GLUTEN FREE CHOCOLATE BIRTHDAY CAKE

GLUTEN FREE CHOCOLATE BIRTHDAY CAKE – serve 6 – 8 pieces.

Measure the following dry ingredients accurately into a bowl.

3/4 cup finely crushed flax

2 tablespoons cinnamon

3 tablespoons coconut palm sugar

3 tablespoons cocoa

3 teaspoons baking powder

1/8 teaspoon salt

Mix together with a wire whisk

Add and mix in well the following:

3 beaten eggs

1 teaspoon vanilla

1/4 cup avocado oil

Pour into an ungreased glass/Pyrex 9 inch quiche, round or square pan. I didn’t have any of these so I used an ungreased chlorella serving bowl. (so my cake looks like a mound, but nice)

Bake for 3 1/2 minutes on high in a microwave. Remove and turn out on a glass plate. Cool, splice in half through the middle horizontally. Make a fruit filling of your choice and when cool, add filling on the bottom and add the top piece.

FILLING

1 cup strawberries, blueberries or cherries.

2 tablespoons lemon juice

2 tablespoons monk sugar or 10 drops of stevia

2 tablespoons corn starch.

Drain fruit out, add water to give 3/4 cup liquid. Mix in cornstarch & sweetener to the liquid, microwave until thickened, a minute at a time. Blend until smooth. Add fruit & let cool.

TOPPING

2 cups of whipped topping should b enough to cover the top and sides of the cake.

2 tablespoons shredded chocolate

Spread with whipping cream and sprinkle with chocolate. I shredded a chocolate coated cookie and sprinkled that over the top.