This Gluten Free Cake combines a handy mix with a crunchy broiled topping. Perfect for a family of 4 and when you don’t want leftovers for the rest of the week.
If your cake mix makes more than an 8×8 pan size, pop the rest into cupcake liners and bake. Freeze for a snack for later. Use them for “shortcakes”. Split in half and fill with fruit and top with whipped cream.
Gluten Free Cake: Chocolate with Streusel Topping
1 pkg. gluten free chocolate cake mix
Ingredients to make the cake
1/2 cup packed light brown sugar
1/3 cup finely chopped pecans
3 Tbsp. cold butter or non-dairy margarine or butter flavor shortening
3 Tbsp. flaked sweetened coconut
Make the cake as directed on the package for an 8×8 snack cake. Turn the oven to broil.
Combine all the topping ingredients together in the bowl of a food processor and pulse a few times to combine. Or place the brown sugar and chopped pecans in a bowl. Add the butter and cut in until it looks like coarse crumbs. Stir in the coconut.
Sprinkle the streusel over the hot cake and broil for 4 to 6 minutes or until bubbly. Serve warm.
Makes 9 servings.
This would be great with ice cream, frozen yogurt, canned diced peaches poured over the top, or maybe cherries.
Ps… enjoy the start of your summer!