Gluten Free Chocolate Yogurt Cake
From peetabear 15 years agoIngredients
- 2 cups G.F. flour mix shopping list
- 1 tsp xantham gum shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1 tsp egg replacer (optional) shopping list
- pinch of salt shopping list
- 1 cup boiling water shopping list
- 1/2 cup (1 stick) margarine or butter shopping list
- 1/2 cup cocoa shopping list
- 3/4 cup liquid egg substitute or 1 egg + 2 egg whites shopping list
- 1 1/3 cups sugar shopping list
- 1/2 cup plain yogurt shopping list
- 2 tsp G.F. vanilla shopping list
- ...............................gluten FREE RECIPE: G.F. flour Mixture shopping list
- The G.F. flour mixture is made up with shopping list
- 6 cups of white rice flour shopping list
- 2 cups tapioca flour shopping list
- 1 cup potato starch flour shopping list
- ........................... shopping list
How to make it
- Preheat the oven to 350. Spray a bundt or tube pan with vegetable oil and dust with rice flour. In a medium bowl, blend the flour mix, xantham gum, baking powder, baking soda, egg replacer (if used), and salt. Set aside. In a large mixing bowl, combine the water, margarine, and cocoa and stir until the margarine is melted. In a small bowl, beat the egg substitute until foamy. Add this with the sugar to the cocoa mixture, and beat well with a wooden spoon. Beat in the dry ingredients until smooth. Add the yogurt and vanilla and mix well. The batter should be fairly thin. Pour into the prepared pan and bake 50 minutes or until a tester comes out clean. Let cool slightly before turning onto a serving plate. The cake can be dusted with confectioners' sugar, frosted with your favourite frosting or drizzled with a thin icing of confectioners' sugar mixed with milk or lemon juice.
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