Dry Ingredients (please see notes below about weighing flours)
-1/2 cup (55 grams) garbanzo/fava bean flour
-1/2 cup (60 grams) (1/2 cup) sorghum flour
-1/3 cup (40 grams) (1/3 cup) tapioca starch
-1/2 cup (50 grams) raw cacao powder
-1 tablespoon + 1 teaspoon GF baking powder
-1 teaspoon baking soda
-1/4 teaspoon (1 gram) xanthan gum
-1/4 teaspoon salt
Wet Ingredients (please see notes below about measuring wet ingredients)
-1/2 cup room temp maple syrup (I recommend grade B)*
-2/3 cup room temperature unsweetened applesauce
-1/2 cup liquid coconut oil
-2/3 cup hot water (just before it starts to boil)
-1 tablespoon vanilla
-1/2 teaspoon liquid stevia
1. Preheat oven to 350 degrees
2. Prepare cake pans by oiling and dusting with flour (I use coconut oil or grapeseed and sorghum flour for dusting – or you can use parchment paper, but I prefer the oil/four method. I DO NOT recommend using a glass pan. If you do use a glass pan use baking parchment paper for the bottom to prevent sticking. A regular non-stick cake pan is recommended and I’ve only made this recipe in non-stick pans.
3. In a large mixing bowl, combine dry ingredients
4. In a separate bowl, combine wet ingredients
5. SIFT dry ingredients into wet ingredients and mix until well combined (do not over mix). The batter will become thick, this is normal. Scoop batter into cake pan and spread out with silicone spatchula. Tap down pans to even out batter.
6. Baking instructions:
-For two 9″ cake pans filled with one batch of batter, bake for 20 minutes (or until a toothpick comes out dry). You may need to bake 3 to 5 minutes longer in the wet, winter months. Check at 20 minutes and continue on from there.
-For one 9″ cake pan filled with one batch of batter, bake 20 – 25 minutes (or until a toothpick comes out dry). Bake up to 28 minutes in the wet, winter months. Check at 20 minutes and go continue from there.
-For cupcakes, bake 20 – 25 minutes (or until a toothpick comes out dry). Bake a little longer (maybe 2 or 3 minutes) in the wet winter months. When cupcakes come out of the oven, immediately remove the paper cups and cool the cupcakes on a cooling rack.
7. Allow cakes to cool on cooling rack for 30 – 45 minutes
-The recipe in this post will yield 15 cupcakes, or 1 round cake which would be just a single layer (baked in one 9 inch cake pan), or two single layer cakes (which is the double layer shown in the pictures – the batch is obviously split between two 9 inch cake pans).
-2 very ripe avocados
-3/4 cup raw cacao powder
-1/2 cup maple syrup + 10 drops liquid stevia (adjust sweetness to taste)
-1/3 cup melted coconut oil
1. Mix all ingredients in a food processor until creamy, smooth and well incorporated. Frost cake. This frosting yields enough for two layers (the above recipe baked in two 9 inch cake pans).
-1/3 cup vegetable shortening
-1/3 cup grade B maple syrup (or more to taste)
-1/4 cup liquid coconut oil
-1 tablespoon vanilla extract
-5 – 10 drop liquid stevia (to taste)
-1/2 cup (40 grams) raw cacao powder
1. Add ingredients to a food processor and blend until well incorporated. Frost cake. This frosting yields enough for one layer of cake (the above recipe baked in one 9 inch cake pan).
2. Place in fridge to firm up frosting if need be.
*I cannot guarantee results of this recipe if flour weights and liquid measurements are not followed exactly. Just sayin…!
*I highly recommend weighing the flours. This will ensure a superior cake. Being off with the flour too much or too little will compromise the texture of the cake. So PLEASE invest in a scale with grams and ounces.
*Please ONLY use a glass Pyrex measuring cup when measuring liquids. Do not use tin measuring cups, as there is a big difference in these measurements. I’ve also included liquid measurements in grams for accuracy.
Single Layer with shortening frosting:
Double Layer with avocado frosting:
Cupcakes with avocado frosting:
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