Allergy-Free Chocolate Honey Cake

This recipe makes two eight-inch cakes. I made them yesterday, and judging by the fact that there is less than a fourth of one cake left, I assume that the family liked them.

1/4 cup ghee
1/4 cup Earth Balance (buttery [dairy-free] spread)
3/4 cup packed brown sugar
12 tbsp cocoa powder (+ some for dusting cake pans)
4 tbsp canola oil
1 tbsp Ener-G Egg Replacer + 4 tbsp warm water (= 2 eggs)
2 tsp vanilla
1 cup Wheat-Free Baking Mix
1 cup Almond Meal/Flour
1/2 tsp salt
1 tsp baking soda
1 cup rice milk
3/4 cup honey

Preheat the oven to 375 degrees. Grease 2 eight-inch cake pans and dust with cocoa powder.

In the bowl of an electric mixer, cream together ghee, butter spread, and brown sugar. Add cocoa powder and oil, and then the egg replacer. Be careful not to over-mix, and when just incorporated, add the vanilla and beat at medium speed.

In another bowl, combine Wheat-Free Baking mix, almond meal/flour, salt, and baking soda.

In a liquid measuring cup, whisk together milk and honey.

Alternate adding the dry ingredients and the milk mixture.

Pour batter into prepared pans.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Leave to cool in pans for at least 10 minutes before turning out onto a serving platter.

Use whatever frosting or glaze you like, or, it is delicious just the way it is. I hope you enjoy it.

Here’s a picture of the cake with a rum glaze, but as I wasn’t very impressed by the glaze, I have not posted the recipe for it.