Chocolate Chip Cake


Chocolate Chip Cake
Makes one 8-9″ layer cake or three to four mini cakes

8 1/2 oz. gluten free all-purpose flour
2 oz. potato starch
1 oz. arrowroot
1 t. xanthan gum
1 1/2 T. baking powder
1/2 t. salt
8 3/4 oz. cane sugar
1/2 c. coconut oil, melted
1 1/2 t. egg replacer
1/2 c. water
3/4 c. unsweetened almond milk
2 t. vanilla
3 oz. mini chocolate chips
1 recipe Vanilla Frosting
3 oz. mini chocolate chips

1. Preheat oven to 350F. Line two 9 in. round cake pans with parchment (or oil and lightly dust with rice flour).
2. In a medium bowl, whisk the flour, potato starch, arrowroot, xanthan gum, baking powder and salt until combined. Set aside.
3. In another medium bowl, mix the sugar and coconut oil until combined. Set aside.
4. In a small bowl or measuring cup, combine the egg replacer and water and stir until the egg replacer is dissolved. Add mixture to the sugar mixture and whisk until combined.
5. In a small bowl or measuring cup, combine the almond milk and vanilla. Set aside.
6. Alternate adding the flour mixture and almond milk mixture to the sugar mixture, stirring once or twice after each addition. After the last addition, stir until ingredients are incorporated, but do not over mix. It is okay for there to be a few small lumps. Fold in mini chocolate chips.
7. Divide the batter evenly between the two cake pans. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and cake springs back when touched. Place pans on rack to cool completely.
8. While the cakes are cooling, make the frosting.
9. Once cakes are cool, turn the pans upside down to remove the cakes. Place one of the cooled layers flat side up. Spread frosting in an even layer. Place the second layer (flat side down) on top of the first.
10. Frost the assembled cake with the vanilla frosting. Press mini chocolate chips into the frosting, starting with the sides of the cake and finishing by sprinkling the remainder on top.


One thought on “Chocolate Chip Cake

  1. […] Chocolate Chip Cake […]

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