Gluten-Free

 

 

Eggless, Gluten and Dairy Free Chocolate Cake 

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Description:
I have had many requests for egg free recipes so in book 3 I have included several recipes that are gluten, dairy and egg free. This cake turns out surprisingly light and not too sweet. Be sure the cocoa is dairy free. ½ the recipe makes and 9” square cake. For a large gathering make a full recipe in a large jellyroll pan so you get more, smaller servings.
This recipe uses Xanthan Gum. It is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. check out Cathy Lauer new article in the June OK In Health's eMagazine called "Finding a Way to Bake Gluten Free and Egg Free".




Ingredients:
3c GF Baking Mix
2c sugar
2/3 c cocoa sifted
2 tsp baking soda
1/2 tsp salt
3 tsp xanthan gum
2c cold coffee or water
1c canola oil
2 tsp vanilla
3 Tbsp cider vinegar


Directions:
In bowl of mixer combine first 6 ingredients. Combine coffee, oil and vanilla. Add liquid to flour and beat well. Add cider vinegar and beat well. Pour into parchment lined 9x13 cake pan or 2 - 9” square or round pans or 24 muffin cups. Bake at 350° for 30 – 40 minutes (25 – 30 min for cupcakes). Frost as desired. Freezes well.


Special Diet: Celiac, Gluten Free


Category: Gluten-Free


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