Recipe: Mary’s Gluten-Free Chocolate Torte
A rich chocolate almond torte with shredded coconut and chocolate chips.
Preheat oven to 350 degrees. Grease an 8-inch cake pan and set aside. In a mixing bowl, combine almonds, tapioca starch, potato starch, baking powder, Spiced Vanilla Bean Sugar and cocoa powder. In a separate bowl, combine applesauce, butter, eggs and milk. Add wet mixture to dry, stirring to thoroughly combine. Fold in coconut and chocolate chips. Pour batter into cake pan and bake until middle is solid, about 30 min. When a toothpick is inserted, it should come out clean. Cool for 1 hour before serving.
Fantastic with a dollop of whipped cream or with your favorite ice cream!