Gluten Free Chocolate Cake
Gluten Free Chocolate Cake
This is a gluten free, egg free, dairy free recipe, cane sugar free
This recipe was based on one my great Aunt Anne used to make for picnics when I was a little girl. When I went on a allergy elimination diet – gluten free, egg free, dairy free, and sugar (cane) free - finding a sweet treat that I could enjoy, and serve to guests too, was a challenge. This recipe met it nicely, and it’s fast and easy to make.
- 2/3 C fructose (or experiment with your favorite dry sweetener)
- 1 1/2 C “The Cravings Place” Gluten Free All Purpose Pancake and Waffle Mix
- 1/2 C good quality baking cocoa
- 2 tsp NRG or other egg replacer (you may substitute 1 lightly beaten egg if you can eat eggs – add with the coconut oil in stead of w/ dry ingredients)
-Mix dry ingredients together well-
- 1/2 C organic, unrefined coconut oil
–Pour over all–
- 1 1/4 tsp. baking soda dissolved in
- 1 1/3 C boiling water
Mix well – until coconut oil is melted – pour into an oiled 8 inch round cake pan.
Bake in preheated 350 degree oven 20-22 minutes or until toothpick just barely comes out clean. Do not overbake or cake will become dry.
The cake in the picture is topped with coconut date topping.
