chocolate cake -- gluten free and vegan

 chocolate cake

A)

1.5  cup  warm water or coffee

1.5  tsp vanilla extract

2 tsp apple cider vinegar

6 tbsp coconut oil

1.5  tbsp maple syrup (or molasses) 

B) 

3/4 cup coconut sugar

6 tbsp cane sugar 

C)

3/4 tsp xanthan gum

1/2  tsp himalayan salt

D)

6 tbsp cup dutch cocoa (or raw cacao if you prefer)

4 tbsp tapioca starch

2 tbsp potato starch

3 tbsp chickpea flour

1/2 cup + 1 tbsp brown rice flour

6 tbsp oat flour

E)

3/4 tsp baking soda

3/4 tsp cream of tartar

note: 

1. all measurements are standard american/canadian measurements of cups, tbsp, tsp 
2. makes about 20 x 4 tbsp cup cakes, or 2 x 6” layer pans
3. after mixing, let sit for 20 minutes before stirring in E), and baking.
4. for the layers, I will slice off the ‘domed’ top, and slice the layers in half so I do a 4 layer cake, but 2 layer is also nice!

directions:

1. preheat the oven to 325 convection bake, or 350 regular bake
2. in a bowl, combine all the ingredients from A) and set aside
3. in a large bowl, combine B), C), D) and stir until completely combined, no lumps, very homogeneous
4. add the ingredients from A) to the dry ingredients, and mix well with a whisk. It will be quite loose, but will thicken as it hydrates
5. set aside for 20 minutes
6. prepare your muffin cups or cake pans (for cake pans, I cut a circle of parchment for the bottom, and use coconut oil liberally to grease the pan
7. after 20 minutes, stir in the leavening agents E)
8. scoop evenly into 2x 6” prepared cake pans OR 4 tbsp per lined muffin cup
9. bake at 325 convection or 350 non convection for 60 minutes  for the layer cakes, or 45 minutes for the cup cakes, until they spring back when poked and feel firm
10. cool before removing from the pans