ALMOND CHOCOLATE CAKE
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder (I used carob powder)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract
Preheat the oven to 350*
grease a 9 inch cake pan ( or two small cake pans for a great double decked cake)
combine all the ingredients and scoop the batter into the cake pan.
bake for 35-40 min (less if you are making two small cakes)
My cakes seem to fall in the middle when they are done. Let the cake
cool in the pan for 1 hour.
She has so many more GREAT recipes, check them out
http://www.elanaspantry.com/
My next cake was good, but the Almond cake won for taste and texture, and longevity in the frig!
(from "Incredible Edible Gluten Free Food for Kids, by Sheri L. Sanderson)
BUSY DAY CHOCOLATE CAKE
1/3 cup tapioca flour
2/3 cup rice flour
1/3 cup potato starch flour
2/3 cup brown sugar
2 teaspoons xanthan gum ( I used guar gum)
2 teaspoons unflavored gelatin
1/3 cup shortening ( I used Spectrum all vegetable shortening)
2/3 cup milk or milk substitute
3 large eggs
1 teaspoon vanilla
Oven temp. is 350*, mix everything on low with an electric mixer. Don't over mix.
Pour into well greased cake pan or two small cake pans for a nice double decked cake (like the one pictured)
Bake for 20- 35 min until a toothpick inserted in the center of the cake comes out clean.
