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    Black Magic Cake (Gluten-Free)

    Scott Adams

    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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    Guest Michelle

    Posted

    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

    Posted

    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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    Guest jeanie inman

    Posted

    My husband and I love this cake! I will not use another chocolate cake mix or recipe. This is the best!

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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

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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