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Gluten Free Dark Chocolate, Butterscotch and Vanilla Bean Ombré Cake

Irvin Lin
  • 180 minutes
  • Serves 3

INGREDIENTS

3 tbsp

Cacao nibs, roasted

9

Egg, large

5

Egg whites, large

1

Egg yolk, large

1 1/4 cups

Rice, sweet

1 1/2 tsp

Baking powder

3 tsp

Baking soda

4 1/2 oz

Bittersweet chocolate

2 cups

Brown sugar, dark

1/4 cup

Buckwheat flour

4 tbsp

Chia seeds or ground golden flax meal, ground white

3/4 cup

Cocoa powder

3 cups

Granulated sugar, white

3 tbsp

Mesquite flour

1/2 cup

Millet flour

3 tbsp

Onyx cocoa powder, black

1 cup

Potato starch

1/4 tsp

Salt

2 1/2 tsp

Sea salt

1 cup

Shortening

1/2 cup

Tapioca flour

1/4 cup

Tapioca starch

3/4 cup

Teff flour

4 tsp

Vanilla

2

Vanilla bean

1/2 cup

White rice flour

1 1/8 cups

White sugar, granulated

2 tbsp

Chia seeds, ground

3/4 cup

Coffee, fresh hot

3 cups

Butter, unsalted

2 1/4 cups

Buttermilk

1/4 cup

And 2 tablespoons vegetable oil