Best Gluten Free Chocolate Snack Cake With Creamy Butterscotch Frosting Recipes

GLUTEN-FREE CHOCOLATE SNACK CAKE WITH CREAMY BUTTERSCOTCH FROSTING

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
• In small bowl, mix flours, cocoa, xanthan gum, baking powder and 1/2 teaspoon salt with whisk; set aside. In medium bowl, beat oil, almond butter, 1/2 cup brown sugar, the granulated sugar, eggs and water with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Pour batter into pan.
• Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour.
• Meanwhile, in 2-quart saucepan, place 1/2 cup brown sugar, ghee, 3 tablespoons of the milk and 1/8 teaspoon salt. Heat to boiling over medium heat about 3 to 4 minutes, stirring constantly. Remove from heat; beat in powdered sugar until frosting is smooth and spreadable. If frosting is too thick, stir in additional almond milk, 1 teaspoon at a time. Frost cake. Sprinkle almonds and chocolate chips over top. Cut into 4 rows by 4 rows.

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE

Steps:

• Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
• Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
• Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
• Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

GLUTEN-FREE CHOCOLATE CAKE WITH FROSTING

Steps:

• In a small bowl combine flour, cacao, salt and baking soda.
• In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
• Add dry ingredients into large bowl and continue to blend.
• Oil (2) 9 inch round cake pans and dust with coconut flour.
• Pour batter into pans and bake at 325 degrees for 35-40 minutes.
• Remove from oven, allow to cool completely then remove from pans.
• In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
• Stir in agave, vanilla and salt.
• Place frosting in freezer for 15 minutes to cool.
• Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
• Frost over cake.

BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.