Vegan Gluten Free Dark Chocolate Cherry Cake

• 1/2 cup sorghum flour
  
• 1/2 cup tapioca flour (or arrowroot or potato starch)
  
• 1/2 cup brown rice flour
  
• 1 1/2 cup unsweeted cocoa powder, sifted
  
• 1/2 teaspoon baking soda
  
• 2 1/2 teaspoons baking powder
  
• 1 1/2 teaspoons xanthan gum
  
• 3/4 cup coconut oil
  
• 1/2 teaspoon salt 
  
• 3/4 cup brown sugar
  
• 3/4 cup granulated sugar
  
• 3 Flax or chia eggs (3 Tablespoons flax or chia seed meal with 1/2 cup + 2 Tablespoons water. Let it sit a few minutes to gel up like an egg)
• 1 Tablespoon vanilla
  
• 1 1/2 cups dairy free milk plus 2 Tablespoons lemon juice or vinegar (combine and let it sit a couple of minutes)
  

Directions:

1. Preheat the oven to 350 degrees. Lightly grease and flour two 8" round cake pans. 
2. Sift the three flours together. Add cocoa, xanthan gum, salt, baking powder, and baking soda to the flours and whisk together in a med. bowl. 
3. Beat the coconut oil, brown sugar, and the granulated sugar and whip until fluffy. 
4. Add the flax eggs and the vanilla to the wet mixture. Turn the mixer to low and alternately add the flour mixture and the milk/lemon juice mixture. 
5.Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
6. Once the cakes have cooled completely, put a thin layer of chocolate frosting onto the bottom cake. Then spread on a layer of cherry jam. Place the second cake on top and cover the entire thing in chocolate frosting. I decorated the top of the cake with maraschino cherries.  

Chocolate Frosting Recipe:

• 3 1/2 cups confectioners sugar
• 1 cup unsweetened cocoa powder
• 3/4 cup coconut oil
• 1/3 cup and 1 T. dairy-free milk
• 2 tsp vanilla extract