Cakes, Chocolate, Desserts, Recipes

A very Gluten-free Fourth of July – Part 3

Posted by Simona Gluten Free on

Gluten-free Mississippi Mud Cake

A delicious gluten-free dense chocolate cake with melted marshmallows and warm chocolate frosting poured on top: a melt in your mouth treat that is going to sway any chocolate loves!

ENJOY!

Gluten-free Mississippi Mud Cake
Pin
Print

Gluten-free Mississippi Mud Cake

0 from 0 votes
Recipe by Simona Gluten-free Course: DessertDifficulty: easy
Prep time

40

minutes
Cooking time

40

minutes

Ingredients

  • For the cake

  • 312 gr 312 Simona’s Flour Mix – 2 cups

  • 300 gr 300 Granulated sugar – 1 1/2 cups

  • 113 gr 113 Brown sugar – 1/2 cup

  • 60 gr 60 Unsweetened cocoa – 3/4 cup

  • 2 tsps 2 Baking powder

  • 1 1/2 tsps 1 1/2 Baking soda

  • 3/4 tsp 3/4 Salt

  • 180 gr 180 Vegetable oil – 3/4 cup

  • 2 large 2 Eggs

  • 2 Tbsps 2 Glycerin

  • 1 tsp 1 Vanilla Extract

  • 85 gr 85 Milk – 6 Tbsps

  • 80 gr 80 Sour cream – 1/3 cup

  • 240 gr 240 Boiling water – 1 cup

  • For the topping

  • 10 Mini 10 Mini marshmallow – 1 beg

  • 113 gr 113 Butter – 1/2 cup

  • 85 gr 85 Milk – 6 Tbsps

  • 20 gr 20 Unsweetened cocoa powder – 3 heaping Tbsps

  • 1 tsp 1 Vanilla extract

  • 360 gr 360 Confectioners’ sugar – 3 cups

Directions

  • Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan.
  • In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
  • Add oil, eggs, vanilla, glycerin, milk and sour cream and mix until combined. Carefully pour in the boiling water. Whisk well for 1 minute to add air to the batter.
  • Pour batter into prepared pan. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it. Return to oven at the same temperature for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top.
  • For the frosting
  • Melt butter in a small saucepan over medium-high heat.
  • Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly.
  • Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
  • Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.

Follow for more gluten-free recipes and weekly updates!

Tag @Simona.glutenfree on Instagram and hashtag it

Like this recipe?

Follow us @simonaglutenfree on Pinterest

Did you make this recipe?

Follow us on Facebook

Leave a Reply