Seven Layer Cake, Gluten-Free

responsibleeatingandliving.com

Donna Schultz

subheading: FOR THE CAKE:

1 ¼ cups sorghum flour Bob’s Red Mill

1 cup brown rice flour Bob’s Red Mill

½ cup tapioca flour Bob’s Red Mill

¼ cup potato starch Bob’s Red Mill

2 teaspoons baking powder Bob’s Red Mill

1 ½ teaspoons xanthan gum

1 teaspoon baking soda Bob’s Red Mill

1 ¾ cups sugar: evaporated cane juice (Trader Joe’s organic)

⅔ cup coconut oil (Trader Joe’s organic)

1 tablespoon ground golden flaxseeds (Nuts.com, organic)

1 tablespoon soy lecithin granules (optional - makes a richer cake)

1 cup water

2 teaspoons vanilla extract Simply Organic

1 cup non dairy milk Westsoy, Organic, Unsweetened Plain

2 tablespoons apple cider vinegar (Trader Joe’s Organic)

subheading: CHOCOLATE FROSTING:

Two 10-ounce packages vegan, gluten-free semisweet chocolate chips (Chocolate Dream by the Hains Celestial Group)

¾ cup hot water

½ cup coconut milk Let’s Do Organic, Creamed Coconut: plus water 4 T creme, 12 T water)

4 ounces silken tofu Nasoya

subheading: CHOCOLATE CREAM FILLING:

½ cup vegan butter Earth Balance Organic Whipped Buttery Spread

¾ cup plus 2 Tablespoons unsweetened cocoa power Ah! Laska, Baker’s Cocoa

4 tablespoons soy milk Westsoy, Organic, Unsweetened Plain

1 tablespoon vanilla extract Simply Organic

2 ¼ cups confectioners’ sugar (Trader Joe’s organic, cane juice and tapioca)

½ cup Let’s Do Organic, Creamed Coconut

3 Tablespoons water

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