Gluten Free Chocolate Cake

• 1 1/2 cups soy flour
• 3/4 cup plus 5 1/4 tsp cornstarch
• 1/4 tsp baking soda
• 2/3 cup cocoa powder
• 1 1/3 cup sugar
• 10 1/2 tbsp butter, melted
• 1 tbsp white vinegar
• 1 cup evaporated milk
• 2 None large eggs
• 1/2 None banana, mashed
• 2 tbsp raspberry jam
• 1 1/4 cups heavy cream, whipped to medium peaks
• 2 tsp confectioners' sugar

1. Preheat oven to 350u0b0F. Grease two 8-inch-round cake pans, line bases with parchment.
2. Sift flour, cornstarch, baking soda, cocoa, and sugar into large bowl. Add butter, vinegar and milk, beat with electric mixer on low speed for 1 min. Add eggs, banana, and jam, increase speed to medium, beat for 2 mins. Divide mixture between cake pans.
3. Bake cakes for about 30 mins. Let cool in pans for 5 mins before inverting onto wire racks to cool completely.
4. Sandwich cakes with whipped cream, dust with sifted confectioners' sugar.

soy flour, cornstarch, baking soda, cocoa powder, sugar, butter, white vinegar, milk, eggs, banana, raspberry, heavy cream, sugar

Taken from recipes-plus.com/api/v2.0/recipes/29335 (may not work)