Allergy Free Chocolate Cake

3 C Gluten Free all purpose flour blend
2 C Sugar
6 T Unsweetened Cocoa Powder
2.t Baking Soda
2 t Xanthum Gum
1 t Salt
2 C Rice or Soy Milk (You can use chocolate to boost the flavor)
1/2 C plus 2 T Vegetable Oil
2 T Cider Vinegar
1 t Vanilla

Preheat oven to 350 degrees. Grease 2 9" cake pans with shortening or dairy free margarine. Sprinkle some gluten free baking flour and tap out the excess. (I just used non stick cooking spray and didn't even flour the pans.)
Whisk together flour, sugar, cocoa powder, baking soda, xanthum gum,and salt in a large bowl. Combine milk, oil, vinegar,and vanilla in a small bowl. Pour wet ingredients into dry ingredients. Whisk until smooth, being sure to incorporate ingredients at the bottom of the bowl. Immediately pour into prepared pans.
Bake 25-30 minutes or until a tooth pick comes out clean. Middle of cake may look darker than edges.
Cool pans 5 minutes, run a knife around the edges and invert on cooling wire rack.

***Filling and Frosting****
1/4 C Rice flour
1 C Rice Milk
1 C Sugar
3/4 C shortening
3 T olive oil
1 t vanilla
3 T cocoa powder

In a sauce pan whisk together rice flour and rice milk until combine completely. Cook over medium heat stirring frequently. When the mixture begins to thicken whisk constantly until it is the consistency of pudding. Remove from the heat and set aside to cool.

With a mixer, cream together the shortening and oil until smooth and light, about 4 minutes. (I didn't do it that long!!!!) Add sugar and beat for another 4 minutes, Add vanilla and cooled flour and milk mixture and beat for another 4 minutes If desired, add cocoa powder and mix until incorporated completely. Refrigerate until ready to use.

I use this as the center filling without the cocoa powder and then added cocoa powder to the remaining frosting and frosted the top and sides of the cake.

Store cake in the refrigerator.
ENJOY!