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    Scott Adams
    Scott Adams

    By Scott Adams •

    Hot Fudge Cake (Gluten-Free)

    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.


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    Guest Penny

    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. (:

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    Guest Julie

    Guest Julie

    Posted

    I used 2 tsp baking powder and a big dish and it was lovely!

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    Guest kristina

    Guest kristina

    Posted

    I made this as a Christmas cake. It was like eating pudding, even though I baked it longer than the instructions.

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    Guest ddr

    I think it's a misprint - should be 2 tsp - all other online recipes call for teaspoons. Try again!

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  • About Me

    Scott Adams

    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.

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