Choco-coco cake



2 cups brown rice flour

1 cup almond flour

3/4 cup organic coconut sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cup almond milk

2 tablespoons ground flaxseeds, (golden)

1/2 cup coconut oil, melted

2 teaspoons vanilla

2 tbsp cacao powder


In a bowl, combine brown rice flour, almond flour, sugar, baking powder and salt. In another bowl, stir together, almond milk, ground flaxseeds, coconut oil, vanilla and almond extract.

Pour liquid mixture into dry and mix to combine until batter is smooth and creamy. Scoop batter into prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Remove cake from oven to a cooling rack, keep in the pan until completely cool before adding optional frosting of choice.

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