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Killer Chocolate Cake (Gluten-Free)

This recipe comes to us from Dave Ross.

Gluten-Free Flour Blend Ingredients:
25% Asian white rice flour;
25% Asian sweet rice flour;
25% tapioca starch; and
25% potato starch.

I use no Xanthan gum in these recipes. I buy a 12 oz. bag of each at an Asian store and mix them into a glass container for general use.

Gluten-Free Cake Ingredients:
¾ cup or 1 and ½ sticks butter melted
¾ cup cocoa powder
2 ¼ cup sugar
5 eggs
2 teaspoons vanilla
1 ½ cup gluten-free flour blend (above)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 of an 8 oz. block cream cheese warmed in microwave
1/3 cup milk

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Preheat oven to 350° F

Gluten-Free Cake Directions:
Grease and cocoa 9” by 13” pan. Flour it with cocoa instead of flour. In mixer with whip mix melted butter with cocoa till smooth. Blend in sugar. Beat in eggs one at a time. Add vanilla, salt, flour, cream cheese, baking soda and powder and mix until smooth.

Blend in the milk, stopping to scrape the sides and mix a little more to be sure everything is well blended. Pour into baking pan and tilt pan to even out the batter. I use a glass dish and bake for 45 minutes until a toothpick comes out clean. Remove from oven and set pan on a cooling rack. Leave in pan to cut and serve.

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3 Responses:

 
Tanya
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Jul 2009 5:18:45 PM PST
Amazing!!! The family loves it!

 
Erin
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
21 Jan 2010 3:25:32 PM PST
Consistency = brownies. Tried to make a layer cake out of it and both layers disintegrated. Taste is ok, but a binding agent that is stronger than eggs might be worth trying. Also, layers fell during baking b/c I live at altitude (which is totally my fault, I could have adjusted for that somewhat, but so frustrating when already baking with a handicap!). In sum, this might be good for sea-level folks, but I'm gonna look for another recipe.

 
Ann
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
24 Feb 2010 1:36:29 PM PST
I made this twice, and both times it rose during baking, and then completely "flopped". So it was not even salvage-able. Upsetting because these ingredients are costly. What's wrong?




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Thank you so so much.

OMG Thank you so much!!! If it?s ok my email is sara.crowe@bstamerica.com i have no problem posting it - if you email me that would be great! thank you! sara

Absolutely. I'll see if the admins can give you my contact info so I don't have to post it. BTW, I'm still active duty and was deployed to Afghanistan last year for 9 months.

Hertzya last was here in 2011. But I sent a message to see if they will come back and respond.

You are replying to a 7 year old post, so I doubt you will hear back.