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.