Sandra Sheih’s Chocolate Cake

Posted on: April 13, 2013 Written by
Sandra Sheih’s Chocolate Cake
          Photography by: Sandra Sheih

 Yes, you can have your cake!

2 cup sugar

1 3/4 cup GF flour blend*

3/4 cup unsweetened cocoa

2 Tbsp. corn starch

2 tsp. xanthan gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1/2 cup water mixed with 2 Tbsp. Ener-G egg replacer (or 2 eggs)

1 cup water (or milk)

1/2 cup oil

1 cup boiling water

04-12-13-Sandra Sheih's Chocolate Cake Ingredients

Preheat oven to 350 degrees F. Grease two 9-inch pans or muffin tins (Recipe makes about 30 cupcakes). Combine sugar, flour, cocoa, corn starch, xanthan gum, baking powder, baking soda and salt in a large bowl. Add egg replacer, water (or milk) and oil. Beat on medium speed 2 minutes. Stir in boiling water. Pour batter into prepared pans. Bake 35—40 minutes. Remove from oven, and cool on a wire rack or on cold, wet towels for five to 10 minutes. Remove from pans, and cool completely. Frost if desired.

 

ICE CREAM CAKE VERSION

Heart Tasty-fill® cake pan (by Wilton)
1 qt. softened ice cream or sorbet

Bake and cool cake in heart pan.  Following cake pan package directions, fill with softened ice cream or sorbet.  Frost cake with Chocolate or Vanilla Frosting and freeze.  This is an exceptional treat to serve and eat!

*GF flour blend = gluten-free flour blend. Sheih’s unique blend is listed in her cookbook, but store varieties will also work.

 

© 2013 Thrive.



About the author

Sandra Sheih is the author of the Abundantly Free Cooking cookbook, which includes 120 original, delicious Gluten Free and Allergen Free recipes. Easy to understand and prepare. Includes appetizers, soups, main dishes, vegetables, desserts, breads, and breakfast items. She and her children have been gluten free and managing anaphylactic food allergies for the past 9 years. Her mission is to inspire, encourage, and equip people with food allergies, food sensitivities, and/or celiac disease to be able to cook an abundance of delicious, satisfying food regardless of their specific dietary restrictions. You can view more of Sandra's recipes on her website: http://www.abundantlyfreecooking.com

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  • Yum!

  • Jennifer

    In your recipes calling for GF flour, can I use regular flour? Would I still need to include the xanthan gum?

    • Jennifer,

      YES! Use the same amount of flour and omit the xanthan gum. You can also omit the corn starch. Happy baking. :o)