GF Chocolate Cake

Ingredients:

½ C Palm Oil Shortening (can use regular shortening or butter)

1 C Organic Sugar 

4 Eggs

1/3 C Cocoa (I prefer Trader Joe's)

1/3 C Coconut Milk  (I use the green Trader Joe's can)

2 T Arrowroot (can use cornstarch)

1-1/3 C GF Flour Blend (I use King Arthur 1:1 Gluten Free Flour)

1 tsp Sea Salt

1 ½ tsp Baking Soda

1 tsp Baking Powder 

2/3 C Coconut milk 

Directions:

Preheat oven to 350 degrees.  Grease and flour cake pan.

Combine oil and sugar. 

Add eggs, cocoa powder and coconut milk, beating well after each addition.

In a separate bowl combine arrowroot, GF flour, salt, baking soda, and baking powder.  I whisk to blend ingredients.

Add flour mixture to shortening mixture alternately with coconut milk and mix well.

Pour batter into already greased and floured cake pan and bake for 35 minutes or until toothpick comes out dry.

Our family likes this cake without frosting, but if you prefer frosting you can frost with Chocolate Coconut Frosting below when cooled.

Chocolate Coconut Frosting

Ingredients:

6 T Extra Virgin Coconut Oil

2-2/3 C Powdered Sugar
1/2 C Cocoa  (I prefer Trader Joes)
1/3 C Coconut Milk (can use rice milk or other alternative)
1 tsp Vanilla Extract

Coconut (I use Bob's Red Mill unsweetened coconut)

Directions:

Beat coconut oil in medium bowl.  

Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). 

Stir in vanilla. 

Makes about 2 cups frosting.