Gluten Free Gooey Chocolate Toffee Cake Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
• In large bowl, beat cake mix, pudding mix, sour cream, oil, water and eggs with electric mixer on medium speed 2 minutes. Pour into pan. Sprinkle with chocolate chips and toffee bits.
• Bake 33 to 36 minutes or until center of cake is set and bounces back when touched lightly with finger. Drizzle immediately with butterscotch topping. Cool 10 minutes. Cut into 5 rows by 3 rows to serve. Top with whipped cream and additional butterscotch dessert topping just before serving.

Steps:

• Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
• Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
• With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
• Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
• Slice the cake into squares. Top each square with the sauce and whipped cream.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Add egg yolk; mix well. Beat in applesauce and vanilla. In a small bowl, combine the rice flour, potato starch, tapioca flour, cornstarch, garbanzo and fava flour, xanthan gum and salt; gradually add to creamed mixture and mix well., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until lightly browned. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate chips over bars. Sprinkle with pecans. Let stand until chocolate is set. Cut into bars.