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Gluten-Free Oreo Cakesters: 7 Steps to Homemade Bliss!
Indulge in the ultimate gluten-free dessert with these soft, chocolatey cakesters filled with velvety vanilla cream. Perfect for any occasion!
Prep
: 10
Total
: 25 minutes
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Ingredients
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Main Ingredients
10
tablespoons
unsalted butter
chopped
5
ounces
dark chocolate
chopped
2.5
cups
gluten-free flour blend
ensure it contains xanthan gum or add separately
0.5
teaspoon
xanthan gum
omit if flour blend contains it
0.25
cup
cornstarch
or use more flour blend
1.5
cups
unsweetened cocoa powder
preferably dark
1.5
teaspoons
baking soda
0.5
teaspoon
baking powder
1
teaspoon
kosher salt
0.75
cup
granulated sugar
1
cup
light brown sugar
packed
3
large
eggs
room temperature
2
large
egg whites
room temperature
3
teaspoons
vanilla extract
2
cups
milk
room temperature
2.5
cups
granulated sugar
for buttercream
1
cup
water
lukewarm
0.125
teaspoon
kosher salt
for buttercream
4
large
egg whites
room temperature
0.125
teaspoon
cream of tartar
2
teaspoons
vanilla extract
for buttercream
1
cup
unsalted butter
cubed, for buttercream
Instructions
Preparation Steps
Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
Melt butter and chocolate together using either a double boiler or a microwave, stirring until smooth. Allow to cool.
Combine flour blend, xanthan gum (if needed), cornstarch, cocoa powder, baking soda, baking powder, salt, sugars.
Mix the melted chocolate and butter into dry ingredients followed by eggs, whites, vanilla, and milk until smooth.
Pipe batter onto baking sheets and flatten slightly with damp fingers. Bake for about 10 minutes until set.
For buttercream, cook sugar, water, and salt until it reaches 240°F. Whip egg whites with cream of tartar to stiff peaks.
Integrate the hot syrup into egg whites; whip until cooled. Add butter, mix to smooth. Flavor with vanilla. pair cakes & fill.
Notes
Store in an airtight container and enjoy within a couple of days.