3 cups gluten-free oat flour – if using homemade, make sure it’s very finely ground, not coarse
1 1/3 cups unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 ¼ cups water
1 cup non-dairy milk
¼ cup + 2 tablespoons olive oil
½ cup date sugar
½ cup pure maple syrup
1/2 cup Enjoy Life's mini-chocolate chips, optional
2 cups raspberries
2 tablespoons water
2 tablespoons oat flour
Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with oil then set aside.
In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
In a medium bowl, whisk together all wet ingredients: water, milk, oil, sugar, and maple syrup. Whisk until well incorporated.
Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. You can also add the chocolate chips during this step if you are using them
Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter.
Bake for 22-26 minutes. Test for doneness with a toothpick—it should come out clean when done.
Place pans on a cooling rack to cool for 25 minutes.
Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with the second layer. NOTE: The cake may crack due to the gluten-free flour. Just be gentle during the transferring process; the cracks will not damage the taste ;)
Allow cake to cool completely before frosting (about 1 hour).
FILLING: In a small saucepan, boil raspberries, water, and oat flour until it cooks to a thickening you prefer. Let mixture cool before adding onto the cake.
Pour half over the first layer and spread.
Pour the rest over the top.