This cake is light, fluffy and delicious.
Gluten Free Chocolate Cake
3/4 c + 1T + 1t coconut oil
1 3/4 c sugar
2 eggs, separated
1t vanilla
1/2 c sour cream
2 1/2c (326g) gf cake flour
1/2c cocoa
1 1/4t baking soda
1/2t salt
1T vinegar
1c + 3T ice water (no ice in it)
Preheat oven to 325 degrees.
Cream oil and sugar until light and fluffy. Add egg yolks and vanilla. Best well. Add sour cream. Sift together dry ingredients and set aside. Add vinegar to ice water. Set aside. Add dry and wet ingredients alternating beating with each addition.
Beat egg whites separately until they are white and frothy. Fold into cake batter.
Pour into prepared pans (greased or wax paper in bottom). Either 2 round or one 9 x 13 pan.
Bake 47 min for rounds or 52 min for 9 x 13 or until done.
Cool and frost as desired. Cream cheese frosting is delicious.
GF Cake Flour mix
2c almond flour
4c brown rice flour
2c tapioca flour
4c potato starch
1 1/2c arrowroot powder
2T + 2t xanthan gum
Mix well. Very well. Maybe even sift together. Use for cakes and dinner rolls.
