Nobody ever tires of chocolate cake. This one comes out especially light and fluffy….great for special occasions.
Just slather with a quick chocolate frosting or divide the batter into two pans, and put a generous layer of cream cheese frosting between two layers to make it extra special. Or do both!
You could even make it dairy free.
Every guest will just love this one, even those with zero allergies.
Ingredients
2 cups Grandma’s Gluten free Flour
1 1/2 cups sugar
1 cup water
1/2 cup butter / margarine
1/2 cup oil (Use 2 Tablespoons less oil if you are using the substitute mixture for Egg Replacer)
1/2 cup buttermilk (for dairy free use 1/2 cup soy milk with 1 teaspoon lemon/lime juice)
Egg Replacer equivalent to two eggs. (If egg replacer is not available, whisk together 3 Tablespoons water, 3 Tablespoons oil plus 2 level teaspoons baking powder)
4 Tablespoons unsweetened cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1-2 teaspoons vanilla
Method
Pre heat oven to 350F or 180C
Bring to a boil– water, cocoa, oil and butter/margarine.
Remove from heat
Add vanilla, buttermilk and pre mixed egg replacer / substitute mixture
Sift together flour, sugar and baking soda.
Gradually fold into the liquid mixture.
Use hand mixer to make a smooth batter, if necessary.
Spoon into 2 eight inch pans.
Bake 40-45 minutes or until knife comes out clean.
Frosting
3/4 cup confectioner’s sugar
3 Tablespoons milk
3 Tablespoons oil/butter
1/2 cup chocolate or vanilla chips
Bring to a rolling boil and continue to boil for one minute.
Remove from heat, add chocolate/vanilla chips and beat well
Add 1 teaspoon vanilla if required.
Using a broad spatula dab half the frosting onto one cake while still warm. Place the second cake on top.
Use remaining frosting to cover the top cake.
Simply delicious!
Cream Cheese Frosting ….a great option
Using a whisk or hand mixer, beat together—
1 cup cream cheese
1/2 cup butter, softened
1 1/2 cups confectioner’s sugar
1 teaspoon vanilla extract.
Absolutely yummy.
Can't Believe It's Allergy Free! 