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Decadent Chocolate Cake
MAKES 1 CAKE
1 1/2 cups gluten-free flour mix
1 tsp xanthan gum
1 tsp unflavored or orange flavored gelatin
2 TBs (heaped) cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup sugar
2 TBs molasses
2 eggs
5/8 cup vegetable oil
5/8 cup soy milk or milk
1. Preheat oven to 325 degrees. Grease two 8-inch, round cake pans and line with circles of waxed or parchment paper.
2. Sift dry ingredients together in a large mixing bowl. Add the wet ingredients and stir for 2 minutes until thoroughly blended.
3. Pour the cake batter into the two pans, divide evenly and gently spread throughout the pan.
4. Bake for 35-45 minutes. Watch carefully. Bake until it's pulled away from the edge and firm on the top.
5. Cool for 10 minutes and then turn out onto a wire rack. Frost with gluten-free icing.
Gluten-Free Flour Mix
MAKES 9 CUPS
2 cups garfava bean flour (2/3 part)
1 cup sorghum flour (1/3 part)
3 cups corn starch (1 part)
3 cups tapioca flour (1 part)
Mix thoroughly and store in a container for future use.
Sent in by reader Chris Kranzler, Pleasanton, California.
For more great gluten-free, dairy-free recipes, visit our cookbook page by clicking here.
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