GF Vegan Chocolate Cake
Adapted from this Babycakes NYC recipe
1 c white rice flour
3/4 c millet flour
3/4 c tapioca starch
1/4 c teff flour
1 c gluten free cocoa powder
1 T baking powder
3/4 t baking soda
2 t guar gum
2 t salt
1 c canola oil
1 c agave nectar
1 c applesauce
1 T gluten free vanilla extract
1 c hot coffee
Mix dry ingredients thoroughly before adding wet ingredients (cocoa and
tapioca both tend to clump, make sure they are evenly distributed!). If you
have no coffee on hand, substitute hot water.
Pour into two greased round cake pans. The cakes shouldn't be very tall.
Bake at 325 for 26 minutes, switching racks at 16 minutes.
Let cool for at least 20 minutes before removing from pans.
GF Yogurt Frosting (non-vegan)
1 qt greek style plain yogurt
1-2 T sugar (to taste)
zest from 1 orange
1/4 c fresh squeezed orange juice
1 T finely chopped fresh ginger
1/4 t salt
Mix all ingredients in a bowl. Add more zest or sugar to taste.
Flip one cake out onto a cutting board, right side up if possible. With a long
knife, slice in half horizontally. Set aside top layer. Spread cake with two
heaping spoonfuls of frosting, and replace top layer upside down.
Using a second work surface, cut the second cake in half. Add frosting to the
first cake and pile on the next layer. Repeat one more time and top off with
the rest of the frosting. Your cake should look like a giant whoopie pie.