Gluten Free Lazy Daisy Cake Recipe

Lazy Daisy Cake has been around since I was a kid, at least. Not that we are going to discuss how long ago that was. My grandma’s next door neighbor gave her this recipe and it found its way into my recipe box when I moved away from home.

gluten free lazy daisy cake

gluten free lazy daisy cake

The cake is a super easy yellow cake with an also easy broiled coconut “frosting” . The whole thing can be whipped together in a trice for company, or to satisfy a sudden sweet tooth. The cake recipe can be used with other frostings too, it is a great basic yellow cake recipe.

I de-glutinized the original recipe and also replaced the refined cane sugar. The end result is a slightly less sweet, slightly more healthly (more fiber), but every bit as toothsome cake. When it came out of the oven I couldn’t stop sneaking little pieces. :)

This cake is wheat free, gluten free, refined cane sugar free and can easily be adjusted to be dairy free (see notes).

GF Lazy Daisy Cake
preheat oven to 350º

  • 1/3 cup rice flour
  • 1/3 cup millet flour
  • 1/3 cup coconut flour
  • 1 tsp. baking powder
  • 2 TBSP butter
  • 1/3 cup coconut milk
  • 1/3 cup agave nectar (use a little more for sweeter cake)
  • 1 tsp GF vanilla
  • 3 eggs

Sift flour and baking powder together in a small bowl.

Combine coconut milk, butter and agave nectar in a small pan and heat just until butter is melted. Add vanilla. Mix well.

In a large bowl, beat eggs with an electric mixer until light yellow and slightly thick. Bubbles will be very tiny. With a whisk, mix the liquid alternately with the flour into the eggs 1/3 at a time. Whisk well to incorporate.

Pour batter into an oiled 8″ square cake pan and bake in preheated oven at 350º for about 20 minutes or just until tester inserted into cake comes out clean. Do not over bake.

While cake is still warm, combine and spread over the top:

5 TBSP date sugar

3 TBSP coconut milk

3 TBSP melted butter

1/2 C shredded organic coconut (unsweetened)

Place under broiler for a few minutes until it starts to puff/bubble and/or brown. Watch very carefully, don’t turn your back, it burns easily!

Note: for dairy free cake, use unrefined organic coconut oil in place of butter.

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