Ingredients:

• 1 cup Millstream Pea Flour 

• 3/4 cup superfine Millstream White Rice Flour

• 1/8 cup superfine Millstream Brown Rice Flour

• 1/8 cup sorghum flour

• 1 1/3 teaspoons baking soda

• 1 1/3 teaspoons gluten-free baking powder

• 1/2 teaspoon xanthan gum

• 1 1/2 teaspoons guar gum

• 1/2 teaspoon salt

• 1/3 cup oil (extra virgin olive oil, grape seed, vegetable, canola, etc.)

• 1 1/8 cups sugar or evaporated cane juice

• 1 1/2 cups milk (cow's, almond, any high protein milk), room temperature or 80°F

• 3 large eggs, at room temperature

• 1 large egg yolk, at room temperature

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

For the Ganache:

• 2 1/4 cups semi-sweet, bittersweet, or dark chocolate chips

• 7/8 cup heavy whipping cream

• 2 teaspoons vanilla

• 1/2 cool whipped (It's gluten free.)

Instructions:

1. Heat oven to 350°F.

2. Generously oil and dust a 9x13" cake pan with gluten free flour.

3. In a medium size bowl add flour, baking soda, baking powder, xanthan gum and guar gum.

4. In the bowl of your mixer cream together sugar, eggs and vanilla on low speed until just blended.

5. Add milk, flour and salt, alternately, while beating on medium speed just until smooth. Scrape sides as needed.

6. Pour batter into baking pan.

7. Bake for about 35-40 minutes and a toothpick inserted into the center comes out perfectly clean.

8. Remove from oven and allow to cool completely in baking dish.

9. Once cool, pour Gluten Free Chocolate Ganache on top and spread out evenly and place the cake in the refrigerator.

10. While the cake and ganache are cooling in the refrigerator, make the sweetened whipped cream (beat until stiff peaks form); spread on top of the ganache; and chill again until ready to serve. Add chocolate shavings to each cut piece, if desired. Serve cold.