Gluten free loaf cakes are a delicious treat for any time of the year, but they especially make great gifts. The options for decorating this loaf are endless, so have fun with it! Take a vanilla gluten free slice and enjoy it with your coffee.
Brighten up someone's holiday with a delicious sugar cookie loaf cake, or just make a loved one's day a little extra special with this delicious treat. Dress it up with delicious treats mixed in or a variety of sprinkles on top to give it some flair. This cookie cake recipe is gluten and dairy free, but can also be made with dairy and all purpose flour.
Ingredients
- brown sugar
- sugar
- vanilla extract
- dairy free butter
- oat milk
- gluten free flour
- salt
- baking soda
- baking powder
- egg
See recipe card for quantities.
Substitutions
- Gluten free flour - you can directly substitute gluten free flour for regular all-purpose flour if you don't have a gluten sensitivity.
- Dairy free butter and milk - dairy free butter and milk can just as easily be swapped for the real thing, creating a richer and softer final product.
Variations
- Chocolate - Although some may argue chocolate would make it not a sugar cookie cake, if that's what you crave you can add cocoa powder to your dry mixture, just subtract the volume of cocoa powder you are using from the volume of flour being used. You can even keep the recipe as is but add chocolate chips to the batter.
- Sprinkles - Theres a whole lot of cake and cookie embellishments out there, so find one that suits the person you're making it for, or the holiday you are making it for. Inject your personality into it and make it your own.
Equipment
With the use of an electric stand mixer, you can whip this cookie cake recipe up in no time at all. However, it is perfectly fine to use a bowl and spoon if you don't have the equipment available.
Storage
Cake can be stored at room temperature in plastic wrap if it will be eaten in the next few days. For longevity, it is best to wrap in plastic or a Ziplock bag in the refrigerator for 1-2 weeks. If you need it to last, it is best to wrap as airtight as possible and store in a freezer for 6-8 weeks. An appropriately sized airtight storage container is always a useful addition as well.
Food safety
- Cook until you can pull out a clean toothpick or until center reaches 200-210°F (93°C)
- Do not use the same utensils on cooked food, that previously touched raw eggs
- Wash hands after touching raw eggs
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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📖 Recipe
Sugar Cookie Mini Loaf Cakes
Equipment
- 1 electric stand mixer or sub with a whisk/ spoon paddle attachment
Ingredients
Cake
- ½ cup brown sugar
- ½ cup sugar
- 2 teaspoon vanilla extract
- 1 stick dairy free butter melted and cooled (or sub with regular butter)
- ½ cup oat milk or sub for regular milk
- 1 ⅓ cup GF 1:1 flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 egg room temp
- ¼ cup sprinkles
Glaze
- ¾ cup powdered sugar
- 1 ½ tablespoon oat milk
- 1-2 drops vanilla
Instructions
- In mixer, blend butter and sugar on medium high until well combined.
- Next add egg and mix on low.
- Then add your milk and vanilla and mix again.
- Add all dry ingredients and mix on low at first then medium until combined.
- Fold in sprinkles.
- Bake in mini loaf pans on 350 °F for 28-32 minutes.
- Makes 3 mini loaf cakes.
Theresa says
Please help! I love the taste of this recipe, but every time I make it the loaves sink instead of rise. I am following the recipe to a “t”. I can’t serve it because of the way it looks. Any ideas what I’m doing wrong?
NKendrick says
Hi, a few things could be wrong. It could be overmixed, or possibly your oven temperature is stronger than mine. You could try lowering the temp by 10-15 degrees and letting it bake longer. You can try adding 1-2 tbsp of flour at a time to get it to stop sinking and even bake longer/less heat. Depending upon the brand of flour used, a little bit more flour may help. Also, if your butter is too hot.
Theresa McCormick says
I love the taste of this recipe. I have made it twice now and both times it sinks in the middle instead of rising. What the heck am I doing wrong? I follow it to a “T”. I use regular butter and regular milk, but that’s the only difference. It still tastes good. I just can’t present it as a gift or gathering dessert.
NKendrick says
Hi, a few things could be wrong. It could be overmixed, or possibly your oven temperature is stronger than mine. You could try lowering the temp by 10-15 degrees and letting it bake longer.
G. Laut says
Looks amazing but I have a question. Does it have to be oat milk? Can it be almond milk instead?
NKendrick says
You can absolutely use almond milk!
Whitten Bernadene says
I took this recipe farther and made it sugar free also. Stevia is a plant based sugar substitute and we use only this for our baked goods and any other things we need to sweeten. We already use plant based dairy, gluten free flours, so I thought we'd get the sugar off the list too. You do need to use some erythritol with the stevia when baking, this browns the foods. So good. I'm making more for Christmas. I'm sure this would be great frozen and defrosted later, then frosted when it's thawed out.
NKendrick says
Thank you so much for taking the time to leave this amazing review! I love the change you made!! Have a wonderful holiday!