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Weekly Recipe – Baby Sweet Cakes

By 58 Comments

Sweet Cake Recipe

Baby Sweet Cakes
Yield: about 32
Prep time:  30 minutes
Chill time: 1 hour
2nd Prep time: 20 minutes
Bake Time: 16 minutes

I took the traditional Russian teacake and modified it to create a bit of candied yams for your taste-buds!  Baking gluten-free is trial and error, especially breads because they do not rise as well.  However any shortbread type of cookie is almost destined to become gluten free.  See my previous article Sweet Prohibited: Going Gluten-Free for more information.

I have a huge sweet tooth. It is extremely hard for me to bake these as gifts AND give them away. Now that I’ve discovered a gluten-free alternative, the challenge to not devour them is even more difficult.

Even if you do not have a gluten intolerance give these a try this season and see if you can tell the difference!

  1. 1/2 cup of unsalted Butter (1 stick), room temperature
  2. 2/3 cup + 2 tbsp All-purpose gluten free flour (I used Bob’s Red Mill)
  3. 1/3 cup Sweet Potato Flour (I used Zocalo Sweet Potato Flour)
  4. 1/4 cup Organic Powdered Sugar, sifted (Be sure to check the label to make sure it is gluten free)
  5. 1/2 tbsp Water
  6. 1/2 tsp Vanilla
  7. 1/4 cups + 2 tbsp Pecans, finely chopped

For Coating: approximately 1/4 cup sifted powdered sugar

In a medium size bowl, sift together items 2 – 4. Set aside.

In a large bowl, cream butter on medium to high speed for 30 seconds.  Add half of the dry sifted ingredients and items 5 -6.  Mix well.

Mix in remaining dry ingredients.  Batter will look moist.  Stir in item 7 until well combined.

Cover with plastic wrap and chill for 1 hour.

Heat oven to 325 degrees.

Shape dough by scooping 1 tsp chunks and rolling into a ball.  Place 1 inch apart on an un-greased cookie sheet.

Bake for 16 minutes or until bottoms are golden brown.  Remove and cool on wire rack.  Roll cookies in powdered sugar coating. Hint: make it mess free by putting the powdered sugar in a large plastic bag (gallon size) and shake –shake- shake until coated.

Storage: Store in an airtight container.

Nutrition Facts:

baby sweet cakes nutrition info

Reader Interactions

Comments

  1. timethief says

    These look delightful. I’m going to give the recipe a whirl in the New Year. Thanks for sharing and my your holiday season be merry and bright.

  5. Mateja says

    Thank you for sharing! Cookies looks delicious, they reminded me of my childhood- my neighbor used to bake something very similar ^_^

  7. Gail says

    I looked for the Sweet Potato flour locally and couldn’t find it. Not much available in Northern Minn. Is this a Trader Joe’s item maybe?

  14. Tabitha says

    Mateja,

    This cookie has so many names. I often had them as rum balls, mexican wedding cakes and butter cookies. What was the name of the cookie you had as a child?

  16. Tabitha says

    Hi Gail,

    We purchased the sweet potato flour from Whole Foods. As a thank you for being our biggest supporter we are sending you a box!

  17. Tabitha says

    Hi, I was surprised to learn that there was sweet potato flour too. It also used to made into coffee. We found the flour at Whole Foods and on Amazon as well.

  19. irena says

    I made similar but with real sweet potatoes boiled and mashed..also I like to make sweet potato pancakes with gluten free flour , they are amazing.

  23. Mateja says

    Original name in my native language (Slovenian) is “orehovi rogljički” which would translate to English as “walnut horns” though “wulnut rolls” sounds more edible, hahahahaha!!!!!!!

  27. Tabitha says

    Hi Molly,

    I think you could safely substitute any other gluten free flour for a new taste or use just one flour such as Bob’s or Pamela’s. I’ve made them just using Pamela’s and Bob’s and they taste just like the regular russian teacakes.

  31. fooddreamer says

    They look wonderful for gluten free sweets! I know the pain, I have to be low carb (prediabetes) and it’s tough to find alternatives to bake with. I’ve had a lot of success so far, but some real failures too. It’s all a learning process, I suppose!

  32. Gail says

    If I’m getting a box of the sweet potato flour, I can share it with Molly! (Above) Thought we would go ahead and order it on line if we like it after we try it. I kept Lukes sources from above!

  35. Cristina says

    I like this recipe and that you’re using gluten-free. Saving this to file and looking fwd to trying with my rather large bag of gluten-free flour. 😉

  36. Molly Johnson says

    I am making these today. They are in fridge right now chilling. Can’t wait!!Thank you for posting gluten free recipes. Any chance you have a recipe for GF bread? One that can be used for the oven. All the recipes I have found are for bread machines.

  41. Tabitha says

    Hi Molly, how did they turn out?

    I don’t have a GF bread recipe at this time. I’m still struggling with the right ratios of xanthum gum, rising time, and kneading. I have made the banana bread from the back of Pamela’s that turned out great (used 4 super ripe bananas and nixed the oil)!

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