Thursday, May 27, 2010

Easy Chocolate Cake

1 cup desired gluten-free flour mix
1/2 tsp xanthan gum
3/4 cup sugar
1/4 cup cocoa
1 tsp baking powder
1/4 tsp baking soda
3/4 cup Milk
1/4 cup oil
1/2 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Grease and flour and 8 inch square cake pan.

In a medium bowl, combine all dry ingredients together with a whisk.
In a separate bowl or large measuring cup, combine all the wet ingredients and whisk to combine.
Create a well in the center of the dry flour mix.
Pour the wet ingredients into the dry ingredients.
Stir the mixture until just blended.
Whisk the batter for 1-2 minutes until smooth.
Pour the batter into the prepared pan.
Bake until the center springs back to the touch and a toothpick comes out clean.
Allow the cake to cool. Frost if desired.
Makes 12 servings.

This recipe is very easy. Use your best cocoa for a richer taste.


To make this cake a little more special, try cutting the cake horizontally into two layers. You might need to partially freeze it to do this easily. Then get creative and add fillings! A few variations:

Fill with raspberry jam.
Find a gluten-free cherry pie filling (Lucky Leaf brand is one) and mix cherry pie filling with whipped topping. Spoon this filling between the two layers.
Use a gluten-free caramel sauce as the filling.