Celiac Safe Baking

08/09/2026

• Celiac Safe Chocolate Mud Cake •

Ingredients & Method -

Cake-
Melt:
250 Grams unsalted butter
250 grams dark chocolate
180 ml coffee

Whisk:
4 eggs
150 ml buttermilk
42 grams vegetable oil

Pour together and stir
3 tablespoons yogurt and 1 & 1/2 teaspoons vanilla extract with 1/8 teaspoon apple cider vinegar

Sieve on top:
430 grams sugar
300 grams Cup-4-Cup Gluten Free flour
60 grams cocoa powder
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 - 1 & 1/2 teaspoons salt
1/4 teaspoon espresso powder
1/8 teaspoon cinnamon
1/16 cayenne / cardamom

Fold until combined
Split evenly between two tins Bake at 350°
40-45 minutes
Until a skewer is clean and / or internal temperature reads 210°

Cool on rack for five minutes then turn out of pan. (Use greased pans WITH parchment paper). *Do not wait longer than five minutes to turn out*

Ganache:

100 grams butter
200 grams chocolate
100 ml heavy cream

Melt butter and chocolate in double boiler, remove from heat and stir in cream, cool at room temperature until firm and pliable enough to apply to cake. Refrigerate to chill faster, but you’ll lose your shine.

Whipped white chocolate ganache:

230 grams white chocolate
230 grams heavy cream

Grate chocolate, heat cream, pour over grated chocolate, cover 3 min, stir, cool in fridge 30 minutes, stir, cool in fridge 1 - 2 hours, briefly whip with hand mixer on lowest setting, cool overnight (or at least 6 hours), whip on low 18-20 minutes until frosting stiffens but STOP before it splits.

Swiss Meringue Buttercream:

230 grams egg whites
400 grams sugar
350 grams butter
2 tsp vanilla extract
1/4 tsp salt
1/16 tsp cinnamon
1/8 tsp apple cider vinegar
114 grams semisweet chocolate

Separate egg whites, then whisk together with sugar over double boiler until 160°.
Remove from heat and whip on medium with hand mixer (or stand) until 70° and stiff peaks form. Add 65° butter to meringue one tablespoon at a time, fully incorporating each addition in between. Whip on medium-high until firm.

Level the tops off your sponges, trim the crusts by 1/4 inch, (save for cake balls), fill with buttercream, freeze 20 minutes till firm, add top layer, crumb coat with buttercream, freeze 20 minutes until firm, wrap with cooled ganache, fridge 30 minutes until firm, decorate by piping whipped white chocolate ganache on any which way you please, you’ve just baked yourself a cake!!!

Branded, Celiac Safe Ingredients (wheat-free processing and packaging facilities) -

Cup-4-Cup Gluten Free Flour:
cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum

C&H Granulated Sugar:
100% pure cane sugar

Better Body Foods Organic Cacao Powder:
organic cacao powder

Land O’ Lakes Unsalted Butter:
sweet cream, natural flavoring* (*labeled gluten free)

Starbucks Ground Espresso Roast:
ground arabica coffee

Smart Water:
v***r distilled water, calcium chloride, magnesium chloride, potassium bicarbonate

Baker’s brand Semisweet Chocolate:
semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Happy Valley Cage Free Organic Eggs:
organic, cage free eggs; yolks and whites

Crisco Vegetable Oil:
soybean oil

Kalona Organic 2% Reduced Fat Cultured Buttermilk:
organic reduced fat milk, organic nonfat milk, celtic sea salt, live and active cultures (acidophilus, bifidus, l. lactis ssp, l. mesenteroides ssp.), vitamin A palmitate

Chobani Low-fat Plain Greek Yogurt:
nonfat yogurt (cultured pasteurized nonfat milk), s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, l. rhamnosus)

McCormick Vanilla Extract:
vanilla bean extractives in water and alcohol

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):
organic apple cider vinegar, water

Redmond Real Salt:
ancient sea salt

DeLallo Instant Espresso Powder:
100% pure coffee

Great Value Organic Ground Cinnamon:
organic cinnamon

Great Value Organic Ground Cayenne:
organic cayenne pepper

Great Value Organic Ground Cardamom:
organic cardamom

Rumford Gluten Free Baking Powder:
cornstarch, sodium bicarbonate, monocalcium phosphate

Arm & Hammer Pure Baking Soda:
sodium bicarbonate

Chocolate Swiss Meringue Buttercream:

Happy Valley Cage Free Organic Eggs:
organic, cage free eggs; yolks and whites

C&H Granulated Sugar:
100% pure cane sugar

Land O’ Lakes Unsalted Butter:
sweet cream, natural flavoring* (*labeled gluten free)

Horizon Organic Heavy Whipping Cream:
grade A organic cream, gellan gum

McCormick Vanilla Extract:
vanilla bean extractives in water and alcohol

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):
organic apple cider vinegar, water

Redmond Real Salt:
ancient sea salt

Great Value Organic Ground Cinnamon:
organic cinnamon

Baker’s brand Semisweet Chocolate:
semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Chocolate Ganache:

Baker’s brand Semisweet Chocolate:
semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Land O’ Lakes Unsalted Butter:
sweet cream, natural flavoring* (*labeled gluten free)

Horizon Organic Heavy Whipping Cream:
grade A organic cream, gellan gum

Whipped White Chocolate Ganache:

Ghirardelli White Chocolate Baking Bar:
sugar, cocoa butter, nonfat dry milk, milkfat, soy lecithin, vanilla extract

Horizon Organic Heavy Whipping Cream:
grade A organic cream, gellan gum

A *Celiac Safe* bake is FREE of Gluten, Wheat, Wheat-Byproducts (dextrose, dextrin, maltodextrin, modified food starch, caramel coloring, “natural flavors”), Oats, AND Cross-Contamination with any Gluten Containing Grains (produced in a dedicated gluten free kitchen with bakeware and equipment that have never touched wheat, using ingredients sourced from wheat-free processing and packaging facilities).

The only safe level of exposure for a Celiac Disease Survivor, someone with a Wheat Allergy, or an individual suffering from Non-Celiac Gluten Sensitivity is 0 parts per million.

This is 100% Celiac Safe Baking! 🙌🍰😋

08/05/2026

• Celiac Safe Chocolate and Raspberry Cake •

Triple layer chocolate sponge; crumb-coated with cherry-almond buttercream bordering layers of raspberry filling; wrapped in dark chocolate ganache; decorated with elderberry Swiss meringue buttercream.

A *Celiac Safe* bake is FREE of Gluten, Wheat, Wheat-Byproducts (dextrose, dextrin, maltodextrin, modified food starch, caramel coloring, “natural flavors”), Oats, AND Cross-Contamination with any Gluten Containing Grains (produced in a dedicated gluten free kitchen with bakeware and equipment that have never touched wheat, using ingredients sourced from wheat-free processing and packaging facilities).

The only safe level of exposure for a Celiac Disease Survivor, someone with a Wheat Allergy, or an individual suffering from Non-Celiac Gluten Sensitivity is 0 parts per million.

This is 100% Celiac Safe Baking! 🙌🍰😋

*A full recipe, method, and branded ingredient list (confirming wheat-free processing and packaging facilities) comes with every bake.

08/05/2026

• Celiac Safe Buttermilk Pancakes •

Recipe:
(Makes 8-16 pancakes, depending on size)

Ingredients:
240 grams Cup-4-Cup Gluten Free Flour
35 grams granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cinnamon
1 large egg
454 grams buttermilk
35 grams melted butter
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1/4 teaspoon apple cider vinegar

Method:
Combine dry ingredients in a large bowl and sift several times. In separate bowl, whisk together egg, buttermilk, melted butter, extracts, and acv. Sift dry ingredients on top of wet and fold gently until just combined. Allow batter to rest uncovered for 30 minutes. Heat a large skillet over medium heat, (until the surface is hot enough for a drop of water to skitter across it). Lightly grease the pan with butter or vegetable oil. Spoon batter onto skillet in desired pancake size, cooking the first side 2-3 minutes (until bubbles form air holes on the top side and the bottom side is brown), flip once, cook an additional 2-3 minutes until desired doneness.
Serve immediately, or hold in warm oven. Pancakes can be frozen same-day and re-heated in a 250° oven for up to 6 months!

Branded (Celiac Safe) Ingredients -

Cup-4-Cup Gluten Free Flour:
cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum

C&H Granulated Sugar:
100% pure cane sugar

Rumford Gluten Free Baking Powder:
cornstarch, sodium bicarbonate, monocalcium phosphate

Arm and Hammer Pure Baking Soda:
sodium bicarbonate

Redmond Real Salt:
ancient sea salt

Great Value Organic Ground Cinnamon:
organic cinnamon

Land O’ Lakes Unsalted Butter:
sweet cream, natural flavoring* (*labeled gluten free)

Kalona Organic 2% Reduced Fat Cultured Buttermilk:
organic reduced fat milk, organic nonfat milk, celtic sea salt, live and active cultures (acidophilus, bifidus, l. lactis ssp, l. mesenteroides ssp.), vitamin A palmitate

Happy Valley Cage Free Organic Eggs:
organic, cage free eggs; yolks and whites

McCormick Vanilla Extract:
vanilla bean extractives in water and alcohol

McCormick Maple Extract:
alcohol, water, natural flavor* (*labeled gluten free), extractives of mountain maple

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):
organic apple cider vinegar, water

*In order to be Celiac Safe, a recipe must be FREE of Gluten, Wheat, Wheat-Byproducts (dextrose, dextrin, maltodextrin, modified food starch, caramel coloring, “natural flavors”), Oats, AND; Cross-Contamination with any Gluten Containing Grains (produced in a dedicated gluten free kitchen with bakeware and equipment that have never touched wheat, using ingredients sourced from wheat-free processing and packaging facilities).

The only “safe” level of gluten exposure for a Celiac Disease Survivor is 0 parts per million.

08/04/2026

🚫🌾🚫

There are FOUR bills in congress right now pushing to protect people with celiac disease or another gluten-related condition.

What do they do?

How do they overlap and how are they different from one another?

The FASTER Act of 2026 (H.R. 9988) would amend the Federal Food, Drug, and Cosmetic Act to include barley, rye, and oats as major food allergens.

This act would also require the Department of Health and Human Services (HHS) to submit a report on the prevalence of celiac disease in the United States, the severity of any allergic reaction in an individual with celiac disease, any gaps in surveillance or collection of data, development of diagnostics for celiac disease, any method of preventing the onset of celiac disease, and development of new therapies to prevent, treat, cure, or manage celiac disease.

The mention of oats sets this one apart, in addition to the research requirements.

The Celiac Safety Act (H.R. 9048) would require the Federal Food, Drug, and Cosmetic Act to classify all gluten-containing grains as major food allergens.

At this time, the United States only requires manufacturers to list wheat as a major allergen, which does not account for the other gluten-containing grains including barley and rye. If passed, the The Celiac Safety Act will require any product containing wheat, barley, or rye to list “gluten-containing grains” as a major allergen, making it much easier for people to read labels.

This one groups wheat, barley, and rye under one “gluten-containing grain” disclosure.

The Food Labeling Modernization Act of 2026 (H.R. 8385) covers a lot of areas, beyond allergens and disclosures. It includes the addition of the terminology “or gluten-containing grain” following “major food allergen” to existing legislation.

This is a broad food packaging bill that inserts gluten disclosures into overall food labeling laws.

The ADINA Act (H.R. 3821) would amend the Federal Food, Drug, and Cosmetic Act to require the label of a drug intended for human use to identify each ingredient in such drug that is, or is derived directly or indirectly from, a major food allergen or a gluten-containing grain, and for other purposes.

This bill focuses on medications and prescriptions, where the other ones are related to food labels.
All of these bills are proposed amendments to the current Federal Food, Drug, and Cosmetic Act.

We are thrilled to see advocacy at the national level for the celiac community as well as for people with other gluten-related conditions. We truly hope this momentum leads to improved labeling laws.

What can I do to help?

If you would like to see any, or all, of these amendments passed, you shold find your U.S. Representative (you can look them up at https://www.house.gov/representatives/find-your-representative)

Contact their office and ask them to co-sponsor H.R. 9988, H.R. 9048, H.R. 8385, and H.R. 3821.

Read more at https://nationalceliac.org/news/support-legislation-that-will-make-a-difference-for-people-living-gluten-free/

07/27/2026

• Celiac Safe Carrot Cake •

Recipe -

Cake:
425 grams Cup-4-Cup Gluten Free Flour
480g sugar
250g walnuts
375g finely grated carrots
6 large eggs
450ml vegetable oil
100 grams buttermilk
100 grams Greek yogurt
2 tsp vanilla extract
1/4 tsp maple extract
1/8 tsp bergamot extract
1/16 tsp hazelnut extract
2 tsp cinnamon
1/4 tsp espresso powder
1/8 tsp ginger
1/16 tsp cardamom
1/32 tsp clove
1/64 tsp nutmeg
1 tsp salt
1 & 1/2 tsp baking powder
1 & 1/2 tsp baking soda

Frosting:
170g butter
270g cream cheese
930g powdered sugar
1 tsp vanilla extract
1/4 - 1/2 tsp salt
1/4 - 1/2 tsp acv
1/8 tsp almond extract

Coloring:
Red-
1 tsp red radish powder
2 tsp pomegranate powder
Purple-
1 tsp elderberry powder
2 tsp purple sweet potato powder
Gold-
1 tsp turmeric

Method:
Bake walnuts in a non-greased cake pan at 350° for 10-12 minutes.
Peel and finely grate carrots.
Grind sugar (if not using “Baker’s sugar”, or Castor sugar) - Set aside 100 grams for flour.
Weigh and sift; flour, raising agents, spices, and, set aside sugar.
Preheat oven to 350°
Weigh and bring to room temperature; eggs, buttermilk, and yogurt (stir extracts and ACV into yogurt. Set aside both buttermilk and yogurt in sealed containers). Weigh oil.
Grease three 8-9’’ cake tins with vegetable oil, place parchment rounds (cut from parchment paper placed atop the bottom of a tin before greasing) in center of each tin and grease the top of the paper. Say that three times, fast.
Whisk together; eggs, then sugar, then yogurt with extracts and ACV, then buttermilk, before stirring in carrots.
Fold in walnuts in three additions.
Sift flour over wet mixture and fold, firmly but gently, (without beating or stirring), until large clumps of flour are gone and batter assumes an even consistency (before it starts to “stretch”).
Divide evenly into prepared cake tins and bake at 325° for I’ll get back to you after eating this and seeing how it came out. (I’m thinking at least an hour, maybe 120 minutes tops… slow and low, check sooner than later, dark tins bake more quickly, look for a dry top that springs back to the touch, the sides pulling away slightly from the tin, a not-too-light/not-too-dark golden-baked color, a toothpick inserted into the center of the sponge comes out clean, and/or and internal temperature reading of 210°.
Let rest no longer than five minutes on cooling rack before turning out of tin. Let cool to room temperature before sealing in a large ziplock bag or encasing in plastic wrap. Store in refrigerator to fully cool while making frosting.

Frosting:
Bring butter and cream cheese to 65°.
Cream on low for 1-2 minutes.
Add half powdered sugar and salt, cream on low, then medium until fully incorporated.
Add second half of powdered sugar and extracts, cream on low until fully incorporated, then medium for 5-8 minutes until desired consistency is achieved.

Coloring:
Stir in pomegranate, radish, elderberry, ube, and/or turmeric powders gradually in small amounts for desired appearance and flavor.

FREE of Gluten, Wheat, Wheat-Byproducts (dextrose, dextrin, maltodextrin, modified food starch, caramel coloring, “natural flavors”), Oats, AND Cross-Contamination with any Gluten Containing Grains (produced in a dedicated gluten free kitchen with bakeware and equipment that have never touched wheat, using ingredients sourced from wheat-free processing and packaging facilities).

100% CELIAC SAFE Baking! 🚫🌾🚫

07/26/2026

Because you never need a reason for chocolate cake… 🍫🍰😋

A *Celiac Safe* bake is FREE of Gluten, Wheat, Wheat-Byproducts, and ANY potential cross-contamination with gluten containing grains (in the processing and packaging facilities where each ingredient is sourced, the kitchen in which they’re baked, and the equipment and utensils used throughout… nothing in this process has ever touched wheat, wheat-byproducts, or gluten containing grains).

The only safe exposure level for a Celiac Disease Survivor, someone with a Wheat Allergy, or an individual suffering from Non-Celiac Gluten Sensitivity is 0 parts per million.

This is 100% Celiac Safe Baking! 🙌🍰😋

*A full recipe, method, and branded ingredient list (confirming wheat-free processing and packaging facilities) comes with every bake.

07/15/2026

• Celiac Safe Brownies (with ganache) •

Ingredients:
150 grams unsalted butter
210 grams sugar
2 large eggs
114 grams semi-sweet chocolate
100 grams Cup-4-Cup Gluten Free flour
25 grams unsweetened cocoa powder
1 tsp salt
1/4 tsp espresso powder
1/8 tsp cinnamon
2 tsp vanilla extract
1/4 tsp ACV
1/8 tsp maple
2 tablespoons Greek yogurt (to stir extracts and ACV into before adding to batter)

Melt chocolate, melt butter, set aside. Grind & sift sugar. Weigh and sift flour, cocoa powder, espresso powder, cinnamon, salt, (xtra cakey: +tsp of Baking Powder). Stir extracts and ACV into Greek yogurt. Crack and warm two eggs atop now-pre-heating oven (350°). Grease pan, line pan with parchment paper, grease parchment paper. Sift sugar over melted butter while whisking. Gently beat in eggs one, then the other. Stir in yogurt, then whisk while pouring in melted chocolate. Sift previously sifted dry ingredients on top in one addition (*weigh and sift. *Really). Fold, don’t stir. Don’t over fold, stop when glossy but before it starts to stretch. Pour into prepped pan. Rest 30 minutes. Bake for ~35~ minutes (350°). Every oven, pan, and batter are unique, use a toothpick and go with God. These are your brownies, they’re done when you say they’re done. Let cool before removing from pan by paper and slicing into as many portions as people who walked in on you sitting on the floor of your kitchen licking brownie batter off a spatula while staring at an oven.

Ganache:
100 grams unsalted butter
200 grams chocolate
100 ml heavy cream
2 tsp vanilla extract
1/8 tsp ACV
1/8 tsp maple extract
1/4 tsp salt

Melt butter and chocolate in double boiler, remove from heat and stir in cream, cool at room temperature until firm and pliable enough to apply. Refrigerate to chill faster, but you’ll lose your shine.

Drizzle :
Melt chocolate, pour into piping bag, measure with your heart.

*Pictured: Brownie Sandwiches with Peanut-Butter Buttercream and Whipped White Chocolate Ganache; Brownies with Chocolate Chips and White Chocolate marbling; and, cake-y Brownies with Chocolate Ganache and Chocolate Drizzle.

FREE of Gluten, Wheat, Wheat-Byproducts (dextrose, dextrin, maltodextrin, modified food starch, caramel coloring, “natural flavors”), Oats, AND Cross-Contamination with any Gluten Containing Grains (produced in a dedicated gluten free kitchen with bakeware and equipment that have never touched wheat, using ingredients sourced from wheat-free processing and packaging facilities).

100% CELIAC SAFE Baking! 🙌

07/08/2026

•Celiac Safe Vanilla-Hazelnut Cake Doughnuts with Pomegranate-Amaretto Frosting•

Recipe:
(Makes 12 doughnuts, easily halves or doubles)

Doughnuts -
220 grams Cup-4-Cup Gluten Free flour
150 grams sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
170 grams buttermilk
84 grams coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon maple extract
1/8 teaspoon almond extract
40 grams Frangelico Hazelnut Liqueur
3 tablespoons plain Greek yogurt
1/4 teaspoon apple cider vinegar

Glaze -
114 grams powdered sugar
114 grams cornstarch
114 grams sugar
114 grams unsalted butter
15 gram amaretto
15 grams pomegranate juice
7 grams cherry juice
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 - 1/2 teaspoon salt
1/8 - 1/4 teaspoon apple cider vinegar

White Chocolate Drizzle -
114 grams white chocolate

Organic Pomegranate Pips

Method:

***A recipe is “Celiac Safe” ONLY if it includes 0ppm of gluten, wheat, or wheat byproducts; contains ingredients sourced solely from dedicated wheat free processing and packaging facilities; AND, is prepared in a wheat free kitchen using bakeware, utensils, and equipment that have never worked with wheat or other gluten containing grains.***

Doughnuts:
Preheat Oven to 375; grease two, 6 doughnut pans with coconut oil.

Weigh, sift or mix dry ingredients including sugar in large bowl.

Measure, bring to room temperature, whisk wet ingredients in larger bowl - eggs, then oil, then extracts (stirred into yogurt), then buttermilk.

Sift entire dry ingredients over wet mixture, confidently, gently, and exclusively (no stirring or whisking) *FOLD* batter, around the side and up the middle while turning the bowl, around the side and up, around the side and up, over and over until there is a consistent batter that doesn’t have any large lumps of flour small lumps are fine, don’t over work!

Pour half batter into one piping bag, cut tip of bag at desired width (matching the size of your pan’s doughnut rings), fill one pan. Repeat with second half of batter in second piping bag filling second pan.

Bake on center rack for 10-12 minutes until a nice golden brown, the edges pull lightly away from the sides, the tops spring back when touched, and/or a toothpick inserted into the center mass of a doughnut ring comes out clean.

Place on cooling rack and gently loosen edges of doughnuts from pan, then invert (into a baking tray with a little depth catches them nicely, but on a plate or large cutting board will do just fine. Don’t drop your doughnuts!). Set aside to let cool while preparing glaze.

Glaze:
Combine ingredients in large heat proof bowl atop medium saucepan filled with one to two inches of boiling water (ensure water does not touch the bottom of the bowl, and that the size of the saucepan/bowl doesn’t place the bottom of the bowl too far away from the water - you want to ensure even heating without contact with the water).

Stir ingredients together while bringing to a medium-high heat, hot enough to melt sugar but not too hot to burn your butter. Keep mixture moving, test by rubbing the glaze between your fingers and ensuring a smooth, not gritty, consistency.

When the grit is gone the sugar has melted and you’re good to go! Takes about 10-15 minutes.

Dip cooled doughnuts into glaze by holding them at the bottom and swirling the top slightly to ensure an even coating. Be careful not to burn your fingers, you want to dip them while the glaze is still hot!

Drizzle:
Melt one bar of chocolate in double boiler (to ensure it doesn’t overheat)

Pour melted chocolate into piping bag and cut tip to desired width

Drizzle over doughnuts to your heart’s contents adorn with pomegranate pips and dig in!

Doughnuts store well in an airtight container at room temperature for a day or two, in the fridge for 3-5 days, or in the freezer for up to six months, (but no one will judge you if they disappear suddenly).

Ingredients:

Doughnuts -

Cup-4-Cup Gluten Free Flour:
cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum

C&H Granulated Sugar:
100% pure cane sugar

Rumford Gluten Free Baking Powder:
cornstarch, sodium bicarbonate, monocalcium phosphate

Redmond Real Salt:
ancient sea salt

Happy Valley Cage Free Organic Eggs:
organic, cage free eggs; yolks and whites

Great Value Organic Unrefined Virgin Coconut Oil:
organic virgin coconut oil

Kalona Organic 2% Reduced Fat Cultured Buttermilk:
organic reduced fat milk, organic nonfat milk, celtic sea salt, live and active cultures (acidophilus, bifidus, l. lactis ssp, l. mesenteroides ssp.), vitamin A palmitate

McCormick Vanilla Extract:
vanilla bean extractives in water and alcohol

McCormick Maple Extract:
alcohol, water, natural flavor* (*labeled gluten free), extractives of mountain maple

McCormick Pure Almond Extract:
water, alcohol, oil of bitter almond

Frangelico Hazelnut Liqueur
*ingredients proprietary; confirmed by manufacturer to not contain any wheat or wheat byproducts before or after distillation

Chobani Low-fat Plain Greek Yogurt:
nonfat yogurt (cultured pasteurized nonfat milk), s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, l. rhamnosus)

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):
organic apple cider vinegar, water

Glaze -

C&H Premium Cane Powdered Sugar:
cane sugar, cornstarch

Clabber Girl Cornstarch:
cornstarch

Land O’ Lakes Unsalted Butter:
sweet cream, natural flavoring* (*labeled gluten free)

McCormick Vanilla Extract:
vanilla bean extractives in water and alcohol

Disaronno Amaretto Almond liqueur:
*ingredients proprietary; confirmed by manufacturer to mot include any wheat or wheat byproducts before or after distillation.

Redmond Real Salt:
ancient sea salt

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):
organic apple cider vinegar, water

McCormick Pure Almond Extract:
water, alcohol, oil of bitter almond

Pom Wonderful Pomegranate Juice
100% pomegranate juice from concentrate

R.W. Knudsen Family Just Tart Cherry Juice:
(filtered water sufficient to reconstitute), red tart cherry juice concentrate

Drizzle -

Baker’s brand Semisweet Chocolate:
semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Organic Pomegranate Pips

07/07/2026

…you never need an excuse for cake. 🍰🤤