Skip to Content
Menu

Gluten-Free Chocolate Snack Cake with Creamy Butterscotch Frosting

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Feb 13, 2014
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Chocolate cake with butterscotch frosting is a delicious dessert to serve your guests.

Gluten-Free Chocolate Snack Cake with Creamy Butterscotch Frosting

  • Prep Time 15 min
  • Total 2 hr 0 min
  • Servings 16
  • Ingredients 21
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

  • 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

Frosting

  • 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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

330 Calories
18g Total Fat
3g Protein
38g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
210mg
9%
Potassium
140mg
4%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
5%
Sugars
28g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved