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    Scott Adams

    Chocolate Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    1-¾ cup gluten-free flour
    ½ teaspoon zanthan gum
    2 cups sugar
    ¾ cup cocoa
    1-½ teaspoon baking soda
    1-½ teaspoon baking powder
    1 teaspoon salt
    2 eggs
    1 cup milk (optional: add 1 teaspoon vinegar to sour)
    ½ cup oil
    2 teaspoon vanilla
    1 cup boiling water (optional: use black coffee instead for stronger flavor)

    Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13 x 9 pan. Bake at 350 degrees for 35-40 minutes.

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    Thank you Scott Adams.

    An excellent cake. I use rice flour and potato or tapioca flour (half/half) and sift dry ingredients about three times for a lighter cake. Also cut back sour milk to 3/4 cup and coffee to 7/8 cup. Without cutting back these liquids the cake rises too fast and then falls :( but when liquids slightly reduced it was a masterpiece! Made many times and it's now the family favorite.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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