Ingredients
Scale
Dry Ingredients:
- 1/2 c. superfine brown rice flour
- 1/2 c. sorghum flour
- 1/4 c. potato starch
- 1/4 c. arrowroot powder
- 1/3 c. dark cocoa powder
- 1/2 c. brown sugar
- 1/2 c. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. xanthan gum
- 1/4 tsp. sea salt
Wet Ingredients:
- 1 c. nondairy unsweetened milk (I use almond), room temp
- 1/3 c. mild-flavored oil
- 1 Tbsp. apple cider vinegar
For the cream filling:
- 1/4 c. nondairy whipped cream
For the chocolate coating:
- 1 c. nondairy chocolate chips, melted
Instructions
- Preheat your oven to 350 degrees. Grease a 9″ round cake pan.
- In a medium bowl, whisk together the dry ingredients. Create a well in the middle and pour the wet ingredients in. Mix together with a wooden spoon until just combined.
- Pout into the cake pan and bake for 20-22 minutes or until the top of the cake springs back nicely when gently touched. Allow to cool for 5 minutes and then transfer to a wire rack to completely cool.
- Using a 2 /4″ (58 mm) round biscuit cutter, slice through the cake until you have 8 circles cut out. You may use a smaller or bigger cutter, just keep in mind that the serving amount will change.
- Create a small hole in the bottom of each cake (do not puncture all the way up to the top and also reserve that piece of cake) and pipe nondairy whipped cream in. Place the cake piece back into the bottom and repeat for all rounds.
- Gently dip each cake round into the melted chocolate. Be careful as they are very fragile so make sure you are using a fork to hold the cake on the bottom as a means to easily lift up. Allow to set on a piece of wax paper and freeze for 20 minutes.
Nutrition
- Serving Size: 8
- Calories: 409
- Sugar: 37g
- Sodium: 201mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 6mg
