gluten free and vegan cookies and cream bundt cake!

My family celebrated my dad’s birthday yesterday, and while he had a fully glutinous, non-vegan dessert, my mom and I also wanted a sweet treat to finish the night. Enter this cake, because my mom and I are both gluten and dairy free, and mom doesn’t eggs. This cake was hit for all of the guests, including the children. It tasted like cookies and cream, and looked just as pretty! Enjoy!


For the Cake

  • 12 Glutino chocolate vanilla cream cookies, roughly crushed
  • 2 and 3/4 cups gluten free self-raising flour*
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder, plus a little extra for dusting the pan
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free butter, softened
  • 2 and 1/4 cups granulated sugar.
  • 1 cup olive oil
  • 2 large eggs, using an egg substitute
  • 2 teaspoons vanilla extract
  • 1 cup dairy-free buttermilk*

For the Glaze

  • 2 and 1/2 cups icing/powdered sugar, 312g
  • 3 tablespoons dairy-free milk
  • 1/2 teaspoon vanilla extract
  • About 4-5 Glutino chocolate vanilla cream cookies,, for topping, roughly crushed
the decorated cake!


  1. Preheat the oven to 350F°. Spray a 10″ bundt pan and dust with cocoa powder, then set aside.
  2. In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy about 2 to 3 minutes. Add the sugar and beat on high speed until well combined about 1 to 2 minutes. Add the oil, eggs, and vanilla and beat until combined, on high for about 2 minutes.
  4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the Glutino cookie chunks.
  5. Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes.
  6. Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.

For the Glaze

  1. Whisk together the icing sugar, milk, and vanilla until smooth. Add more milk if too thick. Drizzle over the bundt cake, and sprinkle with Glutino cookie chunks.


  • * If you can’t get hold of gluten-free self-rising flour, take 4 cupf of all purpose gluten-free flour, 2 tablespoons of baking powder, 1 teaspoon of salt and combine. Measure out 2 and 3/4 cups and store the rest in an airtight container. Proceed with the recipe as normal.
  • ** If you can’t get a hold of dairy-free buttermilk, add 1 tablespoon of vinegar to a 1 cup measuring cup and fill the cup up with dairy-free milk. Stir and let sit for 5 minutes. Add into the mixture as normal.
we decorated it with some candles for a bit of fun!

As always, tag us if you make this recipe. @flourlessfiesta on instagram and pinterest!

guide to a gluten-free dessert charcuterie board!

Charcuterie boards are my favorite thing. There is something so elegant and easy about combing meat, cheese, crackers, spreads, fruits, and more to create a fantastic meal that has a little bit of everything for everyone. My birthday was a few days ago, and I decided I wanted to combine my love of charcuterie boards with my love of all things sweet, and celebrate with a dessert charcuterie board instead of a classic cake. My best friends and I made this board and I wanted to give y’all a guide to a gluten-free dessert charcuterie board.

Bread: For the bread I would recommend brownies, cookies, cupcakes, cinnamon rolls, pretzels, graham crackers, or any of your favorite gluten-free carbs. The bread element is essential to provide a bit of savory cut to the sweetness of the board.

“Meat/cheese”: I don’t recommend putting meat or cheese on the charcuterie board. Instead use your favorite candies and other sweet treats such as marshmallows to provide the main focus of the charcuterie board.

Fruit: The fresh fruit is one of my favorite components of any charcuterie board and luckily that translates beautifully into a dessert board. Use any of your favorite fruits such as blueberries, strawberries, apples, bananas, etc. to bring a fruity taste to balance out all of the sweetness.

Spreads: The last component is the spreads. I recommend a variety of sweet spreads such as cinnamon butter, nutella, caramel, and chocolate sauce, savory spreads such as peanut butter, and fruity spreads such as jams, and jellies to really balance out the board.

What we used: For the bread component we used a leftover cinnamon roll, gluten-free pretzels, gluten-free graham crackers, and Glutino’s Chocolate Vanilla Cookies in ours. For the meat/cheese element we used we used Reese’s Peanut Butter Cups, a Hershey bar, marshmallows, and Mott’s fruit snacks. For the fresh fruit we use strawberries. For spreads, we used nutella and peanut butter.

Enjoy and as always tag us @flourlessfiesta on instagram and pinterest if you make this!

gluten-free corpus christi cake

Corpus Christi cake is the opening day dessert at my summer camp every year. Unfortunately this year, camp was closed due to Covid-19, so I decided to make a gluten-free cake in an attempt to recreate this cake at home. It was so fun to make this and think of all the amazing memories that came with eating it every year. I hope enjoy as much as I do!


  • 2 1/4 cups (281g) gluten-free all-purpose flour
  • 1 3/4 cups (300g) granulated sugar
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup water
  • 3 large eggs
  • 1/3 cup canola oil
  • 1/2 stick unsalted butter, melted
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 350° F
  2. Use nonstick spray to grease a 9×13 baking pan
  3. In a medium mixing bowl combine flour, salt, baking powder, and 1 1/2 cups of sugar by whisking
  4. Add water, eggs, and canola oil to the dry ingredients and whisk vigorously, about 2 minutes, or until batter is smooth
  5. Pour the batter into the pan and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean
  6. While the cake is baking, combine the remaining 1/4 cup of sugar and cinnamon into a small bowl and set aside
  7. Allow the cake to cool completely then use a fork to poke holes all over the top of the cake
  8. Pour the melted butter over the top of the cake, using a pastry brush to even out if needed
  9. Sprinkle the top of the cake liberally with the sugar-cinnamon mixture
  10. Enjoy!

Tag us @flourlessfiesta on instagram and pinterest if you make this!