Gluten-Free Casein-Free Chocolate Cake - Recipe

If you must follow a strict gluten-free and/or casein-free diet, you know that baked goods are difficult to make. Sometimes they're so disappointing, they're not really worth eating!

This chocolate cake recipe will amaze you - and your family and friends who don't have to eat GFCF foods! Rich, velvety, chocolate in a frostable, normal-looking cake... suitable for birthday parties or just snacking!

NOTE: all ingredients are gluten-free. Be sure to check all your ingredients before beginning, as not all cocoa, baking powder, cooking sprays, and vanilla are GF. Although one of the ingredients in this recipe is "glutinous rice flour", it does not contain the gluten that celiacs and people with gluten intolerance can't eat.

Ingredients:

• 1/2 cup glutinous rice flour
• 1/2 cup white rice flour
• 1/4 cup finely ground cornmeal
• 1/4 cup sorghum flour
• 1 cup sugar
• 1/2 to 2/3 cup cocoa (if you prefer a richer chocolate taste, use the higher amount)
• 1/2 tsp salt
• 1 tsp soda
• pinch of baking powder
• 1 tsp xanthan gum
• 1/2 cup oil
• 1 cup of hot coffee OR 1/2 cup soy or nut milk + 1/2 cup hot water (or try all water)
• 1 egg
• 2 tsp vanilla
• optional: big handful of shredded coconut

Directions:

1. Spray an 8x8 pan with cooking spray and set aside.
2. Pre-heat your oven to 350 degrees.
3. If you don't have any coffee on hand and you'd like to use it in the recipe, brew some (you'll need 1 cup).
4. Combine all dry ingredients in a large bowl.
5. Add the oil and liquids, stir, then add the egg and vanilla. Stir until well-mixed. Add the shredded coconut if you desire.
6. Pour into prepared pan and bake 30 minutes at 350 degrees. Test for doneness with a knife or toothpick.
7. Remove from oven immediately and cool on a rack. Once cooled, frost as desired with GFCF frosting.

WARNING #1: slicing and eating immediately will result in mouth burns - but you may not be able to resist.

Options: This recipe is also well-suited to both large and mini-muffins; you'll have to adjust cooking time for the size muffin you are making. You can also double the recipe for a layer cake, or use a larger pan and decrease bake time slightly to create wonderful, fudgy brownies.

You can also use different types of flours - substitute soy flour for the sorghum, or use brown rice instead of white. Do not, however, leave out the glutinous rice flour.

Instead of the coconut, try mixing in GFCF chocolate chips, or toss GFCF marshmallows on top of the hot cake for a delicious, zero-time zero-effort frosting.

WARNING #2: Eating the entire cake yourself is probably not good for you or your waistline - but you may not be able to resist.

Enjoy your delicious gluten-free casein-free (but you'd never know it) chocolate cake!