Little Debbie–Style Christmas Tree Cakes (Gluten-Free)
Method:
In a stand mixer, beat butter and coconut sugar until light and fluffy. Add eggs, then vanilla. Mix well.
Add dry mix and milk to the butter mixture in 2–3 rounds, mixing until smooth.
Spread the batter evenly into a parchment-lined rectangular baking pan.
Bake for 10–15 minutes or until golden and springy to the touch. Let the cake cool completely before cutting.
Cut cooled cake into tree shapes using a cutter or paper template.
Whisk all ingredients in a small saucepan. Heat over medium, stirring constantly until thick and bubbling.
Simmer for 2–3 minutes, then remove from heat. Let cool completely before assembling.
Pipe a layer of coconut cream filling onto half of the cooled tree-shaped cake pieces.
Sandwich two layers with the cream filling. Chill for 15–20 minutes to firm up.
Melt white chocolate in a double boiler or microwave. Add olive oil and mix well.
Reserve a small amount and tint with red food coloring for the ribbon design.
Dip each filled cake sandwich into the melted white chocolate to fully coat. Place on a wire rack or parchment and allow to set.
Drizzle with red chocolate to create the ribbon effect. Sprinkle with glitter or sprinkles while still wet.
👉 Find the Full Recipe Here
🎁 FREE Gift - Gluten-Free Sourdough Starter Kit (Value $97) when you join Bloom.
Everything you need to start baking gorgeous, gut-friendly GF sourdough at home
Gluten-Free Winter-Spiced Fruit Cake with Walnuts
Method:
Preheat the oven to 170°C (340°F). Grease your loaf pan, round cake tin, or bundt pan.
In a large mixing bowl, combine the melted coconut oil, almond flour, and coconut sugar. Mix until smooth.
Add the eggs and beat with a hand mixer or stand mixer until light and fluffy.
In a separate bowl, sift together the gluten-free flour, pumpkin spice mix, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
Add the honey, chopped walnuts, and soaked dried fruits (with excess liquid drained). Mix until well combined.
Pour the batter into the prepared cake tin or bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-75 minutes, or until a wooden stick inserted into the cake comes out clean.
Allow the cake to cool in the baking vessel for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, top it with whipped coconut cream or spread a thin layer of the solid portion from canned coconut cream.
Decorate with sprigs of rosemary to resemble pine branches and scatter fresh red currants for a festive touch.
👉 Find the Full Recipe Here
Cocoa Cookies with Marshmallows
Method:
1. In a bowl, whisk eggs with coconut sugar until well combined and slightly frothy.
2. Add olive oil and vanilla, and whisk until smooth.
3. In a separate bowl, combine carob flour, sorghum flour, cocoa powder, and baking powder.
4. Add the dry mix into the wet mixture. Stir until a thick dough forms.
5. Cool the dough in the fridge for about 10–15 minutes to make scooping easier.
6. Slice the large marshmallows into small pieces for easy filling.
7. Scoop 50 g of dough, place a half marshmallow in the center.
8. Roll into a ball, and gently flatten the top with your hand.
9. Repeat with the remaining dough—yields 12 cookies.
10. Place on a lined baking tray, leaving enough space between each cookie.
11. Bake at 175°C for 15–20 minutes until just set with slightly crisp edges and gooey centers.
12. Let cool for 5–10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
👉 Find the Full Recipe Here
Pumpkin-Shaped Gluten-Free Dinner Rolls
Method:
In a bowl, combine warm water and milk. Stir in the dry yeast and let it sit for 5–10 minutes until foamy.
Add psyllium husk to the liquid and stir well. Let sit for about 5 minutes until it thickens.
In a large bowl, whisk together rice flour, tapioca starch, potato starch, and salt.
Add the psyllium mixture, olive oil, honey, and pumpkin purée together.
Stir well until the mixture becomes smooth and creamy.
Add the pumpkin mixture to the dry ingredients and mix with a spoon or stand mixer.
Combine until a soft dough forms—slightly sticky but easy to shape.
Divide the dough into 6 equal pieces. Shape into round rolls.
To create pumpkin segments, gently tie food-safe kitchen string around each roll or press lines with a knife.
Place the shaped rolls on a baking tray lined with parchment paper.
Cover and let rise for 1 hour in a warm place.
12. Preheat oven to 180°C. Bake for 25–30 minutes until golden and set.
Let cool slightly, remove strings if used, and serve warm.
👉 Find the Full Recipe Here
Why Are We Giving Away Our Gluten-Free Sourdough Kit for Free?
Because we’ve seen what happens when someone makes their first loaf of truly delicious gluten-free sourdough at home:
They realize gluten-free bread can be soft, chewy, and full of flavor.
They get excited to cook more whole, real food at home.
Their kitchen becomes a place of play, creativity, and wellbeing, not stress and restriction.
We want that for you, too.
So instead of just telling you how wonderful the Bloom Membership is…
we’d rather hand you everything you need to bake your first gluten-free sourdough loaf and let you experience it for yourself.
Here’s What You Get When You Join Bloom Today
Your FREE Gluten-Free Sourdough Welcome Gift
If you choose the Monthly Plan You’ll receive:
🎁 FREE Gift - Gluten-Free Sourdough Starter Kit (Value $97)
Everything you need to start baking gorgeous, gut-friendly GF sourdough at home, including:
A carefully prepared gluten-free sourdough starter
Clear, step-by-step instructions so you know exactly what to do
Simple guidance on feeding, maintaining, and baking with your starter
Support inside the Bloom community so you’re never stuck wondering, “Did I do this right?”