Your Gluten Free Harvest...Enjoy!! 


For Meringue:
5 egg whites
1 c sugar
1/3 c powdered sugar
1/2 lb of hazelnuts (or filberts)
parchment paper

2 large cookie sheets

For Cake:
2 boxes of AniBakes™ Gluten Free Chocolate AniCake™ with Triple Cocoa Frosting Mix
2 large eggs
2 1/2 tsp vanilla
1/2 c vegetable oil
1 1/3 c warm water
1 cup almond milk or other non-dairy milk alternative

3 ten-inch cake pans
1/8 c unsweetened cocoa powder (to dust pans)

For Frosting:
2/3 cup Earth Balance® (or other non-dairy butter)

1 tsp vanilla
6 to 8 Tbsp of cold water

AniBakes, Inc. Gluten Free Dairy Free Baking Mixes     Phone:  (754) 333-0882      Email:



11/8/2016 10:38 AM by Anali Garcia, D.O.M., A.P.

My mother's Thanksgivings were usually complimented with a store-bought pie from the frozen food section, which she inevitably cooked until the crust was burnt black on the edges.  Love you, mamita!  Don't get me wrong, she is a great cook, but if you couldn't splash salsa on it, or wrap it in a tortilla, it wouldn't receive much fanfare on her dinner table.  I've come a long way since then.  The very first Thanksgiving I ever hosted solo was for a party of 17 (ambitious, maybe..crazy, more likely) .  I shopped, prepped, baked and cooked for a week; by meal's end, I was ready to melt into an exhausted heap under the table.  These days I've learned to shop and plan ahead of time, delegate...and indenture co-hostesses!  This decadent, sophisticated cake was created by one of my coerced co-pilots in the kitchen.  Our beloved friend Susie whipped up this AniBakes™ gluten free variation of the classic Dacquoise cake.  This marvelous French cake alternates crisp, crunchy hazelnut meringue layers, with our moist tender GF Chocolate AniCake™  and creamy rich Triple Cocoa Frosting.  It is absolutely indulgent, and sure to impress your Thanksgiving or holiday guests!

Reserve approximately 15-20 nuts for garnish.  Pulse remaining  hazelnuts in food processor until nuts are slightly larger than coarse bread crumbs. Stir in 1/3 cup powdered sugar.


Preheat oven to 350°F.  Place hazelnuts on baking sheet and toast until fragrant (10 -14 minutes).  Transfer hot hazelnuts to a kitchen towel, fold towel over nuts, and rub off loosened papery skins.  Reduce oven temperature to 275°F.  Set hazelnuts aside to cool.

Chocolate Hazelnut Dacquoise Cake

To make the meringue:
Bring a pot of water to a simmer, then reduce stove to low (this will be a gentle steam bath, so the water should be shallow enough that it doesn't touch the bottom of bowl).  Place 4 egg whites and 1 cup sugar in a heatproof bowl, and position over simmering water.  Stir the egg whites and sugar until the sugar is dissolved and the mixture is slightly warm to the touch. 

Bake at 275°F for 1  1/2 hours. Rotate cookie sheet from upper to lower rack, and vice versa, and bake another 1  1/2 hours.  Turn off oven and let stand in oven for 2 to 3 hours, until meringues are firm and dry.  Remove from oven and carefully peel off the parchment paper.


Beat egg white mixture with a hand mixer on medium-high speed until stiff and shiny but not dry (about 2 minutes).   Fold chopped hazelnuts into meringue.

To make cakes:
Preheat oven to 350°F.  Grease and dust 3 ten-inch cake pans with cocoa powder.  Prepare 2 packages of AniBakes™ Gluten Free Chocolate AniCake™ as indicated on box.  Divide the batter evenly between the 3 prepared cake pans, and bake 25-35 minutes (until a toothpick inserted into center come out with just a few crumbs sticking to it). Let stand in pans for 5 minutes then turn carefully onto cooling racks and allow to  cool completely . 

To make frosting:
Prepare 2 Triple Cocoa Frosting Mix packages according to directions on box. Divide frosting into 3 equal parts.

Place 1 cooled AniCake™ layer on cake plate.   Place a meringue layer on top of the cake.  Frost meringue layer with one third of the frosting. Repeat. Top with last layer of AniCake™ and remaining frosting.  Garnish with reserved coarsely chopped hazelnuts.




Using your cake pan as a guide, trace a 10-inch circle in the center of each parchment lined cookie sheet.  Turn parchment paper over so that markings are face down.  Divide the mixture between the two circles. Spread in a thin even layer using the circular guidelines.