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
Prep time: 10 minutes
Cook Time: 2 hours
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’.)
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.)
You can find this recipe on page 158 of this wonderful Gooseberry Patch book.
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