Best Chocolate Cake

 

Best Chocolate Cake

Gluten Free

Corn Free

Allergen Free for: Dairy, Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

contains vinegar

If using your own flour blend:    Flour = 233 grams; approximately 1 2/3 cups of a gluten free blend

Makes about 1-  8 x 8 or 1- 8 or 9 inch round or 12 cupcakes

Preheat oven to 350 degrees

Generously grease 8 x 8 or 8 or 9 inch round or 12 cupcakes

(if doing cupcakes- use the parchment paper papers!)

Liberally 'flour' pan with baking cocoa 

(this will keep the chocolate cake chocolate without looking like it was doused in white flour)

mix dry ingredients

93 grams superfine brown rice flour

100 grams superfine white rice flour

40 grams tapioca starch

1/4 cup baking cocoa

1 TBSP ground flaxseed (not a flax egg)

1 tsp. baking soda

1 tsp cream of tartar

1 teaspoon cinnamon (optional)

1/2 tsp. salt

mix wet ingredients

1/4 cup warm water

3/4 cup warm coconut milk

1 cup brown sugar

3 oz olive oil

1 tsp. vanilla

1 flax egg

Cream oil and brown sugar

Add flax egg and vanilla and beat until well combined

Add and blend 1/2 dry ingredients

Add and blend 1/2 coconut milk

Add and blend remaining dry ingredients

Add and blend remaining coconut milk and water

Pour into pan

Bake 25-30 minutes or until a toothpick comes out clean

Carefully remove from pan immediately