Prep 15 mins
Cook 30 mins
This recipe comes from nourishingmeals.com Go to the website to see pictures and reviews. I haven't made this yet, but will get to it soon. This cake uses maple syrup for the sweetener. The cake also gets great reviews on the website.
- 2 cups brown rice flour or 2 cups sorghum flour
- 1⁄2 cup tapioca flour
- 3⁄4 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons xanthan gum or 1 1⁄2 teaspoons guar gum
- 1⁄2 teaspoon sea salt
- 1 1⁄2 cups boiling water
- 1 cup prune
- 1⁄2 cup virgin coconut oil
- 1 cup maple syrup or 1 cup agave nectar
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla
- 2 cups organic palm shortening (Spectrum)
- 1 cup arrowroot
- 1 cup agave nectar or 1 cup maple syrup
- 4 teaspoons non-alcoholic vanilla
- 2 teaspoons almond flavoring (non-alcoholic)
- 2 -4 teaspoons beet juice (optional)
- Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
- In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
- Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
- Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
- Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
- Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.