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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Annika's Moist Cocoa Cake

Rate Recipe Annika's Moist Cocoa Cake

5 stars Avg. rating: 5 from 3 votes.

 Recipe Information  
Category: Cakes
# of Servings: 1 8" pan
Recipe Entered By: AmyH
Recipe Created By: Amy Hugon

1  cup  gluten-free flour blend
1  cup  sugar
1  cup  hot water
1  tsp  baking powder
1  tsp  baking soda
1  tsp  xanthan gum
1  Tbsp  Egg Replacer mixed with 2 Tbsp water
1/2  cup  unsweetened cocoa powder
1/4  cup  margarine OR canola oil
1/2  cup  chocolate chips (optional)
    confectioner's sugar (optional)

Preheat oven to 350 degrees F. Panspray 8" square pan.

Mix together dry ingredients (except for chocolate chips) and water. Add Egg Replacer mixture and melted margarine or oil; beat well. Spoon batter into pan. If desired, sprinkle chocolate chips on top. Bake 30 minutes.

If desired, sprinkle with confectioner's sugar when cooled. This does sag a bit in the middle. It would turn out better in smaller pans. If you make it in smaller pans, start checking for doneness at about 20 minutes. However, since 3 kids have eaten half the cake in 10 minutes, evidently the sag isn't a big issue. This does taste more chocolatey with the chocolate chips on top. The cocoa flavor is more pronounced if you omit them.


The egg replacer mixture can be replaced with 1 whole egg.

Use dairy, soy, egg, wheat and/or gluten free ingredients as needed. This recipe can be made corn free if using real eggs and verifying that remaining ingredients are corn free.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  

 Brought to you by:  
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Page last updated 02/15/2014