Gluten-Free Earthquake Cake
Author: Alea
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- ¾ cup white rice flour
- ¾ cup tapioca flour
- ¼ cup potato starch
- 1 teaspoon guar gum
- 1 tablespoon baking powder
- 2 cups sugar
- ¾ cup + 2 tablespoons cocoa powder
- ⅔ cup oil
- 1 cup boiling water
- ½ cup milk (or rice milk)
- 1 teaspoon gf vanilla
- 2 eggs
- 1 cup shredded coconut
- 1 cup pecans chopped
- 4 oz. of cream cheese, softened
- 4 oz. of butter, melted
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Grease a 13 x 9 Baking Dish.
- Mix the coconut and pecans together. Sprinkle the coconut mixture on the bottom of the baking dish:
- In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
- Place cocoa in a small bowl. Pour the boiling water over the cocoa.
- Add oil, milk, eggs, and vanilla to the cocoa mixture.
- Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
- Pour over the coconut mixture.
- Blend the butter, cream cheese and powdered sugar together.
- Drop by the tablespoon full on top of the cake mix:
- I take a knife and run it between the lumps of the cream cheese mixture.
- Bake at 350 for 45 minutes or until an inserted toothpick comes out clean. Let cool in pan placed on top of a wire rack.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15476
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