegetable-type oils, whether it’s coconut oil, palm oil, soybean oil…whatever oil you choose it will require land and resources to grow it, potentially endangering whatever species happen to live in that area. Palm oil is actually one of the most efficiently produced and requires the least amount of land to farm (reference is the article linked below).

This article by the BBC is really quite interesting and provides some excellent graphics surrounding the palm oil controversy.

Ultimately it’s up to you and what you feel comfortable with. It’s not my main go-to oil, but I personally don’t have a problem with using it from time to time because it really is such a great oil for baked goods – especially for those of us that can’t have dairy. I choose to buy one that is at least Sustainable-Certified and Organic (by Grain Brain Organics).

If you’re looking for a substitute you could certainly use margarine, lard, butter (if not avoiding dairy), or coconut oil, but I’ve never tried this recipe with those and cannot vouch for how it would turn out. Check out this article for some substitution ideas.

Gluten-Free Flour Blend

NOT ALL BLENDS ARE CREATED EQUAL. I put that in all caps because it is so important! I personally am most familiar with King Arthur Gluten Free Measure-for-Measure Flour and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (the one that I linked which includes xanthan gum). I use either interchangeably, but tend to favor the King Arthur just a tad more. I did just buy some Kirkland brand from Costco but haven’t tried it yet (I’m hoping it’s great because it was a really good deal!).

The inclusion of xanthan gum in the blend is important because it helps give the baked good structure. Since we don’t have gluten to provide elasticity, we need something like xanthan gum to act as a binding agent.

If you’re using regular all-purpose flour, just substitute the same amount as called for in the recipe.

Plant-Based Butter

I’ve come to really like Earth Balance Vegan Buttery Sticks for baking. They do also make a soy-free version, which I prefer but cannot always find. If you are used to butter just realize that this won’t taste the same. It does have its own unique taste, but I’ve come to like it in everything from baked goods to cooking to just spreading it on my gluten free toast with jam.

If you’re using regular dairy butter, substitute the same amount called for in the recipe.

Flaxseed Meal

In this recipe we create a “flax egg,” meaning 1 Tbsp of flaxseed meal (I like Bob’s Red Mill) mixed with 3 Tbsp of warm water. This acts in place of an egg. I find that using warm water yields a better result than cold. It is important to let the mixture rest for several minutes so the flax can absorb the water and become the right consistency – kind of stretchy and gelatinous…similar to an egg! Please note that you can use either red flaxseed meal or golden flaxseed meal – either should work – but the golden has a lighter, less distinguishable flavor.

If you’d like to use a real egg, substitute one egg in place of the flaxseed meal and water.

Full-Fat Coconut Milk

If you’re worried about these cookies tasting like coconut, fear not! It is really not detectable. Neither my mom nor my 5-year-old nor I could detect any coconut flavor, and believe me my son would let me know! For this recipe it’s important to use full fat unsweetened canned coconut milk – not a “coconut beverage” that you might drink. Give it a good shake before opening the can – or a good mix after opening – as the fat likes to separate.

If you’d like to use dairy milk, substitute whole milk in the same amount called for in the recipe.

Gluten-Free Sprinkles

Sprinkles are one of those things you wouldn’t expect to contain gluten, but gluten seems to be everywhere these days, much to my chagrin. If you’re looking for gluten free (and dye free!) sprinkles, check out these fun sprinkles that come in a lot of different colors and shapes!

Alright, I think that about covers it! Let’s get to the recipe!

Printable Recipe

Tap the image below to download a pretty, printable recipe!

How to Make Chocolate Drop Cookies with Vanilla Frosting:

Quick Note: If you’re not gluten, dairy, or egg free it would work perfectly fine to substitute all purpose flour, regular butter, whole milk (for the coconut milk), and a real egg.

So let’s be honest – the main reason recipe-dedicated sites show all the step by step photos and give all the detail about the recipe is for Search Engine Optimization (e.g. Google will lead people to their post based on keyword detection). I suppose all that detail is helpful if you have questions, but it can also be kind of annoying to scroll through. So I’m not going to do that. However, I do still want my post to be found, so really quickly I’m going to tell you how to make these delicious CHOCOLATE DROP COOKIES WITH VANILLA FROSTING which are GLUTEN, DAIRY, AND EGG FREE! (Did you catch all that, Google?)

Preheat oven to 400F.

In a small bowl mix together flaxseed and water;  let rest for 5 minutes – this will make a “flax egg.” Using an electric mixer, cream together the shortening and sugar until smooth, then mix in the flax egg.

In a separate bowl whisk together the cocoa powder, flour, baking soda, and salt. Gradually add the flour mixture to the shortening mixture, alternating with the coconut milk until smooth, then mix in the vanilla.

Place tablespoonfuls of dough onto ungreased cookie sheets and bake approx. 9-11 minutes until centers are just set. Let cool on cookie sheets 5 minutes, then transfer to wire racks to cool completely.

Using an electric mixer, beat together the butter, sugar, and vanilla until smooth. Add coconut milk 1 Tbsp at a time, mixing well in-between. If you desire a runnier frosting, add more coconut milk. Once the cookies are cooled, top with frosting and dip into a bowl of sprinkles, pressing lightly to adhere.

A Few Tips on Frosting the Cookies:

Rather than smearing the frosting onto the cookies, I like to pipe it on using a regular plastic baggie.

Just fill it up and snip off the corner. That way you can pipe on little swirls and it’s quick, clean, and pretty. If you don’t like plastic bags, use a reusable piping bag…or just spread it on with a knife. Whatever you like.

For ease of filling, place the baggie in a glass!

Like this:

Swirl on that frosting!

So satisfying.

Dip in a bowl of sprinkles.

It’s helpful to press lightly on the top to make sure the sprinkles adhere, especially if you kept your frosting on the thicker side like I did.

Enjoy!

Thanks so much for reading and I hope you enjoy! If you try this recipe I’d love to hear if you liked it.

As always, if you found this helpful, want to save it for later, or want to share…

Pin it!

Blessings,
Melissa

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

Ever since going gluten, dairy, and egg free due to newly discovered food sensitivities, I’ve had more energy, way less anxiety, and have been the healthiest I’ve probably ever been! That being said, I have been terribly missing the flavor and familiarity of traditional baked goods even though I know my body doesn’t react well to them.

I’m always excited when I come across a recipe for diet-compliant baked goods that doesn’t necessarily taste like it’s diet-compliant. I was inspired by “A Dash of Megnut” to create these Fall spiced donuts.

These baked donuts are super straightforward to make and the only special equipment needed is a donut pan! Everything gets mixed by hand in one bowl so there aren’t too many dirty dishes made – yay!

I’ve made up a little printable recipe card for you that will hopefully make your experience even easier!

Baked Fall Spice Donuts Recipe

Tap here to download the printable file!

Notes on making the donuts

Donut Pans – I am really enjoying my new Nordic Ware donut pans! They clean up like a breeze and bake evenly. Each pan makes 6 full sized donuts.

Gluten Free Flour Blend – I prefer using King Arthur Measure for Measure Flour, which contains xanthan gum. I have not tried this recipe with other gluten free flours, but feel it really needs the xanthan gum in there to hold the donut together.

Nut Free Alternative – I used almond milk for this recipe, but coconut milk would work just as well. Use the drinkable kind, not the thick, canned variety.

Be sure to pin this for your reference later – or share with someone who would enjoy it!

How soon do you start enjoying Fall treats? I mean, is there ever really a wrong time for a donut?

Please let me know if you try this recipe and what you think – I’d love to hear from you! Or if you ever want to share a gluten and dairy free recipe recommendation with me, I love trying new recipes and would welcome the suggestion! Just drop a comment below, send me a message on social media, or reply to a subscriber email.

Hope you enjoy!

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I’ve made this quick and easy soup many times over the last several years. It is definitely one of my go-to’s on a cold day or when I have nothing planned and am scrambling to think of something to make. I almost always have all the ingredients on hand, so there is very little planning needed.

A few tips that make this recipe convenient and accessible at a moment’s notice:

• I keep cooked chicken in the freezer in 8oz portions. It doesn’t even have to be completely thawed to add it to this soup (although being frozen will increase the time the soup takes to boil). Anytime you cook chicken breasts, make a few extra to stick in the freezer. Or use leftover rotisserie chicken!

• I would venture to guess that most people generally have butter on hand, but if you’re not really a frequent butter user, you can freeze it! Make sure it is wrapped in an airtight freezer-safe bag so it doesn’t take on weird smells. If you prefer not to use butter you can use an oil of your choice such as olive oil or coconut oil.

• This recipe is extremely flexible – if want two onions instead of one, do it! If you want to throw in some spinach to make it extra hardy, go for it! Use what you have available.

Making It Gluten & Dairy Free

I have started making the noodles for this soup separate from the soup itself. This method was recommended to me awhile back by an Instagram follower and it has worked so well for our family! My husband and kids love regular noodles made with wheat, but I need gluten free noodles. So I cook two different types of noodles and we can fill our bowls accordingly. Occasionally we will all have these Banza noodles which are made from chickpeas. I really like them and they have 11g of protein per serving!

To make it dairy free I use Earth Balance buttery baking sticks. You could just as easily use olive oil or coconut oil.

What to serve with your easy chicken noodle soup

This recipe doesn’t really need a side, but if you want to level up the coziness factor then a loaf of homemade bread is key! Even when I’m really busy, it’s super easy to throw the ingredients in the bread machine and push start!

If you’re looking for a quick and simple gluten free biscuit option, these biscuits by There Is Life After Wheat are a good option. I use her coconut cream tip to make them dairy free.

I hope this recipe gives you all the warm and cozy feels this Fall and Winter!

Blessings,
Melissa

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