Vegan, Sugar-Free and Gluten-Free Chocolate Cake
3 c. almond flour
2 c. garbanzo flour
1/2 c. cocoa powder
1 c. erythitol
1 1/2 t. salt
1 1/2 t. baking soda
2 T. Ener-G Egg Replacer powder
1/2 c. grapeseed oil (or any mild oil, canola, sunflower seed, etc.)
1/4 c. Apple Cider Vinegar
2 c. H2O (or cold coffee)
2 t. Hazelnut extract (optional–or use vanilla extract or actual espresso)
Preheat oven to 350*. Prep out your baking pans. Either use one large 11 x 17 inch pan or two 8″ rounds. Gently oil the pans or use parchment paper.
Mix the dry ingredients in a large mixing bowl.
In separate mixing bowl, put the egg replacer powder in first, then whisk in the oil and vinegar. It should become a consistency similar to whipped eggs. Then add the extracts (if using) and the water. If it is still too thick, add extra water. It should be the consistency of thick cake batter. (Almond flour tends to absorb liquid quickly, so if you are in a dry climate or it’s just dry when you make this, you’ll probably need more water than in my recipe.)
Pour the wet ingredients into the dry bowl and mix until it is all smooth. Then pour the batter into the pan (or pans) and smooth it out with a spatula. Smoothing it out is kind of important, since gluten-free cakes don’t smooth out on their own like wheat based ones do.
Bake at 350* for 25 to 30 minutes. It is done when a toothpick is inserted and comes out clean. Let cool completely before decorating.