Gluten Free Tandy Cake Dessert recipe photo
Gluten Free Tandy Cake Dessert
Photo by recipe author

Servings: 24
Preparation Time: 15 minutes

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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The average is oldaverage based on oldtotal votes.

Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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
# Posted By Marie Yu | 6/5/12 3:47 AM
This was surprisingly good - moist, very tasty - and easy! Wonderful flavor. I made two trays and shared with family, neighbors and co-workers. Everyone loved them and couldn't believe they were gluten free.
I didn't bother to melt the peanut butter or chocolate ahead of time, either. Just dollop the PB on top of hot cake and give it a couple minutes to soften - then spread with an offset blade. Same with chocolate - I just used chocolate chips - mini chocolate chips are slightly easier. Okay to set cake back in hot oven for a few minutes to let chips melt a bit before spreading.
# Posted By Gmanini | 8/12/13 7:55 AM

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