Gluten-free Chocolate Cake
3 c. flour ( opt. 1 c. each of either coconut, oat, potato, tapioca, sweet sorghum or other GF flours)
1 1/2 tsp. xanthan gum
egg replacer for 3 eggs mixed with warm water to dissolve per box instructions
2 tsp. soda
6 Tbs. Cocoa
1 tsp. salt
2 c. sugar
3 T. vanilla
3/4 c. oil
2 c. cold water – 1/4 to 3/4 c. more if batter is too thick (this batter is normally thick so don’t thin out too much)
*Powdered sugar optional for topping
Heat oven to 350. Grease 9″ X 13″ baking pan.
Measure dry ingredients in mixing bowl and whisk well. Combine liquid ingredients and add to dry, mixing well with beater.
Pour into prepared pan and bake 45 – 60 minutes, testing with toothpick (edges of cake usually pull away from pan when done). Let cake sit for 1 hour and sprinkle with powdered sugar (or use fasting chocolate frosting).