Preheat oven to 350°F.  In large mixing bowl, stir together sugar, sorghum flour, tapioca starch, cocoa, baking powder, baking soda, potato starch, salt and xanthan gum.  Add eggs, egg white, rice milk, oil and vanilla.  Beat on medium speed for 2 minutes.  Remove mixer, stir in boiling water.  Pour batter into prepared pans (greased and floured).  Bake about 20 minutes.  Cool 10 minutes, remove from pans to wire rack.  Cool completely before frosting.

Dairy Free Icing

• 1¼ cup Palm Shortening
• 1 lb Powdered Sugar + extra
• 3 tbsp Dairy Free Milk
• 1 tsp Vanilla Extract

In a mixer, add shortening and powdered sugar and beat on medium speed using a flat paddle attachment until thoroughly mixed.  While mixing, add 3 tbsp of dairy free milk until desired consistency is reached (if needed add additional powdered sugar).  Add vanilla extract until it is thoroughly mixed and then use to decorate as desired.