Snickerdoodle Cake with Cream Cheese Frosting and Cookies | Gluten Free
Thoroughly Nourished Life
Thoroughly Nourished Life
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Ingredients

  • 30 minutes Cooking time
  • 40 minutes (not including time for cakes to cool)
  • 100 grams brown rice flour
  • 100 grams sorghum flour
  • 80 grams white rice flour
  • 2 teaspoons ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 125 grams (1/2 cup) butter, softened
  • 175 grams caster sugar
  • 50 grams brown sugar
  • 3 large eggs at room temperature
  • 1 egg white (from large egg) at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup plain Greek/natural yoghurt
  • 100 grams chopped dark chocolate (or chocolate chips)
  • 250 grams cream cheese, softened
  • 4 cups icing sugar (ensure this is gluten free)
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons pouring cream (or milk)
  • 45 grams butter, softened
  • 30 grams cream cheese, softened
  • 100 grams caster sugar and 2 tablespoons extra
  • 1 large egg
  • 35 grams sorghum flour
  • 35 grams white rice flour
  • 35 grams brown rice flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • Pinch of salt
  • 2 teaspoons ground cinnamon

Instructions

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