Amy's Cake Revisions - thanks

[Guest guest]

Thanks, Amy, for this gluten-free version of this cake. I'll be

trying it this afternoon. I appreciate that you've tried this

already. . .and that the taste is good. I'm finding that using the

Red Mill gf flour mix sometimes gives baked goods a strong flavor.

This sounds better. I am browsing through our archives, looking for

foods to prepare for the weekend, and really appreciate all the

lovely recipes you've posted to this list. Thanks! LaDonna

 

REVISED GUTIEN FREE: amazing eggless Dairy free choclate cake

 

source: the clueless vegetarian by Evelyn Raab

revised by: Amy Lovelace

 

1C. white rice flour

1/2C. Garbanzo Bean four

1C. sugar

1/4C. unsweetened cocoa powder

1tsp. baking soda

1tsp vinegar

1tsp. vanilla

1/2C. veg.oil

1C. water

 

In a medium bowl, stir together the flour, sugar, cocoa powder, and

baking soda until well mixed. All at once, andd the vinegar, vanilla,

oil, and water. Stir well, then dump the batter into a well greased

8 "

baking pan. bake at 350F for 30-35 mins(takes me 60min) until a

toothpick piked in the centre of the cake comes out clean.

 

let cool completely before frosting.

 

NOTE: I tried all sorts of other flours for this recipe, they all

had

a weird taste except this combo.

 

Frosting:

1/2C. margirne

1/2C. unsweetened cocoa powder

1/2tsp vanilla

2 cups powder sugar

beat until smooth and creamy.