Gluten Free Chocolate Cake for a Higher Purpose

• 1- 1/2 cup Sugar
• 1- 1/2 cup Flour Mix (recipe Below)
• 1/2 teaspoons Xanthan Gum
• 1/2 cups Unsweetened Cocoa Powder
• 3/4 teaspoons Baking Powder
• 3/4 teaspoons Baking Soda
• 3/4 teaspoons Salt
• 3/4 cups Whole Milk
• 1 whole Large Egg
• 1 whole Large Egg Yolk
• 3/4 teaspoons Vanilla
• 18 teaspoons Almond Extract
• 1/4 cups Hot Water
• 2- 1/2 cups Starch (potato Starch Or Tapioca Starch, I Like A Mixture Of Both)
• 1/2 cups Sorghum
• 1/2 cups Brown Rice Flour
• 1/2 cups Almond Meal

1. In a large bowl mix together all of the dry cake ingredients.
2. In another bowl mix together the milk, whole egg, egg yolk, and extracts.
3. Add the wet ingredients to the dry and mix together with a mixer on medium speed for about one minute.
4. Add hot water to batter and mix until entirely incorporated.
5. Divide batter into 2 greased 8-inch cake pans and cook in a preheated 350 degrees oven for about 25 minutes.
6. Check the centers with toothpick to make sure they are done.
7. Remove from oven and let cool 10 minutes then use a knife around the edges to help remove it from the pan to cool further.
8. Use as a base for your favorite chocolate cake recipe.
9. Flour mix: Blend all flours together thoroughly and use in this recipe, and store remaining in an airtight container to use in other recipes.

sugar, flour, xanthan gum, cocoa, baking powder, baking soda, salt, milk, egg, egg, vanilla, water, starch, sorghum, brown rice flour

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-chocolate-cake-for-a-higher-purpose/ (may not work)