adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Chocolate Snack Cake with Creamy Butterscotch Frosting
Gluten-Free Chocolate Snack Cake with Creamy Butterscotch Frosting
0 Likes
Prep Time:
15 minutes
Total Time:
2 hours
Indulgent chocolate cake topped with creamy butterscotch frosting - a crowd-pleasing dessert!
Ingredients:
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch flour
  • 3 tablespoons sweet white sorghum flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon xanthan gum
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sunflower oil
  • 2/3 cup almond butter
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup water
  • 1/2 cup packed dark brown sugar
  • 1/4 cup melted ghee
  • 3 to 4 tablespoons almond milk
  • 1/8 teaspoon salt
  • 1 cup gluten-free powdered sugar
  • 2 tablespoons miniature semisweet chocolate chips
Instructions:
  • Preheat oven to 350°F and generously spray an 8-inch square pan with cooking spray (without flour).
  • 1. Combine flours, cocoa, xanthan gum, baking powder, and 1/2 teaspoon salt in a small bowl using a whisk; set aside. 2. In a medium bowl, use an electric mixer on medium speed to blend oil, almond butter, 1/2 cup brown sugar, granulated sugar, eggs, and water until well mixed. 3. Gradually incorporate the flour mixture into the wet ingredients, mixing until well blended. 4. Pour the batter into the pan.
  • Bake the cake for 30 to 35 minutes, or until the center springs back when gently touched. Allow the cake to cool completely in the pan on a cooling rack for about 1 hour.
  • In a 2-quart saucepan over medium heat, combine 1/2 cup brown sugar, ghee, 3 tablespoons of milk, and 1/8 teaspoon salt. Bring to a boil while stirring for 3 to 4 minutes. Remove from heat and mix in powdered sugar until the frosting is smooth and spreadable. Adjust the consistency by stirring in almond milk, 1 teaspoon at a time. Frost the cake, top with almonds and chocolate chips, then cut into 16 pieces.

Similar Recipes