Tandy Cake Dessert – Gluten Free

Gluten Free Tandy Cake Dessert

Photo by recipe author

Servings: 24
Preparation Time: 15 minutes

1 cup plus 2 tablespoons organic butter, softened
1 8 oz package organic cream cheese, softened
2 1/4 cups whole organic sugar
6 large eggs
1 cup coconut flour
1 cup organic tapioca flour or corn starch
pinch salt
1 cup peanut butter or coconut peanut butter
10 ounces chocolate chips; semi sweet or milk

Preheat oven at 350. Grease a 10x15x1 inch jelly roll pan generously with coconut oil.

Cream butter and cream cheese together; add sugar. Beat in eggs one at a time. Blend in flours and salt. Spread in prepared pan.

Bake cake for 20 minutes. Immediately after removing from oven spoon the peanut butter/coconut peanut butter over the top. Let sit a few minutes until melted and spread evenly (if using crunchy peanut butter put back in the oven for 4 minutes till it melts enough to spread). Let set or store in the refrigerator until peanut butter/coconut peanut butter hardens.

Melt chocolate chips and spread over the peanut layer. Let sit until firm or store in the refrigerator.

Recipe submitted by Julie, Elizabethtown, PA

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Published on November 18, 2009

(32 votes, average: 3.94 out of 5)

7 Comments

Gmanini August 12, 2013 at 7:55 am - Reply

This was surprisingly good – moist, very tasty – and easy!  Wonderful flavor. I made two trays and shared with family, neighbors and co-workers.  Everyone loved them and couldn’t believe they were gluten free. 
I didn’t bother to melt the peanut butter or chocolate ahead of time, either. Just dollop the PB on top of hot cake and give it a couple minutes to soften – then spread with an offset blade.  Same with chocolate – I just used chocolate chips – mini chocolate chips are slightly easier.  Okay to set cake back in hot oven for a few minutes to let chips melt a bit before spreading.

Marie Yu June 5, 2012 at 3:47 am - Reply
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Thanks!
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Kathryn May 26, 2011 at 7:28 am - Reply

This is a great recipe.  It turned out quite well, and I am very pleased with the texture of the cake, as well as with the flavor.  It looks just like the one made by using regular flour.    I appreciate your skill in adapting this, Julie; keep up the good work.

Sarah May 11, 2010 at 8:20 pm - Reply

Almond butter yes, arrowroot….I would think not. But you could give it a try.

mo May 11, 2010 at 6:20 pm - Reply

can I replace arrowroot flour for tapioca, and almond butter for peanut butter

Julie January 8, 2010 at 3:22 am - Reply

Maybe I can help with something–I don’t understand the low ratings. I have had nothing but raves about this recipe in gluten free and regular flour. Please write if there is a problem and maybe I can help. Before giving a low star rating please write me–maybe I can resolve the problem!

Karin December 14, 2009 at 6:21 pm - Reply

This cake is highly addicting! Moist cake with chocolate/peanut butter layers for topping. You can’t go wrong with this combination! I did substitute carob chips for the chocolate chips. I want to try adding peanut butter morsels to the cake batter next time too! My husband suggested instead of using straight peanut butter to use a cream/frosting layer (maybe Coconut Peanut Butter? hmm)

Tandy Cake Dessert – Gluten Free