Gluten Free Dessert Hamburgers

Gluten Free Dessert Hamburgers

February 13
10:06 2024

As you may have noticed, I don’t have the most conventional recipe this week. I mean, I made dessert hamburgers. Who does that, unless you’re Nabisco. I told one of my family members this past week that I would be making dessert hamburgers for this week’s Sunday Supper, and they told me that it was totally unoriginal. Mind you, he said this with such a calm and nonchalant demeanor that I was in shock. It’s like my brain hit a brick wall. I thought I was being fun and creative, making something new that I haven’t done before, and I just kind of assumed not many others had either. I asked him where he saw these, assuming he would say Pinterest because where else would you find stuff like dessert hamburgers. And with a plain and straight face, he said Oreos have been doing the dessert hamburger game for years.
Don’t you love it when your family wants to have fun and troll you?
But to be a little serious, I had a lot of fun coming up with this recipe, and really hope the creativity shines through. The cupcakes serve as the hamburger buns (topped off with fake sesame seeds), while the chocolate covered coconut serves as the fake hamburger patty. Top it off with a little tart raspberry jelly to balance the sweetness and act as fake ketchup, and you’ve got yourself some dessert hamburgers!


Ingredients for citrus yellow cake
vanilla frosting
yellow sprinkles
2 tbsp butter
2 tbsp coconut oil
1/2 cup sugar
2 tbsp cocoa powder
2 cups coconut flakes
raspberry jelly


1.Make the batter for citrus yellow cake, but bake in cupcake tins for 18 minutes instead. Let the cakes completely cool.
2.Slice the cakes in half, and use the frosting to attach the yellow sprinkles to the tops of the cakes.
3.In a cup, melt the butter and oil.
4.In a bowl, mix the butter, oil, sugar, and cocoa. Add the coconut flakes, and stir until well combined.
5.Shape the coconut into patties, and refrigerate for 5 minutes.
6.Place the coconut patties onto the bottoms of the cupcakes.
7.Warm the jelly in the microwave for 20 sec. Top each patty with some raspberry jelly. Top with the cupcake tops and enjoy!


About Author

Chris Baker

Chris Baker

I'm Christopher Baker, also known as "Mr. Crumbly Cookies." My journey into gluten-free baking began as a personal quest for wellness, not a business venture. My goal is to raise awareness about gluten-related issues and promote healthier choices. Being "Mr. Crumbly Cookies" reflects my dedication to providing delicious, gluten-free options and inspiring others to embrace a healthier lifestyle, one cookie at a time.

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