Gluten Free Snack Cake Recipes

GLUTEN-FREE SNACK CAKE

Steps:

• Mix together dates, water and soda. Set aside to cool.
• In separate bowl, cream together sugar and butter. Add eggs and vanilla. Mix well.
• Add pudding mix. Beat well.
• Sift together flour, cinnamon and salt.
• Add alternately with date mixture, mixing well after each addition.
• Pour into greased 9x13 pan.
• In small separate bowl, mix together brown sugar, nuts, and chocolate chips.
• Sprinkle mixture on top of the batter in the pan.
• Bake at 325 degrees for 30 minutes. Turn pan 180 degrees and turn temperature up to 350 degrees. Bake for another 10 - 15 minutes or until a knife comes out sticky, not gooey. Take out and cool.

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.