No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

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

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



3 Responses:

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

 
Erin
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
21 Jan 2010 3:25:32 PM PDT
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 PDT
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?




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?

Yes, I will definitely update you and would love to hear what your experience is. I'm glad I found this forum because you're right--it's nice to not feel so alone. I'm also prone to anxiety--so waiting and worrying is not fun! Cyclinglady, thanks for sharing your experience as well. I do plan to maintain a gluten-free diet for a while at least if the biopsy is negative just to see how I feel.