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Grandma's Chocolate Cake




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1/2 C Cocoa - unsweetened
1 C Water

Dry Ingredients

3/4 C Brown Rice Flour
1/2 C Buckwheat Flour
1/4 C Tapioca Flour
1/2 C Certified Gluten-Free Oat Flour
2 C Granulated Sugar
1/2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
1 t Guar Gum

Egg substitute:
1 t ground Salba or Chia
3 T water
-OR-
2 Eggs

Wet Ingredients
1 C cf milk soured with lemon juice or vinegar
3/4 C Vegetable Oil (safflower, sunflower)
1 T Vanilla

Recipe



Preheat oven to 350 degrees F. Line cupcake pans, grease and flour cake pans. Makes about 2 9" cakes or 24 ea cupcakes.

Combine cocoa and water. Bring to a boil, stirring constantly until thick. Remove from heat and allow to cool completely

Place dry ingredients in bowl of mixer fitted with a paddle. Stir all ingredients together.

Combine all wet ingredients. Slowly add wet ingredients to dry ingredients, EXCLUDING cocoa (you'll add eggs or egg substitute here).

Mix for one minute, scraping down after mixing.

Slowly add cooled cocoa to batter with the mixer set to the lowest speed. Scrape down, mix for 1 more minute on medium speed.

Pour batter into prepared pans.

Bake until done - approximately 15 minutes for the cupcake, 20-30 minutes for the 9" cake.