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    Home / Desserts / Cakes & Cupcakes
    5 from 8 reviews

    Huckleberry Lemon Verbena Tea Cake (Gluten-Free)

    By Alanna Taylor-Tobin on Oct 17, 2014 (updated Jan 20, 2024) / 69 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. This cake gets its pillowy texture and sturdy crumb from cream cheese and a happy blend of gluten-free flours.

    Find more cake and cupcake recipes here!

    delicious Huckleberry Lemon Verbena Tea Cake {Gluten-Free}

    Note from Alanna: I first shared this cake recipe back in 2014. I adapted it from a favorite non-GF loaf cake and I liked it so much that I doubled the recipe, baked it in a bundt pan, and put it in my cookbook. Don't worry if you don't have the less-common ingredients called for here; the cake is equally good made with blueberries and a little extra lemon zest in place of the verbena.

    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}
    sliced Huckleberry Lemon Verbena Tea Cake {Gluten-Free}

    *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 8 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

    Wet Ingredients

    • 1 stick unsalted butter, softened (4 ounces / 115 grams)
    • 3 ounces cream cheese, softened (85 grams)
    • ½ cup organic granulated sugar (3.5 ounces / 100 grams)
    • finely grated zest of 1 lemon
    • 2 large eggs, at room temperature

    Dry Ingredients

    • ¾ cup sweet rice flour (4 ounces / 115 grams)
    • ¼ cup + 2 tablespoons GF oat flour (1.5 ounces / 45 grams)
    • ¼ cup millet flour (1.25 ounces / 35 grams)
    • 2 tablespoons tapioca flour (.5 ounces / 15 grams)
    • 1 ½ teaspoons baking powder
    • ½ teaspoon fine sea salt
    • 1 cup fresh or frozen huckleberries or blueberries, plus ¼ cup for topping the cake (7.75 ounces total / 220 grams)
    • 3-4 tablespoons chopped fresh lemon verbena leaves

    Glaze:

    • ½ cup powdered sugar (2 ounces / 60 grams)
    • seeds from ½ 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!

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    Reader Interactions

    Comments

      5 from 8 votes (4 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    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. 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
    28. Tina says

      November 30, 2023 at 5:42 pm

      Hi Alanna!
      I had this link saved as your Cointreau-Glazed Cranberry Clementine Tea Cake and now I cannot find your recipe anywhere. It was my absolute fave! It seems similar to your Lemon Huckleberry cake, can I just use that recipe and substitute? Thank you.

      Reply
      • Alanna Taylor-Tobin says

        November 30, 2023 at 6:43 pm

        Hi Tina,

        Oh I'm so glad you asked - I removed some older gluteny posts from my site for SEO purposes, but I'll email you the original document so you'll always have it. I love that recipe too! Check your inbox shortly :)

        -A

        Reply
    29. Alexandra Ortan says

      December 30, 2023 at 12:52 pm

      Hi Alanna,
      The Cointreau-Glazed Cranberry Clementine Tea Cake was also my all-time favorite! Could you email me a copy as well? Thank you!!!

      Reply
      • Alanna Taylor-Tobin says

        December 30, 2023 at 2:06 pm

        Absolutely, coming right up!

        Reply
    30. Marianna Kokoreva says

      January 18, 2024 at 8:58 am

      Thank you, Alanna. It's definitely a winner. Though I have questions. In my GF variation I used peel of 2 lemons, AP 1:1 GF instead of millet, no glaze (too much work :) and 3/4 cup brown sugar instead of your 1/2 white, and surely blueberries. I wanted the result to be closer to your non-GF cake, but felt that with w Wheat it'll be too heavy. And I already got used to your lighter combinations.
      Problems and qns:
      The cake sadly didn't rise very much. I used 9x5 pan. The middle reached 2 and the sides - 1 3/4. Maybe it was my mistake - the mixer was running why I gradually added flour, probably I overmixed it. Will use spoon next time. The texture was not affected though. It's gone after sev. days. Qns - for my education
      1. Why with similar content - GF recipe has 2 eggs, while non-gf 3?
      2. Why non-gf recipe with whole w heavier flour has 1/2 tsp baking powder, while GF recipe - One and a Half tsp baking powder?
      Thank you!

      Reply
      • Alanna Taylor-Tobin says

        January 20, 2024 at 4:42 pm

        Hi Marianna,

        Thanks for trying this recipe and for sharing your experience with it - I'm glad it was a hit despite not rising very high! It is a fairly short loaf, as you can see from my photos (I think my pan was 5x10-inches). I'm not sure if overmixing would cause it to rise less, though I'll be interested to know how it goes if you try it again with less mixing!

        That's a great question about the eggs. I adapted this GF version several years ago so I don't completely remember why I decreased the eggs, but I do know that the blueberry bundt cake in my book was a 2x version of this recipe and I and my recipe testers really liked the texture of that cake. I'd be curious to know how this one would work with an additional egg; it might rise higher! If you test it out please keep me posted! I was comparing this recipe with the gluteny one and see that I also used a lot less sugar in this version, which may have had something to do with the different number of eggs...

        I do know that I increased the baking powder for this GF version to give the cake more lift and volume. Usually GF baked goods need a little extra lift because they don't have the gluten proteins to provide that lift and structure from trapping air. In the original version I used regular all-purpose flour and not whole wheat. I wonder how it would work with whole wheat though! I bet it would help to have a little more baking powder in that case.

        Let me know if those answers are helpful or if you have any other questions!

        xoxo,
        A

        Reply
        • Marianna Kokoreva says

          February 01, 2024 at 12:50 pm

          Yes, Alanna, this is all helpful. About the size I now understand. I wanted this gf variant to look like your g recipe, which is larger - most probably due to 3 eggs.
          I had no idea that gf recipes are "heavy risers". I thought it was Whole w/rye flour that rises with difficulty.
          Thanks again.

          Reply
    31. Marianna Kokoreva says

      January 18, 2024 at 9:06 am

      Probably an unreasonable question - with all the liquid from juice, but I'll ask.
      I did sprinkle some lemon juice on top of the baked cake - to replace the glaze and because I love lemon. It would be unwise to add juice of at least one lemon to the dough?
      Thank you, Alanna!

      Reply
      • Alanna Taylor-Tobin says

        January 20, 2024 at 4:47 pm

        Great question! I'm not sure how lemon juice would affect this batter but it would certainly be worth a try. Sometimes the acidity from lemon juice can make GF batters gummy. I'm not totally sure why this is, but I think it has to do with making the sweet rice flour more sticky.

        If you wanted to try it, I'd recommend starting with just 2 tablespoons. You might need to add an extra 2 tablespoons of one of the flours if the batter seems too wet.

        I love that you're playing with this recipe and making it to your own taste! Please keep me posted on what you try next.

        xoxo,
        A

        Reply
    32. Marianna Kokoreva says

      February 01, 2024 at 12:41 pm

      Thank you Alanna for your expert tip. I'll do as you suggest. Surely the safest option is to sprinkle juice on top, but it's still different.

      Reply
    33. Marianna Kokoreva says

      July 16, 2024 at 6:37 pm

      I made this one without lemon verbena, with blueberries and two versions - with regular sour cream (to replace cream cheese) and with non dairy cream cheese (Miyoko's).
      Both versions were a hit.
      The Miyoko one baked faster and crumbled more, but wasn't dry.
      I also sprinkled some lemon juice on top, since both me and my friends love lemon and it always just goes bad unused, when I need only lemon peel (which I used here).
      Thanks all in all, Alanna, great recipe!

      Reply
      • Alanna Taylor-Tobin says

        July 16, 2024 at 8:13 pm

        Aw yay, I'm so glad both versions worked well! Love the idea of sprinkling fresh lemon juice on this cake, I bet it added such nice tangy moisture. Brilliant! Thanks so much for trying my recipe and for the sweet note, friend. xoxo

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    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! →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/

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