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Ingredients
US|METRIC
4 SERVINGS
- 1 cup white rice flour
- 3/4 cup tapioca flour (and/or amaranth flour, I used half of each)
- 2 cups organic cane sugar
- 3/4 cup cocoa powder (organic)
- 2 tsp. baking soda
- 1 tsp. baking powder (aluminum free)
- 1 tsp. sea salt
- 1 cup buttermilk (sour milk or kefir)
- 1/4 cup shortening (palm, + 1/4 cup butter, melted, you can do all palm shortening, all butter or replace some or all of it with coconut oil)
- 2 eggs
- 1 tsp. vanilla (organic)
- 1 cup coffee (freshly brewed hot)
- 3/4 cup semisweet chocolate (I used dairy free, soy free chocolate chips)
- 2 sticks unsalted butter (at room temp, you can replace some of the butter with palm shortening if desired. I used 3/4 cups butter and 1/4 cup shortening)
- 1 egg yolk
- 1 tsp. vanilla (organic)
- 1 1/4 cups powdered sugar (homemade, recipe below)
- 1 Tbsp. instant coffee powder (I only used half the coffee powder in the frosting to make it more kid friendly)
- 1 1/2 cups organic cane sugar
- 3 Tbsp. tapioca flour (white rice flour or corn starch)
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