Creating the gluten and dairy free Mississippi Mud Cake can be a delightful experience if you follow these straightforward steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with coconut oil or line it with parchment paper.

2. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, cocoa powder, baking soda, and salt until well mixed.

3. Mix Wet Ingredients: In another bowl, combine the melted coconut oil, almond milk, and vanilla extract. Whisk until smooth.

4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is smooth and combined.

5. Add Chocolate Chips: Fold in the dairy-free chocolate chips into the batter, ensuring they are evenly distributed.

6. Pour Batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula.

7. Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes. Then, transfer it to a wire rack to cool completely.

9. Prepare Topping: Once cool, preheat your oven’s broiler. Sprinkle the mini marshmallows on top of the cake and return it to the oven until the marshmallows are golden brown (about 1-2 minutes). Keep a close eye on it to prevent burning.

10. Add Nuts: If desired, sprinkle the chopped walnuts or pecans over the marshmallow topping once it’s golden.

11. Slice and Enjoy: Allow the cake to cool an additional 10 minutes before slicing into squares to serve.

These steps will guide you in creating your incredible gluten and dairy free Mississippi Mud Cake with ease.