Chocolate Cake

This cake comes together so quickly you'd almost expect it to be too good to be true - it is delicious!

1/2 cup millet flour, or amaranth flour, or sorghum flour
1/2 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
1/4 cup brown rice flour, or white rice flour, or quinoa flour
1/4 cup GF oat flour, or pure rice bran, or quinoa flour
1/4 cup soy-free vegan 100% pure cocoa powder
1 teaspoon xanthan gum, or 3/4 teaspoon guar gum, or 1 teaspoon chia flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon agar powder, or unflavored gelatin of choice
1 cup cane sugar, or light brown sugar
6 tablespoons grapeseed oil, or pure olive oil, or melted coconut oil, or sunflower oil
1 cup water
1 tablespoon coconut vinegar, or apple cider vinegar, or GF vinegar of choice
1 teaspoon pure vanilla extract

1. Lightly grease a 9" cake pan with palm shortening; coat generously with millet flour; tap out excess flour; set pan aside.
2. Place baking rack in third position; preheat oven to 350 degrees F.
3. In airtight container combine millet flour, tapioca starch, brown rice flour, GF oat flour, cocoa powder, xanthan gum, baking soda, sea salt, and agar powder; place on lid and shake vigorously to combine and to introduce air; set aside.
4. Place cane sugar into mixing bowl; stir in oil and water; beat to combine well; stir in vinegar of choice and vanilla extract.
5. Add dry ingredients to wet; beat to combine and to break up large lumps.
6. Pour batter into prepared pan.
7. Place in preheated 350 degree oven; bake 55 minutes, or until center of cake springs back when gently touched.
8. Remove from oven to cooling rack; cool cake in pan 10 minutes; turn cake out onto rack to completely cool prior to storage; or frost, slice and serve.
9. Store in airtight container up to 3 days.

Servings: 8
Preheat: 350 degrees F
Prep Time: 10 minutes
Cooking Time: 55 minutes