Allergy-Free Chocolate Crumble Cake

1/2 cup amaranth flour
1/2 cup garbanzo & fava flour
1/2 cup brown rice flour
1/4 cup cocoa powder
1/4 cup arrowroot starch/flour
1 cup almond meal/flour
2 cups sugar
3/4 cup vegetable shortening
2 tsp baking powder
1 cup rice milk
1 tbsp Ener-G Egg Replacer + 4 tbsp warm water (= 2 eggs)

Preheat the oven to 350 degrees. Grease a 10-inch springform pan.

In a food processor fitted with a steel blade, combine flours, sugar, and shortening. Stop at least twice to scrape any flours caught on the bottom and sides. Set aside one cup. It will look and feel a lot like moist brown sugar. Add the baking powder to the mixture in the food processor. Transfer to the bowl of an electric mixer fitted with a whisk. Beat in milk and egg replacer at high speed until smooth. Pour into prepared baking pan and crumble reserved mixture over batter. Bake for 35 – 45 minutes or until a toothpick inserted in the center comes out clean.

For homeschoolers, serve at teatime! :D

Disclaimer: Yet another experiment, and I am not as pleased with how this one turned out as I have been with my other original recipes; Mum, however, declares that she likes it even better than my Allergy-Free Lemon Baby Cakes that the kids loved, although, she does say that this might simply be due to the fact that she is more of a chocolate lover.

At any rate, I intend to give it some work. :D For now, enjoy!

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