Ingredients
1/4
cup white rice flour
1/4
cup tapioca flour
1/4
cup potato starch flour
3
tablespoons sweet white sorghum flour
1/4
cup unsweetened baking cocoa
1
teaspoon xanthan gum
2
teaspoons gluten-free baking powder
1/2
teaspoon salt
1/2
cup sunflower oil
2/3
cup almond butter
1/2
cup packed brown sugar
1/2
cup granulated sugar
2
eggs
1/2
cup water
1/2
cup packed dark brown sugar
1/4
cup melted ghee
3
to 4 tablespoons almond milk
1/8
teaspoon salt
1
cup gluten-free powdered sugar
2
tablespoons sliced almonds
2
tablespoons miniature semisweet chocolate chips
Preparation
Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
In small bowl, mix flours, cocoa, xanthan gum, baking powder and 1/2 teaspoon salt with whisk; set aside. In medium bowl, beat oil, almond butter, 1/2 cup brown sugar, the granulated sugar, eggs and water with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Pour batter into pan.
Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour.
Meanwhile, in 2-quart saucepan, place 1/2 cup brown sugar, ghee, 3 tablespoons of the milk and 1/8 teaspoon salt. Heat to boiling over medium heat about 3 to 4 minutes, stirring constantly. Remove from heat; beat in powdered sugar until frosting is smooth and spreadable. If frosting is too thick, stir in additional almond milk, 1 teaspoon at a time. Frost cake. Sprinkle almonds and chocolate chips over top. Cut into 4 rows by 4 rows.
