Gluten Free Chocolate Cake

 

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-

-add to the top–
  • 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.

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