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RECIPES

Perfectly Gluten-Free Chocolate Chocolate Cake

2 cups Sugar in the Raw
1 tsp salt
1¾ cup Namaste Perfect Flour Blend
3/4 cup Hershey's Cocoa
1½ tsp baking powder
1½ tsp baking soda
2 jumbo eggs
1 cup milk
1/2 cup Vera Jane's Extra-Virgin Olive Oil
2 tsp vanilla extract
1 cup 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 25 to 30 minutes. Cool 15 minutes; remove from pan and finish cooking 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.


Prep Time: 15 Minutes
Cook Time: 35 Minutes

Allergy Warning: Contains MilkContains Eggs

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