Basic Chocolate Cake
Wheat Free Recipe
Purchase or make your own gluten free flour mix for this delicious chocolate cake in which you can use your choice of cocoa or carob powder.
2-1/4 cup gluten free flour mix
2-1/4 teaspoons xanthan or guar gum
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup carob powder or cocoa
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
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.
Watch cakes carefully to ensure they are "just done", not overdone.
Yield: 2 Cakes or 12 cupcakes
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Wheat Free Tip
Wheat free lunch or dinner: Jacket potato with baked beans.