Gluten Free Homemade Funny Bones


Ingredients:

  • Cake:
  • 1 3/4 cups granulated sugar
  • 1/2 cup dark black cocoa powder
  • 1/4 cup regular cocoa powder
  • 2 cups gluten-free all purpose flour, I like Bob's Red Mill 1:1
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup liquid coconut oil
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • Peanut Butter Frosting:
  • 1 cup butter, softened
  • 3/4 cup creamy no stir style peanut butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons heavy whipping cream
  • Chocolate Ganache:
  • 1 cup semi-sweet chocolate chip
  • 1 cup heavy whipping cream

YIELD: 12 funny bones

DIRECTIONS:

To make the cake, preheat the oven to 350º F. Line a 1/4 sheet pan with parchment paper and spray with cooking spray.

Whisk together sugar, both cocoa powders, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, vanilla extract and buttermilk. Pour the wet ingredients into the dry, mix well.

Pour the batter onto the sheet pan and smooth evenly. Bake for 25-30min until it spring back when pressed lightly. Cool on a wire rack.

Make the peanut butter frosting, beat the butter until fluffy, add the peanut butter, beat. Beat in 2 cups of the powdered sugar, vanilla extract and salt. Beat in the remaining powdered sugar ½ cup at a time, alternating with the heavy cream until smooth. Spread the frosting over the fully cooked cake. Store in the fridge to cool completely. Slice into 12 long rectangles.

To make the ganache, place chocolate chips into a glass bowl. Warm the whipping cream until it just starts to simmer. Pour the cream into your bowl of chocolate and let sit for about 30 seconds. Whisk it together until there are no bits of chocolate left. Cool ganache at room temperature for 10-20 minutes. Pour and drip over each rectangle and chill. Serve cold.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.