Mississippi Mud Cake Gluten Free
Indulge in the decadence of a classic southern dessert with this Gluten-Free Mississippi Mud Cake, a treat that's as rich in flavor as it is in texture. This recipe captures the gooey, chocolatey essence of the traditional cake while being entirely gluten-free, making it perfect for those with dietary restrictions. The moist cocoa-infused cake base is studded with layers of fluffy melted marshmallows and topped with a luscious, glossy chocolate frosting that seeps into every bite. Ready in under 45 minutes, this dessert is ideal for gatherings or whenever your sweet tooth strikes. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this irresistible gluten-free cake is sure to leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour blend
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 0.5 cup Milk
- 2 cups Mini marshmallows
- 1.5 cups Powdered sugar
- 0.25 cup Unsweetened cocoa powder (for frosting)
- 0.25 cup Milk (for frosting)
- 0.25 cup Unsalted butter, melted (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, 1/2 cup of cocoa powder, granulated sugar, brown sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, vanilla extract, eggs, and 1/2 cup of milk. Pour the wet ingredients into the dry ingredients and stir until fully combined.
Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top of the cake. Place the cake back into the oven for 3-5 minutes, just until the marshmallows puff up and begin to melt.
While the marshmallows are melting, prepare the frosting. In a medium bowl, whisk together the powdered sugar, 1/4 cup of cocoa powder, 1/4 cup of milk, melted butter, and vanilla extract until smooth.
Remove the cake from the oven and let it cool for 2-3 minutes. Drizzle the frosting evenly over the melted marshmallows while the cake is still warm.
Allow the cake to cool completely before slicing into squares and serving.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 46.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
