Gluten-free Dark Chocolate-Orange Cake

GLUTEN-FREE DARK CHOCOLATE-ORANGE CAKE
A radically delicious gluten-free cake- perfect if you love the flavors of orange peel mixed with dark chocolate. Yes, it can be made vegan with the omission and substitution of eggs and butter (I recommend a tapioca starch egg replacement ratio of 1 teaspoons t.starch + 1 teaspoon potato starch + 1 teaspoon ground flaxseed (or applesauce) plus 1/4 cup liquid per egg, usually, whisked separately then incorporated, and simple oil for butterfat), but the crumble factor increases tenfold as we are already working without the binding power of wheat flour. But do as you like...It is a great chocolate cake, I always enjoy with a tall glass of almond milk....

(1.5 = 1 and 1/2) 2 ounces baker’s chocolate, melted in double-boiler on stovetop

1.5 sticks butter, cubed, melted with chocolate 

1.5 cups rice flour, white, brown, or mixed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 TABLESPOON corn or tapioca starch

1 TABLESPOON ground flaxseed 

1/2 cup buttermilk, or milk (any)

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

1/2 cup dark coffee (liquid)

1 cup sugar

2 eggs 

Melt chocolate and butter over double-boiler to prevent scorch.

Prepare dry ingredients together in a bowl, stirring to mix.

Mix the coffee, sugar, milk and extracts into the butter-mixture.

Then beat in eggs and slowly stir in dry-mix.

Prepare an 8 inch round or similar rectangle cake pan w panspray. Pour mixture in and bake at 350 for30-40 minutes until center is “springy.”

Remove, cool, and top w chocolate glaze if you like:

first whisk

COLD:1/3 cup filtered water

1/2 teaspoon orange extract

1 cup powdered sugar ( or 2/3 cup if using sweetened chips) 

then add: 1/8 cup coffee (liquid)

2 ounces chocolate, baker’s or bittersweet chips and whisk over double-boiler heat until chocolate is melted

Add a splash of milk or butter as needed to loosen the glaze if it’s too thick.

http://www.snowlionz.com