RecipeNet "Basic Gluten-Free Chocolate Cake"

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or lifestyle choice.

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Basic Gluten-Free Chocolate Cake

VG, GF, SF

This recipe would make a nice birthday cake if iced and / or decorated. If you prefer a white cake try Sandra Sawyer's Rice Flour Chiffon Cake.

Ingredients

2 1/4 cups gluten-free flour mix
2 1/4 tsp xanthan or guar gum
1 tsp baking soda
1/4 tsp salt
1/2 cup cocoa (or carob powder)
1/2 cup sugar
1/2 cup oil
1 egg, plus enough water to equal 3/4 cup
1 1/4 cup honey or maple syrup
1 tbs cider vinegar
2 tsp vanilla extract

Directions

Sift the flours together with xanthan or guar gum, baking soda, salt and cocoa. Stir in the sugar. Crack egg into measuring cup. Fill cup with water to 3/4 cup level. Beat lightly. In a large mixing bowl, stir together oil, water/egg mixture, honey, vinegar and vanilla until well blended. Add dry ingredients, mixing until well blended. Beat for a few minutes with electric beater. Prepare 2 cake pans, about 7 inches in diameter. Divide batter equally between the two pans. Use a spatula to smooth and even out the batter. Bake at 350 F for 30 to 40 minutes, or until the cakes test done. Cool for about 10 minutes, then turn out onto wire racks to cool completely.

To make cupcakes line a 12-cup muffin tin with baking cups. Fill the cups and bake at 350 F for 20 to 30 minutes or until done.

Note

Watch cakes carefully to ensure they are "just done", not overdone.

See article: Baking Substitutions

"I made both the cake and cupcake versions and they were delicious. The batter was very different in texture to a regular cake batter and smoothing the top took some fiddling. The direction to watch the cakes carefully and not over-bake is very important. I ended up burning mine a little thinking that another few minutes would be OK. Nonetheless, my colleagues still enjoyed them."

Robin Russell, Tester

Recipe published:Summer, 2000

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Above photo from stock.xchng.

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