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Gluten-Free Chocolate Cake with Cheesecake Frosting and Cookie Crumble


Yields one cake or 12 cupcakes


Chocolate Cake:
1 cup White Rice Flour
1 cup Coconut Sugar
¾ cup Almond Milk (any non-diary milk is fine)
⅓ cup Cacao Powder
¼ cup Coconut Oil
2 Aquafaba* "eggs" (6 tbsp chickpea liquid/brine, unwhipped)
2 tbsp Flax Meal, mixed with aquafaba
2 Gluten-free Chocolate Cookies, crushed
2 tsp Apple Cider Vinegar
1 tsp Baking Soda
Pinch of Salt

"Cheesecake" Frosting:
1½ cups Raw Cashews, dried (soaked as needed)
8-9 tbsp Unsweetened Almond Milk, as needed to blend
3 tbsp Maple Syrup
2 tbsp Lemon Juice
1 tbsp Coconut Oil, melted

*Aquafaba is the water/brine from chickpeas in a can. You can also use the liquid from white beans.



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