I’ve got another Gooseberry Patch recipe conversion for you. You’re going to LOVE this recipe.
When I asked the question on my FB page about what people missed the most when going gluten free, most of the answers involved dessert. I know with us, that seemed to be the biggest issue.
With that said I decided to convert another dessert recipe for you. I made this two nights in a row and the second night it was eaten by someone who admitted to not liking gluten free desserts in the past and he ended up really liking it.
(As always my conversions and comments are in italic and surrounded by parentheses.)
Hot Fudge Sundae Cake
Serves: 6-8
Prep time: 10 minutes
Cook Time: 2 hours
Ingredients:
1 c. all-purpose flour (I used 3/4 c. sorghum flour and 1/4 c. arrowroot powder)
1/2 c. sugar ( I used coconut sugar)
6 T. baking cocoa, divided
2 t. baking powder
1/2 t. salt
1/2 c. milk (I used Almond Milk)
2 T. oil (I used coconut oil)
1 t. vanilla extract
1/2 c. chopped nuts (I put walnuts in the first time and omitted them the second time and I liked it better without the nuts. Just my opinion, either way was good.)
3/4 c. brown sugar, packed (I only used a 1/2 cup of coconut sugar and it was plenty sweet)
1-1/2 c. hot water
(Try adding a tablespoon or two of instant coffee to the hot water. It turns this into a mocha chocolate sundae, I’m just sayin’.)
Directions:
Spray a 2 to 3 quart slow cooker with non-stick vegetable spray. In a bowl, stir together flour, sugar, 2 tablespoons baking cocoa, baking powder and salt. Stir in milk, oil and vanilla. Fold in nuts. (Mixture will be thick) Spread batter evenly in slow cooker. In a separate bowl, combine brown sugar and remaining baking cocoa; stir in hot water until smooth. Pour evenly over batter in slow cooker. Do not stir. Cover and cook on high setting for 2 to 2 1/2 hours, until a toothpick inserted in center comes out clean. Turn off slow cooker. Let cake stand, uncovered for 30 to 40 minutes before serving. Spoon warm cake into dessert dishes; spoon sauce from slow cooker over top.
(This makes a yummy fudge sauce that sits on the bottom, make sure you scoop that up with the cake when serving.)
Feel free to 
it and use the handy dandy print button below the post.
You can find this recipe on page 158 of this wonderful Gooseberry Patch book.
Click the logo at the top of this post for more GF conversion recipes.
OXOX,
*This post does include affiliate links.*
Oh this looks yummy!
ReplyDeleteSo silly - the lack of comments on a recipe, but I betcha it's been pinned a gazillion times {I just pinned it myself}! :)
ReplyDeleteBig excuse-me-while-I-wipe-up-a-pile-of-drool-from-my-keyboard size hugs to you!! YUM! Love ya!
Stopping by from Tasty Tuesday. This looks AMAZING. I need to make it ASAP. Thanks for sharing.
ReplyDeleteI just pinned this one so I don't lose it.......I bet this would be awesome as a Summer Surprise with a big scoop of ice cream :)
ReplyDeleteThanks for sharing
I made this today and it was a huge hit!! so gooey and goodness :) I doubled the recipe and got about 1/2 cake 1/2 hot fudge when it was done. Is that the normal ratio of cake to fudge or should I have baked it longer? The cake part was definitely done and OH SO GOOD!
ReplyDeleteI hadn't doubled the recipe before so I'm not sure but if the cake part was done I would say it worked out pretty good. I think my ratio was about 3 parts cake one part hot fudge when I made it. I think slow cookers cook differently too so that could have been a factor but as long as it was cooked and everyone enjoyed it I would say it worked out. *smile* Glad you enjoyed it and thanks for letting me know.
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