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    Scott Adams
    Scott Adams

    Chocolate Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    Guest Kathy Smith

    Posted

    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

    Scott Adams

    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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