Mouth Watering Gluten Free Chocolate Almond Cake Recipe

This moist, rich chocolate cake is one is one of my specialties.  It is quick and easy, and even people who aren’t gluten-free rave about it. The secret to this rich and flavorful frosting is organic powdered sugar. Organic sugar is not as processed and has more flavor than conventional.

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I buy organic powdered sugar, almond flour and coconut oil from Azure Standard, a natural foods co-op that delivers to most of the US.

• 1 ½ cups almond flour
• 1 1/2 T arrowroot, tapioca flour or cornstarch
• ½ cup cocoa powder
• ½ cup evaporated cane sugar or coconut sugar
• ½ tsp salt
• 2 tsp baking soda
• ¾ tsp guar gum or xanthan gum
• 5 T oil (I use sunflower or coconut oil)
• 1 T vinegar (I use apple cider vinegar)
• 1 tsp vanilla
• 1 egg
• 3/4 cup of water

Preheat oven to 350. Grease an 8” pan. Mix dry ingredients and dust greased pan with the mixture.  Add wet ingredients and mix well. Pour into pan and bake for about 30 minutes or until a toothpick comes out almost clean. Let cake cool in pan, then run a knife around the edges and carefully flip cake over onto a rack.

Vanilla Frosting

• ½ cup (1 stick) butter, softened
• 3 cups organic powdered sugar
• 2 T water
• 1 tsp vanilla

Fudge Frosting

• ½ cup (1 stick) butter, softened
• ½ cup cocoa powder
• 3 cups powdered sugar
• 2 T water
• 1 tsp vanilla
• Pinch salt

Beat butter until fluffy. Gradually add remaining ingredients and beat until smooth.