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  • Scott Adams
    Scott Adams

    Heavenly Chocolate Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe was sent to us by Beverly Messner.

    1 cup soy flour
    ¾ cup 100% corn flour (cornstarch)
    1 ¼ teaspoon baking soda
    ½ cup cocoa
    1 ¼ cups caster sugar (extra fine sugar, but I used regular granulated)
    150g melted butter (1 1/3 sticks or 2/3 cups)
    1 tablespoon gluten-free white vinegar
    1 cup evaporated milk
    2 eggs
    1 mashed banana
    2 tablespoons raspberry jam

    Grease two 8 round sandwich cake pans....line bases with baking paper. Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed 1 minute, add eggs, banana and jam and beat on medium speed for two minutes. Pour cake mix into prepared pans. Bake in moderate oven for 30 minutes or until cooked. Stand cakes in pans 5 minutes, turn onto wire rack to cool. Sandwich cakes together with whipped cream.


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    Guest Sandy Resendes

    Posted

    I am looking for a good chocolate cake recipe and would like to try Beverly Messner's Heavenly Chocolate Cake. But, I'm confused. The recipe calls for "100% corn flour (cornstarch)". In my understanding corn flour and cornstarch are two different ingredients and I would expect different results. Which am I to use, corn flour or cornstarch?

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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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