This yummy chocolate cake has become
the standard birthday cake of choice for our boy with allergies
to wheat, eggs, soy and so many other ingredients.
Of course, it's good anytime of year
and requested often by Lil' Guy.
One year I shaped it into a beacon,
as that was his interest at the time.
This cake is easy to work with and even easier to enjoy!
A few simple ingredients and in under 10 minutes,
you've got a treat filling the whole house
with the aroma of chocolate.
What could be better than that?
(Except maybe the first bite!)
Gluten-Free Chocolate Snack Cake
Food Allergy Survival Guide
1 1/4 C gf flour mix
1 t baking soda
1/2 t salt
1/2 C sucanat (or sugar)
1/2 C dark cocoa
1 baby food jar pear sauce
2 t vanilla
1/2 C rice milk
1/2 C light olive oil
1/4 C maple syrup
Generously oil a 9" round or square pan. Set aside.
Combine flour mix, cocoa, soda and salt in large bowl.
Stir with wire whisk until well combined.
Preheat oven to 325 degrees.
In separate bowl, cream oil, sucanat and vanilla.
Beat in pear sauce and syrup. Then stir in milk.
Gradually add flour mixture in three additions,
beating after each. Pour into prepared pan.
Bake 30 minutes.
Cover the top with foil after 20 minutes
if needed to prevent overbrowning.
To find out more about where this recipe came from,