# 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.
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