Gluten and Dairy Free Mississippi Mud Cake

配料

1 c dairy free butter (2 sticks, softened for 20 minutes on the countertop)

⅓ c cocoa powder

4 large eggs

2 c granulated sugar

1 tsp vanilla extract

1½ c gluten free all-purpose flour (spoon and level method,)

1 tsp xanthan gum (omit if your flour blend contains xanthan gum or guar gum)

1½ c chopped pecans (optional)

1 bag mini marshmallows

½ c dairy free butter (melted over stovetop)

3½ c powdered sugar

¼ c dairy free milk

⅓ c cocoa powder

1 tsp vanilla extract

步骤

Mississippi Mud Cake

Preheat the oven to 350°F and spray a 9x13-inch baking pan with nonstick spray; set aside.

In a large bowl cream the butter and cocoa powder together.

Add in the eggs, granulated sugar, vanilla extract, flour, and xanthan gum if needed.

Pour into the baking dish and bake for 25-30 minutes or until a cake tester comes out clean.

Remove the cake from the oven and immediately spread the marshmallows evenly across the top of the cake. The marshmallows will melt slightly but keep their overall shape.

Allow the marshmallows to cool partially and prepare the chocolate frosting.

Chocolate Frosting

After the cake and marshmallows have partially cooled, melt the butter in a medium-sized saucepan over medium heat, stirring constantly.

Next whisk in the powdered sugar, milk, cocoa powder, and vanilla extract. Stir for a minute.

Then immediately pour the well blended frosting over the marshmallows and evenly spread with an angled spatula. The frosting will set quickly.

If desired sprinkle top of the cake with chopped pecans. Refrigerate the cake for 30 minutes. then cut and serve.

Cover and refrigerate leftovers.