Best Ever Allergy Free Chocolate Cake
Ingredients:
- 3 cups Bob’s Red Mill All Purpose Gluten Free Flour
- 2 cups sugar
- 6 T. unsweetened cocoa powder
- 2 tsp. baking soda
- 2 tsp. xanthan gum
- 1 tsp. salt
- 2 cups chocolate coconut milk
- 1/2 cup + 2 T. canola oil
- 2 T. apple cider vinegar
- 1 tsp. vanilla
Directions:
- Preheat oven to 350 degrees. Spray two 9 inch round pans with cooking spray or line 24 cupcake spots with liners.
- In a large bowl, whisk the dry ingredients well.
- In a smaller bowl, combine the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until smooth, making sure all dry ingredients are mixed in from the bottom of the bowl.
- Place in preheated oven immediately.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool in pans for 5 minutes before removing to cooling rack. If cupcakes, remove immediately.
- Cool completely before frosting with the frosting of your choice.
