Ingredients

The following ingredients have 4 Servings
  • 1 cup unsweetened cocoa powder (90g (do not use Dutch process cocoa))
  • 1.5 cups sugar (300g)
  • 1 cup dairy free margarine, or butter (225g, I used Earth Balance)
  • 4 large eggs (at room temperature)
  • 3/4 cup coconut milk, full fat canned (180mls, at room temperature.)
  • 2 tsp vanilla extract
  • 1/2 cup brown rice flour (65g)
  • 1/2 cup white rice flour (85g)
  • 1/4 cup tapioca starch (35g)
  • 1/4 cup potato starch (50g)
  • 1 tbsp baking powder
  • 1 tsp xanthan gum (omit if you use a pre-made flour blend with gum (see recipe notes))
  • 1 cup dairy free margarine, or butter (225g)
  • 1 cup unsweetened cocoa powder, sieved (90g )
  • 4 cups powdered sugar, sieved (454g)
  • 1/4 cup milk (60mls)
  • 1 tsp vanilla extract

Instruction

  • Please read the recipe notes below before you start to cook.
  • Preheat your oven to 350°F
  • Line the base of two 8 inch round cake pans with removable bottoms with parchment paper and grease the sides of the pans.
  • Sieve the gluten free flours, cocoa powder, baking powder, xanthan gum, and sugar into a mixing bowl.
  • Add the dairy free margarine, or butter (at room temperature) into your mixing bowl and mix on a low speed until well combined.
  • Break the eggs and vanilla into another bowl and whisk with a fork. Then add 3/4 cup of room temperature full fat canned coconut milk and give that another quick mix with a fork (make sure that the fat is evenly mixed through the coconut milk before you measure it out)
  • With the mixer on low pour in the egg and milk mixture about a half cup at a time while mixing and scraping down the sides of the bowl.
  • Evenly divide the batter between the lined and greased cake pans and bake for 40- 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cakes cool in the pan for about ten minutes, then remove them from the pan to fully cool on a rack. Once cooled you can add the frosting.