|The cake is disappearing despite |
the miserable top layer of frosting
What to use for one 8 inch cake:
You will need to double to make two layers.
Weigh out ingredients using Thermomix scale. And grind your own rice flour too. You can even make your own coconut milk and save lots of money, recipe here.
160 g (1 cup) brown rice flour
30 g (1/4 cup) true arrowroot
90 g (1/2 cup) desiccated coconut
40 g unsweetened Dutch-processed cocoa powder (pg. 322 explains that it's less bitter)
3/4 teaspoon baking soda
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
185 ml (3/4 cup) maple syrup
125 ml (1/2) cup coconut milk
80 ml (1/3 cup) melted coconut oil, plus extra for greasing
What to do:
I will probably mix in Thermomix next time around. Here are the directions without machine.
Preheat oven to 350 degrees. Grease the base and side of 2, 8 inch round cake tins and line with baking paper. I use this one.
Place the rice flour, arrowroot and desiccated coconut in a bowl. Sift the coca and bicarbonate of soda into the bowl, then whisk through to combine.
Place the vinegar, vanilla, maple syrup, coconut milk and egg in a bowl and whisk to combine well. Add to the dry ingredients and stir until just combined. Allow to stand for 2 minutes-the mixture will look wet but will firm up as it stands. Pour into the prepared tin.
Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean. Cool in tin for 20 minutes, before transferring to a wire rack to cool completely. Ice with our choice of frosting. The un-iced cake will keep for 3 days in a airtight container. In warmer weather, like in Houston most of the year, store in the fridge.