Gluten-free Dark Chocolate Strawberry Sandwich Cookies

Valentine’s Day is one of my favorite holidays. The love in the air makes everything seem a little brighter and a little more joyful especially in the midst of winter. While Valentine’s may look a bit different this year due to the pandemic, there is no reason to not take advantage of the delicious flavor combinations that Valentine’s Day provides.

Gluten-free Dark Chocolate Strawberry Sandwich Cookies

Strawberry and dark chocolate are a perfect Valentine’s flavor combination and these cookies deliver. Cookies are such a delicious and easy treat. Sandwich cookies are the best of both worlds. They are fancier than your average cookies but are easy to make and don’t require many extra steps. Enter Gluten-free Dark Chocolate Strawberry Sandwich Cookies. I wanted to make these cookies for my brother who loves all things strawberry. Once he ate three cartons of strawberries in a day! He loved this recipe and has eaten at least half the batch over the last two days. This recipe is perfect for sharing with those you love and it is guaranteed to satisfy everybody’s sweet tooth.

Do set aside some time for these cookies, as they require extra cooling in order to get the perfect consistency and texture. Enjoy and tag us if you make these on instagram @flourlessfiesta and check out our pinterest @flourlessfiesta!

Ingredients for Cookies:

  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups gluten-free all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups dark chocolate chips

Ingredients for Strawberry Filling

  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • 8 ounces strawberry cream cheese, at room temperature
  • 3 tablespoons strawberry jam
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar


  • Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  • In a stand mixer, fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar. Add in the eggs, one egg at a time, and vanilla extract and mix until creamy. Scrape down the sides of the bowl, and mix until everything is combined.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Once mixed, add to the mixing bowl in three parts, mixing and scraping down the sides after each addition. Gently stir in chocolate chips.
  • Scoop out balls of around 1 1/2 to 2 tablespoons of dough and place on the prepared cookie sheet, leaving space between. Cook for 10 minutes, the tops will look pale. Allow for the cookies to cool on the pan for 5 minutes as they will be very soft. Transfer to a cooling rack to finish cooling for around 7-10 minutes.
  • While the cookies are cooling, prepare the icing. Place butter and cream cheese into the mixer and mix together until creamy. Add jam and vanilla extract and continue beating until creamy. Finally, add in the powdered sugar and mix until the icing is creamy.
  • Take two cooled cookies, and spoon a tablespoon of icing in between. Store in an airtight container at room temperature until ready to serve.

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

Gluten-free and Vegan Strawberry Brownies

Hi guys! So I have always loved chocolate covered strawberries and I wanted to turn that into a baked good. Introducing gluten-free strawberry brownies. The goodness of gooey fudge brownies pairs perfectly with the freshness of the strawberries.

gluten-free and vegan strawberry brownies served with a side of chocolate pecans

These brownies are easy to make, although allow some time to let the ganache settle (trust me, these will make the brownies much better). These are so delicious that, I forgot they were gluten-free when I first bit into them, and they are vegan which is a big plus!

Enjoy and tag us @flourlessfiesta on instagram if you make them.



  • 4 large eggs using egg replacer (I use Bob’s red mill)
  • 1 1/4 cups of cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract or vanilla paste
  • 2 1/4 cups sugar
  • 16 tablespoons vegan unsalted butter, melted
  • 1 1/2 cups gluten-free flour
  • 1 cup dairy-free chocolate chips (I use the Enjoy Life brand)
  • 3 tablespoons strawberry jam, seedless preferred
  • 1 tablespoon strawberry simple syrup or water

Chocolate ganache glaze

  • 1 cup dairy-free half & half cream (I use the ripple brand)
  • 1 tablespoon light corn syrup
  • 2 2/3 cups (454g) semisweet chocolate chunks
  • 1 tablespoon strawberry syrup, or vanilla extract to taste
  • Cut up strawberries (optional)
  • Powdered sugar (optional)


  1. Preheat the oven to 350°F
  2. Mix the egg replacer together and put it into a bowl, then beat with the cocoa, salt, baking powder, and vanilla until smooth.
  3. Add the sugar and melted butter, whisking until smooth.
  4. Add the flour and chocolate chips.
  5. Spoon the batter into a lightly greased 9 x 13 pan.
  6. Mix the strawberry jam with the syrup or water, and then heat for 30 seconds in the microwave.
  7. Bake the brownies for about 30 minutes, or until a toothpick inserted into the middle comes out clean or with few crumbs. Remove them from the oven.
  8. Brush the jam on the brownies then set the brownies aside to cool for an hour.
  9. To make the ganache, heat the vegan half & half and corn syrup on the stove until they begin to steam. It should take about 3 minutes. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Let cool for 25 minutes.
  10. Pour the thickened ganache over the brownies. Allow between 3 to 4 hours for the ganache to set up fully. You may refrigerate the brownies to speed up this step up.
  11. Just before serving, garnish brownies with fresh strawberries and confectioners’ sugar as an option to finish the dessert.

Gluten-Free and Vegan Chocolate Coffee Bundt Cake

Today is my aunt’s 38th birthday, and I wanted to make her a birthday dessert that I know she would love. She is a big coffee drinker, and loves all things chocolate flavored so I wanted to combine the two together to make the ultimate birthday cake.

my aunt and I at our New Year’s Eve celebration
my aunt and I when I was little at her wedding

This is a delicious bundt cake, and easy to make. The sweetness of the chocolate icing perfectly offsets the bitterness from the coffee. This cake is also vegan, but you could never tell because of how delicious it tastes. If you’re a fan of either flavors, you will definitely love this cake.

Enjoy and if you make this cake tag us on instagram @flourlessfiesta!

chocolate-coffee bundt cake



  • 1 cup (227g) brewed coffee (I used my mom’s Nespresso Vertuo to brew a strong cup from the Stormio pod)
  • 16 tablespoons (227g) vegan butter (I recommend Melt Organic Butter )
  • 3/4 cup (64g) unsweetened cocoa
  • 2 cups (397g) sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (241g) Gluten Free Flour (I tried Krusteaz GF All Purpose Flour for the first time and it worked great!)
  • 2 teaspoons vanilla paste
  • Egg Replacer to equal 2 eggs
  • 1/2 cup (113g) vegan sour cream or vegan greek yogurt at room temperature


  • 2/3 cup (113g) chopped vegan bittersweet or semisweet chocolate, or chocolate chips (I recommend Enjoy Life)
  • 1/4 cup (57g) Ripple Milk Half & Half
  • Optional – Raspberries


  1. Preheat the oven to 350°F.
  2. To make the cake: Place the coffee, butter, and cocoa in a small saucepan. Heat, stirring frequently, until the butter melts. Remove from the heat and whisk until smooth. Let the mixture cool for at least 10 minutes.
  3. While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and GF flour into a mixing bowl, whisking to combine.
  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thoroughly combined.
  5. In a separate bowl, whisk together the vanilla paste, egg replacer mixture, and vegan sour cream or vegan yogurt. Mix into the chocolate batter, stirring until thoroughly combined.
  6. Thoroughly grease a large Bundt pan, ensuring the sides and center are covered. Pour the batter into the prepared pan. Bake the cake for 55 to 60 minutes, until a long toothpick or skewer inserted into the center comes out clean. 
  7. Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
  8. To make the icing: Combine the chocolate and Ripple half & half in a saucepan set over medium heat. Slowly let the mixture bubble and immediately remove from heat.
  9. Stir until the chocolate is completely melted and the mixture does not have lumps. Drizzle the icing over the top of the cake, letting it drip down the sides.
  10. This cake stores well if wrapped and left at room temperature.
  11. Optional – Top with raspberries for a pop of color and freshness


the cake decorated for her birthday!

Gluten-free Blueberry Cake Donuts

These are my favorite gluten-free donuts and they have a very special place in my heart. When I was little, my grandfather would bring me and my cousins donuts every Saturday morning. He always brought me a blueberry cake donut. He passed away in 2014, and I had not had a blueberry cake donut since then until I figured out this recipe. Now whenever I eat these donuts, I get to remember him. These donuts are delicious and easy to make. I hope you enjoy these donuts as much as I do!

a photo of my grandfather and me in 2008
gluten-free blueberry cake donuts


  • Nonstick cooking spray
  • 1/3 stick of butter, softened*
  • 1 cup brown sugar, softened (I recommend microwaving one chunk at a time for 20 seconds and repeating until you have a full cup)
  • Pinch of kosher salt
  • 1 teaspoon of vanilla extract
  • 3 cups gluten-free all-purpose flour
  • 2 tablespoons arrowroot powder OR 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 eggs, plus one egg yolk**
  • 2 cups fresh blueberries
  • 1 cup buttermilk***
  • Doughnut pan (mini or regular)
  • Piping bag

Ingredients for Icing

  • 3 cups powdered sugar
  • 3/4 cup milk*
  • Pinch of salt
  • 1 tablespoon of vanilla extract


  1. Preheat oven to 350° F
  2. In the bowl of a stand mixer, with the paddle attachment, cream butter, sugar, vanilla, and salt together. The mixture should be light brown, light, and fluffy.
  3. In a separate bowl, make gluten-free cake flour by placing 1 cup of gluten-free flour, and then removing two tablespoons of flour. Add in the two tablespoons of arrowroot OR cornstarch and mix to form cake flour.
  4. Add in the rest of the gluten-free all-purpose flour, baking soda, and baking powder to the cake flour and whisk.
  5. Add the eggs, and the yolk to the mixer and cream until blended.
  6. In 4 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time. Scrap the sides before each addition, so the mixture is fully blended.
  7. Once the additions are done, turn the mixer to its lowest setting and add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue. 
  8. Fill a large piping bag with the batter and fill each well in the pans about two-thirds full. 
  9. Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts. 
  10. When cool, dip the doughnuts into the glaze and place on a wire rack or plate to dry. After drip, dip the doughnuts into glaze again to get a double glaze which adds sweetness.

For the Icing:

  1. In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).

*To make dairy-free, substitute dairy-free milk, and dairy-free butter.

**To make egg-free, replace eggs with your favorite egg replacer, following the product’s directions.

***To make buttermilk, take a 1 cup measuring cup. Add 1 tablespoon to the cup, and then fill up the rest with milk (dairy-free or regular). Stir, then let the mixture sit for 5 minutes, then add.

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

Gluten-Free Makeup and Skincare Brands

Skincare and makeup are two things that I use everyday and are important to my daily routine, so I wanted to look for the latest gluten-free products. I find when I use gluten-free skincare and makeup brands, I feel better, as do many people with celiac disease or who adhere to a gluten-free diet. Here are five of my favorite gluten free skincare and makeup brands. But first, here is why I find it important to use these gluten-free products.

Should You Buy Gluten-Free Makeup?

Your body’s negative reaction to gluten stems from your digestive tract, not your skin. In fact the protein gluten is too large to be absorbed through your skin. Therefore, facial products such as moisturizer, shouldn’t be an issue unless you are using them on your lips. However, anyone who has used skincare or makeup products knows how hard it is to completely avoid your lips, therefore risking ingesting a bit of product. Whether you accidentally touched your lips after spreading the product all over your face with your fingers, or later if some leftover residue was on your hands or under your fingernails, there is that small chance of ingesting the product.

With Celiac’s and other gluten allergies, it can only take the tiniest bit of cross-containmation to invoke nasty gluten reactive symptoms. Many skincare and makeup products contain gluten in the form of hydrolyzed wheat protein which is processed, but not enough to get rid of all the gluten. Because of this, I and others choose to not take the risk of this protein getting into our system and causing issues.

Disclaimer: This post is not sponsored by any of the below brands.

My 8 Favorite Gluten-Free Skincare and Makeup Brands

e.l.f Cosmetics –

e.l.f uses all gluten-free cosmetics and is 100% vegan and cruelty free, by not testing on animals or using animal products, according to the brand’s statement. Unfortunately, they can’t guarantee that the machinery used to process them is gluten-free, but I have been using their products for a while, and I have never had a bad reaction. They have great skincare products for every skin type. In addition, they have fantastic makeup. I use their lip products almost daily and face masks frequently.

Overall: These products are pretty safe to use.

Too Faced Cosmetics –

All of Too Faced cosmetics line is gluten-free with the exception of the Borderline Lip Pencil. The company has said that there may be cross-containmation in the manufacturing of the products, but I have never had a problem with them. In addition, they are a cruelty-free brand and offer a wide array of vegan products. Too Faced mascara is my go to product every morning.

Overall: These products are fantastic and safe.

Pangea Skincare –

All of Pangea’s skincare products are gluten-free with the exception of Oatmeal Bergamot Bar Soap due to cross contamination in the oatmeal from nearby wheat fields. They are certified cruelty-free and most of their products are vegan. They are a great skincare brand with a wide range of toners, cleansers, serums, and creams.

Overall: You can buy and use any Pangea product (with the exception of the oatmeal soap) with confidence that it is gluten-free.

Fenty Beauty –

Fenty Beauty products are formulated without gluten, and there are no detectable levels of gluten in manufacturing process which means there is essentially no cross-containamation. They are a cruelty-free brand and have many vegan products, with the entire Fenty skin care line being vegan. I love their serums, and many of their lipsticks.

Overall: Fenty Beauty has many great products, and is great for the earth. I highly recommend this brand.

Ilia Beauty –

All Ilia Beauty products are formulated without gluten, except Skin Radiant Priming Serum. They do have some gluten-free certified products, but since their products are made at different factories, some products do run the risk of cross-containamation. They are a certified cruelty-free brand, and use all organic ingredients. They have some vegan products. I use their Skin Tint with SPF almost every morning, and this brand is my go to for foundation with the True Skin Serum Foundation.

Overall: This is a very safe brand with many of the products being gluten-free certified.

Everyday Minerals

Everyday minerals products are formulated without wheat, rye, and barley products. They can’t guarantee that their products are fully gluten free due to cross-containmation. They are cruelty-free brand with all vegan products. They have fantastic skin care and makeup products. I love using their lip scrubs.

Overall: This brand has safe, great products.

Tarte –

Tarte products are formulated without gluten products. They can’t guarantee that their products are fully gluten free due to cross-containmation. Tarte products are some of my favorite makeup products – I use their concealer and powder quite frequently – and I have never observed gluten symptoms from them. They are a cruelty-free brand and have many vegan products.

Overall: This is a great brand, with great products.


All of Maelove’s products are gluten-free, however there may be cross-containmation in the manufacturing of the products. This brand is cruelty-free, and dermatologist approved, alongside all of its products being vegan. It has great pricing, and one of my favorite products is the Glow Maker serum.

Overall: This is a great brand with safe products.

You don’t need gluten-free makeup, but it is an option that can help you feel better. Some of these skincare and makeup lines may have cross contamination so don’t forget to exercise caution and avoid touching your lips and throughly wash your hands after using any product.

Gluten-free and Dairy-free Pumpkin Crunch Cake

Let me start by saying this is one of the best cakes I have ever had. I love all things pumpkin so this cake is perfect for me. The creaminess of the pumpkin filling and the crunchy pecans on top makes for the perfect cake. This is a cake that can be made for any occasion at any time!

pumpkin crunch cake

This is my best friend’s family’s recipe and I have a blast making it with her. It is easy to make, and I highly recommend it to everyone! Enjoy and tag us if you make this on Instagram @flourlessfiesta

a slice of pumpkin crunch cake


  • 1 box gluten-free yellow cake mix
  • 1 15 oz. can of pumpkin 
  • 1 cup sugar 
  • 3 eggs, slightly beaten (or an egg replacer prepared according to the box)
  • 1 12 oz. can soy evaporated milk 
  • 1 teaspoon cinnamon 
  • 1 cup maple glazed pecans, chopped (I use a food processor to chop mine)
  • 2 sticks vegan butter, melted
  • 8 oz. dairy-free cream cheese, softened 
  • 1 cup powdered sugar 
  • 8 oz. container of coconut cool whip, thawed 


  1. Pre-heat oven to 350 degrees 
  2. Whisk pumpkin, sugar, eggs, evaporated milk, and cinnamon together. 
  3. Pour the mixture into a 9 by 12 well-greased pan. 
  4. Sprinkle dry cake mix on top. 
  5. Sprinkle with pecans and pat in. 
  6. Drizzle the butter over the cake mix (1 cup at a time)
  7. Bake for 1 hour.
  8. Cool completely in pan
  9. Mix cream cheese,  powered sugar,1 and cool whip. 
  10. Spread over cooled cake and cut in bars
  11. Serve immediately or store in refrigerator for up to 4 days


gluten free cookies and cream cupcakes!

I’m obsessed with Glutinos’ chocolate vanilla creme cookies. I decided to take my love for these cookies and turn them into my favorite dessert, cupcakes!

However, I wanted to add a twist. I love dipping the chocolate vanilla creme cookies into peanut butter. So I present to you, gluten-free cookies n cream cupcakes with vanilla icing, and a peanut butter center. The cupcakes can be made with or without the peanut butter center, depending on preference! Enjoy!

cookies and cream cupcake!

Ingredients: Cupcakes

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup gluten-free all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 8 Glutinos’ chocolate vanilla creme cookies, quartered

Ingredients: Icing

  • ½ cup unsalted butter, softened
  • 1 ½ teaspoons vanilla extract
  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup of milk

Ingredients: Peanut Butter

  • 1/2 cup of peanut butter


  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
  3. Combine flour and baking powder, add to the creamed mixture and mix well.
  4. Finally stir in the milk until batter is smooth. Fold in the cookies and mix. Pour or spoon batter into the prepared liners, about 2/3 of the way full.
  5. Bake 20 to 25 minutes. Check by sticking a toothpick into the middle, if it comes out clean, it’s baked! Let cool for 20-25 minutes.
  6. For the icing, cream room temperature butter with a hand mixer until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated, 1 cup at a time.Beat in vanilla extract.
  7. Pour in milk, 2 tablespoons a time, and beat for an additional 3-4 minutes.
  8. After cupcakes are cool, pour icing into a icing pipe or a ziploc bag, and ice your cupcakes. If wanting to add the peanut butter filling, go onto the next step.
  9. For the peanut butter filling, cut a small hole in the top of the cupcake, saving the cut piece, and spoon peanut butter into it. Place the cut piece back over the hole, and ice as normal.

Enjoy and tag us @flourlessfiesta on Instagram and Pinterest if you make this!

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!