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LOCATION: Recipes >> Special Diets >> Chocolate Cake 05

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Basic Gluten-Free Chocolate or Carob Cake

2 1/4 cup gluten-free flour mix (see recipe below)
2 1/4 tsp xanthan or guar gum
1 tsp baking soda
1/4 tsp 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 Tbsp cider vinegar
2 tsp 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
(this will help cake rise better). Prepare 2 cake pans, about 7
inches in diameter. Divide batter equally between the two pans.
Batter will be somewhat stiff and will not resemble regular cake
batter. Use a spatula to smooth and even it out. Bake at 350 F 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 F for 20 to 30 minutes or until done.
Yield: 2 Cakes or 12 cupcakes

Note: Watch cakes carefully to ensure they are "just done", not
overdone. This is very important in gluten-free baking.

Gluten-Free Flour Mix
Yield: 3 Cups

2 cup White rice flour
2/3 cup Potato starch*
1/3 cup Tapioca starch

May be used as an equal (1:1) substitution for wheat flours.
Makes 3 cups

Important: potato starch is not the same as potato flour.

All gluten free recipes require a binding agent to make up for the
lack of gluten. For each cup of gluten free flour (or flour mix)
use an appropriate amount of *xanthan or guar gum:

1 teaspoon for cakes
2 teaspoons for breads or pizza
1 teaspoon or none for most cookies

The above cake recipe already has the appropriate amount of xanthan
gum listed in the ingredients.


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