Easy Gluten Free Black and White Cake

1 cup dark chocolate chips 73% cacao (if you want to use a bar, it's about 6 ounces)
½ cup coconut milk (canned)
2 eggs
1 ¼ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 cup white chocolate chips

1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
2. When chocolate is completely melted, remove saucepan from heat
3. Stir eggs into saucepan containing chocolate/coconut milk mixture
4. Next, stir in almond flour, salt and baking soda
5. Fold in ½ cup of the white chocolate chips
6. Grease an 8x8 inch baking dish with oil of your choice
7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
8. Bake at 350° for 20-25 minutes
9. Cool and serve

From: www.elanaspantry.com

Socca

• 1 cup chickpea/garbanzo bean flour (Bob’s Red Mill is great)
• 1 cup of  room temperature water
• 2 tablespoons olive oil (plus more for pans)
• 3/4 teaspoon kosher salt
• 2 teaspoons chopped fresh rosemary (optional, of course)

Whisk everything together in a bowl. the batter with be very thin. Think crepes. You can let it sit on the counter for a couple of hours, or refrigerate it overnight. Place two 8-inch round cake pans in center rack of oven and preheat oven to 500°F. It is hot, so make sure your pans and oven are clean or you’ll get smoke (mine definitely smoked). Add a tablespoon of oil to each pan and swirl to coat the bottom of the pan. Return to the oven for a couple of minutes to heat up the oil.  Carefully remove the hot pans from the oven and pour half of the batter into each pan (I am terrible at judging half, so I poured it into a measuring cup first). Cook for 5 minutes, turn on broiler and broil for an additional 3-4 minutes, until the top is getting some nice burnt patches. Remove from oven and carefully flip out onto a cutting board. Have at it.

From: www.lottieanddoof.com