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Chocolate Raspberry Cake
1 1/2 cups brown rice flour, (or spelt flour)
1 1/2 cups sorghum flour, (or spelt flour)
4 tablespoons tapioca flour
1 tablespoon ground flax seed
1 1/4 cups cocoa, (unsweetened)
3/4 teaspoon sea salt
1 tablespoons baking powder, (double acting)
1/2 cup walnut oil, refined, (or canola oil)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 3/4 cups maple syrup
1/2 cup sucanat sugar
(or granulated sugar)
1 1/2 tablespoons vanilla extract
14 ounces coconut milk, (or water)
1 cup water
2 FILLING
10 ounces raspberries, frozen
(or 10 ounces fresh raspberry)
(or .5 cup jam mixed with 1 T lemon juice)
1 tablespoon brown rice syrup, (or maple syrup)
GARNISH
20 servings 14-Chocolate icing, (see recipe)
4 ounces fresh raspberries
1 teaspoon citrus zest, in long, thin strips
(from 1 pieces of citrus fruit)
1 teaspoon chocolate, bittersweet, dairy-free, shaved
1/3 cup pecan halves, toasted, glazed
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan)
CAKE
Sift dry ingredients together (except ground flaxseed). Stir in ground flaxseed. Blend liquids, then stir into the flour mixture. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13-inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the ca e should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbook the cakes because they can become too dry and dense,
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