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Gluten-Free Cookies and Cream Cake

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Gluten Free Cookies and Cream Cake Recipe Dairy Free

I love house guests that double as guinea pigs! My sister is a good sport, so I had no qualms about experimenting on her (multiple times) when she visited last week. One evening I decided to try an idea I had for making a gluten-free cookies and cream cake. The result can only be described as a delicious disaster. The cake stuck to the pan and came out in pieces. The cookie crumb topping I put on the top of the reassembled cake resembled a rock pile. It looked more like an edible rock slide than it did a cake.

My bundt cakes have been sticking more frequently and then I realized that my bundt cake pan was over 20 years old and there were many scratches in the non-stick lining. Since I make Bundt cake fairly frequently, I decided to buy a new bundt cake pan. I tried my recipe again and produced a cake that was both delicious and photogenic.

Gluten-Free Cookies and Cream Cake with Cookies and Cream Glaze
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 1 package Gluten-Free Pamela's Vanilla Cake Mix
  • 1 box vanilla pudding
  • ¾ cup oil
  • ¾ cup water
  • 4 eggs
  • 1 cup crushed cookies (I used Pamela's Extreme Chocolate Mini Cookies)
Cookies and Cream Glaze Ingredients:
  • 1 tablespoon butter (or dairy free margarine)
  • 1 tablespoon milk (or rice milk)
  • 2 cups confectioners' sugar
  • 2 teaspoon vanilla extract
  • ⅓ cup crushed cookies
Directions
  1. Blend all ingredients except the cookie crumbs. Beat for 5 minutes at medium speed. Fold in crushed cookies by hand.
  2. Pour into greased Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
  3. Cool in Bundt pan for 5 minutes, then invert onto a serving dish. Top with Cookies and Cream glaze.
Cookies and Cream Glaze Instructions:
  1. Melt butter.
  2. Combine melted butter, milk, sugar, and vanilla in a medium bowl. Beat until smooth.
  3. Fold in crushed cookies by hand. Drizzle glaze over cooled cake.

 

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Fiona says

    I am excited to make the for a birthday cake for my husband.
    Can you please let me know if you used a regular or instant vanilla pudding mix.
    Thanks.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.