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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. - jamnbake
Makes one 9x13 pan
- 1 cup Garbanzo Bean Flour
- 1 cup Brown Rice Flour
- 1 cup Potato Starch
- 1/2 cup Arrowroot
- 2 1/2 cups Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Xanthan Gum
- 2 teaspoons Salt
- 1 cup Coconut Oil
- 2/3 cup Unsweetened Applesauce
- 4 tablespoons Vanilla
- 1 cup Hot Water
- 2 cups Vegan Chocolate Chips (preferably mini)
- Preheat oven to 350 degrees. Grease a 9x13 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.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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