Gluten-Free Angel Food Cake

1 1/2 cups egg whites

1 1/4 cups powdered/icing sugar

1 cup tapioca flour

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

1 cup sugar

Preheat oven to 350 F

Sift all the dry ingredients twice (except for the sugar). Add salt, cream of tartar to the egg whites and beat on high speed gradually adding in the sugar until stiff peaks form. Fold in flour mixture, 1/4 cup at a time.

Clean a 10" cake pan or cake tube with vinegar and gently spoon in the mixture. Cut through mixture with a knife to remove any air bubbles.

Bake for 50 to 60 minutes or until it springs back when touched.  Immediately turn pan over on a cake plate.  Leave to cool completely before removing the pan.

Decorate with whipped cream and fresh berries to serve. 

Eggless Chocolate Cake

Cake:

3 cups all purpose unbleached white flour 

2 cups powdered/icing sugar 

1/2 cup chocolate/cocoa powder 

2 teaspoons baking powder

1 teaspoon nutmeg 

1 teaspoon salt 

2 cups cold coffee 

1 cup melted bittersweet dark chocolate 

1 cup pure vegetable oil

1 teaspoon melted butter 

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl. Set aside. Blend all the wet ingredients together and fold into the dry.

Pour into a lined 8" round cake pan. Bake for 40 to 50 minutes or until a stick inserted into the center comes out clean. Remove from the oven and place on a cooling rack to cool completely.

Chocolate Ganache:

1/2 cup chocolate chunks (60%) or similar 

1/2 cup heavy whipping cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Pour over the cake. Decorate with fresh berries.