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Decadent Gluten-Free Chocolate Cake Recipe

November 19, 2014 by Jeanette 71 Comments

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Decadent Gluten-Free Chocolate Cake - so chocolatey and rich, no one will guess it's gluten-free...perfect for the holiday dessert table.

This Decadent Gluten-Free Chocolate Cake is a treat that all your guests will enjoy, just in time for the holidays. Sponsored by The Hershey Company.
Gluten-Free Chocolate Cake inspired by Hershey's "Perfectly Chocolate" Chocolate Cake - super chocolatey and rich, no one will ever guess it's gluten-free

Are you starting to think about holiday baking? I am. I don’t bake much during the rest of the year, but once the weather turns cooler and the holidays start coming around, I start baking more. Tis the season right? One of the biggest challenges I faced several years ago when we discovered my son had a wheat allergy was converting baked goods recipes to gluten-free recipes. This was particularly tricky during the holiday season since there were so many sweet treats around, and the last thing I wanted was my child to feel left out of the celebrating.

A few years ago when we hosted a Christmas party, there were several guests that were gluten-free, so I made sure to make some gluten-free treats that everyone could enjoy. I can’t tell you how appreciative they were that they could partake in the holiday festivities. The key is to make sure whatever you serve tastes as good as the regular stuff. In fact, when I serve gluten-free desserts, I rarely point out that they’re gluten-free except to my gluten-free guests because people who aren’t gluten-free sometimes have pre-conceived notions that it’s going to taste different.

Gluten-Free Chocolate Cake inspired by Hershey's "Perfectly Chocolate" Chocolate Cake - super chocolatey and rich, no one will ever guess it's gluten-free

Fortunately, there are a lot more allergy-friendly products available these days so converting holiday baking recipes to allergy-friendly ones is a lot easier. When I visited The Hershey Company this past summer, I learned that Hershey has gluten-free products, sugar-free products and kosher products that are labeled to make it easier for folks to find products that meet their needs. Allergens are clearly labeled on their products too, so if you are baking for someone with food allergies, read the labels carefully. And if there’s ever a question about what an ingredient is or why it’s used, you can find them in Hershey’s online ingredient glossary. Whether you have celiac disease, are gluten-intolerant, diabetic, or are looking for kosher products, Hershey offers products that can make baking during the holiday season enjoyable for almost everyone.

Gluten-Free-Hersheys-Chocolate-Cake

I first sampled this gluten-free version of the famous Hershey’s “Perfectly Chocolate” Chocolate Cake over the summer in the test kitchen at The Hershey Company. It was one of the most decadent, fudgey chocolate cakes I’ve ever eaten, and I made a mental note to make this for the holidays this year. This chocolate cake is super rich and yes it is very chocolatey, living up to its name. Of course, the chocolate frosting just takes this over the top. I used Pamela’s Baking and Pancake Mix in the recipe and I can honestly say there was no grainy texture, just pure fudgyness. I also made a few substitutions, such as organic sugar, organic milk, olive oil and organic butter from the original recipe.

Just a little bit of this cake goes a long way, so all you need is a little slice to get your chocolate fix while spreading the joy around.

Decadent Gluten-Free Chocolate Cake - so chocolatey and rich, no one will guess it's gluten-free. Perfect for the holiday dessert table.

For more gluten-free holiday treats, check out Hershey’s Kitchen’s gluten-free recipe index. It’ll make your holiday baking plans so much easier.

Decadent Gluten-Free Chocolate Cake - so chocolatey and rich, no one will guess it's gluten-free...perfect for the holiday dessert table.
5 from 4 votes
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Gluten-Free Hershey’s “Perfectly Chocolate” Chocolate Cake

Cook Time 40 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 2 cups organic sugar
  • 1-3/4 cups gluten free all-purpose baking mix be sure to use one that has leavening
  • 3/4 cup HERSHEY'S Cocoa
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup organic milk
  • 1/2 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

  • 1/2 cup 1 stick organic butter
  • 2/3 cup HERSHEY'S Cocoa
  • 3 cups organic powdered sugar
  • 1/3 cup organic milk
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350°F. Grease two 9-inch round baking pans; dust with cocoa.
  2. Stir together sugar, baking mix, cocoa, salt, baking powder and baking soda in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.
  3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

  1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. About 2 cups frosting.
  2. Frost cake with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

Recipe Notes

Inspired by Hershey's "Perfectly Chocolate" Chocolate Cake Recipe

Disclosure: This blog post was sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions are my own.

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Filed Under: Desserts and Cookies, gluten-free, vegetarian Tagged With: gluten-free desserts, Hershey's "Perfectly Chocolate" Chocolate Cake, The Hershey Company

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Comments

  1. Farrah says

    November 19, 2014 at 6:58 am

    I never used to do much baking over the holidays, but I’m glad that’s changed up! This looks delicious! <3

    Reply
  2. Amanda says

    November 19, 2014 at 6:58 am

    SO lovely!! You did a great job!

    Reply
  3. Alice @ Hip Foodie Mom says

    November 19, 2014 at 7:35 am

    Jeanette,
    I didn’t know Hershey’s had gluten-free products and sugar-free products?! It’s really fabulous if you think about it. . the number of brands and companies now that have GF products. . it’s really wonderful. . I have a number of friends who are GF and now they don’t feel so limited with what they can eat and make! and LOVE this cake!!! Looks so moist and delicious!

    Reply
  4. Rebecca @ Strength and Sunshine says

    November 19, 2014 at 8:39 am

    You can never go wrong with chocolate cake!
    I really don’t bake desserts…ever…just maybe for Christmas and T-Day. I am just not a “dessert” person!

    Reply
  5. Lisa @ Healthy Nibbles & Bits says

    November 19, 2014 at 10:17 am

    Jeanette, this cake is simply divine! Each layer of cake looks so moist! I love this chocolate on chocolate cake!

    Reply
  6. Elizabeth @ Enjoy Every Bite says

    November 19, 2014 at 1:22 pm

    This cake looks amazing! I think it’s best not to advertise healthy recipe substitutions because I agree that people assume it will taste “healthy”. Definitely pinning this one!

    Reply
  7. Shashi @ runninsrilankan says

    November 19, 2014 at 1:46 pm

    Wow Jeanette – this cake looks so amazingly moist! So luscious and decadent!

    Reply
  8. Angie@Angie's Recipes says

    November 19, 2014 at 1:47 pm

    This chocolate cake looks so very moist and divine!

    Reply
  9. Arman @ thebigmansworld says

    November 19, 2014 at 2:28 pm

    Never ever seen the word decadent used to perfectly. Pinning! This looks sinfully delicious!

    Reply
  10. kath says

    November 19, 2014 at 3:51 pm

    Agree it was one of the best chocolate cakes I’ve had!! Wish I could eat yours : )

    Reply
  11. Nina @ whats for eats says

    November 19, 2014 at 5:20 pm

    Wow! What an amazing looking cake. I just want to dig right in.

    Reply
  12. Jennifer Farley says

    November 19, 2014 at 7:33 pm

    Chocolate cake is always the right answer!

    Reply
  13. Katie @ 24 Carrot Life says

    November 19, 2014 at 9:11 pm

    This looks DIVINE! What is your favorite gluten free flour mix? I just started using gluten free flour and I don’t love the one I have (Pamela’s Pancake and Baking Mix)

    Reply
    • Jeanette says

      November 19, 2014 at 11:03 pm

      Katie – I use King Arthur or Pamela’s. I also use almond flour or oat flour as a gluten-free flour substitute. Depending on whether I’m making cookies or a cake, the results can vary. For this recipe, I used Pamela’s and I was happy with the results.

      Reply
      • Tammy says

        November 9, 2016 at 2:38 pm

        Is there a different temperature if I use this recipe for cupcakes? I obviously assume the baking time would be less.

        Reply
        • Jeanette says

          November 9, 2016 at 3:22 pm

          Tammy, I haven’t tried this recipe making cupcakes. I would guess the temperature would be the same, but the baking time would be less, maybe 20-25 minutes?

          Reply
      • Toni says

        February 6, 2018 at 11:40 pm

        Can I use all almond flour with this cake? I’m allergic to rice which is in gluten free flour mixes.

        Reply
        • Jeanette says

          February 7, 2018 at 10:01 am

          Hi Toni, I haven’t tried this recipe using almond flour so I’m not sure how the consistency would be. Searching for other almond flour cake recipes, it looks like you might have to add more eggs, perhaps for leavening.

          Reply
  14. Cara says

    February 5, 2015 at 9:37 am

    Holy cow, Jeanette, that is one SEXY cake!!!! Good grief… xo

    Reply
  15. Carlee says

    May 15, 2015 at 8:42 pm

    5 stars
    OH MY GOSH…I have made this twice so far and am making it again since we are having company. I am pretty sure that I prefer this to the traditional flour recipe cakes! It is so moist and amazing, plus a total surprise since the batter is so thin when pouring it into the cake molds. My husband can’t even tell it is gluten free!

    Reply
    • Jeanette says

      May 17, 2015 at 5:45 pm

      Carlee, so glad you’ve been enjoying this cake – it is so rich and delicious, no one can tell it’s gluten-free

      Reply
  16. Chelsea says

    June 29, 2015 at 10:51 am

    Can I use almond milk in this recipe?

    Reply
    • Jeanette says

      July 3, 2015 at 5:01 pm

      Yes, almond milk should work fine as a non-dairy substitute

      Reply
  17. Maria says

    August 28, 2015 at 4:44 pm

    Hello! I wanted to make a vanilla gluten free cake, do I need to adjust any of the ingredients when omitting the cocoa? Or would I be able to just omit the cocoa and follow the recipe exactly? Thank you!

    Reply
    • Jeanette says

      August 28, 2015 at 6:35 pm

      Maria – I have not tried converting a chocolate cake recipe to a vanilla one. I would suggest finding a good vanilla cake recipe and substitute a gluten-free flour mix for any flour called for in the recipe.

      Reply
      • Evelyn says

        March 4, 2016 at 5:12 pm

        That looks so good ???? you did an excellent job!!
        You did such an amazing job.
        ???? your the queen!!

        Reply
  18. Yvonne says

    November 11, 2015 at 7:32 pm

    I’m making GF chocolate cupcakes for a friend and have never made anything GF before. I’ve been reading up on it and a common thread in a lot of recipes is xanthan gum, and that isn’t an ingredient in this cake. What makes that a necessity in some recipes and not others? This cake looks delicious and I can’t wait to try it. Thank you!

    Reply
    • Jeanette says

      November 11, 2015 at 8:27 pm

      Yvonne, this cake is very rich and dense, so it doesn’t need xanthan gum. I’ve found xanthan gum helps hold more delicate gluten-free baked goods together (since there is no gluten to bind the ingredients).

      Reply
      • Yvonne says

        November 12, 2015 at 5:16 am

        Perfect! Thank you for the response.

        Reply
  19. Melanie says

    December 10, 2015 at 1:58 pm

    So you use GF baking mix? Or GF flour? I have both. We are very new to this and need this cake to work out for a bday party.

    Reply
    • Jeanette says

      December 10, 2015 at 6:41 pm

      Hi Melanie – the GF baking mix should have some sort of leavening in the ingredients, e.g., baking powder, baking soda. This is a very rich cake, but leavening is needed in the recipe.

      Reply
      • Meghan says

        October 15, 2016 at 2:04 pm

        Am I understanding correctly that you use the baking mix which already has leavening agents and also add more leavening in separately?

        Reply
        • Meghan says

          October 15, 2016 at 2:05 pm

          Oops…I just read your reply below

          Reply
  20. Amilee says

    February 7, 2016 at 4:42 pm

    Hello! I use pamela’s baking mix all the time and I’m excited to try this. Do you still need to add the additional baking soda/powder to this recipe since pamela’s already has it included?
    thanks!

    Reply
    • Jeanette says

      February 7, 2016 at 5:13 pm

      This is a dense cake, so I did use additional leavening even though the mix I used had leavening in it. This is the company’s test kitchen recipe.

      Reply
  21. Skye Murphy says

    March 9, 2016 at 6:42 pm

    What can u use as a substitute for the baking mix…will sr flour work?

    Reply
    • Jeanette says

      March 10, 2016 at 5:24 pm

      Hi Skye – I’ve never tried this with self rising flour – I assume you are talking about regular self rising flour? If so, here is the regular recipe from Hershey (not gluten-free).

      Reply
  22. Wendy says

    March 30, 2016 at 7:30 pm

    Have you ever made this the day before? If so does it need to be refrigerated?

    Reply
    • Jeanette says

      March 30, 2016 at 9:45 pm

      Sorry Wendy, I have only made/served it on the same day. I would probably refrigerate it if you make it ahead.

      Reply
  23. Wendy says

    March 31, 2016 at 7:00 am

    Can I use coconut or another oil rather than olive?

    I plan on making this the night before and refrigerating it and frosting it the next morning. I will let you know how it turned out.

    Reply
    • Jeanette says

      March 31, 2016 at 10:22 am

      I think coconut oil might be too heavy – from my experience, it has a “greasier” feeling to it.

      Reply
  24. natalie says

    April 25, 2016 at 4:49 am

    Best GF chocolate cake ever!! So easy to make and so moist. Thank you

    Reply
    • Jeanette says

      April 25, 2016 at 5:51 pm

      Natalie – I’m so glad this turned out well for you! Thank you for letting me know 🙂

      Reply
  25. Natalie Gold says

    April 25, 2016 at 4:52 am

    Perfect

    Reply
  26. Chantelle says

    May 22, 2016 at 3:01 pm

    5 stars
    Has anyone figured out if coconut oil works in place of the olive oil? or maybe just melted butter instead?
    I do not use olive oil as a rule…only coconut, macadamia nut oil and butter.
    If someone has tried another oil in place of the olive oil and could let me know that would be fantastic, as I want TO EAT THIS CAKE ASAP!!!

    Reply
    • Arlene says

      March 1, 2020 at 9:54 pm

      Coconut oil and avocado oil will be fine, it’s all I use

      Reply
  27. Darci Marquette says

    May 28, 2016 at 11:32 am

    5 stars
    Hello! Would I be able to make these as cupcakes? What adjustments would you suggest?

    Reply
    • Jeanette says

      May 29, 2016 at 12:58 pm

      This is a pretty rich and dense cake, so I’m guessing it would make a very decadent cupcake.

      Reply
  28. Jayna says

    December 1, 2016 at 5:47 pm

    Hi

    I just wanted to know the Hershey cocoa is It unsweetened? I’m from Australia and that’s all I can find is the unsweetened one

    Reply
    • Jeanette says

      December 2, 2016 at 5:04 pm

      Hi Jayna – yes I used unsweetened Hershey cocoa.

      Reply
  29. Adela says

    December 15, 2016 at 10:57 pm

    Hello! about the amount of flour is it 1 cup plus 3/4 cup or is in between 1 cup and 3/4 cup?

    Reply
    • Jeanette says

      December 15, 2016 at 11:01 pm

      Hi Adela – it is 1 plus 3/4 cup flour.

      Reply
  30. Trisha Stulz says

    February 9, 2017 at 3:45 pm

    I wanted to leave a comment, as I have used this recipe multiple times for cupcakes, and give my changes.

    It will take 18-23 minutes usually at 350 degrees to make these into cupcakes.

    Second, I use Bob’s Red Mill 1-1 Gluten Free Baking Flour when I bake. I always need to add extra leavening to the recipe to get these to rise correctly. I use 1 1/2 teaspoon of baking powder and 1 teaspoon baking soda to get these to rise. And only fill 3/4 the way! I can usually get 2 dozen cupcakes using these changes.

    This can be made dairy free easily with your choice of dairy-free milk. I always use unsweetened vanilla almond milk when I bake. And I always use canola oil when baking my cupcakes as well as it is a very neutral oil.

    Hopefully this information is helpful for others! It is a great recipe and I have had so many people rave about this cake!

    Reply
    • Jeanette says

      February 9, 2017 at 9:04 pm

      Trisha, thanks so much for sharing your modifications to this recipe for cupcakes!

      Reply
  31. Keri says

    February 24, 2017 at 5:39 pm

    Has anyone made this without eggs? I was going to substitute applesauce but just curious if anyone else had tried it.

    Reply
  32. Erika says

    March 11, 2017 at 9:47 pm

    Hey Jeanette! This looks really good and exited to make it for my 3 year Olds birthday! Just wondering if I can substitute sugar for stevie?
    Thanks so much,
    Erika

    Reply
    • Jeanette says

      March 12, 2017 at 9:28 pm

      I haven’t used stevia much, but I believe you should be able to use a sugar substitute that is cup for cup.

      Reply
  33. Sharo Duffel says

    April 17, 2017 at 10:32 pm

    I do a lot of baking and love chocolate cakes. Sorry to say I will not make this one again. My daughter in law has just been diagnosed with Celiac disease so I was hoping this would be something we would like. It’s looks delicious but there’s just something about the texture of gluten free baked goods. I was somewhat disappointed with it.

    Reply
    • Jeanette says

      April 17, 2017 at 10:35 pm

      Hi Sharo, gluten free baked goods do have a different texture than regular baked goods. Some gluten-free flour mixes work better than others. It takes a while to come up with one you like, but once you figure out which one appeals to you, hopefully baking will get better. I found baking gluten-free very frustrating in the beginning too.

      Reply
  34. Christine says

    May 7, 2017 at 10:47 pm

    Can i used ordinary flour also can i used butter instead of oil and how many stick or sticks

    Reply
    • Jeanette says

      May 7, 2017 at 10:50 pm

      Hi Christine, here’s the original recipe for this cake: https://www.hersheys.com/kitchens/en_us/recipes/hersheys-perfectly-chocolate-chocolate-cake.html
      I haven’t tried using butter, but you should be able to – 1/2 cup butter is usually 1 stick of butter.

      Reply
  35. Patsy says

    May 30, 2017 at 8:55 pm

    Could you make the cake layers ahead of time and freeze them? Both of my daughters, my grandson as well as myself have to eat gluten free. When they all come for a visit I don’t want to spend all my time in kitchen. I try to make as much as possible a head of time.

    Reply
    • Jeanette says

      May 30, 2017 at 10:41 pm

      Hi Patsy, I have not tried freezing this cake, but I think it should freeze ok if wrapped well.

      Reply
  36. Bobbie says

    July 22, 2017 at 11:00 am

    Jeanette I just found your recipe. I’m in Kroger and I have found gluten-free one to one baking flour which is Bob’s red Mill. It does not have leavening. Can I use this in your recipe?

    Reply
    • Jeanette says

      July 22, 2017 at 2:54 pm

      Hi Bobbie, the flour I used had leavening in it, so if the one you purchased does not, you will need to make some adjustments to the recipe.

      Reply
  37. Marianne Petit says

    June 19, 2018 at 11:49 am

    Hello, can I bake this with Bob`s Red Mill Gluten free flour 1 to 1?

    Reply
    • Jeanette says

      June 20, 2018 at 11:21 am

      You should be able to use any gluten-free flour mix as long as it has leavening in the mix

      Reply
  38. Sonia says

    January 25, 2019 at 9:46 pm

    Looks amazing!! Any reason this would not be suitable for a layer cake??

    Reply
    • Jeanette says

      January 28, 2019 at 9:41 am

      I actually made this as a small layer cake – it is very rich and decadent, but great for a special occasion!

      Reply
  39. Bess says

    February 20, 2019 at 7:09 pm

    5 stars
    Loved it!

    Reply
    • Jeanette says

      February 22, 2019 at 1:52 pm

      So glad you enjoyed this recipe Bess! Thanks for letting me know

      Reply

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