Gluten-free Chocolate Cake

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).

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