Autumn, the perfect time for a gluten-free chocolate cake decorated with chopped walnuts and miniature roses. Yummy!
1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable shortening
1 cup rice milk or water
1 tsp. baking soda
1 tsp. vanilla
1 1/2 cups rice flour
1/2 cup chocolate powder mixed with 1/2 cup boiling water
1 1/2 cups bean flour (garbanzo/fava bean is delicious)
3 tsp. xanthan gum
dash of salt
Mix sugars and shortening. Add milk or water. Mix chocolate and soda and add to mixture. Add vanilla, flours, and a pinch of salt. Bake at 325 degrees for about 60 minutes.
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