Gluten-Free Giant Cookie Cake

Preheat the oven to 350°F. Thoroughly coat two 9-inch round cake pans with canola oil.

In a medium bowl, add the sorghum flour, tapioca starch, potato starch, baking powder, salt, and xanthan gum. Mix to combine.

In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine for 1 to 2 minutes, until soft. Add the brown sugar and cane sugar, and beat for 1 to 2 minutes longer, until light and fluffy. Add the molasses, flaxseed mixture, and vanilla and beat again until well mixed.

Working in batches, add the dry ingredients to the wet ingredients, mixing until well-combined. Fold in the chocolate chips.

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula (the batter will be very sticky). Bake for 20 to 30 minutes, until the edges are golden-brown and a toothpick inserted into the center comes out clean. Cool completely on wire racks.

For each cake, run a butter knife around the edge to help loosen it from the pan, then place a plate on top and invert to remove from the pan.

Dairy-Free Vanilla Frosting: In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine until soft. Add the powdered sugar in batches, then add the rice milk and vanilla. Beat for 3 to 5 minutes, until light and fluffy. If not using right away, cover and refrigerate for up to 2 days. Allow to come back to room temperature before frosting.

To assemble, place one cake on a plate or cake plate, rounded side up. Frost with half of the frosting, then top with the remaining cake, rounded side up. Place the remaining frosting in a piping bag (or plastic re-sealable bag with the corner tip snipped off) to decorate the top of the cake. Refrigerate until 1 hour before serving.

Recipe courtesy of Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy from the editors of Kiwi Magazine/Andrews McMeel Publishing, 2012.