Gluten, nut, dairy free chocolate cake recipeHere it is...
1-3/4 cup GF flour (use GF Pantry's Beth's all-purpose flour mix- trust me on this! don't make your own this time!))
1/2 teaspoon zanthum gum
2 cups sugar
3/4 cup cocoa
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1 cup coconut milk
1/4 cup oil
2 teaspoon vanilla
1 cup boiling water (optional: use black coffee instead for stronger flavor)
Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13" x 9" pan. Bake at 350 degrees for 35-40 minutes. (But I bake for substantially less I think- just keep a good eye on it!)
Frosting: 2 cups chocolate chips. 1 cup coconut milk. Warm coconut milk, then let chips dissolve in it. Cool the mixture, then frost. If it looks too hard after cooling, let warm again a bit, or add more milk.
Yummy yummy! course I serve this with coconut ice cream -just coconut milk and honey in an ice cream freezer. Dairy free!