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    Scott Adams

    Black Magic Cake (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    1 ¾ cup rice flour
    ¾ cup cocoa
    1 teaspoon Baking powder
    1 cup brewed black coffee
    ½ cup oil
    1 teaspoon Vanilla
    2 cups sugar
    2 teaspoon Baking soda
    1 teaspoon Salt
    2 eggs
    1 cup sour milk

    Add liquid ingredients to dry and beat at medium speed for 3 minutes. Bake in 9 x 13 pan for 45 to 50 minutes, or in 2 layer pans for 25 to 30 minutes. Notes: sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk and letting it set for 5 minutes. Sift the dry ingredients, black coffee can be replaced with water if desired.

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    This is our family's favorite chocolate cake recipe -- even for the folks who can eat wheat! When I make it for church, I have to double the recipe.

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    Guest RubberChickenGirl

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    Got this off the old St John's Listserv in about 1998. My go-to chocolate cake ever since. Lower fat than many chocolate cakes is a plus.

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    This was one of the first recipes I tried when I got diagnosed, around 2001. I have brought this cake to so many parties and even a wedding and people always ask for the recipe. It's fail safe! It's the one to make for people who can eat gluten and are sure gluten free is going to be gross.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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