Gluten-Free Chocolate Cake: – coconut milk – cider vinegar – instant coffee granules – boiling water – all-purpose flour – cacao powder – coconut sugar – baking soda
01.
Preheat oven to 350°F. Grease two 8-inch cake pans with butter, line with parchment paper, then grease the parchment paper too.
Mix the coconut milk and vinegar together in a mixing bowl and set aside for 10 minutes. Add the Instant Coffee granules to a measuring cup and fill with 1 cup boiling water to make 1 cup of coffee or you can brew one cup of coffee.
02.
Add the gluten-free flour, cocoa powder, coconut sugar, baking soda, baking powder, and sea salt to a large bowl and whisk well until combined. Set aside.
03.
If using chocolate chips, add them to a measuring cup with 2 teaspoons of flour and stir well to coat the chocolate chips in flour (this ensures they don’t sink to the bottom of the cake during baking).
04.
Add the avocado oil, eggs, and vanilla to the mixing bowl with the coconut milk and use an electric hand whisk (or beat by hand) to mix together wet ingredients on medium-high speed until combined.
05.