This is my first gluten-free chocolate cake that's not from a mix. I tend to stay away from mixes, because I enjoy creating my own and also I like to add my own sweetener. I really like how it turned out but I do want to try another chocolate cake made with partly coconut flour.
1 cup sorghum flour
1/3 cup potato starch
1/3 cup tapioca flour
1 teaspoons xantham gum
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup cocoa powder
1/2 cup chocolate chips
Wet Ingredients in separate bowl:
1/2 cup apple sauce
1/3 cup agave syrup
1/2 cup organic cane sugar (not a wet ingredient, but you combine with these)
1/3 cup of coconut oil, liquified
Egg replacing ingredients (or 2 eggs):
6 tablespoons apple sauce
1 tsp baking powder
1 tsp egg replacer
Add dry ingredients to a large bowl.
Combine wet ingredients (minus the egg replacing ingredients) in a separate bowl as well.
Let them sit while you prepare the egg replacing ingredients.
Slowly add the wet ingredients to the dry, along with the egg replacing ingredients. Stir well.
Add the cocoa powder and after ingredients are mixed together well, add chocolate chips and lightly stir in.
Add to a 8 X 8 glass baking dish (greased with coconut oil) or cake pan of choice.
Egg replacing ingredients:
This is what it looks like. It starts to bubble up :)
Add powder sugar:
Add vanilla extract and the remaining 3 tablespoons of powdered sugar and beat fully:
After cake is fully cooled, frost and enjoy: