Chocolate Cake is one of my favorite desserts. Not long after I went gluten free, my husband and I were invited to a dinner at a new friend's house. They were all going to work together to make a gluten free meal that would be safe for me to eat. I was very touched that someone, who I just met, would go the extra mile just so I could be included in the dinner party. Everyone brought something gluten free to the dinner. I was asked to bring dessert.
Being very naive at the time, I said sure! I thought I will make a chocolate cake. I had made one gluten free chocolate cake at the time, but I thought no problem...I will just do that again. But, I forgot to write down my recipe. So, I get home from work, throw some stuff in a bowl, mix it up, and put it in the oven. I take it out, and let it cool. Then, I go to assemble it...and one of the layers falls apart.... oh well the cake just went from three layers to two layers. I just hope it taste OK.
Luckily, it turned out good. But, once again.....in all my hurrying....I didn't write down the recipe. Ever since I have been trying to figure out how I made the cake and how to make it for only two layers. Finally, this weekend...I DID IT!!!
Success! Yummy Chocolate Cake!
1 cup sugar
1 cup gf flour
1/4 cup oil
1/2 cup of coco
1 egg
1/2 tap salt
3/4 baking soda
3/4 tsp baking powder
1/2 cup soy milk or milk
1/2 boiling water
1 tbsp flax meal
1 tsp of vanilla
Put flax meal into boiling water and set aside. Blend sugar, oil, and egg together in mixer. Add flour, coco, salt, baking soda, baking powder, and milk. Stir in water with flax meal and add vanilla. Pour batter into plans that have been lined with parchment paper and greased.
Bake at 350 for 30 minutes or until toothpick comes out clean in middle. Remove from pans to wire rack. When cooled completely, frost cake with your favorite gf icing.
No comments:
Post a Comment