Tandy Cake Dessert - Gluten Free

Posted At : November 18, 2009 9:52 PM

Gluten Free Tandy Cake Dessert

Photo by recipe author

Servings: 24
Preparation Time: 15 minutes

1 cup plus 2 tablespoons organic butter, softened
1 8 oz package organic cream cheese, softened
2 1/4 cups whole organic sugar
6 large eggs
1 cup coconut flour
1 cup organic tapioca flour or corn starch
pinch salt
1 cup peanut butter or coconut peanut butter
10 ounces chocolate chips; semi sweet or milk

Preheat oven at 350. Grease a 10x15x1 inch jelly roll pan generously with coconut oil.

Cream butter and cream cheese together; add sugar. Beat in eggs one at a time. Blend in flours and salt. Spread in prepared pan.

Bake cake for 20 minutes. Immediately after removing from oven spoon the peanut butter/coconut peanut butter over the top. Let sit a few minutes until melted and spread evenly (if using crunchy peanut butter put back in the oven for 4 minutes till it melts enough to spread). Let set or store in the refrigerator until peanut butter/coconut peanut butter hardens.

Melt chocolate chips and spread over the peanut layer. Let sit until firm or store in the refrigerator.

Recipe submitted by Julie, Elizabethtown, PA

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This cake is highly addicting! Moist cake with chocolate/peanut butter layers for topping. You can't go wrong with this combination! I did substitute carob chips for the chocolate chips. I want to try adding peanut butter morsels to the cake batter next time too! My husband suggested instead of using straight peanut butter to use a cream/frosting layer (maybe Coconut Peanut Butter? hmm)

# Posted By Karin | 12/14/09 6:21 PM

Maybe I can help with something--I don't understand the low ratings. I have had nothing but raves about this recipe in gluten free and regular flour. Please write if there is a problem and maybe I can help. Before giving a low star rating please write me--maybe I can resolve the problem!

# Posted By Julie | 1/8/10 3:22 AM

can I replace arrowroot flour for tapioca, and almond butter for peanut butter

# Posted By mo | 5/11/10 6:19 PM

Almond butter yes, arrowroot....I would think not. But you could give it a try.

# Posted By Sarah | 5/11/10 8:20 PM

This is a great recipe. It turned out quite well, and I am very pleased with the texture of the cake, as well as with the flavor. It looks just like the one made by using regular flour. I appreciate your skill in adapting this, Julie; keep up the good work.

# Posted By Kathryn | 5/26/11 7:28 AM

Thanks!

# Posted By Marie Yu | 6/5/12 3:47 AM

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