Gluten-Free Chocolate Snack Cake with Creamy Butterscotch Frosting

Ingredients

• 0.3 cup rice flour white
• 0.3 cup tapioca flour 
• 0.3 cup potato flour 
• 3 tablespoons sorghum flour sweet white
• 0.3 cup cocoa powder unsweetened
• 1 teaspoon xanthan gum 
• 2 teaspoons double-acting baking powder gluten-free
• 0.5 teaspoon salt 
• 0.5 cup unrefined sunflower oil 
• 0.7 cup smooth almond butter 
• 0.5 cup brown sugar packed
• 0.5 cup granulated sugar 
• 2  eggs 
• 0.5 cup water 
• 0.5 cup t brown sugar dark packed
• 0.3 cup ghee melted
• 3 tablespoons vanilla almond milk 
• 0.1 teaspoon salt 
• 1 cup powdered sugar gluten-free
• 2 tablespoons almonds sliced
• 2 tablespoons semisweet chocolate chips miniature

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer

Directions

1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
2. 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.
3. Pour batter into pan.
4. 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.
5. Meanwhile, in 2-quart saucepan, place 1/2 cup brown sugar, ghee, 3 tablespoons of the milk and 1/8 teaspoon salt.
6. Heat to boiling over medium heat about 3 to 4 minutes, stirring constantly.
7. 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.
8. Sprinkle almonds and chocolate chips over top.
9. Cut into 4 rows by 4 rows.