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.
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.
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.