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.
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.
