Gluten-Free Chocolate Cake with Diary-Free Peanut Butter Frosting

Find my easy and cheap recipe for homemade chickpea flour here: http://ift.tt/24kacn6

Gluten-Free Chocolate Cake

Ingredients:

• 2 1/2 cups chickpea flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1/2 cup coconut or vegetable oil
• 1 cup sugar
• 1/4 cup milk or almond/coconut milk if dairy-free

Directions:

1. Preheat the oven to 350° F.

2. In a medium mixing bowl, combine the flour, cocoa, baking powder, and salt.

3. In a separate bowl, beat the eggs, oil, sugar, and milk.

4. Slowly add the dry ingredients to the wet ingredients.

5. Grease an 8-inch round cake pan, and pour your batter into it.

6. Bake the cake for 27-30 minutes. You should be able to insert a toothpick in the middle and have it come out clean.

7. While your cake is cooling after the bake, go ahead and start in on your frosting.

Diary-Free Peanut Butter Frosting

Ingredients:

• 5.5 oz goat cheese (about half a cup)
• 3 tbs peanut butter
• 4 tbs honey
• 1/2 cup powdered sugar

If you don't like the taste of goat cheese, then I suggest you don't top your cake with this frosting. In fact, the cake itself should be moist and sweet enough to not really need frosting if you don't want it.

If, however, you do like goat cheese and think this frosting could only add to the deliciousness of the cake, then proceed.

Directions:

1. Beat your goat cheese until it is light and fluffy.

2. Add the peanut butter and honey, and beat the mixture again.

3. Finally, add the powdered sugar. This will change the consistency of the frosting. It will look glossier and be a bit runnier. Don't freak out. It's supposed to be this way.

4. If your cake is cool enough, top it with the icing. Then cut a slice and enjoy!

bon appetit