Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Hot Fudge Cake (Gluten-Free)

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

    1 cup gluten-free flour
    ¾ cup sugar
    6 tablespoon baking Cocoa powder divided
    2 tablespoon baking powder
    ½ teaspoon salt
    ½ cup milk
    2 tablespoons oil
    1 teaspoon gluten-free vanilla
    1 ¾ cup hot water
    1 cup packed brown sugar

    In medium bowl, combine flour, sugar, 2 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth. Spread in an un-greased 9x9 square baking pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all. Do not stir! Bake at 350F for 35-40 minutes. Great slightly warm, topped with Cool Whip or ice cream.

    0

    User Feedback

    Recommended Comments

    I've tried to make this twice. I'm thinking it has way to much baking powder. It overflows all over. All that's left is the sauce. OK on ice cream. (:

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    250 grams gluten-free dark chocolate
    125 grams butter
    110 grams caster sugar
    ¼ cup strong fresh coffee (can omit if you dont like coffee - add a flavoring e.g. vanilla essence/almond essence)
    4 eggs separated
    125 grams hazelnuts (ground)
    Icing sugar to sprinkle over cake. Can serve with thick cream, or cover with melted chocolate.
    Combine chocolate, butter, sugar & Coffee in saucepan and stir over LOW heat until dissolved. Remove from heat and stir in egg yolks and nuts. Whisk egg whites until firm and fold gently into chocolate mixture. Pour into a buttered 20cm baking pan. Bake for 1 hour (or until the skewer ...

    Scott Adams
    This recipe comes to us from Nina in Phoenix.
    CAKE
    1 ½ cups gluten-free Flour Mix
    ½ cup Soy Flour
    1 teaspoon Xanthan Gum
    ¼ teaspoon ground cloves
    2 teaspoon dried orange peel
    1 teaspoon salt
    2 teaspoon baking powder
    1 teaspoon baking soda
    1 cup brown sugar
    2 beaten eggs
    1/3 cup orange juice
    1 cup sour cream or vanilla yogurt
    3 tablespoon melted butter
    ½ cup chopped walnuts
    FRUIT
    ¼ cup butter
    ½ cup brown sugar
    1 cup rum
    ¼ cup water
    ½ cup chopped dried apples
    ½ cup chopped dried apricots
    ½ cup chopped dried peaches
    ½ cup chopped dried cher...

    Scott Adams
    Ingredients:
    1 cup milk
    3 tablespoons sweet rice flour
    ½ cup white shortening/Crisco
    ½ cup butter or margarine
    1 cup sugar
    1 teaspoon vanilla
    Directions:
    Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.

    Scott Adams
    This recipe comes to us from Diane Ebert.
    Cake Ingredients:
    2 cups gluten-free all purpose flour
    2 cups sugar
    2 eggs
    3 teaspoons baking soda
    20 oz. can crushed pineapple - juice and all.
    Cake Directions:
    Stir in bowl. Put in 9” x 13” pan. Cook 40 min until done to the touch. Let cool (one could just sprinkle the top of the cake with powdered sugar it is really sweet). Bake at 350F for 40 minutes.
    Frosting Ingredients:
    8 oz. cream cheese
    ½ cup butter
    1 teaspoon vanilla
    1 tablespoon milk
    2 cups Powdered Sugar
    Frosting Directions:
    Mix and frost the cake.
    ...