Recipes for Natural Health
www.recipenet.org BASIC GLUTEN-FREE CHOCOLATE CAKE 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
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. 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 Previous page - | - Home Page The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer. Copyright © 1999-2007 Robin L. Russell |