Wheat Free Article

Basic Chocolate Cake
Wheat Free Recipe

Ingredients:
2-1/4 cup gluten-free flour mix
2 -1/4 teaspoon xanthan or guar gum
1 teaspoon baking soda
1/4 teaspoon 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 tablespoon cider vinegar
2 teaspoons 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-degrees 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-degrees for 20 to 30 minutes or until done.