Chocolate-Almond Cake with Chocolate Frosting

GFCF Chocolate Almond Cake

All of the dry ingredients can be mixed together in advance and stored in a cool, dry place until needed. Reduce the liquid to 3/4 cup and the oil to 5 Tblsp and spread in a shallow glass baking pan to make brownies.

3/4 cup almond meal
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cupt tapioca starch
2 tsp. Xanthan gum
1 cup white sugar
1/4 cup GFCF cocoa powder (Hershey's is gfcf)
1 1/2 tsp. baking soda
3/4 tsp. salt
6 Tblsp. vegetable oil
1 1/4 tsp. vanilla
2 Tblsp cider vinager
1 cup cold water OR cold coffee
1/2 cup GFCF chocolate chips (Baker's brand is gfcf)

Whisk all dry ingredients together and make a well in the center. Into the well, pour all of the liquid ingredients. Whisk to combine, taking care to scrape the dry ingredients from the bottom of the bowl. The batter will be springy and spongey. Gently fold in the chocolate chips.

Lightly grease the bottom of an 8x8 baking pan (Pyrex is fine). Preheat oven to 350 degrees and let the batter sit as the oven heats.

Pour batter into prepared pan and bake for 50 minutes or until a toothpick poked into the center comes out clean.

CHOCOLATE FROSTING

1 stick GFCF margarine (1/2 cup) at room temperature
1/4 cup GFCF cocoa powder
2 cups corn-free powdered sugar (make your own by whizzing about 2 1/2 cups of regular white sugar in a blender for a few seconds)

Whisk cocoa powder and sugar together.
Beat margarine for a few minutes until soft and fluffy.
Add cocoa-sugar mixture about 1/2 cup at a time, beating well between additions.