Gluten-Free Chocolate Sheet Cake

I was in need of a no-wheat, no-corn chocolate cake for a family birthday celebration and adapted this recipe from Pioneer Woman's chocolate sheet cake recipe (http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/). By the way, I love Pioneer Woman! I used my own gluten-free flour blend and added in some other healthy ingredients to develop this totally delicious cake. Here is the recipe:

Ingredients
2 cups gluten-free flour blend*
1 cup sugar
1/4 t salt
1/2 cup coconut oil
1/2 cup chocolate chips
7/8 cup boiling water
1/2 cup coconut milk
1/2 t apple cider vinegar
1 t baking soda
1 organic eggs, beaten
1 t vanilla

Optional:
Nutella
1/4-1/2 cup chopped pecans

Directions
Combine flour, sugar, and salt in a large mixing bowl.

Melt coconut oil and chocolate chips in medium saucepan. Mix together. Add boiling water. Pour over flour mixture and combine.

Pour coconut milk and vinegar into a measuring cup. Add baking soda. (I love this part because it fizzes!) Add two beaten eggs and vanilla. Using a whisk, stir milk mixture into chocolate mixture. Whisk until batter is smooth and without lumps.

Pour onto greased sheet cake pan and bake at 350 degrees F for 20 minutes.

Optional: Frost with desired amount of Nutella while cake is warm. Sprinkle with chopped pecans.



A friend of mine told me about this terrific gluten-free flour blend that you make yourself. Here is the recipe:
*Silvana's All-Purpose Flour Blend
6 cups white rice flour
3 cups tapioca flour
1 1/2 cups potato starch
1 T salt
2 T xanthum gum

Combine all and mix well. I use a large Ziploc bag to combine, mix, and store.