Author Notes: Going gluten free has changed my life, but not my cravings. When I crave my grandmother’s chocolate chip cake, this cake swoops in and saves the day. I updated my grandmother’s recipe that included eggs and traditional flour to this moist and delicious treat. This tender cake is vegan, gluten free and soy free too. —Mathea
Makes: one 9×13 pan
Ingredients
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1
cup Garbanzo Bean Flour
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1
cup Brown Rice Flour
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1
cup Potato Starch
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1/2
cup Arrowroot
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2 1/2
cups Sugar
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4
teaspoons Baking Powder
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1/2
teaspoon Baking Soda
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2
teaspoons Xanthan Gum
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2
teaspoons Salt
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1
cup Coconut Oil
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2/3
cup Unsweetened Applesauce
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4
tablespoons Vanilla
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1
cup Hot Water
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2
cups Vegan Chocolate Chips (preferably mini)
Directions
- Preheat oven to 350 degrees. Grease a 9×13 pan, set aside.
- Warm oil to melt a bit, do not let it get too hot. Mix oil, applesauce, vanilla and hot water for 15 seconds.
- Sift together dry ingredients and slowly add them to the wet mixture, just until it comes together to form a batter. Fold in chocolate chips. Pour into the greased pan.
- Bake 40-50 minutes, until skewer inserted into the center comes out clean. Do not over-bake, or the cake will be gummy. Cool and cut into squares.
