An ultra moist gluten free vegan chocolate cake that uses a surprising ingredient! Lower in refined sugars than your typical cake!
In a blender, put the boiling water, prunes (or dates), maple syrup, oil, cocoa powder, vinegar, vanilla extract, and sea salt. Puree until smooth.
Scrape the contents of the blender into a mixer bowl.
With the mixer running, sprinkle in the salt, soda, and guar gum.
Continue with the tapioca and brown rice flours. Batter should look like a typical cake batter.
Pour into prepared pans.
Meanwhile, make your frosting. Beat all ingredients together until fluffy, 3-4 minutes.
Recipe via tessadomesticdiva.com