Healthy Chocolate Cake
- 1 to 1 ½ c. Agave Nectar
- 1¾ c. Gluten-Free Flour
- ¾ c. Organic Cacao powder
- 1½ tsp. Baking powder
- 1½ tsp. baking soda
- 1 tsp. real salt
- 2 eggs
- 1 c. almond milk
- ½ c. Coconut Oil (liquid)
- 2 tsp. vanilla extract
- 1 c. boiling water
- Heat oven to 350ºF. Grease and flour two 9-in. round baking pans. (I used one 9x13 rectangular glass pan)
- Combine dry ingredients in large bowl. Add eggs, milk, oil, agave and vanilla; beat on med. Speed 2 min. Stir in boiling water (batter will be very thin). Pour into pan.
- Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool 10 minutes.; remove from pan to wire rack. Cool completely. Frost.
Frosting
- 8 oz cream cheese
- ½ stick soft butter
- ¼ cup honey
- 1 tsp vanilla
Whip cream cheese until soft, blend remaining ingredients
Gluten Free Flour
For 9 Cups:
6 cups white rice flour
2 cups potato starch flour
1 cup tapioca flour