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Home » Recipes » Gluten Free Cake Recipes

Gluten Free Golden Eggs

Published: Apr 3, 2019 · Modified: Apr 3, 2025 by Kim · This post may contain affiliate links · 2 Comments

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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.

stack of gluten free golden eggs on pink cake stand.

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

golden eggs ingredients measured out and labeled.
  • 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

  1. Combine dry ingredients in separate bowl and whisk well; set aside.
  2. Whip heavy cream until stiff peaks form; refrigerate while mixing batter.
  3. Cream butter and sugar together in bowl of stand mixer for 3-5 minutes, or until light and fluffy.
  4. Add eggs, one at a time, beating each until fully incorporated.
  5. Slowly add half of the buttermilk to the egg and butter mixture.
  6. Follow this by half of the dry ingredients. Add the rest of the buttermilk and then the rest of the flour mixture.
adding whipped cream to batter in large glass bowl.
spooning batter into egg shaped muffin pan.
lightly touching eggs fresh out of the oven.
  1. Fold whipped cream into cake batter.
  2. Fill egg molds with batter using two spoons or a cookie scoop.
  3. Bake cakes for 20-25 minutes, or until they spring back when lightly touched; cool completely.
dipping one egg into melted butter.
dredging buttered egg into sugar mixture.
  1. Dip into melted butter.
  2. Roll in sugar mixture.
gluten free golden eggs

golden eggs FAQs

Do I need an egg mold to make these?

No, you can always just use a regular muffin pan.

Can I add more cinnamon to the sugar dredging mixture?

You certainly can! But what makes these so unique is that very tiny touch of cinnamon to the sugar that drives people crazy.

How long will these little cakes last?

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
gluten free golden eggs

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.

stack of gluten free golden eggs on pink cake stand.

Gluten Free Golden Eggs

Kim
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. 
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 22 minutes mins
Total Time 52 minutes mins
Course Dessert
Cuisine American
Servings 24 eggs, depending on size of molds

Equipment

  • 3 Packs 5 Cavities Easter Eggs Silicone Mold
  • 2 Pack Easter Silicone Mold Sets

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
Get Recipe Ingredients

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

The baking time will depend on the size of egg molds you have. If you have the ones that I use in the pictures, it will take between 22-25 minutes. For smaller, reduce the baking time and begin checking for doneness at around 12-15 minutes. For larger cakes, increase the baking time and check after 25 minutes.
Keyword Easter, Gluten Free, golden eggs, yellow cake
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Recipe adapted from Gesine Bullock-Prado's Let Them Eat Cake cookbook.

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Comments

  1. Susan Levario says

    April 15, 2025 at 7:42 am

    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?

    Reply
    • Kim says

      April 19, 2025 at 2:35 pm

      I know almost everyone recommends unsalted butter, but I always use salted.

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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