• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Favorite Gluten-free Chocolate Cake with Hibiscus Frosting

January 25, 2017 by Sarah Menanix

Jump to Recipe
  • Share
  • Tweet

Last updated on January 31st, 2021

The BEST gluten-free chocolate cake topped with naturally pink ombre hibiscus cream cheese frosting. Light and tender cake with a moist crumb and rich dark chocolate notes that balance with tart hibiscus cream cheese frosting.

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

At this time last year, I was approximately 1 billion pounds heavier, awaiting the arrival of #cheesebabygirl. We’d just thrown one last “you probably won’t see us for a while” pre-baby dessert shindig (we were right). I spent an entire day baking for it and my feet were trying to quit my body. They were going on strike, swelling up like balloons, and throwing in the towel along with any hopes of homemade Valentine’s Day treats. With Zoella’s February 7th arrival and our unexpected week-long hospital stay, our Valentine’s Day dessert was a heart-shaped Whole Foods cheesecake shared over hospital trays with visiting friends and a snuggly soft baby that smelled like fresh laundry.

I’m making up for no homemade treats last year by getting a head start with this (naturally) ultra-pink ombre layer cake. I’ve waited months for the perfect occasion to share this chocolate cake – this is not any ol’ chocolate cake. The base is my absolute favorite chocolate cake EVER. I considered going as far as titling it “the best gluten-free chocolate cake in all the land,” but decided to tone down my intensity. But, in my not so humble opinion, it is just that.

Hibiscus Cream Cheese Frosting

Ombre Hibiscus Cream Cheese Frosting

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

I’ve been baking and tweaking this cake for years – this is the chocolate cake I baked for my birthday party two years ago that ignited a matcha + chocolate rampage. It’s the chocolate peanut butter layer cake I made for Father’s Day. In short, any time there’s a need cake or cupcakes (read: often), I turn to this trusty cake. For this iteration, I simplified the flours to just three and removed all the gums, which will be my new go-to recipe.

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

Between my blog and styling for The New York Times, Alanna and I have made a lot of baked goods last year. And thus, Lucas’s office has consumed a lot of baked goods last year. Enough that warranted building a PieBox-sized rack on the back of his bike. Even when we send the less than stellar flops, no one ever seems to complain – lovingly (and unknowingly) earning his office the nickname “the trough,” where no crumb is left behind.

This week, I sliced and packed up this gluten-free chocolate cake with hibiscus frosting. When Lucas inquired whether I intended it to go to the trough the next day, I said, “it could.” He quickly replied, “no, it can’t. It’s staying here.” (You hear that, trough? Lucas likes this cake more than he likes your happiness).

I don’t blame him though, this cake is light and tender with a moist crumb and rich dark chocolate notes that balance with tart hibiscus cream cheese frosting. Naturally pink hibiscus frosting adds bright notes and dresses it up for Valentine’s Day.

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

The BEST Gluten-free Chocolate Cake with Ombre Hibiscus Cream Cheese Frosting

If a three-layer ombre frosted cake eludes you, I don’t blame you. Frosting a cake is no cakewalk – just look at mine! I’m going for the painted plastery look but mostly not by choice (just go with it, ok?). If you’d rather not fuss with smoothing frosting, halve the recipe and make 12 cupcakes! Either way, there’s not much more festive that this naturally hot pink Valentine’s Day chocolate cake.

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen,  follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

Continue to Content
The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting

The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting

Yield: 6-inch 3-layer cake, 8-inch 2-layer cake, or 24 cupcakes

Ingredients

Chocolate Cake

  • Scant 2/3 cup milk (2/3 cup minus 1 tablespoon, or 2/3 cup buttermilk and skip the vinegar)
  • 1 tablespoon white vinegar
  • 1/2 cup + 2 tablespoons (112g) sweet rice flour
  • 1/2 cup (66g) gluten-free oat flour
  • ¼ cup + 2 tablespoons (56g) millet flour
  • 3/4 cup (86g) unsweetened dutch-processed cocoa powder, sifted (I use Rodelle Organic Cocoa
  • 1½ cups + 2 tablespoons (335g) organic cane sugar
  • 1½ teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3 tablespoons safflower oil (or vegetable oil)
  • 1 teaspoon pure vanilla extract (I use Rodelle
  • 1/2 teaspoon chocolate extract (or 1/2 teaspoon more vanilla extract) (I use Rodelle
  • 2/3 cup hot water

Hibiscus Frosting

  • 16oz cream cheese
  • 1 cup unsalted butter
  • 3 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (I use Rodelle
  • 1/4 teaspoon kosher salt
  • 1½ tablespoons hibiscus powder
  • Optional: 3/4 teaspoon beet powder

Instructions

Chocolate Cake

  1. Preheat the oven to 350°F. Prepare three 6-inch cake pans or 2 8-inch cake pans by lightly oiling them, lining them with a round of parchment paper, then lightly oiling and dusting the bottom and sides with oat flour. Or, for cupcakes, line a muffin tin with 24 liners.
  2. Combine the milk and vinegar in a small cup and let sit while you measure the flour, at least 5 minutes.
  3. Whisk the sweet rice flour, oat flour, millet flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a medium bowl.
  4. In a separate bowl, whisk the milk and vinegar mixture with the egg, oil, vanilla extract, and chocolate extract together until smooth. Pour this mixture into the dry ingredients and stir lightly.
  5. Pour the hot water into the dry ingredients and mix until completely smooth, scraping up the sides and bottom to completely incorporate.
  6. Divide the batter among the 3 prepared cake pans and smooth the tops. (Or cupcake liners)
  7. Bake for about 33-37 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs and the center bounces back when poked. In my experience, it's best to err on the side of an extra minute or two to be sure - this cake is very moist so it won't over bake very easily! (For cupcakes bake for 18-22 min)
  8. Let cool in the pans for 5-10 minutes, then overturn the cakes onto wire racks to cool completely.
  9. Meanwhile prepare the frosting.

Hibiscus Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
  2. Add the cream cheese and beat until completely smooth.
  3. Slowly add the powdered sugar, in thirds, mixing on low speed until combined.
  4. Add the vanilla and salt, and beat on medium speed until smooth.
  5. For a purely pink cake, add the hibiscus powder and beat until smooth. For an ombre cake like the one shown here, divide the frosting into four bowls and add the hibiscus and beet powder as follows: Dark Pink: 3/4 cup frosting + 3/4 teaspoon beet powder + 1/2 teaspoon hibiscus powder - Medium Pink 1½ cups frosting + 1 tablespoon hibiscus powder - Light Pink: 3/4 cup frosting + 3/4 teaspoon hibiscus powder - White: 2 cups frosting + 1/2 teaspoon hibiscus powder
  6. To frost the cake, place one cake layer on the cake stand, spread 1/3 cup frosting (medium pink if making ombre) in an even layer. Place the second cake layer over the top and spread another 1/3 cup frosting (light pink if making ombre). Use the white frosting to create a very thin crumb coat layer and chill for 10 minutes. Frost the whole cake, smoothing with an offset spatula. For ombre, pipe 1-2 large rings of each color of frosting around the cake, as shown, finishing with white frosting on top. Smooth with an offset spatula, wiping after each use. Enjoy!
© Sarah Menanix
The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting

  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Cakes & Cupcakes, Desserts, Gluten Free Desserts, Gluten-Free Staples, Millet Flour, Oat Flour, Sweet Rice Flour

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets
Next Post: Frosted Earl Grey Brownies with Rose Petals + Sweet & Simple Cookbook »

Reader Interactions

You may also enjoy:

Gluten-Free Lemon Drizzle Cake
Gluten-Free Lemon Drizzle Cake
Gluten-Free Coffee Cake
Gluten-Free Coffee Cake
Gluten-Free Birthday Cake Recipe
Gluten-Free Vanilla Cake
Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Roll

35 Comments

  1. Amisha -

    January 25, 2017 at 11:03 pm

    Stunning cake dear Sarah! I ofcourse love the ombre frosting! It is one of my fav styles of cakes! I forgot about hibiscus! haha! The color imparted by hibiscus powder is just so beautiful! That cake does look v moist and delicious! cant believe your baby is going to be 1 soon! Early birthday wishes to your sweet girl! :)

    Reply
  2. gerry @ foodness gracious -

    January 25, 2017 at 11:35 pm

    This is beyond pretty!! That color is epic :)

    Reply
  3. Veronica -

    January 26, 2017 at 12:53 am

    So pretty! This looks scrumptious! Lucas is very hard to please when it comes to cake, so this lovely dessert must be out of this world!

    Reply
  4. Lily | Kale & Caramel -

    January 26, 2017 at 1:25 am

    Obsessed! Pink cream cheese frosting (by way of beet juice) was my mom’s signature, so this ombré beauty is giving me all the feels. Can’t wait to try with hibiscus!

    Reply
  5. Liz @ Floating Kitchen -

    January 26, 2017 at 4:13 am

    I would hoard this cake too, if I was Lucas! Too pretty and delicious to share! The ombre is just gorgeous and in my favorite color, no less! And happy *almost* birthday to cheesebabygirl!

    Reply
  6. Becky Winkler (A Calculated Whisk) -

    January 26, 2017 at 4:54 am

    This is beyond gorgeous! I cannot wait to try it.

    Reply
  7. Tieghan -

    January 26, 2017 at 5:17 am

    seriously so pretty!

    Reply
  8. Abby @ Heart of a Baker -

    January 26, 2017 at 6:19 am

    I kind of almost forgot about Valentine’s Day, so I’m glad you remembered with this pretty cake! I don’t make layer cakes often enough, so adding ombre frosting makes it that much prettier :)

    Reply
  9. Georgina -

    January 26, 2017 at 7:17 am

    This looks so beautiful and delicious. Definitely going to give your lovely chocolate cake recipe a try!

    Reply
  10. Allyson (Considering The Radish) -

    January 26, 2017 at 8:47 am

    This cake sounds fantastic, and it looks even prettier. I don’t know what you mean about not being able to frost a cake- this is one of the most beautiful cakes I’ve seen in a long time.

    Reply
  11. Traci | Vanilla And Bean -

    January 26, 2017 at 9:33 am

    Blink! Another year. Goodness, Sarah. Happy almost birthday to you and Zoe… it WAS just yesterday! This cake is simply stunning. I gotta get my hands on some beet powder asap!

    Reply
  12. Carla -

    January 26, 2017 at 1:14 pm

    Remember almost a year ago when you had A BABY? That’s so crazy. We should make a cake to celebrate! (I know, you just did. Let’s do it again.)

    Reply
  13. Deliposts -

    January 27, 2017 at 7:17 am

    This looks in-sane! Seriously, I fell in love with it. Definitely worth to try

    Reply
  14. Gretchen -

    February 2, 2017 at 12:02 pm

    Ohhh, I love everyeverything about this!!

    Reply
  15. Mackenzie -

    February 3, 2017 at 10:20 am

    Lovely recipe. In the instructions for the frosting it mentions powdered sugar and I was wondering how much?

    Reply
    • Sarah Menanix -

      February 3, 2017 at 11:23 am

      Oh my gosh! I’m so sorry – what a terrible typo. It’s 3 cups sifted (just updated the recipe too – thank you for pointing it out!)

      Reply
  16. Maddie -

    February 4, 2017 at 8:24 am

    This cake is gorgeous! If you had to choose, would you use the buttermilk or the vinegar? Which makes for a better cake in your opinion?

    Reply
    • Sarah Menanix -

      February 4, 2017 at 1:57 pm

      Good question- I originally wrote this recipe with buttermilk years ago, but rarely had any on hand, so I’d sub in milk and vinegar. Now that I’ve made this recipe SO MANY TIMES, I’ve decided that I think the milk and vinegar makes a better, lighter cake. The buttermilk cake is just a bit denser but maybe has a slightly deeper flavor, but I prefer milk and vinegar cake!

      Reply
  17. Amanda Bevill -

    February 14, 2017 at 11:55 am

    Okay- GENIUS! can’t wait to try!

    Reply
  18. Jacquie -

    April 4, 2017 at 1:55 pm

    This cake is so beatutiful! I need to make 3 9″ layer cakes to feed more people. Should I just multiply the whole recipe by 1.5x? And how long should I baje it for?

    Reply
    • Sarah Menanix -

      April 7, 2017 at 5:33 pm

      I’ve never baked it in a 9-inch pan, but I don’t see why it wouldn’t work! Just based on the area of the pans (9-inch is 64 square inches while a 6-inch is only 28 square inches), I would multiply the recipe by 2.25x. As for the baking time, I’m not sure, but my gut says 45-50 minutes. The great thing about this cake is that it’s very hard to overbake and it’s easy to tell when it’s done. After about 40 minutes (I like to check early just because in this case, they’ll be filled to the same level in the pan), I would start checking every 5 minutes by poking the center with your finger (you want it to bounce back and not look indented at all) and inserting a toothpick into the center to make sure it comes out clean or only with a few dry crumbs. I always err on the side of a couple minutes longer with this cake and I’ve never had it turn out dry! Hope this helps!

      Reply
  19. Yasemin -

    February 9, 2018 at 1:32 pm

    This cake looks amazing! Do you have a substitution for using GF all-purpose flour? or does it have to be the 3 separate flours you have above? Thank you!!!

    Reply
    • Sarah Menanix -

      February 12, 2018 at 4:47 pm

      I’ve never made it with an AP GF flour, but I think you could substitute the flours with something like Pamela’s AP flour or Bob’s AP baking flour and it’d work just fine!

      Reply
      • Yasemin -

        February 13, 2018 at 8:27 am

        Thank you so much :)

        Reply
  20. Dolphia -

    February 26, 2018 at 10:14 am

    I tried the cake with 2 pans and frosted with espresso chocolate ganache – it was a huge hit!

    Reply
  21. Shambhavi -

    January 27, 2019 at 11:36 pm

    This is gorgeous! Just two questions :
    1) what is sweet rice flour? I have normal rice flour on hand, but not sure if that will work?
    2) can this recipe be made with AP flour if I don’t need it to be GF?

    Reply
    • Sarah Menanix -

      January 28, 2019 at 12:11 am

      1. Sweet rice flour is not the same as normal rice flour. It’s sometimes called “glutinous rice flour” or “mochiko” – common brands are Koda Farms Mochiko or Bob’s Red Mill. Sweet rice flour is the same flour used to make mochi and used in a gluten-free cake, it gives it similar sticky chewy qualities that you can find from AP flour.
      2. Yes! I used to make a non-GF version of this cake before I needed it to be GF – you can find that recipe here. While I haven’t made it in 5 years, comparing the recipes, in this case, I would replace the GF flours with AP flour by volume (1.5 cups) as opposed to weight. If you make it with AP flour please let me know how you like it!

      Reply
  22. Macy -

    April 7, 2019 at 2:31 pm

    Hi, I am looking forward to making this recipe for my son’s birthday coming up! I was wondering what cake pans you recommend using? I prefer nontoxic and realize there are many options to choose from and maybe cooking times vary!

    Thank you

    Reply
    • Sarah Menanix -

      April 8, 2019 at 11:39 am

      Absolutely! Here are the cake pans that I use (and have in every size) – Fat Daddio’s 6-inch cake pans

      Reply
  23. CRFM -

    July 15, 2019 at 10:54 am

    This is beautiful!
    I’m wondering if you have ever frozen this cake recipe? I’d like to make it for the big finale to a family get together but don’t want to be baking while so many guests are in town.
    Also do you think I could make my own hibiscus powder? I have a loads of “jamaica” which is culinary Hibiscus from Mexico used as a loose leaf tea.
    Thanks so much for doing what you do!

    Reply
    • Sarah Menanix -

      July 15, 2019 at 11:27 am

      I have actually! I baked it in advance – let it cool completely then wrap it completely in plastic wrap then store in a freezer bag. When you’re ready to serve it, pull it out of the freezer and frost it and by the time you’re done frosting it, it will be defrosted enough to serve (I actually find it’s easier to frost when it’s cold!).

      You totally could make your own hibiscus powder – I would grind it up in a coffee grinder to get it fine enough (I doubt a food processor or blender would do the trick here). My only concern would be that color is the same as the hibiscus powder you can buy – is it vibrant hot pink when brewed? You should be able to tell if it’ll work to dye the frosting when you grind it up (see the picture above of my pink hibiscus powder). Hope this helps!

      Reply
      • CRFM -

        July 15, 2019 at 3:19 pm

        Yes! Really helpful and such a quick reply. I’m looking forward to doing a tester cake. Thank you

        Reply
  24. Deb M Nevsimal -

    September 21, 2019 at 5:49 am

    Can I use coconut sugar instead of the cane sugar?

    Reply
    • Sarah Menanix -

      September 21, 2019 at 11:55 am

      I’ve never replaced the sugar with coconut sugar in this recipe. I suppose it would work if you replaced it by weight, but I’m not sure if it would affect the overall moisture of the cake or not. I have however, made the cake with almond and cashew milk before and it works great! I’d look for a refrigerated nut milk that’s free of carrageenan!

      Reply
  25. Deb M Nevsimal -

    September 21, 2019 at 5:51 am

    Also, my daughter is DF can I use Almond Milk?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Gluten-Free Vegan Bread Pudding Recipe

Pumpkin Gluten-Free Vegan Bread Pudding

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

KitchenAid Stand Mixer

Footer

Follow Snixy Kitchen on Instagram

Halfway through my full-day video shoot for @castr Halfway through my full-day video shoot for @castrawberries today, I learned it was #nationalstrawberryday - what timing! I’ve currently got 10lbs of strawberries in my fridge and my kids are stoked for strawberry season. I shot a video and some photos of @tutti_dolci’s strawberry slab pie for @castrawberries last year - get the recipe for this pie on their site! For GF, sub in the pie crust from my gluten-free triple berry pie - linked in profile! #strawberrypie 
•
https://www.snixykitchen.com/triple-berry-pie-with-gluten-free-cardamom-crust/
{New} Gluten-free lemon drizzle cake, in partnersh {New} Gluten-free lemon drizzle cake, in partnership with @bobsredmill! This bright lemony loaf cake is the little black dress of cakes. Baking cake in a loaf pan instantly brings it into “suitable for breakfast” territory. Adding the crunchy lemon glaze shell makes it sweet enough to be the perfect dessert or snack cake. 
•
And this glaze, y’all. 😻 I used Mary Berry’s technique of applying the lemon sugar drizzle while the cake is warm so it hardens into crunchy icing that crackles as you slice it, making the crust quite possibly the best part. 
•
This cake comes together with four flavorful flours: almond, gluten-free oat, sweet rice, and tapioca. Get the recipe along with my substitution recommendations on the blog - link in my profile @snixykitchen! #lemondrizzlecake #glutenfreecake #bakedwithbobs #betterwithbobs #bobsredmill #ad
•
https://www.snixykitchen.com/gluten-free-lemon-drizzle-cake/
If you’re having a full-scoop-of-cookie-dough-on If you’re having a full-scoop-of-cookie-dough-on-a-cone kind of day/week/year, I’ve got you. Customize this gluten-free edible cookie dough recipe with your favorite add-ins and store it in the freezer for late-night cookie dough cravings. Recipe link in profile - @snixykitchen #ediblecookiedough #cookiedough
•
https://www.snixykitchen.com/gluten-free-edible-cookie-dough/
Ricotta toast with crispy pan-fried maitake mushro Ricotta toast with crispy pan-fried maitake mushrooms and flaky salt – sharing my go-to lunch in collaboration with @goodeggs. My neighbor and I meal plan on Saturday nights then place a delivery order together from Good Eggs and honestly, it’s the highlight of my week. What I miss most about going to the grocery store regularly was choosing from a vast selection of fresh local produce varieties from specific farms. Once we started this Good Eggs weekly tradition a few months ago, I was able to do that again, and still get all my go-to pantry staples. But now all in one place. From my couch. Swipe to see a sampling of what I got in my box this week! Among many other things, we both always order: whole milk basket ricotta from @bellwetherfarms and A LOT of maitake mushrooms from @mycopiamushrooms. Then we take turns delivering variations of this toast to each other – add flaky salt, herbs, greens, garlic, nuts, carrot spread, romesco – go wild! 
•
To try Good Eggs, new customers can get $80 off your first 4 orders with my promo code SNIXY80 ($20 per order) or click the link in my bio or IG stories and the code will be automatically applied! #mygoodeggsbox #absurdlyfresh
•
http://bit.ly/3jzZ7gc
Gluten-free chocolate cake for Zoella’s birthday Gluten-free chocolate cake for Zoella’s birthday! Happy 5th birthday to my baby girl who isn’t so much of a baby anymore. She amazes me every single day with her ideas, kindness, and curiosity. Swipe to see her from 2 days to 5 years - I’m not crying, you’re crying.
•
For our fam celebration, I baked a single family serving of this perfect gluten-free chocolate cake as a 6-inch layer cake. See a picture of her cake in my stories and get the link in my profile! I used 1/3 of the recipe and baked it in two 6-inch rounds. #chocolatecake #glutenfreecake 
•

https://www.snixykitchen.com/gluten-free-chocolate-sheet-cake-with-chocolate-buttercream/
Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure