Gluten-Free Perfectly Chocolate Chocolate Cake
Adapted from Hersheys.com
2 cups (400 gm) Sugar in the Raw
1 tsp salt
1¾ cup (230 gm) Namaste Perfect Flour Blend
3/4 cup (84 gm) Hershey’s Cocoa
1½ tsp baking powder
1½ tsp baking soda
2 jumbo eggs
1 cup (8 fl oz) milk
1/2 cup (4 fl oz) Vera Jane’s Extra-Virgin Olive Oil
2 tsp vanilla extract
1 cup (8 fl oz) boiling water
Heat oven to 350°F. Grease and flour 6-cup Bundt pan.
In a large bowl, combine sugar and salt. Add flour, cocoa, baking powder, and baking soda to sifter and process into bowl mix. Thoroughly blend all dry ingredients. Break eggs in a separate bowl, and add milk, oil, and vanilla. Whisk briskly. Add wet to dry ingredients; process with whisk beater on medium mixer speed, 2 minutes. Stir in boiling water (batter will be thin). Pour batter into pan.
Bake 30 minutes or until inserted cake tester comes out clean. Cool 15 minutes; remove from pan and finish cooling on wire rack. Dust with powdered sugar, or follow recipe below for a frosted cake.
Simple Drizzle Icing
2/3 cup powdered sugar (check the ingredients label, some bargain brands contain wheat)
1/4 tsp vanilla
2 to 4 tsp of warm water or milk
Food coloring as desired
Combine all ingredients and mix. Add more liquid if the icing is not the correct consistency to drizzle.
Allergy Warning: Contains milk and eggs