Cake:

• ½ cup brown rice flour
• ½ cup cacao or cocoa powder
• 6 tbsp tapioca starch
• 6 tbsp sweet sticky rice flour {aka glutinous rice flour or mochi/mochiko flour}
• ½ tsp guar gum
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup applesauce
• 1 cup maple syrup {or agave, etc.}
• 1 tbsp pure vanilla extract
• ½ cup olive oil {or melted non-dairy butter or any cooking oil of your choice}
• ½ cup water

Apricot Jam:

• 1 batch of this raw apricot jam

Chocolate Frosting:

• 1½ cups of the apricot jam
• ½ cup olive oil {or cooking oil of your choice or melted non-dairy butter}
• ½ cup maple syrup {or agave, etc.}
• 1/2 cup cacao or cocoa powder
• 1 tsp pure vanilla extract
• 1 tsp salt

Optional Toppings:

• cacao nibs, dried mulberries, chopped or shaved chocolate, etc.