It really is a deliciously moist chocolate cake. Spongy and chocolaty. A great combination of gluten free flours to produce a winner! Weighing the flours is recommended. As with all gluten free cakes, they are best eaten on the day that they are made. Otherwise portion off, wrap in cling film and freeze.
½ cup/70g Sorghum flour
½ cup/70g Chickpea flour
⅓ cup/40g Tapioca starch
½ cup/40g raw Cacao powder
1 tsp Baking Soda
1 Tbs + 1 tsp Baking Powder
¼ tsp Xantham gum
¼ tsp Sea salt
½ cup/125g Maple Syrup
⅔ cup/150g Apple sauce
½ cup/90g Coconut Oil
⅔ cup/130g hot water
1 Tbs Vanilla Extract
½ tsp liquid Stevia
2 ripe Avocados
¾ cup raw Cacao powder
½ cup Maple Syrup
10 drops liquid Stevia
2 Tbs Coconut Oil
Preheat a fan forced oven to 175degrees Celsius.
Sift all the dry ingredients. In another bowl combine all the wet ingredients and whisk to combine well. Add the dry to the wet and with a large metal spoon, mix to combine. Do not over mix.
Pour into a round 9inch cake tin lined with baking/parchment paper. Bake for 20min exactly. Remove and let cool completely.
Blend all ingredients to a food processor until creamy. Spread frosting liberally over the cake including the edges.
A true crowd winner!
