Extra Moist Gluten Free Double Chocolate Chip Cake

INGREDIENTS

• 1 cup Sweet Rice Flour
• 1/2 cup Tapioca Flour
• 1/2 cup Potato Starch Flour
• 1 cup + 3 TBS Unsweetened Dark ChocolateCocoa Powder
• 2 cups Milled Sucanat Sugar (Use a coffee grinder)
• 1/2 cup Raw Agave Nectar
• 1 teaspoon Xanthan Gum (Or Guar Gum for the Corn Avoiders)
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 Large Organic Eggs (or Egg replacer- see note in text)
• 2 teaspoons Vanilla Extract
• 1/4 cup Grapeseed Oil (Or other mildly flavored oil)
• 1 tablespoon Apple Cider Vinegar (Any Variation of Vinegar will do)
• 1 Avocado- peeled and core removed.
• 1 (13.66 oz) Can Heavy (full fat) Coconut Milk
• 1 1/2 cups Dairy/Gluten Free Chocolate Chips

Chocolate Glaze Frosting

• 1/2 Cup Sucanat Sugar (or other sugar) (No need to mill it this time)
• 3/4 Cup Raw Agave Nectar
• 8 TBS Earth Balance Butter Or 8 TBS of Coconut Oil (for the Corn Avoiders)
• 2 teaspoons Vanilla Extract
• 3/4 cup Heavy (Full Fat Coconut milk)
• a tiny pinch of Cayenne Pepper
• 1/4 Cup + 1 Tbs Unsweetened Dark Chocolate Cocoa Powder
• 1 Cup Tapioca Flour or Arrowroot

INSTRUCTIONS

1. Preheat oven to 350 Degrees and spray cake pan with non-stick spray. Set aside.
2. In a Large Bowl combine all the dry ingredients- mix well.
3. In a Food Processor or Blender combine the Can of Heavy Coconut Milk and the Avocado until pureed and creamy.
4. Pour the avocado/Coconut mixture into the flour mixture and then add all the other wet ingredients (the order does not matter 🙂 )
5. Once the batter is fully mixed- Stir in the chocolate chips. Pour the batter into the prepared Pan and place on the top shelf of the preheated oven. Bake 50 minutes. Note: this time may be slightly shorter if you are using smaller pans- but I highlight the word slightly- as the moisture in this cake will require that it has some good quality oven time)
6. While the cake is baking- prepare the Chocolate Glaze Frosting. In a Sauce Pan Over medium-low heat Melt the Butter (or Coconut Oil) Stir in the Heavy Coconut Milk and Sucanat and Raw Agave Sugars. Allow the sucanat to dissolve.
7. Add to the mixture the Vanilla extract, Tiny pinch of Cayenne (optional) and whisk in the Cocoa Powder. Remove the pot from heat and allow it to cool slightly. Then Whisk in the Tapioca Flour. Give the Glaze a taste- if it is slightly bitter add more agave- if you want it more chocolatey add a bit more cocoa powder. If you want it thicker add more Tapioca.
8. Place the glaze in the fridge to cool. It will thicken slightly as it cools.
9. Test the cake for doneness with a toothpick- and then remove it allowing it to cool. Once it and the Glaze have cooled completely drizzle the glaze on the cake.

Credits to: brittanyangell.com