Serves: 5
Total Calories: 976
Yield: One 8 Inch Double Layer Cake

CAKE
1 cup plus 2 Tbsp oat flour
1 cup plus 2 Tbsp barley flour
1 1/4 cups unsweetened cocoa
2 1/2 teaspoons baking soda
1 1/4 teaspoons double acting baking powder
1 1/4 teaspoons salt
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp rice milk
1 cup plus 2 Tbsp rice milk
1/2 cup plus 2 Tbsp canola oil
1 3/4 cups plus 2 Tbsp maple syrup
1 1/2 teaspoons vanilla extract
1 cup warm water
AGAVE SWEETENED CHOCOLATE FROSTING
4 ounces unsweetened chocolate
1 cup vegetable shortening
1 cup light agave nectar
2 teaspoons vanilla extract
pinch of salt

Preheat oven to 350 degrees. Grease two 8-inch round cake pans. Cover the bottoms with a piece of parchment paper cut to fit, then grease again and dust with cocoa powder. In the bowl of an electric mixer, whisk together oat and barley flours, cocoa powder, baking soda, baking powder, and salt. Add egg replacer, rice milk, canola oil, maple syrup, vanilla extract, and warm water, and beat on medium-low about 3 minutes until smooth, scraping down sides of bowl as necessary. Pour even amounts of batter in the two pans, smooth surface, and bake in center of oven about 45 minutes, or until cake is beginning to pull away from sides of pan and a skewer inserted into the center of the cake comes out clean. Cool the pans on a wire rack about 30 minutes. To remove the cakes, cover each pan (one at a time) with a large plate, flip over, and tap the bottom to release the cake. Peel off the parchment paper and flip back onto wire rack right-side-up. Cool the cakes completely before adding frosting. To make the frosting, melt the chocolate and vegetable shortening in a heavy saucepan over very low heat, stirring constantly. Be careful, chocolate burns easily. Once melted, remove from heat. Combine melted chocolate mixture and the remaining ingredients in the bowl of an electric mixer. Beat on medium speed about 15 minutes until cooled and smooth.

Nutritional Facts:

Serves: 5
Total Calories: 976
Calories from Fat: 573

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Orange Layer Cake
Chocolate Layer Cakes with Agave-Sweetened Chocolate Frosting
Carrot Bundt Cake
Frostings
Agave-Sweetened Chocolate Frosting
Vanilla Frosting
Easy Vanilla Frosting
Orange Frosting
Easy Orange Frosting