Ingredients
3 tablespoons plus 2 cups gluten-free all-purpose baking flour, divided2 cups sugar3/4 cup baking cocoa1/4 cup ground flaxseed1/4 cup chia seeds2 teaspoons baking powder1-1/2 teaspoons baking soda1 teaspoon salt1 to 2 teaspoons instant espresso powder1/2 teaspoon xanthan gum1 cup boiling water1 cup unsweetened almond milk1 cup canola oil4 teaspoons vanilla extractConfectioners’ sugar
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan using 3 tablespoons gluten-free flour.
In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners’ sugar before serving.
