I used the recipe from my Chocolate Raspberry Truffle Cake, but doubled it and baked it in a 9x13 pan. And then made Irish Creme Frosting using flavored agave. (What I REALLY wanted to do was incorporate whiskey flavor using my whiskey flavored tea from Scotland.... but then I forgot it at work!)
Preheat oven to 350 degrees. Grease a 9x13 pan.
1 c coconut oil
1/2 c ghee (or more coconut oil)
2 c coconut sugar
1/2 c light agave ---> if oil is solid, heat on stove until melted; whisk together/stir continuously. Let cool slightly. (the components may remain separate, but that's okay for now)
2 tsp vanilla ---> after wet ingredients cool slightly, whisk in eggs and vanilla. At this point, stir until all ingredients are mixed.
Combine in a separate bowl:
1 1/3 c flour combination: oat, GF all-purpose, brown rice, millet, tapioca (basically whatever you have!)
1/2 tsp guar gum
1 tsp baking powder
1 tsp salt
1 c cocoa powder ---> combine dry ingredients in a bowl, then add them to the wet ingredients. Mix well.
Pour batter into pan, and bake ~30 minutes, or until toothpick inserted into center comes out clean. Let cool.
IRISH CREME FROSTING:
I made this in a very small quantity, since I'm basically out of irish creme agave. Multiply the proportions as necessary:
1/4 c irish creme agave ---> whisk together until frothy/creamy
1 tbs cocoa (or more/less to taste)
1/8 tsp lemon juice (makes it less sweet)
If you want it thicker, place in fridge for a while.