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Foodrhythms

About Recipe

I got caught in the middle of the top-secret of all surprises, wearing a pink leopard print apron with a chocolate covered spatula in hand. There are surprises that if discovered before their time maybe bum the surprise-giver out for a split second, but really aren’t that big of a deal. Like when you plan a birthday breakfast in bed, but your spouse wakes up early and finds you mixing a bowlful of eggs in your jammies. You easily just snap with a smile, “get back to bed!” and continue whisking. Then there are those top-secret surprises that are a really really big deal and your brother would probably kill you if you spoiled it. Like when he plans a surprise proposal to his girlfriend (Alexis) of 5 years on a hike with her best friend, followed by a surprise engagement barbecue with family and close friends. And there you are, baking a two-tiered deep chocolate layer cake in your parents’ kitchen on a Friday night for the engagement barbecue the next afternoon when your mom texts you, “Alexis is bringing me home from dinner, HIDE ALL EVIDENCE!”

Ingredients

dutch-processed unsweetened cocoa powder (I used Rodelle Baking Cocoa)

oil

bittersweet chocolate chips

white rice flour

brown rice flour

almond meal or almond flour

oat flour (I make my own oat flour by grinding gluten-free oats in the food processor)

tapioca starch

milk powder

baking powder

baking soda

xanthan gum

salt

eggs

pure vanilla extract (I use Rodelle organic vanilla extract)

chocolate extract

sugar

whole milk

frosting

See Recipe Procedure

Tags

Sarah Menanix's
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