Gluten-Free Earthquake Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Directions
  1. Preheat oven to 350 degrees. Grease a 13 x 9 Baking Dish.
  2. Mix the coconut and pecans together. Sprinkle the coconut mixture on the bottom of the baking dish:
  3. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
  4. Place cocoa in a small bowl. Pour the boiling water over the cocoa.
  5. Add oil, milk, eggs, and vanilla to the cocoa mixture.
  6. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  7. Pour over the coconut mixture.
  8. Blend the butter, cream cheese and powdered sugar together.
  9. Drop by the tablespoon full on top of the cake mix:
  10. I take a knife and run it between the lumps of the cream cheese mixture.
  11. 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/gluten-free-earthquake-cake/