Gluten Free Golden Eggs are tender egg-shaped vanilla cakes dipped in melted butter and rolled in sugar with just a touch of cinnamon. They're perfect with coffee, tea, or as an afternoon treat.
Gluten Free Golden Eggs were originally posted on April 3, 2019 and have been updated with new pictures, new copy with step-by-step photos, and an in depth video.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
I was first introduced to Gesine Bullock-Prado's baking expertise when I purchased her class on Craftsy for making puff pastry. She has a very laid back teaching style that I love. I'm a HUGE fan of hers and eventually I bought all of 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 gluten-free flour blend. When I made these eggs with just a few tweaks for gluten free, I was BLOWN AWAY at how unbelievably great they were!! I mean, OH.MY.GOSH!!! That Gesine really knows what she's doing.
ingredients you'll need to make these cakes
- Heavy cream - this might sound like an unusual ingredient for a cake batter, but trust the process. It's whipped and folded in at the end, making for the lightest, yet softest cakes around!
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but hasn't been tested.
- Buttermilk - if you can find whole-fat buttermilk, use that. It makes a difference in the tenderness of the cake.
- Nutmeg - there is a very small amount of nutmeg in the cake batter that offers just a hint of spice without being overpowering.
- Cinnamon - a very tiny amount is added to the sugar that these babies are dredged in. It doesn't make them taste like cinnamon-sugar. It's so subtle, you won't even notice it's there, but it adds a little spice that hits just right.
- Butter - butter in the batter and butter that the cakes get dipped in prior to their coating of sugar. Nothing wrong with that!
How to Make Gluten Free Golden Eggs
- Combine dry ingredients in separate bowl and whisk well; set aside.
- Whip heavy cream until stiff peaks form; refrigerate while mixing batter.
- Cream butter and sugar together in bowl of stand mixer for 3-5 minutes, or until light and fluffy.
- Add eggs, one at a time, beating each until fully incorporated.
- Slowly add half of the buttermilk to the egg and butter mixture.
- Follow this by half of the dry ingredients. Add the rest of the buttermilk and then the rest of the flour mixture.
- Fold whipped cream into cake batter.
- Fill egg molds with batter using two spoons or a cookie scoop.
- Bake cakes for 20-25 minutes, or until they spring back when lightly touched; cool completely.
- Dip into melted butter.
- Roll in sugar mixture.
golden eggs FAQs
No, you can always just use a regular muffin pan.
You certainly can! But what makes these so unique is that very tiny touch of cinnamon to the sugar that drives people crazy.
They will keep at room temperature for up to 6 days (but they won't last that long once people taste them).
more gluten free cake recipes
- gluten free churro cupcakes
- gluten free lemon drop cupcakes
- gluten free chocolate chunk cookie cakes
- gluten free peanut squares
- gluten free chocolate mousse cakes
- gluten free cinnamon roll cake pops
Seriously, ya'll. You HAVE to make these gluten free golden egg cakes. They are BEYOND anything I've ever had! They're light, moist, and perfect for breakfast, brunch, or as an afternoon treat.
Gluten Free Golden Eggs
Ingredients
For the Cakes
- ½ cup (120ml) heavy cream, whipped to medium peaks and refrigerated
- 2¾ cups plus 2 tablespoon (403g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups (400g) granulated sugar
- 1 cup (226g) butter, at room temperature
- 5 large eggs, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 1½ cups (360ml) buttermilk
To Finish
- ½ cup (113g) butter, melted
- 1 cup (200g) granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
Make the Egg Cakes
- Preheat the oven to 325°F. Grease and flour (with gf flour blend) each egg mold and set aside (alternatively, you can use a regular muffin pan).
- In a large bowl, combine the flour, baking powder, salt, and nutmeg. Whisk and set aside.
- In the bowl of a stand mixer (or with a handheld mixer), whip the heavy cream to medium to stiff peaks. Scrape into a small bowl and refrigerate until needed.
- In the same bowl used to whip the cream, using the paddle attachment, 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 and continue beating for an additional 30 seconds.
- 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 completely combined. Fill the egg molds about ¼ inch from the top and smooth with an offset spatula. Bake for 22-25 minutes*, or until the tops spring back when lightly touched.
- Carefully flip cakes out of molds onto a wire rack and let cool to warm or room temperature.
To Finish
- In a medium bowl, combine the sugar and cinnamon until well blended. Place the melted butter in another small to medium bowl.
- Dip eggs first into the melted butter and then roll in the sugar mixture. Serve warm or at room temperature.
- Eggs can be stored at room temperature for up to 5 days. The coating on each egg will keep the cakes from drying out on the inside.
Notes
Recipe adapted from Gesine Bullock-Prado's Let Them Eat Cake cookbook.
Susan Levario says
Hi Kim,
Love all your recipes that I have tried so far. Do you use salted butter in most of your recipes that call for butter? Is there a rule of thumb as to when to use unsalted vs salted?
Kim says
I know almost everyone recommends unsalted butter, but I always use salted.