It gets better, people! It gets better!

Day three of the cake

Wow. I thought it was good when I first made it. Then it was light and spongy, and fluffy cake with rich icing. Now three days in, and it is fudgy, and rich, gudgy and almost brownie-esque!

I am officially in love with yet another of Elizabeth Gordon's recipes...

Here it is for you all:

German Chocolate Cake (Taken from Allergy Free Deserts)

4oz free-from chocolate, chopped (I used dark, she says semi-sweet)
1 cup rice milk
1tsp cider vinegar
6 tbsp water
2 tbsp ground flaxseed
2 1/2 cups gluten free plain flour (she gives a special mix to use, which is in the book)
1 tsp bicarbonate of soda
1 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp salt (I left this out)
1 1/2 cups granulated sugar
2/3 cup organic palm fruit oil shortening (I used Trex)
1 tsp vanilla extract

Preheat the oven to 350F. Grease and line two 9 inch round cake tins. Melt the chocolate in a double boiler (or carefully use the microwave like I did!) Set aside to cool.

Make the buttermilk by mixing the milk and vinegar. In another bowl, mix the flaxseed and water. Leave to stand for 3 to 5 minutes.

In a stand mixer, cream the Trex until fluffy. Add the flour, baking powder, bicarb, xanthum gum, salt and sugar. Add 3/4 cup of the buttermilk mix. Mix until the batter is moistened. Add the chocolate, the flaxseed mix and the rest of the buttermilk. Beat the batter for 2 mins, scraping down the sides (and checking the bottom of the bowl).

Pour the batter into the tins, and bake for about 35 to 40 mins, until a toothpick comes out clean. Allow to cool in the tins on a cooling rack. Turn the cakes out and ice (if you are sure they are cool... double check. Don't do what I did and end up with melted icing!)