GLUTEN FREE
1 1/2 Cups Gluten Free Oat Flour
1/2 Cup Flax Meal
1/4 Cup Tapioca Starch
1/4 Cup Rice Flour
1 Cup Coconut Suger
3/4 Cup Cacao Powder
2 Teas Baking Soda
1 3/4 Teas Baking Powder
1 Teas Sea Salt
1/2 Cup Coconut Oil, melted
3 Eggs, room temperature
1 Cup Homemade Butter Milk = 1 Cup Non Dairy Milk + 1 Tbsp Vinegar or Lemon Juice (let sit for 15 min)
1 Teas Pure Vanilla Extract
1 Cup Fresh Brewed Hot Coffee, could use hot water
Grease cake pan(s) with coconut oil, be sure to grease up the sides of the pan. You can use either two round cake tins or one 9 inch rectangle pan.
In a medium bowl whisk together flours, sugar, cacao powder, baking soda, baking powder, and salt.
In a large bowl whisk together eggs, buttermilk, vanilla, add coconut oil. Stir dry ingredients into wet ingredients and stir. Add coffee and mix til all ingredients are combined and texture is smooth.
Preheat oven to 350° F. and pour batter into pan. Let batter rest for 15 minutes while oven heats.
Cook for 45 minutes, check with a toothpick and cook longer if needed.
Remove from oven and allow cake to cool for 30 minutes.
Frost cake with your favorite frosting or add berries to the top for a healthier option.
ENJOY!
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