LOVELY chocolate cake -- a gluten free, plant based confection

Despite the non-traditional ingredients, this cake is delicate and soft, with a lovely sponge texture that  upholds everything you want in a chocolate cake. We've been known to eat it plain as little baby-cakes. We've made layers, and turned it into a gorgeous frosted birthday delight. And we've thrown in chocolate chunks for double chocolate decadence.

Even picky kids have been won over by this lovely cake, and it's definitely a recipe I have a lot of confidence in.

I use a few different types of flours, but it's not entirely necessary. If you prefer to choose only sorghum, that's fine. I would caution against using exclusively oat flour, however, as it could be a little gluey if you do. The flours I select all contribute something special to the texture, so if you can access them, I would advise using all of them.

equipment needed:
2 mixing bowls
measuring cups
measuring spoons
mixing spoons
whisk
muffin trays and papers or silicone muffin cups and baking sheets
kettle 
oven


ingredients:

A)
2 cup warm water
1/2 cup coconut oil (melted) or avocado oil 

B)
1/4 cup coconut nectar (or honey or maple syrup)
1 tsp vanilla
1 tbsp apple cider vinegar

C)
1 1/2 cup coconut sugar 

D)
1/2 tsp mountain salt
1 tsp xanthan gum 
1 tsp baking soda
1 tsp cream of tartar
4 tbsp tapioca flour
4 tbsp chickpea flour 
2 tbsp soy milk powder

E) 
10 tbsp millet flour
10 tbsp sorghum flour
1/2 cup cacao
1/2 cup oat flour


F)
 1 heaping cup chocolate chip for double chocolate (OPTIONAL)


directions:

1. preheat the oven to 345
2. in the 1st mixing bowl, combine the ingredients from A, B, and C, ensuring that the coconut oil is melted and the sugar is dissolved
3. in 2nd mixing bowl, combine the ingredients from D and E Make sure this is completely mixed
4. combine the contents of both mixing bowls (adding dry to wet is best) and whisk well
5. stir in any ‘mix-ins’ if applicable. (F)
6.
a) for muffins or cupcakes: scoop into paper lined muffin trays or silicon muffin cups on baking sheets (for the later, don’t crowd  — spread them out on the tray) (I love using a 4tbsp scoop for this) (makes about 10 little cakes or muffins depending on how many mix ins)
b) for little round pans for layer cake: line each round with parchment and also brush with coconut oil — trust me (this will make about 2 little round layers — or double it to make 3 8 inch layers)
7. bake for 40 to 55 minutes at 345 depending on size of cake -- cupcakes and muffins will take less time than a bigger cake!!  Bake until the cake feels springy and firm, but still delicate to the touch. Trust your finger tips!! You can also poke it with a toothpick to see if it's done.
8. remove from the oven and cool