Chocolate Cake - High Protein

I revised my original chocolate cake recipe - this version is high protein (GF oat flour) and is very moist and not gummy.

3/4 cup GF oat flour

1/2 cup tapioca starch

1/4 cup brown rice flour

1/4 cup soy-free vegan 100% pure cocoa powder

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup cane sugar, or light brown sugar

6 tablespoons pure olive oil

1 cup water

1 tablespoon apple cider vinegar

1 teaspoon pure vanilla extract

1. Lightly grease a 9" cake pan with palm shortening; dust generously with GF oat flour; shake out excess flour; set pan aside.
2. Place baking rack in third position; preheat oven to 350 degrees F.
3. In airtight container combine GF oat flour, tapioca starch, brown rice flour, cocoa powder, xanthan gum, baking soda, and sea salt; place on lid and shake vigorously to combine and to introduce air; set aside.
4. Place cane sugar into mixing bowl; stir in olive oil and water; beat to combine well; stir in apple cider vinegar and vanilla extract.
5. Add dry ingredients into 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 10 minutes; turn cake out onto rack to completely cool to store; or frost then 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