Sandra Sheih’s Chocolate Cake

 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

[divider]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.



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.