Posted by girlgroupgirl 8 Atlanta on Tue, Feb 5, 08 at 20:12
I'm going to add my recipe that I made today. It is a great Gluten Free chocolate cake and it is from "The Best Ever Wheat And Gluten Free Baking Book".
GF=gluten free. Some products get contaminated in their refining process if the factory makes wheat/gluten grain foods too, so that is why one must be so careful.
Chocolate Dump It Cake
1/2 c. pure GF cocoa powder. If you have Trader Joe's their cocoa is GF
1/2 c. boiling water - mix the water and cocoa together
1 c. cornstarch however, to get more fiber I mixed 1/2 c. cornstarch with 1/2 c. brown rice fiber
1 1/2c potato starch (but again, you can mix flours. I used 1/2 c. brown rice flour and 1c. potato starch and the texture was wonderful!)
1T plus 1 1/2t. baking powder
pinch of salt
1 c. sugar
Mix all this together with the cocoa/water mixture
2 eggs beaten or GF egg replacer (this is excellent to have on hand the egg replacer gives great rise and texture)
1/2 c. canola oil
2 t. vanilla and it needs to be GF (again, Trader Joe's is GF)
21/2 t. xanthanan gum however, if you've mixed your flours and/or used egg replacer you can reduce this to a teaspoon.
1 cup plus more as needed. Dairy free and gluten free milk is Blue Diamond almond milk.
Mix all the wet together, and only add 1 cup of the milk. If your mix is too thick, just add a little more milk. You only have to mix by hand, this is so light and fluffy!
I used two small aluminum $$ store pans with plastic lids which worked well. Preheat to 350 and use 9x13 or two small snack cake pans. I bet two loaf pans would work well too. Grease well with canola oil. Do not use any kind of baking spray, none are gluten free - I have a little silicone brush and the oil which works well.
Pour in mix as soon as you mix it up. Don't let it sit as it rises so fast - pour it in and let it sit a minute while oven heats. Bake 22-25 mins. Smaller pans you can bake 20 mins. Toothpick test to see if done.
YUMMY and delicate in texture. Keep in the fridge. You can make a dairy free/gluten free icing by using icing sugar, the cocoa, or vanilla or a bit of strong coffee (no flavorings!) and Natural Balance margerine.
