Chocolate sheet cake/ dairy free, egg free, gluten fee

Step one:
1 cup flour (gluten free if needed)
1 cup dry unsweetened cocoa
Step two:
1 tsp instant decaf coffee
1 tbs. hot water
Step three:
1 tsp egg replacer (dry or add liquid with wet ingredients)
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1/2 cup granulated sugar
Step four:
egg substitue=1 egg (if using liquid)
1 cup applesauce (unsweetened)
1 cup rice milk (or less depending on flour used)
Step five:
1/2 cup dry unsweetened cocoa
1 cup powdered sugar
1/2 cup dairy free margarine
vanilla
handful grated or toasted coconut for decorating

1. Sift together flour and cocoa
2. Dissolve 1 tsp. instant decaf coffee in 1-2 tbs. boiling water and let cool.
3. Mix remaining dry ingredients together with flour and cocoa.
4. Combine egg substitute with applesauce, if using liquid egg replacer and begin beating into dry ingredients. Add cooled coffee, then begin adding rice milk until a slightly thick cake batter is achieved (more rice milk is needed for gluten free flours). Pour into a greased and floured baking sheet and bake at 185°C/350°F for 30-35 minutes until a toothpick comes out clean in the centre.
5. Sift together cocoa and powdered sugar and beat into softened margarine, add vanilla to taste. Spread onto warm cake (the icing should go glossy and dark brown in places) and sprinkle with coconut. Let cake rest until icing sets (It should melt into top layer of cake).

Number of Servings: 20

Recipe submitted by SparkPeople user CYNANNA.