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

Topping:

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.

Kathy

Ps… enjoy the start of your summer!