Well, today is officially my birthday, and in honor of my birthday here is an incredible recipe for a gluten free oreo cake. Give it a try and let us know your thoughts in the comments below!
Gluten Free Oreo Cake Recipe
Ingredients:
- One gluten free chocolate cake mix (Pamela’s or Namaste are good, Namaste is dairy free)
- One container prepared frosting (Gluten and Dairy free…we used Pillsbury milk chocolate flavor, which interestingly enough contains no milk!)
- One container Cool Whip (or other whipped topping)
- 10 Gluten Free Sandwich Cookies (we used K toos, best darn OREO substitue ever!)
- 1/2 bag gluten free chocolate chips (we used Sunspree).
Directions:
- Follow the directions on the cake mix, and bake the cake in two 9 inch rounds.
- Remove from pan and let cool.
- While the cake is baking, melt the chocolate chips in the microwave.
- Once the cake is done, frost the sides and top of the first layer of cake.
- Crush the cookies in a plastic bag (or pulse in a food processor) until you have coarse crumbs.
- Mix the cookie crumbs in with the whipped topping, and spread the topping over top of the first cake.
- Carefully set the second layer on top of the first, and frost the sides and top of that layer.
- Take your cookie topper out of the freezer, and carefully peel the wrap off the bottom.
- Quickly lay the topper on top of the cake, and press down gently to secure it in the frosting.
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