About: Gluten-free Dark Chocolate-Orange Cake

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A radically delicious gluten-free cake — perfect if you love the flavors of orange peel mixed with dark chocolate. Yes, it can be made vegan with the omission and substitution of eggs and butter (I recommend a tapioca starch egg replacement ratio of 1 teaspoons tapioca starch + 1 teaspoon potato starch + 1 teaspoon ground flaxseed (or applesauce) plus ¼ cup liquid per egg, usually, whisked separately then incorporated, and simple oil for butterfat), but the crumble factor increases tenfold as we are already working without the binding power of wheat flour. But do as you like...It is a great chocolate cake, I always enjoy with a tall glass of almond milk....

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rdfs:label	Gluten-free Dark Chocolate-Orange Cake
rdfs:comment	A radically delicious gluten-free cake — perfect if you love the flavors of orange peel mixed with dark chocolate. Yes, it can be made vegan with the omission and substitution of eggs and butter (I recommend a tapioca starch egg replacement ratio of 1 teaspoons tapioca starch + 1 teaspoon potato starch + 1 teaspoon ground flaxseed (or applesauce) plus ¼ cup liquid per egg, usually, whisked separately then incorporated, and simple oil for butterfat), but the crumble factor increases tenfold as we are already working without the binding power of wheat flour. But do as you like...It is a great chocolate cake, I always enjoy with a tall glass of almond milk....
dcterms:subject	Gluten-free Recipes Cake Recipes Buttermilk Recipes Milk and cream Recipes Egg Recipes Rice flour Recipes Dark chocolate Recipes Gluten-free, Casein-free Recipes Coffee Recipes Food Allergies Recipes Gluten-free flour Recipes
abstract	A radically delicious gluten-free cake — perfect if you love the flavors of orange peel mixed with dark chocolate. Yes, it can be made vegan with the omission and substitution of eggs and butter (I recommend a tapioca starch egg replacement ratio of 1 teaspoons tapioca starch + 1 teaspoon potato starch + 1 teaspoon ground flaxseed (or applesauce) plus ¼ cup liquid per egg, usually, whisked separately then incorporated, and simple oil for butterfat), but the crumble factor increases tenfold as we are already working without the binding power of wheat flour. But do as you like...It is a great chocolate cake, I always enjoy with a tall glass of almond milk.... * Source:

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