4 Gluten Free Recipes to Inspire your Halloween Spirit!

By , October 19, 2011 1:16 pmShare/Bookmark

Besides for the Holiday time, Halloween is probably our favorite time of the year.  It gives all of us an extra reason to do some fun, festive baking.  The past couple weeks, we have been doing some recipe development to get your Halloween spirit started.  Here are four recipes that will make Halloween more festive and delicious than ever!  Make sure to post pictures of your Halloween  baking adventures on our Facebook page, here.

Click Here to Download the full Halloween Recipe Booklet

Halloween Gluten Free Cake Pops
(download printable version)

(Makes about 3 dozen Cake Pops)



For the Cake
Authentic Foods Devil's Food Chocolate Cake Mix
2 large eggs
½ cup vegetable oil
½ cup warm water

For the Frosting (or use 12 oz from one can of store bought frosting):
1 cup unsalted butter at room temperature (2 sticks)
1 box (3 - 4 cups) confectioner’s sugar, sifted
½ tsp Authentic Foods Vanilla Powder
½ tsp salt

For the Decoration:
***2 bags of Orange Candy Melts (14 oz each)
Lollipop sticks
Black icing
Candy Corn
Halloween Sprinkles
Styrofoam board or something else to hold the cake pops


Making the Cake
1) Bake the cake as directed by the package instructions.

Making the Frosting
1) Cut the butter into pieces. Add the butter to a medium size bowl; begin beating with an electric mixer and slowly add the sifted confectioner’s sugar.

2) Then mix in the salt and vanilla powder.

Making the Cake Balls
1) Once the cake is cool to the touch, tear the cake into bread crumb size pieces.

2) Using your hands or a rubber spatula, mix the frosting with the cake crumbs until the cake crumbs have absorbed the frosting and until you can make a ball of cake that does not fall apart.

3) Using a small ice cream scoop or your hands, separate the cake and frosting mixture into about 36 balls (about 1” in diameter).
4) Place the balls in the freezer, covered, for at least one hour (up to 3 days).

Making the Cake Pops
1) Place 1.5 – 2 cups water in a sauce pan of a double boiler. Heat the water to a simmer. (If you don’t have a double boiler, heat the water in a small sauce pan. Then find a medium size bowl that can withstand heat and that can sit on top of the small sauce pan without touching the water.)

2) Place the orange candy melts in the bowl. Turn the heat to low. Then place the bowl over the sauce pan and whisk constantly until the melting chips are completely melted and until the mixture is extremely smooth.

3) While the heat is still on low, dip each lollipop stick into the candy melt mixture; then place each stick into a cake ball. Do this with all of the cake balls. Then place them in the freezer for a few minutes so that the lollipop stick becomes stuck inside the cake ball.

4) Then finish dipping the rest of the cake balls in the orange candy melt mixture and decorate. Once you have finished decorating each cake pop, place the cake pops in a Styrofoam board or something else to hold them in place.

Halloween Decoration Tips: For these cake pops, we used black icing for the face, the top of pumpkin candy corns for the stem, and the bottom of regular candy corns with a black bottom coating for the shoes. We used Halloween Sprinkles for the sprinkled cake pops.

***You can buy Wilton Candy Melts from your nearest craft store (Michaels), from Wilton.com or from Amazon.com

Salted Caramel Apple Cake
(download printable version)

(Makes one 9 inch Cake)


Authentic Foods Vanilla Bean Cake Mix
½ cup lukewarm milk
½ cup vegetable oil or light olive oil
3 eggs (at room temperature if possible)
2 tsp ground cinnamon

½ cup firmly packed brown sugar
3 tbsp cold unsalted butter
1/4 tsp salt
½ cup Pecans
2 large Granny Smith apples, cored, peeled and thinly sliced


Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch cake pan with vegetable oil or butter and a gluten free flour; set it aside.

Make the cake batter as directed by the package instructions; except add the cinnamon to the batter at the same time that you add the Authentic Foods Vanilla Bean Cake Mix.

Using a pastry blender or fork, cut the butter into the brown sugar and salt until the mixture resembles coarse crumbs. Add this mixture to the bottom of the 9 inch cake pan. Then add the pecans, followed by the apple slices on top of the brown sugar mixture, in your favorite design. Pour the cake batter on top of the apples and spread it evenly throughout the pan. Bake for 30 – 35 minutes, until a toothpick comes out cleaned when poked into the middle of the cake.

Let the cake cool for at least 20 minutes. Use a knife to loosen up the sides of the cake. Then flip it over on to a plate. Serve it warm with some vanilla ice cream on the side.

Spiderweb Cupcakes
(download printable version)

(Makes 12 Spiderweb Cupcakes)

Authentic Foods Devil's Food Chocolate Cake Mix
2 eggs
1/2 cup lukewarm water
1/2 cup vegetable oil or light olive oil

3 sticks unsalted butter, softened (12 oz)
6 cups confectioner’s sugar, sifted (1.5 lbs)
1/4 tsp salt
1/2 tsp Authentic Foods Vanilla Powder
3 tbsp Milk or Water
Orange Food coloring
Plastic ziploc bag or piping bag with tips


Preheat oven to 350 degrees Fahrenheit. Line cupcake pans with paper liners; set aside.

Prepare the Authentic Foods Devil’s Food Chocolate Cake Mix batter as directed on the package. Using an ice cream scoop or large spoon, spoon the batter into the cupcake liners (about 2/3 full). Bake in the oven for 20 - 25 minutes, until a toothpick comes out clean when inserted into a cupcake. Let the cupcakes rest for at least an hour, until they are completely cool.

Using an electric mixer, cream the butter until it is fluffy, about 2 minutes. Then add in the salt and the Authentic Foods Vanilla Powder. Slowly mix in the confectioner’s sugar, cup at a time, waiting until the sugar is completely mixed in before adding more. Scrape the bowl a few times with a spatula to make sure everything has been incorporated well. Then add the milk or water.

Reserve about one cup of the frosting for piping the spiderwebs on to the cupcake. Add a few drops of orange food coloring to the rest of the frosting. Mix until the color is completely incorporated. If necessary, add more orange food coloring to get your desired color.

Using a spatula or piping bag, spread the orange frosting on to each cupcake. Then fill a Ziploc bag or piping bag with the reserved white frosting. If you are using a Ziploc bag, cut a small hole at the corner of the bag for piping the frosting. Then draw 3 - 5 concentric circles ton each cupcake. Using a knife or toothpick, pull the toothpick from the center to the edge of the cupcake. Do this 5 - 8 times, going around the cupcake. Then, use the piping bag with the white frosting to pipe a line on top of each line you made with the toothpick, starting from the edge of the cupcake up to the center.

Pumpkin Cheesecake Bars
(download printable version)

(Makes 16 - 24 bars)


Authentic Foods Pie Crust Mix
1 tsp pumpkin pie spice
1 large egg yolk
2 tbsp cream or non-dairy substitute
4 oz unsalted butter, cut into small cubes

2 8oz packages cream cheese
1 cup sugar
3 eggs
3 tbsp lemon juice
½ tsp Authentic Foods Vanilla Powder
¼ tsp salt
2 tsp pumpkin pie spice
2 tsp cinnamon
2 cups sour cream
1 cup pumpkin


Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan; set it aside.

Make the pie crust dough as directed by the back of the Authentic Foods Pie Crust Mix package; but add the pumpkin pie spice to the mix. Spread the pie dough on the bottom of the pan, evenly. Use a fork, to poke holes throughout the dough to allow steam to escape and to keep the dough from puffing up. Bake in the oven for about 10 minutes, or until the dough is slightly firm.

While the crust is baking, use the whisk on an electric mixer to beat the cream cheese and sugar until the mixture is very smooth. Continue beating, and add one egg at a time. Make sure to scrape down the sides every so often to make sure everything has been incorporated.

Then add in the lemon juice, Authentic Foods Vanilla Powder, salt, pumpkin pie spice and cinnamon. Beat until all the ingredients are well incorporated. Then add in the sour cream, followed by the pumpkin. Before adding the cheesecake mixture to the pan, scrape the sides of the bowl and make sure all the ingredients have been well incorporated.

Pour the pumpkin cheesecake mixture on top of the crust. On the bottom rack of the oven, place a pan with about an inch of hot water. Then place the pumpkin cheesecake bar pan in the middle rack of the oven. Bake for 45 minutes or until a toothpick comes out clean when poked into the center. Cool for at least an hour. Then cover the bars with plastic wrap and place them in the refrigerator for a few hours before serving.

Click Here to Download the full Halloween Recipe Booklet

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