NomNoms by C

Grease and flour two 8" cake pans. Preheat oven to 350 degrees.

Mix sugar, baking powder, salt, and olive oil in a large electric mixing bowl.

In a separate smaller bowl, combine sorghum flour, white rice flour, cornstarch, cocoa powder and xanthan gum. Mix together well.

Add to sugar mixture about 1 cup flour mixture and about 1/2 cup non-dairy milk. Repeat until all flour and all milk has been used. Once batter is thick and well blended, add vinegar, 1 tbsp at a time. Mix for about one minute on medium speed.

Pour half of the batter into one cake pan and the other half of the batter into the other cake pan.  Using a flat plastic spatula smooth out top of cake batter to fill pan and create an even surface on top. As you can tell, I did not do that with the first cake and I suffered the consequences. This is not like regular cake batter that will settle in. This is thicker and thus needs the shaping!!!

Bake for about 20-25 minutes in oven, or until knife inserted into middle of one of the cakes comes out clean. Keep your eye on it and be careful not to bake TOO long. 

Let cakes cool in pan on wire racks for 10 minutes before flipping out onto flat plate.

Mix together about 1 cup raspberries and about 3 tbsp raspberry preserves. Smash until thick and well blended. Poke holes in top of first layer to absorb the raspberry. Spread filling on top of one cake layer. Poke holes in top of second cake to absorb the flavor and invert onto top of first cake.