Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

From The Kitchen of Mary P

I use all organic or specified non-gmo ingredients.

Modified Hershey Cake & Frosting Recipe

CAKE

2 cups organic cane sugar or coconut sugar

1 1/4 cups organic brown rice flour

½ cup organic coconut flour

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp xanthan gum

1 tsp salt

¾ cup organic cacoa

2 eggs

1 cup milk

½ cup melted organic coconut oil

2 tsp vanilla

1 cup boiling water

Heat Oven to 350 F. Grease and flour two 9” baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on med speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes or until toothpick comes out slightly moist but batter does not “jiggle”. Cool in pans for 10-15 minutes and transfer to wire rack. I have found that lining bottom of pans with greased parchment paper works best to hold cake together or simply bake in 9x13 and leave in pan.

FROSTING

1 stick of organic butter or coconut oil (melted)

2/3 cup organic cocoa

3 + cups organic powdered sugar

1/3 cup milk

1 tsp vanilla

Melt butter or coconut oil. Stir in cocoa. Alternately add sugar and milk, beating on med/high speed to spreading consistency (should be shiny). Add more milk, if needed. Stir in vanilla. About 2 cups.

Enjoy!