Dark Chocolate Chipotle Cake

Ingredients:
2 cups vegan sugar
1.5 cups melted vegan margarine
3/4 cup cocoa powder
1 1/4 cups sorghum flour
1/2 cup tapioca flour
1/2 cup cornstarch
2 tsp xanthan gum
1 tsp salt
2 tsp baking powder
1 1/2 tsp chipotle powder
1 cup non-dairy milk
6 tbsp vinegar
Chocolate Glaze:
1 cup confectioners sugar
4 tbsp milk
1/2 cup cocoa powder
2 tbsp earth balance, softened



Instructions:
Mix all ingredients together using an electric mixer until super smooth. Make sure you wait until cake is cool to make though, as it hardens semi-quickly.
Preheat oven to 350 °F. Grease a standard size cake pan well.
In large mixing bowl, mix together sugar, melted margarine and cocoa powder.
In separate bowl, combine sorghum flour, tapioca flour, cornstarch, xanthan gum, salt, baking powder and chipotle powder.

With mixer set on low speed, alternate between adding flour mix and non-dairy milk to the rest of the batter, scraping sides as necessary. Once well mixed, stir in vinegar one tablespoon at a time.
Spread cake batter evenly into prepared cake.
Bake in preheated oven for 60-70 minutes, or until knife inserted in middle comes out clean. Mine was done closer to the 65 minute, but check after 55 minutes to make sure you don’t end up with a burnt cake.
When your cake has thoroughly cooled, gently remove from pan and pour on chocolate glaze. Let glaze harden before slicing.
Enjoy!