Ingredients
- 2 3/4 cups freshly-ground garbanzo bean flour sifted twice (freshly-ground makes ALL the difference!)
- 1 3/4 cups granulated sugar sucanat, organic evaporated cane juice or white sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 “flax eggs” 2 Tbsp. flax meal + 6 Tbsp. warm water that has set or “gelled” together for a few minutes before adding to the recipe. If not egg-free, simply add two eggs here. It will make for a moister cake if you do.
- 2 teaspoons vanilla
- 1/2 cup olive or melted coconut oil
- 1 cup rice milk You can also use almond or coconut milk if you do not have an allergy to those.
- 1 cup boiling water
Instructions
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in flax “eggs,” vanilla, oil, and milk.
- Mix in water.
- Fill two greased 8 in. round cake pans.
- Bake at 350 F for about 25-27 minutes or until a toothpick inserted comes out clean.
- Let cool about 5 minutes before moving to a wire rack to finish cooling. Let cool completely before icing.*
Notes
*Be very gentle with this cake when moving to ice. It is more fragile than a cake made with wheat flour.