Chocolate Chip Cinnamon Cake

This is my go to cake recipe for EVERYTHING! It is super moist, really flavorful and most people cannot even tell it’s gluten free AND vegan! Brandi at The Vegan 8 has the best cake recipe I’ve found yet and this is a twist on her Funfetti Birthday Cake. I changed a few things because, chocolate chips guys. I also did not make my own frosting for this cake. I used Simple Mills Vanilla and added in a good touch of ceylon cinnamon! So GOOD! Sometimes I need short cuts! I tried something new and made it ALMOND flavored instead of vanilla and OH MY GOSH! Reminds me of really great almond cookies from my childhood! I really hope you like my spin on this beautifully created recipe!
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Ingredients:

• 1 1/2 cups BLANCHED almond flour (I use Honeyville brand)
• 1 1/2 cups white rice flour, I use Bob’s Red Mill (brown rice flour does not work here!)
• 3/4 cup potato starch, NOT potato flour
• 4 tps baking powder (I use Hains potato not corn base)
• 1 tsp fine sea salt
• 1 Tbsp ceylon cinnamon
• 1 1/4 cups 100% pure maple syrup
• 1 1/4 cups almond or coconut milk (I use Califia Farms unsweetened almond)
• 2 Tbsp alcohol free almond extract
• 1.5 cups organic vegan chocolate chips (Equal Exchange is what I used)

Directions:

1. Preheat oven to 350. I used a 9 inch spring form cake pan & oiled it well with olive oil.
2. Brandi weighs her flours so if you want to do that, follow her instructions in the linked recipe in my description. I do not weigh my flours. In a large bowl, I just scoop the flours out with the cup and pat down each flour, then level off.
3. Add the baking powder, salt and cinnamon. Mix well to break up any lumps. It should be light and smooth.
4. In that same bowl, add in the maple syrup, almond milk and almond extract. Whisk VERY well so all the lumps are out and it is a smooth, thick batter. Stir in the chocolate chips and pour into the spring form pan. Pat on the counter or shake to make sure all bubbles get out.
5. Put in the oven on the center rack and bake for 25 minutes. Check if it is done with a knife. It should come out clean and the top should be cracked slightly and edges are browned lightly. If it needs more time, add 5-10 minutes and watch closely.
6. Place on a cooling rack for up to 30 minutes before removing so it doesn’t fall apart.
7. When it has cooled, remove from spring form gently and frost! I used the Simple Mills with added cinnamon and it was perfect! Brandi has her own recipe for frosting if you would like to try that as well!
8. Store at room temp to ensure it stays really moist & I put inside a cake dome. Putting it in the fridge does dry it out I’ve found. But the cold cake is great too! Should be good for a week but I doubt it will last that long!