Yield: 14 servings

Prep time: 10 minutes

Total time: 40 minutes

Ingredients:

·       2 ½ cups gluten free all purpose flour  

·       1 cup almond milk

·       2  cups almond flour

·       1 cup hot water

·       1 tbsp vanilla extract  

·       1 cup cocoa powder

·       1 tbsp apple cider vinegar  

·       1 ¼  baking soda

·       ¾ cup avocado oil

·       1/2 cup maple syrup

·       1 ¼ baking powder

·       1 ¼  bicarbonate soda

·       1 ½ cups coconut sugar/xylitol

·       1 tsp salt

Chocolate Sauce:

·       ½ cup cocoa powder

·       1 tsp vanilla extract

·       6 tbp maple syrup  

·       6 tbp oat milk  

Instructions:

1. Preheat oven to 176C (350F) /gas mark 4 and line two round 8 inch cake pans with a baking sheet.

2. In a bowl mix the milk and vinegar.

3. In a separate bowl mix the almond flour, gluten free flour, cocoa powder, baking soda, baking powder and salt.

4. Combine the milk and vinegar into the bowl then add the hot water, oil, vanilla extract, maple syrup and sugar. Whisk together until smooth and add the batter to the cake pans.

5. Place in the oven and bake for 35-40 minutes and ensure that when a knife is inserted in the middle it comes out clean.

6. Remove the cakes from the oven and let it cool for an hour.

7. To prepare the sauce, in a pan stir together the cocoa powder, vanilla, maple syrup and oat milk. Simmer the mixture over low heat for 2 minutes or until thick and creamy.

8. Once the cakes are cooled drizzle the sauce all over and enjoy 😊