Chocolate Cake

CHOCOLATE CAKE

MY EGG-free, MILK-FREE, GRAIN-FREE  CHOCOLATE CAKE

Amounts in parenthesis are for a smaller cake, for an approximately 6 inch pan.

1/3 C Coconut flour    ( 2 T. )

1/4 Potato starch        (2 T.)

1 1/2 C Almond flour   (3/4 C. )

1/2  C Brown Sugar    1/4 C.) To replace maple syrup for the sugars sugars use 1/2 (1/4) cup

1/4  C White Sugar.     (1/8 C.)

1/4 tsp. Salt.  (1/8 tsp.)

3 Tblsp. Cocoa powder (1-1/2 T.)

1 tsp Baking Soda. (1/2 tsp.)

1/3 C oil. (  2 Tbsp + 2 tsp.)

1-2  oz espresso (1 oz.)

2/3 – 1 Cup Water  (1/3 – 1/2 C.)

1 tsp.  Vinegar ( 1/2 tsp.)

1 tsp. Vanilla  (1 tsp.)

Mix dry ingredients thoroughly.  Add vinegar and oil. Add some of the water, then espresso and add the rest of the water until consistency is slightly thicker than most cake batters.  Pour into a bottom-greased glass, Corning Ware or silicone pan.  Bake at 360 F. for 35 min.

Makes one 8” layer

TOPPING

1⁄2 cup coconut oil, very soft or liquified (but not hot!) 

1⁄4 cup cocoa powder

 3 tbsp liquid sweetener of your choice (I used maple syrup) (try brown sugar)

1 tsp pure vanilla extract

 1 Tblsp. espresso