Gluten-Free Chocolate Coconut Rum Cake

1½ cup sorghum flour
1 cup white rice flour
½ cup almond meal
½ cup cocoa
1½ tsp baking soda
¾ tsp salt
1½ tsp xanthan gum
½ tsp agar agar powder
2 cups cane sugar
¾ cup unrefined coconut oil
½ cup rum
1½ cup non-dairy milk

The wet ingredients should be at room temperature, with the coconut oil still solid, but soft, before starting. Preheat your oven to 350°F and oil two 8-inch round cake pans.

In a medium bowl, whisk or sift together the flours, cocoa, baking soda, salt, xanthan gum, and agar agar.

In a large bowl, combine the sugar, coconut oil, and rum. Using a hand mixer beat the mixture for one minute, then add the almond milk and continue to beat. Working in a few batches, gradually add the dry ingredients into the wet and beat until combined. Pour the batter evenly into the two cake pans and bake for 28-30 minutes, or until a knife inserted into the center comes out clean.

The cake holds together well on its own, though if pairing the two into a layer cake, you'll have a much easier time if you freeze the cakes for a few hours before putting the layers together. To serve, frost liberally with chocolate coconut rum frosting:

¼ cup unrefined coconut oil
¼ cup dairy-free margarine
½ cup cocoa powder
2 ½ cups powdered sugar
3 tbsp light rum
non-dairy milk as needed

Before beginning, your two fats should be at room temperature. Place the coconut oil, margarine, and rum in a medium mixing bowl and gradually beat in the sugar and cocoa, adding your non-dairy milk as needed to get the right texture. It usually takes 2-3 tbsp for me.