Basic Chocolate Cake

A basic two layer Chocolate Cake with sprinkles!

Instructions: Keep your cake refrigerated. Remove cake from refrigerator one (1) hour before serving and let sit at room temperature (it will be the most tender and moist if served at room temperature). Keep unused portions protected from air in a re-usable container or by returning your cake to its box and wrapping the box in a plastic bag.

INGREDIENTS:

Chocolate Cake: Bunner’s all purpose flour blend (chickpea flour, sorghum flour, fava bean flour, potato starch, tapioca starch), cocoa, baking powder, salt, xanthan gum, dairy free butter (canola oil, water, palm oil, salt, vegetable monoglycerides, sunflower lecithin, citric acid, natural flavours, annatto, turmeric, vitamin A, vitamin D2), sugar, applesauce, vanilla, coconut milk (coconut cream, water, sunflower lecithin, guar gum, polysorbate 60, sodium metabisulphite), apple cider vinegar, sunflower lecithin. Chocolate Frosting: Powdered sugar, cocoa, dairy free butter (as above), shortening (canola oil, palm oil, mono and diglycerides), vanilla, coconut milk (as above), salt. Toppings: sprinkles (icing sugar, fractionated palm kernel oil, cornstarch, glucose, soya lecithin, F D & C artificial colour, gum arabic, carnauba wax.).

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