Well in true gfe-gluten-free easily form, my sweet Shirley has out done herself with the most stunning holiday event yet. Home for the Holidays- Gluten-Free Style (and very Allergy Friendly as well) has kicked off with an enormous bang. Twenty four bloggers are sharing recipes that represent what the home and holidays are all about for them.
– Grand prize: A top-of-the-line VITAMIX blender!
– 2nd Prize: $150 Shopping Spree at Free From Gluten
– 3rd Prize : A Giveaway Package from Caveman Cookies worth $89.
And you will see below the great gifts that I am also giving away today as part of the event. But WAIT! Here is the most exciting part…
Each Entry/Comment you leave here will also count towards the Grand Prize, and 2nd, and 3rd Prizes as well! So make sure to maximize your chances!
Of course you know I am going to say how steeped in tradition the holidays are for us. And after all, our family has a long list of must-do’s for the season that we stick to like glue.
But this last year has brought some unexpected events and experiences that have left me understanding that simple moments are what really make this season bright.
Like the pride the boys get when they “help” Dad build the fire…and the sound of their belly laughs that are simply full of pure joy just because Santa will soon be burning his britches and squeezing his jolly belly through our chimney.
Like belting out Christmas songs with my boys at the top of our lungs and dancing to them “like no one is watching”. And then giggling hysterically afterwards…
Like listening to Big Brother read Christmas stories to Little Brother and Big Brother asking questions and encouraging Little Brother like Mom and Dad usually do…
And like sitting around the breakfast table together in our pajamas during the cold December weekends and enjoying special breakfast treats that are not normally made during the other times of the year.
Yes. Those are the kind of traditions that are making the season for me.
And this Gluten-Free, Dairy-Free Cinnamon Bun Cake with an Eggnog Glaze plays a big role on these special holiday mornings for us. It actually looks like and tastes similar to a giant cinnamon bun, but it is yeast-free, gluten-free, dairy-free, corn-free, and easily egg-free.
Oh. And it is waaaay easier (and much faster) to make than real Cinnamon buns.
I place a layer of cinnamon bun filling (and a layer of raisins) on the bottom of my pan, then pour half of the batter in. Then, using a ziplock bag with a corner snipped off, pipe a swirl of the filling and add another layer of raisins. Then I place the remaining batter on top of this and pipe the remaining filling in that same spiral pattern. Because we love the filling so much, I have been known to double the filling recipe below for an extra dose of decadence.
The result when it is done baking? Does it not look like a giant cinnamon bun?
Oh, and then that dairy-free eggnog glaze is not so bad either.
Gluten-Free, Dairy-Free Cinnamon Bun Breakfast Cake with Dairy-Free Egg Nog Glaze
Also Yeast-Free and Corn-Free; Easily adapted to be Nut-free and Egg-free
- 1 cup Superfine Brown Rice Flour (such as Authentic Foods brand)
- 1/2 cup Almond Flour -such as Honeyville (For NUT-Free: use equal amount Corn Flour, OR Quinoa Flour, OR Millet Flour)
- 1/4 cup Millet Flour
- 1/4 cup Arrowroot Starch
- 2 1/2 tsp Baking Powder, Aluminum-Free
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 8 Tbsp Earth Balance Vegan Butter, softened to Room Temperature-IMPORTANT (if not Dairy-free, you can use regular butter)
- 3/4 Cup Granulated Sugar OR Blonde Coconut Palm Sugar
- 2 Large Eggs, at Room Temperature-IMPORTANT (For EGG-FREE: Mix together in small bowl: 3 Tbsp Unsweetened Applesauce with 1 1/2 tsp additional Baking Powder with 2 Tbsp Warm Water and with 1 1/2 tsp Ener G Egg Replacer – use mixture where you would add eggs)
- 1 Cup Plain Coconut Milk Yogurt (such as So Delicious) OR Plain Dairy-Filled Yogurt OR Sour Cream-Room Temperature-IMPORTANT
- 2 tsp Vanilla Extract
- 1/2 Cup Coconut Sugar (or Brown Sugar)
- 6 Tbsp Earth Balance Vegan Butter, melted, OR Regular Butter, melted, OR Coconut Oil, melted
- 2 Tbsp Cinnamon
- 3/4 Cup Raisins (divided)
- 2 Tbsp Earth Balance Vegan Butter, or Regular Butter, Melted
- 3 Tbsp Corn-Free Confectioner’s Sugar, such as 365 Organic Powdered Sugar made with Tapioca Starch, available at Whole Foods
- 2 Tbsp Dairy-free Eggnog, such as So Delicious Holiday Nog, or Regular Dairy Egg Nog
- 2 tsp Vanilla Extract
1. Preheat Oven to 350 degrees. Grease a 9 inch round cake pan on the bottom and sides. Then cut a piece of parchment paper to fit just in the bottom of pan, without letting it go up the sides.
2. In medium bowl, mix together Superfine Brown Rice Flour, Almond Flour, Millet Flour, Arrowroot Starch, Baking Powder, Baking Soda, and Sea Salt. Whisk together until light and airy.
3. In bowl of electric stand mixer, beat Earth Balance Butter (or Butter) and Sugar for 3 – 5 minutes until light and fluffy. Then add eggs (or Egg Replacer), one at a time, continue mixing. Add Yogurt and vanilla and mix again until incorporated.
4. While mixer is going on low speed, slowly add dry ingredient mixture. Stop occasionally to scrape down sides with rubber spatula. Once all dry mixture is added, continue to mix until well-incorporated and batter seems light.
5. Mix together filling ingredients (Note: if you like a lot of filling, double the filling ingredients). Spoon 3 – 4 Tbsp of filling into bottom of pan and spread evenly with back of spoon. Sprinkle half of the raisins over the filling. Pour remaining filling into a ziplock bag and snip small corner off one side of bottom.
6. Pour half of batter over bottom raisin/filling layer. Then, pipe filling from bag in a circular spiral, starting in center of pan and working outwards. Sprinkle remaining raisins over filling. Then pour remaining batter over raisins. And, again pipe all remaining filling in circular spiral pattern. Use a toothpick to follow the spiral to incorporate it slightly into the batter.
7. Bake for 40 minutes, or until toothpick comes out clean.
8. During the final few minutes of baking, whisk together all of the icing ingredients. Once cake is out of oven, let cool for 5 minutes then cover pan with dish and flip onto plate. Then cover cake with another plate and flip onto that one so cake is right side up. While it is still warm, drizzle the icing evenly over the top of cake. Enjoy!
Here we go… GIVEAWAY TIME! Enter to win:
The Pure Kitchen, by Hallie Klecker
One Easy Eats Subscription to the all-digital food and lifestyle gluten-free magazine:
To enter the giveaway, please do one or all of the following three things:
Just remember that each entry brings you one step closer to winning that Vita-Mix!
1. Please leave a comment telling me what makes this season bright for you.
2. Share this giveaway on facebook and come back to tell me that you did.
3. Share this giveaway on twitter and come back to tell me that you did.
Note that you will have 48 hours to leave a comment here before it will be closed to entries on December 8th at 10am CST.
All of the comments you leave on this post and any other posts by the other bloggers participating will be entered into the Grand Prize Giveaways. The grand prize winners will be announced on Christmas.
And do not forget to go back and see the Gluten-Free Red Chile Enchiladas from Gluten Free For Good yesterday and then head on over to Lexie’s Kitchen tomorrow, for what I am sure will be an amazing treat.
NOTE: THIS CONTEST IS NOW CLOSED.