Oh my gosh, ya’ll!!! Decadent, tender vanilla cake dipped in melted butter and rolled in sugar. These gluten free golden eggs are so incredibly addictive, you won’t be able to stop at just one.
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If you read my Fabulous Gluten Free Italian Bread post, you know that I’m a super big fan of Bluprint (formerly Craftsy). Over the years, I’ve purchased too many classes to count, all either cake decorating or baking classes. They were ALL extraordinary classes and I continue to watch them over and over again (when purchased, I can view them for life).
I was first introduced to Gesine Bullock-Prado’s baking expertise when I purchased her class on making puff pastry. Her teaching style is laid back and fun with all her vast amounts of knowledge in between. I’m a HUGE fan of hers and eventually bought all her cookbooks. Granted, they’re meant for gluten-eating people, but that’s where I always start and then modify for gluten free.
In one of Gesine’s many books there is a recipe for Golden Eggs. It’s originally gluten free, but she actually does list an alternative for gluten free Golden Eggs. However, I like to make my own adjustments using my own flour blend. When I made these eggs with just a few tweaks to make them gluten free, I was BLOWN AWAY at how unbelievably great they are!! I mean, OH.MY.GOSH!!! That Gesine really knows what she’s doing.
How to Make Gluten Free Golden Eggs
This is a bit of an unusual recipe for cake, but I think that’s what makes it so, so tender and moist.
- Whip heavy cream until stiff peaks form. Refrigerate while mixing batter.
- Cream butter and sugar together in bowl of stand mixer for about 3-5 minutes, or until light and fluffy.
- Add eggs, one at a time, beating each until fully incorporated.
- Combine dry ingredients in separate bowl. Slowly add half of dry ingredients to egg and butter mixture, followed by half the buttermilk. Add rest of flour mixture and then rest of buttermilk.
- Fold whipped cream into cake batter.
- Fill egg molds with batter using scoop.
- Bake cakes for about 30 minutes.
- Cool completely.
- Dip into melted butter.
- Roll in sugar mixture.
Seriously, ya’ll. You HAVE to make these golden egg cakes. They are just BEYOND anything I’ve ever had, and I’d go so far as to say the cake part itself might just be my absolute favorite vanilla cake EVER!!! That’s a huge statement considering I’ve made and eaten many, many vanilla cakes 🙂
Gluten Free Golden Eggs
FOR THE CAKE:
- 2¾ cups plus 2 tbsp (403 g) Kim's gluten free flour blend (or your favorite blend containing xanthan gum)
- 1 tbsp baking powder
- 1 tsp salt
- ¼ tsp freshly grated nutmeg
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks or 226 g) butter, at room temperature
- 5 large eggs, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 1½ cups (360 ml) buttermilk
- ½ cup (120 ml) heavy cream, whipped to medium peaks and refrigerated
- ½ cup (1 stick or 113 g) butter, melted
- 1 cup (200 g) granulated sugar
- ¼ tsp ground cinnamon
MAKING THE CAKE:
- Preheat the oven to 325 degrees. Spray egg mold (or muffin tin) with nonstick spray.
- In large bowl, combine the flour, baking powder, salt, and nutmeg. Whisk and set aside.
- In bowl of stand mixer, cream the butter and sugar until light and fluffy on high speed, about 3-5 minutes. Scrape down the bowl and add the eggs, one at a time, mixing well after each addition. Add the vanilla.
- Turn the mixer to low speed and slowly add half the flour mixture, then add half the buttermilk. Alternate between each until both are completely mixed in and the batter is smooth. Don’t overmix. Scrape down the sides and bottom of bowl.
- Gently fold the whipped cream into the batter until well incorporated. Fill the egg molds three quarters full (use a large cookie scoop to make it easier). Bake until the cakes spring back when lightly touched, about 30-35 minutes.
- In a small bowl, melt the butter in the microwave at 30 second intervals on half power until completely melted.
- In another small bowl, combine the sugar and cinnamon until well blended.
- Dip eggs into butter and roll in sugar mixture.
Recipe adapted from Gesine Bullock-Prado’s Let Them Eat Cake cookbook.