Friday, March 22, 2013
Allergy-free Devil's Food Cake
1 1/2 cups rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 heaping tsp xantham gum
2 tsp baking soda
1 tsp salt
1 1/2 cups sugar (or 1/2 - 1 cup honey)
3/4 cup unsweetened baking cocoa
a large 1/2 cup coconut oil - melted
1 TBSP ground chia seed mixed with 3 TBSP water
1 cup hot coffee
1 cup non dairy milk of choice mixed with 1 TBSP apple cider vinegar
Preheat oven to 350 degrees. Spray a 13x9 inch glass casserole with non stick cooking spray; dust with rice flour, tapping out extra.
In a medium bowl whisk together flour, starches, xantham, baking soda and salt.
In a separate large bowl beat together chia egg, melted oil, sugar/honey and cocoa until blended. At low speed alternately beat in flour mixture and coffee until it gets too stiff for the beater (the starches make it a bit gummy). Continue to stir with a spoon or spatula. Slowly add vinegar milk. The mixture will seem thick but don't add any extra liquid.
Spread into prepared pan and bake 30-40 minutes or until set.
Top with favorite frosting!