Natalie Shumka
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Chocolate Layer Cake

The above is the link to the original recipe I used...however it is a British recipe so all the measurements are based on weight.

Here is my version:
One parchment lined cookie sheet  11x17 ish
Oven at 350

3/4 cup Earth Balance  (Which I call Earth Butter and refuse to call margarine)
3/4 cup white sugar  (Hippy dippy palm sugar also works)

Cream until light and fluffy.  And 3 eggs, one at a time.

Meanwhile, mix
3/4 flour *, 
1/4 cocoa, and
2 tsp baking powder
in a bowl.

Add flour and 1/4 cup coconut milk  (Or whatever you have).  Flour, bit of milk, flour, bit of milk, last of flour. 

The mixture will be a little runny, and may look like the fat has separated.  It's okay.  It is not a thick batter!

Bake at 350 for 8-10 minutes.  Check often, it doesn't take long.  You can bake this in a 9 inch round pan too.

*Gluten Free Flour Blend.  I pinched this from somewhere on the internet.  It works for pancakes too.  It's a simple ratio.  3 parts brown rice flour to 2 parts starch.  And I use tapioca and potato starch.  That's it.


Make two pans worth, or even three and fill with jam!  That's what I did!

And you can leave out the cocoa, and put in a little more flour, for a vanilla cake.  Just a little bit of flour.  The mixture is not a thick butter cake batter.