Gluten Free Chocolate Yogurt Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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this is a gluten free cake that I found out on the web... when I make it I will use the Wendy Wark's Flour mix instead of the mix that is listed.. if you want to do that the recipe is on my recipe page at almost at the bottom. Read more .. Ingredients:
2 cups g.f. flour mix |
1 tsp xantham gum |
2 tsp baking powder |
1 tsp baking soda |
1 tsp egg replacer (optional) |
pinch of salt |
1 cup boiling water |
1/2 cup (1 stick) margarine or butter |
1/2 cup cocoa |
3/4 cup liquid egg substitute or 1 egg + 2 egg whites |
1 1/3 cups sugar |
1/2 cup plain yogurt |
2 tsp g.f. vanilla |
...............................gluten free recipe: g.f. flour mixture |
the g.f. flour mixture is made up with |
6 cups of white rice flour |
2 cups tapioca flour |
1 cup potato starch flour |
Directions:
1. Preheat the oven to 350. Spray a bundt or tube pan with vegetable oil and dust with rice flour. In a medium bowl, blend the flour mix, xantham gum, baking powder, baking soda, egg replacer (if used), and salt. Set aside. In a large mixing bowl, combine the water, margarine, and cocoa and stir until the margarine is melted. In a small bowl, beat the egg substitute until foamy. Add this with the sugar to the cocoa mixture, and beat well with a wooden spoon. Beat in the dry ingredients until smooth. Add the yogurt and vanilla and mix well. The batter should be fairly thin. Pour into the prepared pan and bake 50 minutes or until a tester comes out clean. Let cool slightly before turning onto a serving plate. The cake can be dusted with confectioners' sugar, frosted with your favourite frosting or drizzled with a thin icing of confectioners' sugar mixed with milk or lemon juice.
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