Chocolate Peppermint Layer Cake

So I tried to think of a witty name for this masterpiece… but nothing came to me. It was until I tasted it that I decided it was so similar to a cup of hot cocoa stirred with a candy cane. It was so moist and airy with a deep chocolate taste topped with marshmellow crème frosting and crushed candy cakes… oh perfection! Don’t be scared of the four layers – if I can do it, you can do it! Here’s a suggestion though, if you are going to have a cake with several layers, use a separate cake pan for each layer. For example, this cake is four layers, so use four cake pans and divide batter into four sections. I only had two cake pans so I just make two layers and cut each layer in half. It was difficult to keep the layers from falling apart after cutting, but I managed (just would have been better if I’d had more pans). This cake also freezes well. Just bake the layers, freeze, thaw before serving and frost as normal. It’s perfect for those holiday parties when you want a fancy looking dessert without a lot of work.

1 box of GF chocolate cake mix (I like Namaste brand but any kind should work)

3 eggs
1 ½ cup water
½ cup applesauce
¼ cup crushed peppermints or candy canes
1 recipe of frosting (I prefer marshmellow crème but vanilla sugar frosting would work also)
1 cup crushed peppermints or candy canes

• In a large mixing bowl, blend together cake mix, eggs, water and applesauce until well blended, about 2 minutes.
• Pour batter into greased 9” round baking pans. Bake at 375°F for about 25-30 minutes or until cooked through.
• Let cool for about 30 minutes on a wire rack and cut cakes in half if necessary to make 4 layers.
• Make frosting according to instructions.
• On a serving dish, place the bottom layer of cake. Add ¼ of the frosting mixture and sprinkle crushed mint over frosting. Repeat with remaining layers.
• Refrigerate any leftovers. This serves about 12.

Upside Down Apple Cake

I LOVE pineapple upside down cake. It is our go-to spring dessert. However, it’s not spring, so pineapple doesn’t sound right. How about apple?! It sounds perfect! This cake smells amazing and tastes even better. It has the perfect amount of sweet with a little bit of tartness from the apples. Plus it is gluten free and dairy free!

3/4 cup rice flour

¼ cup sweet sorghum flour
¾ cup potato starch
½ cup tapioca starch
½ cup applesauce
¼ cup olive oil
1 tsp baking powder
1 cup stevia or sugar
1 tsp baking soda
½ tsp salt
2 tsp vanilla
1 tsp xanthan gum
3 eggs
1 cup almond milk
1 apple, peeled, cored and thinly sliced
1 tbsp apple juice
¼ cup coconut sugar or brown sugar

• In a 9x9 greased pan, place apple slices in a single layer. Sprinkle coconut/brown sugar over apple slices. Pour apple juice over fruit.
• In a large mixing bowl, combine remaining ingredients and mix on medium speed for about 3 minutes. Pour batter over apples in baking pan.
• Bake at 350°F for about 35 minutes or until cake is cooked through (knife inserted comes out clean). Let cool for about 10 minutes. If desired, flip cake onto serving platter to show apple detail.