Gluten Free Chocolate Cake

🧂 Ingredients

• 3 ounces unsweetened chocolate

  roughly chopped
• ½ cup sorghum flour
• ½ cup white rice flour
• ½ cup tapioca flour
• ½ cup potato starch
• 2 teaspoons psyllium husk powder

  OR 1 teaspoon xanthan gum
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup butter

  (1 stick) at room temperature
• 1 cup raw sugar
• 2 eggs

  separated
• 1 teaspoon vanilla extract
• 1¼ cup unsweetened nondairy milk
• 1 cup pure chocolate chips
• ¾ cup nut butter

Instructions

• 1 Preheat the oven to 350°F (177°C). Line the bottoms of two 9-inch layer cake
  pans or one rectangular 9- X 13-inch pan with parchment paper.
• 2 Melt the chocolate over very low heat until it's almost melted, stirring
  occasionally. Remove it from the heat and stir it until it's completely smooth.
• 3 Whisk together the flours, baking powder, baking soda, salt, and psyllium husk
  together in a medium mixing bowl.
• 4 With a mixer, beat the butter in a large mixing bowl until it's smooth and
  creamy. Gradually add the sugar and continue beating until it's light and
  fluffy. One at a time, beat in the egg yolks, vanilla, and melted chocolate,
  scraping down the sides as necessary. Add the flour mixture in three parts,
  alternately with the milk in two parts, and stir just until smooth.
• 5 With clean beater in a clean bowl, beat the egg whites until soft peaks form
  when you lift out the beaters. Gently but thoroughly, fold them into the batter.
  Spread out the batter into prepared pans.
• 6 Bake in preheated oven for about 20 to 25 minutes or until internal temperature
  reaches 200°F (93°C). Set on a wire rack to cool for 10 minutes before removing
  from pan
• 7 Melt chocolate chips over very low heat until just melted, stirring
  occasionally. Stir in the nut butter, and frost the cooled cake.

Nutrition Info