GLUTEN-FREE CHOCOLATE SNACK CAKE WITH CREAMY BUTTERSCOTCH FROSTING

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Gluten-Free Chocolate Snack Cake with Creamy Butterscotch Frosting image

How to make Gluten-Free Chocolate Snack Cake with Creamy Butterscotch Frosting

Provided by @MakeItYours

Number Of Ingredients 21

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 sliced almonds
2 tablespoons miniature semisweet chocolate chips

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.

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