Serve this beautiful egg-free and gluten-free cake as a birthday party treat with the vanilla frosting, topped with gluten-free sprinkles. This recipe can also be baked in a 9x13-inch pan, or even made in a bundt pan.
Ingredients
Dry Ingredients
2 cups
brown rice flour
½ cups
tapioca flour
¾ cups
cacao powder
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
Wet Ingredients
1½ cups
boiling
water
1 cups
prunes
2 tablespoons
ground
chia seeds
½ cups
coconut oil
1 cups
maple syrup
2 tablespoons
raw apple cider vinegar
1 tablespoons
vanilla extract
