This gluten-free sugar cookie cake is the perfect Easter Dessert. The moist cake and the delicate frosting are a combination to die for. They go together so well that this dessert won’t last very long, so be sure to grab a slice before it’s too late. Oh! And don’t forget to top it with your favorite sprinkles. This allergy-friendly dessert will be a favorite in your house, so keep it somewhere handy!
Sugar Cookie Cake:
Sometimes deciding between cookies and cake can be challenging. But you’re in luck; this recipe is the best of both worlds. It has the fluffiness and texture of a cake and the sweetness of a sugar cookie. Not only that, but the glaze topping brings it all together for the perfect dessert.
Ingredients for this Sugar Cookie Cake:
You will need the following ingredients to make this tasty treat;
The Dry Ingredients:
- Gluten-Free Flour (We recommend Josie’s Best Gluten-Free Mixes)
- Baking Soda
- Baking Powder
- Salt (If you’d like to add extra vanilla flavor, then substitute plain salt with our vanilla salt)
The Wet Ingredients:
- Sugar
- Melted Butter (can be dairy-free, if needed)
- Egg
- Vanilla Extract
- Almond Extract
- Milk (almond milk or another dairy-free alternative will work too)
Ingredients for the Glaze Topping:
- Powdered Sugar
- Milk (almond milk or another dairy-free alternative will work too)
Gluten-Free and Golden:
Our friend, Nicole Kendrick, also known as @goldengracekitchen on Instagram, is the brains behind this spectacular cake. If you’d like to see more healthy, nutritious, and gluten-free recipes, give her a follow.
Did You Make This Recipe?:
If you made this cake, let us know about it. Tag @singingdogvanilla in your photos on Instagram so we can see how they turned out. Also, if you have a recipe request, send us an email at info@singingdogvanilla.com, and we will find a great recipe for our site.
Serves
1 loaf cake
Equipment
Loaf Pan
Stand or Hand mixer
mixing bowl(s)
Cook Time
40m
Ingredients
1 Cup sugar
1/2 Cup melted butter
1 Egg
1 Teaspoon vanilla extract
1 Teaspoon almond extract
1/2 Cup milk (or almond milk)
1 1/3 Cup Plus 3 tbsp. GF Flour
1/4 Teaspoon baking soda
1 1/4 Teaspoon baking powder
1/4 Teaspoon salt (or vanilla salt)
1/2 Cup powdered sugar
1 Tablespoon milk (for glaze)
Instructions
Preheat your oven to 350.
In a large glass bowl, mix butter and sugar until well combined. Next, add your extracts and egg. Mix well. Lastly, add milk and mix until well combined.
Whisk all dry ingredients in a separate bowl. Slowly add your dry into the wet 1 cup at a time, mixing after each addition until combined. Bake 40-45 minutes.
Make the glaze by combining powdered sugar and milk. Then stir well, and drizzle over the cooled cake.
