Gluten Free Chocolate Cake with Cream Cheese Frosting

Chocolate Cake

Ingredients

4 oz. unsweetened Chocolate

1 3/4 cups Gluten Free Flour Mix
1/4 cup unsweetened chocolate powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup melted palm oil or butter
1 1/2 cups coconut milk
2 cups palm sugar
2 large eggs
2 tsp Vanilla extract
2 tsp instant espresso powder
(optional) 1 cup bittersweet chocolate chips 
Instructions:

1. Preheat oven to 350*F. Position rack in the center of oven.
2. Line two 9" round cake pans with parchment paper and butter the sides. (this recipe also make two 8" cake layers and 24 cupcakes) 
3. Melt chocolate in a small saucepan over low heat. Stir constantly so the chocolate doesn't burn. When fully melted remove from heat and let cool until lukewarm
4. Put flour, chocolate powder, baking powder and soda, espresso powder, and salt, into a medium sized bowl and whisk together until thoroughly combined. Set aside
5. Pour melted oil or butter and milk in a liquid measuring cup and discard two Tbsp of the mixture. Set aside.
6. Beat sugar and eggs in an electric mixer (or you can use a regular bowl and a hand mixer) at medium speed until light and fluffy. 
7. Blend in melted chocolate and vanilla. Add in wet ingredients and mix until combined
8. Mix in dry ingredients and optional chocolate chips slowly, and mix  (""Tip"", don't beat batter too much or the cake will be tough)
9. Pour batter into prepared pans, place in center of preheated oven and bake for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool completely before frosting.

Cream Cheese Frosting

Ingredients:

4 oz. Philadelphia Cream Cheese (half a package)

4 cups Confectioners Sugar

1/2 tsp Vanilla Extract

2-3 Tbsp coconut milk

2 Tbsp unsalted Butter

Instructions:

Cream together all ingredients in a large bowl with a hand mixer or in a food processor. Add additional sugar or milk as needed.

"Important" 
Refrigerate for 2-3 hours of until the frosting has set.

Enjoy!