When my youngest little fella was diagnosed with a few food allergies recently, I really felt quite sorry for the little guy. The thought of going through life without the ability to devour scrumptious cinnamon rolls fresh out of the oven, and to have to face a plate of spaghetti without the noodles or a cheesy piece of garlic bread to gnaw on - I think I’d lose my mind… I’d definitely lose a few pounds!
Anyway, I love to bake, and I’m on a new found quest to find delicious, not just tolerable, treats for my food challenged little guy. The standing test on whether a recipe is a keeper or not in my kitchen is how fast it gets gobbled up, and I’m making no exceptions with the allergy recipes. So for this cake to go from this:
to this in one short evening, you know it’s good! and to think only one of us has the food sensitivities!
Yummy Gluten Free Chocolate Cake
2 cups sugar
1 ¾ cups brown rice flour
¼ cup almond meal if you have it
¾ cup cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs – or 2 Tbs. flax seeds in 2/3 cup of water for those who can’t do eggs
1 cup milk – or rice milk, or soy milk for those who can’t do dairy
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
Heat oven to 350 . Grease and flour a 9×13 baking pan, or two 9″ rounds. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla, beat on medium speed 2 min. (or if you can’t have eggs like my little guy then place the flax seeds in a pan with the water, bring to boil, and then simmer for five minutes. Add this mixture to the other wet ingredients in place of the eggs.) Stir in boiling water (batter will be thin.) Pour into pan. Bake 30-35 or until wooden pick inserted in center comes out clean. Cool completely.
1 stick of margarine
2/3 cup Cocoa
3 cup powdered sugar
1/3 cup rice milk or soy milk
1 tsp. vanilla
Whip soft margarine and cocoa with electric mixer. Alternate adding powdered sugar and milk, beating on medium speed. Add vanilla. Spread on cake.