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Gluten Free Eggless Cake Recipe

   
 

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     Gluten Free Eggless Cake

Category   Desserts - Breads
Sub Category   Gluten-Free

Ingredients
 

Instructions
Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! This is a great tip from someone that made the cake using a GF mix - the mix I use is 1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch, 1tsp. xanthan gum. I've used it in everything from bread to cookies to cakes, and I love it. I do add just a bit more leavening agent, usually baking soda, than the recipe calls for. For instance, in this recipe I just added 1/2 of what it called for more. So the recipe called for 1 tsp, so I added 1 1/2. And it was SO good. Hubby didn't even know it was vegan. And he's a full on man lol. Meat, potatoes, you get it. She also added another note for this GF mix I only increase the leavening on cakes and bread. cookies are fine.
1 1/2 Cups flour (all-purpose) 3 Tbsp. cocoa (unsweetened) 1 Cup sugar (All purchase sugar - Granulated Pure Cane Sugar) 1 tsp. baking soda 1/2 tsp. salt 1 tsp. white vinegar 1 tsp. pure vanilla extract 5 Tbsp. vegetable oil 1 Cup water
Preheat oven to 350 degrees F. Mix first 5 dry ingredients in a greased 8inch square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see nr3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy! Note- Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.


Originally Submitted
1/16/2014





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