• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Cakes & Cupcakes
    5 from 4 reviews

    Huckleberry Lemon Verbena Tea Cake {Gluten-Free}

    By Alanna Taylor-Tobin on Oct 17, 2014 (updated Feb 19, 2020) / 58 Comments Jump to Recipe

    A moist and tender gluten-free pound cake recipe that bursts with tiny huckleberries and fresh lemon verbena, all drizzled with a vanilla bean glaze. Whole grain and gum-free, this cake gets its pillowy texture and sturdy crumb from cream cheese and a happy blend of flours.

    delicious Huckleberry Lemon Verbena Tea Cake {Gluten-Free}

    It seems like fall is finally hitting San Francisco. Nights are chilly enough to cover up with a light comforter (but not enough to close the window or deter the mosquitos that like to sneak in and probe us at odd hours of the night). The stack of heirloom tomatoes at the co-op grows smaller every week (though not enough to stop us from buying them up and eating thick slabs on dark mountain rye bread spread with goat cheese, avocado, and red onion every morning for breakfast.) The chill in the air makes me want to drop everything and run to the oven (though I still eschew heavy spices in favor of lighter, brighter flavorings). Hence, this cake, which is packed with the last vestiges of summer: earthy huckleberries, a scrape of lemon zest, and a handful of flowery lemon verbena leaves.

    top down shot of ingredients

    Were you to take a fat blueberry, squish it up with a wild blackberry, and condense the resulting mash into a fruit the size of a peppercorn, you would have the essence of a huckleberry. Their tiny size belies their big berry flavor. They like to grow under redwoods and tan oaks, a habitat that their woodsy flavor embodies, whispering of damp earth and dew-kissed leaves.

    sugar through sieve

    egg cracked into bowl

    Huckleberries come into season in September and last through November. When we don't have time to forage for them, we sometimes find them for sale at our fabulous co-op, double bagged and dripping with indigo juice.

    berries and bowl

    berries poured into bowl

    With strong flavor and a low water content, huckleberries are perfectly suited to baking. They pair equally well with fall spices like ginger and cardamom as they do with bright lemon. I especially like them in this teacake which gets an extra, herbaceous dimension from chopped lemon verbena.

    herbs

    Lemon verbena has been an obsession of mine since I tried it in an ice cream in France when I was in college. The fragrance is incredibly floral, with fresh citrus notes, and the leaves are commonly used to perfume soaps. In the kitchen, I like to capture its unique flavor in creamy desserts and butter-based pastries. In spite of my brown thumb, the small lemon verbena that I planted in our window box has flourished, and I managed to part with some of it in a couple of loaves of this cake.

    cake mix in bowl

    berries in a pan

    I adapted the recipe from my favorite berry pound cake and my favorite gluten-free butter cake to make a thick batter that supports the berries. Cream cheese is the magic ingredient that keeps the cake moist, giving it a dense, pound cake-like crumb. The milk proteins work with sweet rice flour to lend a sturdy, smooth texture that no one will ever believe is devoid of gluten. The cake itself is sweet enough to feel like a treat, though you could leave the glaze off for a pastry more appropriate to breakfast than afternoon tea.

    icing being whisked

    icing drizzled on cake

    Once you develop a taste for lemon verbena, you may begin to spot it growing in backyards. Its leaves are long and slim, like those of a nectarine or peach tree, and they also make a delectable tisane steeped with hot water and a touch of honey. This makes an ideal accompaniment to a slice of this cake.

    side shot of Huckleberry Lemon Verbena Tea Cake {Gluten-Free}

    Huckleberry Lemon Verbena Tea Cake {Gluten-Free} with icing

    If you can't find lemon verbena or huckleberries, try this cake with another summer berry or with frozen wild blueberries, and trade the verbena for basil, mint, or lemon balm, or a smaller amount of thyme or lavender.

    row of Huckleberry Lemon Verbena Tea Cake {Gluten-Free} slices

    top down shot of Huckleberry Lemon Verbena Tea Cake {Gluten-Free}

    More Huckleberry Recipes:

    • Huckleberry Fig Shrub
    • Huckleberry Sprouted Wheat Pancakes
    • Huckleberry Chèvre Cheesecake Squares
    • Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries
    • Huckleberry Pear Galette with Sourdough Pie Crust

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this huckleberry tea cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 4 reviews

    Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

    Print Recipe Pin Recipe
    A moist and tender gluten-free pound cake recipe that bursts with tiny huckleberries and fresh lemon verbena, all drizzled with a vanilla bean glaze.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 5 minutes minutes
    Servings: 8 to 12 servings (makes one 8x4, 9x5, or 10x5" loaf)

    Ingredients

    For the cake:

    • 1 stick unsalted butter, softened (4 ounces / 115 grams)
    • 3 ounces cream cheese, softened (85 grams)
    • 1/2 cup organic blonde cane sugar (3.5 ounces / 100 grams)
    • finely grated zest of 1 lemon
    • 2 large eggs, at room temperature
    • 3/4 cup sweet white rice flour (mochiko) (4 ounces / 115 grams)
    • 1/4 cup + 2 tablespoons GF oat flour (1.5 ounces / 45 grams)
    • 1/4 cup millet flour (1.25 ounces / 35 grams)
    • 2 tablespoons tapioca flour/starch (.5 ounces / 15 grams)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon fine sea salt
    • 1 cup fresh or frozen huckleberries, plus 1/4 cup for topping the cake (7.75 ounces total / 220 grams)
    • 3-4 tablespoons chopped fresh lemon verbena

    For the glaze:

    • 1/2 cup powdered sugar (2 ounces / 60 grams)
    • seeds from 1/2 a small vanilla bean (or a splash of vanilla extract)
    • 1-2 tablespoons lemon juice (enough to make a drizzle-able glaze)
    • tiny lemon verbena leaves for garnish, optional
    Prevent your screen from going dark

    Instructions

    Make the cake:

    • Position a rack in the center of the oven and preheat to 350ºLine a loaf pan (I used a 10x5" pan but a 9x5 or 8x4 will work, toon the bottom and sides with parchment paper (or grease with softened butter, dust with flour, and tap out the excess).
    • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl fitted with your arms and a wooden spoon), cream together the butter, cream cheese, sugar, and lemon zest on medium speed until light and fluffy, 3-4 minutes. Add the eggs one at a time, mixing to combine after each, scraping down the sides of the bowl as needed. The mixture may look broken; this is ok, it will come together in the next step.
    • Meanwhile, sift together the sweet rice, oat, millet, and tapioca flours with the baking powder and salt into a medium bowl. With the mixer on low, stir the flour mixture into the butter mixture until just thoroughly combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer, add the 1 cup of huckleberries and all of the chopped lemon verbena, and fold gently to combine, scraping the bottom and sides of the bowl to make sure the batter is homogeneous.
    • Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining 1/4 cup huckleberries and press them gently into the batter.
    • Bake the cake until the top is lightly golden and a toothpick inserted into the center comes out clean, or with a few moist crumbs, 45-55 minutes in a 10x5" pan (longer for smaller pans). Lift out of the pan and let cool until barely warm, an hour or so.

    Make the glaze:

    • In a small bowl, whisk together the powdered sugar, vanilla bean, and enough lemon juice to make a drizzle-able glaze. Whisk well to eradicate lumps. Peel the parchment away from the sides of the cake. Drizzle the glaze over the top of the cake and let cool completely.
    • Serve the cake at room temperature, scattered with tiny lemon verbena leaves, if you like. Extras keep well, airtight at room temperature, for a day or two, or refrigerated for up to a few days (let come to room temperature for best results).

    Notes

    Don't fret if you don't have huckleberries; this cake should work equally well with fresh or frozen blueberries (especially wild ones), raspberries, or blackberries.
    If you don't have fresh lemon verbena on hand, try using an equal amount of basil, mint, or lemon balm, or 1 tablespoon fresh lemon thyme leaves, or 1 tablespoon lavender buds, ground finely, in its place.
    If you or your cake-eaters are highly sensitive to gluten, make this with flours that are certified gluten-free, particularly the oat flour. If gluten isn't an issue for you or your cake-eaters, feel free to try this with 1 3/4 cups all-purpose wheat flour instead of the rice, oat, millet, and tapioca flours. (Or use this recipe and add lemon verbena to it.)
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 338kcalCarbohydrates: 43gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 83mgSodium: 202mgPotassium: 139mgFiber: 1gSugar: 20gVitamin A: 625IUVitamin C: 2.9mgCalcium: 63mgIron: 0.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    More Gluten-Free Cake Recipes:

    • Gluten-Free Dairy-Free Pumpkin Bread
    • Gluten-Free Apple Cake in a Skillet
    • Gluten-Free Blueberry Coffeecake
    • Dairy-Free Gluten-Free Carrot Cake
    • Gluten-Free Red Velvet Cake {all-natural}
    • Gluten-Free Chocolate Bundt Cake
    • Gluten-Free Chocolate Cake with Peanut Butter Frosting
    • Gluten-Free Banana Cake with Chocolate Ganache
    • Gluten-Free Upside-Down Cake with Poached Quince
    • Gluten-Free Chocolate Zucchini Cake
    • Gluten-Free Pound Cake with Lemon and Berries
    • Gluten-Free Pear Cake with Chai Spices
    • Gluten-Free Peach Cake
    • Gluten-Free Plum Cake
    • Gluten-Free Lemon Almond Cake

    sliced Huckleberry Lemon Verbena Tea Cake {Gluten-Free}

    You might also like...

    Millet flourOat FlourSweet Rice FlourTapioca flourGluten-FreeFallSummerLemon
    « Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema
    Gluten-Free Spaghetti Squash Cakes with Poached Eggs & Harissa »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. myriam | rhubarb! rhubarb! rhubarb! says

      October 17, 2014 at 12:38 am

      I love that creaminess of lemon verbena that you're talking about, but I've never had a huckleberry. This cake looks and sounds gorgeous, and I love all your ideas for substitutes (dreaming of a lavender, mint and frozen berry cake.) And I love the action shots!

      Reply
      • Alanna says

        October 17, 2014 at 2:34 pm

        Thank you myriam! I think you'd love huckleberries, especially since you usually have to forage for them. That cake sounds awesome - do it!

        Reply
    2. jaime : the briny says

      October 17, 2014 at 1:11 am

      i've never had a huckleberry but you've certainly sold me on them. reading the way you write about food and flavor combinations is just as rich as i imagine eating the things to be. this cake is gorgeous and i wish it would greet me in the morning with a cup of that lemon verbena tisane. :)

      Reply
      • Alanna says

        October 17, 2014 at 2:35 pm

        What a sweet thing to say - thank you!! C'mon over for tisane and cake anytime. I know all the lemon verbena spots in the neighborhood. ;)

        Reply
    3. Liz @ Floating Kitchen says

      October 17, 2014 at 1:16 am

      This is so beautiful! And those photos of you pouring out the berries into the mixer....I'm in awe of them. Gorgeous! Glad you guys are starting to feel like fall finally!

      Reply
      • Alanna says

        October 17, 2014 at 2:41 pm

        Thank you so much Liz! You and me both!

        Reply
    4. Katrina @ Warm Vanilla Sugar says

      October 17, 2014 at 5:53 am

      This cake sounds soooo good! And your photos are stellar. Awesome recipe friend!

      Reply
      • Alanna says

        October 17, 2014 at 2:42 pm

        Aw, thank you Katrina!

        Reply
    5. Heather Hands says

      October 17, 2014 at 8:02 am

      Such a beautiful cake.

      Reply
      • Alanna says

        October 17, 2014 at 2:43 pm

        Thank you Heather!

        Reply
    6. Nicola Miller says

      October 17, 2014 at 8:41 am

      Lovely- does the millet flour add grittiness or is it imperceptible?

      Reply
      • Alanna says

        October 17, 2014 at 2:44 pm

        Thanks! No, the texture is perfectly smooth and soft, particularly the day after baking when the grains have soaked in some of the moisture from the cake.

        Reply
    7. Christine says

      October 17, 2014 at 12:05 pm

      This little cake of yours is so, so pretty. I just love the colour of the huckleberries (will need to try to find myself some of those!). I know quite a few poundcake fans who would be delighted to have this on their plates!

      Reply
      • Alanna says

        October 17, 2014 at 2:48 pm

        Thank you Christine! Trust me, they taste as good as they look. :)

        Reply
    8. Sophie says

      October 17, 2014 at 1:22 pm

      Sadly, I don't think I've ever seen a huckleberry... but I am a fan of lemon verbena, and I'd be pretty happy to be eating breakfast at your place! Photos look delicious.

      Reply
      • Alanna says

        October 17, 2014 at 2:48 pm

        Aw, thanks Sophie! Frozen wild blueberries are very close, and pretty easy to find. C'mon over anytime!

        Reply
    9. Valerie Gamine says

      October 17, 2014 at 2:01 pm

      For the life of me, I cannot find huckleberries, anywhere (ever!). Maybe they're not on good terms with the frigid mitten state?

      This looks fantastic!! Yes. Yes. Yes, to lemon verbena!!

      Reply
      • Alanna says

        October 17, 2014 at 2:55 pm

        That sucks! They're pretty rare around here, too. Montana is the place to get them in abundance. Are there wild blueberries in your neck of the woods? I feel the same way about sour cherries - want them so bad, and they're nowhere to be found in California. Glad to know another lemon verbena fan! <3

        Reply
    10. molly yeh says

      October 17, 2014 at 2:13 pm

      these photos are breathtaking!!! i've gotta get me some of this cake!!!

      Reply
      • Alanna says

        October 17, 2014 at 2:55 pm

        Thanks Molly!!!

        Reply
    11. Boxofspice says

      October 17, 2014 at 2:20 pm

      Absolutely gorgeous!

      Reply
      • Alanna says

        October 17, 2014 at 2:55 pm

        Thank you!

        Reply
    12. Tina @ Just Putzing Around the Kitchen says

      October 17, 2014 at 2:23 pm

      Your photos are gorgeous (per usual)! And that cake looks insane - I need to up my herbs-in-baked-things game big time. So jealous Sarah gets/got to (can't remember when this is happening) cook with you!

      Reply
      • Alanna says

        October 17, 2014 at 2:56 pm

        Thanks Tina! I'm so excited to hang out and cook with Sarah, too! Can't you fly out and join us??

        Reply
      • Tina @ Just Putzing Around the Kitchen says

        October 17, 2014 at 3:46 pm

        I wish! Maybe some day ;)

        Reply
      • Sarah @ Snixy Kitchen says

        October 19, 2014 at 3:49 am

        Trust me - I've been trying to lure her out for a bake/cook session for awhile now. So busy with all her lawyering...

        I also love the use of lemon verbena in this cake. I haven't come across huckleberries at the Monterey Market, but I'm now going to have to keep my eyes open for some.

        Reply
    13. dana says

      October 17, 2014 at 5:33 pm

      stunning stunning stunning! Pinned!

      P.S. If I moved to Oregon, would you come visit me? kthanksbye

      Reply
      • Alanna says

        October 19, 2014 at 5:04 am

        How bout we both move to Oregon and open up an ice cream shop?

        Reply
    14. June Baby says

      October 17, 2014 at 6:13 pm

      Oh man that looks like one awesome tea cake! Love the huckleberry jewels in there, so pretty :)

      Reply
      • Alanna says

        October 19, 2014 at 5:05 am

        Thank you June Baby!!

        Reply
    15. cynthia says

      October 17, 2014 at 6:56 pm

      Your action shots always FLOOR me, Alanna. This is so, so beautiful! I love the flavors, especially -- we don't get many huckleberries over here (or else I'm looking in the wrong places) but I once had huckleberry ice cream out in ... Jackson Hole, maybe? and was totally smitten. I can only imagine how delicious this is. Happy Friday!!

      Reply
      • Alanna says

        October 19, 2014 at 5:07 am

        You are so sweet, Cynthia! I was trying to copy your egg cracking photo, which floored me! I think huckles only grow West of the Rockies or something like that.. but you East Coasters have wild blueberries, so you win. :) Huckleberry ice cream is so good! I had some in Washington many years ago.

        Reply
    16. Sini | My Blue and White Kitchen says

      October 18, 2014 at 10:30 am

      What a gorgeous cake! Love those huckleberries; I've never actually eaten them but I believe they're very closely related to bilberries, our European blueberries. I love the pics in this post: so light and inviting. Happy weekend, Alanna!

      Reply
      • Alanna says

        October 19, 2014 at 5:09 am

        Aw, thank you Sini! Actually, these may technically be bilberries - I remember reading that that's what grows in California, though everyone calls them huckles. Happy weekend to you, too!

        Reply
    17. Julia@Vikalinka says

      October 18, 2014 at 11:24 pm

      Every time I want to skip the "process photos" I think of you and how much I love "seeing you cook". These photos are simply magical. I couldn't get any decent photos today though...such a dark and dreary day outside that I had to switch on the lights in my kitchen by 3 pm. Beautiful cake, Alanna, as usual!

      Reply
      • Alanna says

        October 19, 2014 at 5:11 am

        You are too kind, Julia. I get lazy and want to skip the process shots all the time, too. I'm sorry it's so dark out your way. We have the opposite problem here - almost too warm to turn on the oven.

        Reply
    18. Valentina Duracinsky says

      October 19, 2014 at 2:50 pm

      love it!
      this looks delicious and the photography is quite amazing!

      Valentina
      Valentina Duracinsky Blog

      Reply
      • Alanna says

        October 19, 2014 at 5:25 pm

        Aw, thanks!

        Reply
    19. Laura (Tutti Dolci) says

      October 19, 2014 at 7:47 pm

      What a gorgeous cake! I've never tried huckleberries and now I'm coveting your stash… love these flavors!

      Reply
      • Alanna says

        October 20, 2014 at 5:40 pm

        Thanks lady!! I wish I had some left to share. :(

        Reply
    20. Aysegul Sanford says

      October 20, 2014 at 3:21 am

      What a beautiful cake. Those flavors sound so delicious.
      Stunning photography as well. YUM!
      :)

      Reply
      • Alanna says

        October 20, 2014 at 5:40 pm

        Thank you!! :)

        Reply
    21. Isadora says

      October 24, 2014 at 3:37 am

      I used to live in Montana and one of my favorite things to do was to pick huckleberries! It was so much fun hunting for them and there really isn't much that compares to the taste! This cake is so beautiful, Alanna :)

      Reply
      • Alanna says

        October 24, 2014 at 6:20 pm

        Yes! I was there one summer and it was the first time I experienced huckles. It was all huckles, all the time. Heaven. Thanks for the kind note!

        Reply
    22. Dolphia Nandi-Arnstein says

      May 08, 2015 at 3:01 pm

      Your pictures are so beautiful! You're one inspiration Alanna.

      Reply
      • Alanna says

        May 08, 2015 at 10:44 pm

        Aw thank you Dolphia <3

        Reply
    23. Beata Drobna says

      April 20, 2016 at 12:45 pm

      Hi Alanna,
      I have to say that I love your recipes,but I have a big problem with them, every single time my cakes end up uncooked.....What kind of oven are you using....because I can't understand why it do not work with me. I am really upset. Do you think it might be a French flour?

      Reply
      • Alanna says

        April 20, 2016 at 12:54 pm

        Hi Beata, Thank you for your note, and I'm really sorry to hear of this problem. My first thought is whether your oven is properly calibrated? Mine runs cold, so I have a thermometer in there to let me know what the real temperature is. You could try turning the heat up. But you should ALWAYS use the visual cues, and not the baking time, to determine doneness, in any recipe. Also, how are you measuring your flours? Are you spooning them into cups, using weights, or dipping and sweeping? I dip and sweep, and I also weigh, so either of those methods should work. Those are my two best guesses! My oven is just a normal gas still oven, and again I use an external thermometer to verify the temperature. I am curious to know what flours you're using and whether they are affecting the baking...

        Reply
    24. Danielle says

      February 10, 2019 at 10:07 pm

      I do not have access to Lemon Verbana in this cake and cannot wait to make for my mums birthday tomorrow.

      What do you suggest instead?

      Ps I have been a massive fan of yours for years.

      Love from Australia.

      Reply
      • Alanna says

        February 11, 2019 at 12:41 pm

        Aw thanks for following along and for the kind words! I think you could just leave the lemon verbena out, or add the zest of 1-2 lemons in its place, or you could use another herb (say basil or mint?) Let me know what you try!

        Reply
    25. Ariana Figueroa says

      March 29, 2019 at 7:30 am

      Couldn’t find any mochiko flour... would a gluten free all purpose blend (king Arthur brand) be a fair subsitute.. with maybe some extra tapioca starch?

      Reply
      • Alanna says

        March 29, 2019 at 9:12 am

        That should work great! Too much tapioca can make things gummy, so maybe try first with just the ap blend?

        Reply
        • Ariana Figueroa says

          March 30, 2019 at 7:12 am

          That’s what I’m going to do! Thank you for responding so quickly! Making a wild blueberry lemon thyme tea cake and a ginger cardamom tea cake... I’ll report back. Also, you’re awesome, and I’ve loved your blog for about five years now. Thanks for beautiful detailed and photographed recipes!

          Reply
          • Alanna says

            March 30, 2019 at 9:35 am

            Oh wow, those both sound amazing. Save me a piece?!

            Reply
    26. Corinne says

      November 14, 2020 at 6:56 pm

      Made this with huckleberries from the freezer and a few lemons + zest. Unfortunately, in eastern Idaho we have an abundance of huckleberries and a dearth of fresh verbena. Regardless, these were delicious! I used a vegan cream cheese because it was what I had on hand, and I baked them as mini bundts for fun. I was nervous because the batter was very thick, almost like cookie dough, but it worked out wonderfully! I am enjoying these and will come back to the batter as a base for other fruit and herb combos.

      Reply
      • Alanna says

        November 17, 2020 at 5:39 pm

        I'm so glad you enjoyed the recipe! I bet the mini bundt cakes were beautiful. Please let me know what else you try with this cake base!

        Reply
    27. Tea says

      June 06, 2023 at 12:02 pm

      I bookmarked this recipe a long time ago, and also froze some lemon verbena when I had the chance a long time ago, and finally made this. It really is something special, a cake speckled with lemon verbena leaves; I enjoyed it quite a bit and would definitely make again. I used half wild blackberries and half wild blueberries. I wish I went by the weight of the berries, instead of volume, I measured less grams than stated - maybe huckleberries are heavier? I didn't want a soggy cake so held back, but next time I'll berry it up some more.
      I always feel a bit sad thinking someone might skip on a recipe of yours because they don't eat gluten-free. I don't either, so I just use, as I did here, my favorite whole-grain spelt flour instead of the flours you ask for; I've yet to regret doing that. (If I ever do, then I'll come here and complain because it would of course be your fault that my recipe didn't turn out with my substitutions:))
      Thanks again for the recipe.
      p.s. as I scrolled through your post, I spotted in one of the pictures 3 eggs, and went 'oh, fudge! I forgot one??'(wouldn't be the first time) and then double checked in the recipe where it says two. So phew. Unless..??

      Reply
      • Alanna Taylor-Tobin says

        June 06, 2023 at 12:27 pm

        Hi Tea,

        I'm so glad you like this recipe and that it works well with spelt flour (and that my other recipes work well that way too – that's really helpful to know!) Haha to the bit about complaining if the recipe didn't work well with substitutions. Would not be the first time!

        Oh and sorry for the confusion re: number of eggs. I took creative liberties with the photo, but the recipe quantities are correct!

        Thanks so much for the sweet note and for sharing your modifications. Happy baking to you!

        -A

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust
    • Super-Moist Gluten-Free Chocolate Bundt Cake
    • Gluten-Free Pumpkin Spice Muffins with Oat Flour
    • Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust
    • 5-Minute Crème Fraîche Chocolate Ganache

    You might also like...

    Footer

    Instagram

    Fresh on TBG: Creamy pumpkin pie in a flaky gluten Fresh on TBG: Creamy pumpkin pie in a flaky gluten-free crust 🍂🍁🎃

This pie starts with my favorite gluten-free pastry made extra flaky with @vermontcreamery cultured butter. The filling gets a flavor boost from homemade pumpkin puree, Vermont Creamery crème fraîche, and golden pumpkin pie spice laced with turmeric to brighten the color. I love topping slices with whipped crème fraîche for a pretty and tasty finish. 

Leave a comment if you'd like the recipe and I'll DM you the link. Bojon appétit! 

#pumpkinpie #glutenfreepie #glutenfreebaking #piesofinstagram #pumpkinszn
    Leaving these gluten-free pumpkin spice muffins he Leaving these gluten-free pumpkin spice muffins here in case you need a lil weekend baking inspiration!

These are super soft and floofy, made with sweet rice, millet, and oat flours, and sweetened with maple syrup and coconut sugar. Optionally dairy-free and vegan. Bonus that they can be in and out of the oven in 45 minutes.

I especially love the craggy lids sprinkled with cinnamon sugar. So cozy! 

Leave a comment if you'd like the link and I'll DM it directly to you. 

Bojon appétit, friends!

#pumpkinspice #pumpkinmuffins #pumpkinmuffins🎃 #pumpkinspicemuffins #glutenfreemuffins #glutenfreebaking #sweaterweather #cozyseason #fallbaking
    Time for a “me” moment… with goat cheese! I Time for a “me” moment… with goat cheese!

I love having a snack at teatime in the afternoon, and Vermont Creamery’s chocolate cherry goat cheese is making my dreams come true. With its velvety texture, rich notes of chocolate and fruit, and bright goat cheese, it tastes like the most luscious chocolate cherry cheesecake. 

Pair it with crackers, fruit, nuts, and pour yourself a cup of tea for an elegant afternoon pick-me-up. 

Bojon appétit!

#memoment #teatime #cheeseplatter #cheeseplate #snacktime #goatcheese #chevre #chocolatelovers
    Next up for crème fraîche week: 4-ingredient crème fraîche ice cream 🍦

It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

Bojon appétit! 👩🏻‍🍳

#icecreamrecipe #cremefraiche #glutenfreebaking
    Did you know you can make your own crème fraîche Did you know you can make your own crème fraîche from scratch with just two ingredients? 

When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

✨dolloped on desserts such as gluten-free apple cake 
✨nommed straight from the jar!
✨swirled in a bowl of soup (curried carrot ginger🥕)
✨churned into crème fraîche ice cream
✨mashed into potatoes 
✨baked into GF chocolate Bundt cake

If you want any of the recipes, including my easy & foolproof crème fraîche recipe, just leave a comment and I’ll send you the link(s)!

#cremefraiche #glutenfreebaking
    It’s creme fraiche week here at TBG staring with It’s creme fraiche week here at TBG staring with this super-moist gluten-free chocolate Bundt cake. 🍫

There’s creme fraiche in the batter and ganache, and it’s lovely served with billows of creme fraiche whipped cream. 

Creme fraiche adds bright notes and richness to this luscious cake. It’s fudgy and rich with a springy, tender crumb. 

A blend of flours (sweet rice, teff, and tapioca) makes it sneakily gluten-free. 

Swipe to read some sweet comments from happy bakers! 🤗

https://bojongourmet.com/gluten-free-chocolate-bundt-cake/

#chocolatecakes #bundtcakes #glutenfreecakes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack