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Best Chocolate Cake GF,DF,EF Recipe


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     Best Chocolate Cake GF,DF,EF

Category   Desserts - Breads
Sub Category   None

3 cups gf oat flour
1 1/3 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
1 1/4 cup water
1 cup non-dairy milk
1/4 cup - 2 Tbs melted coconut oil
1/2 cup sugar
1/2 cup pure maple syrup
2 tsp vanilla

Make the cake- Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows- coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
In a large bowl, sift together the dry ingredients- oat flour, cocoa powder, baking soda and salt. Set aside. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
In a medium bowl, whisk together all wet ingredients- water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.
Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer. Allow cake to cool completely before frosting (about 1 hour).

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