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    Scott Adams
    Scott Adams

    Cowboy Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Marie George.

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    Preheat oven to 350F.

    Ingredients:
    2 ½ cups rice flour
    1 ½ cups white sugar (a diabetic could substitute Splenda)
    2 Teaspoons baking soda
    1 Teaspoon salt
    2 ½ Teaspoons xanthan gum (1 teaspoon per cup of flour)
    ½ cup Hersheys Baking Cocoa Powder
    2/3 cups canola oil
    1 Tablespoon Vanilla
    2 Cups of clear Soda (Sprite, 7-Up or the like, or cold coffee or water)
    2 Tablespoons gluten-free white vinegar

    Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last. Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes. Test for doneness by pressing on the center. Remove and let cool before frosting.

    Optional: Dusting of powdered sugar.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams


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