Gluten Free Eggless Chocolate Cake
Instructions
To prepare basic flour mix:
Sorghum Flour 1 cup (4.4 ounces)
Amaranth Flour cup (1.9 ounces/approx 2 ounces)
Quinoa Flour cup (2.5 ounces)
Cornstarch cup (2.2 ounces)
Xanthan Gum 1 teaspoon
Salt teaspoon
Method:
1. Mix all ingredients thoroughly in a large, dry bowl.
2. Double the quantity if you like and store in air tight jar/s.
3. Place in fridge to retain flavor and freshness.
Cake
1. Preheat oven to 350 degree F (approx 180 C)
2. In a large bowl, sift together Flour, Cocoa Powder, Baking Powder, and Sugar (optional).
3. Melt Butter in a microwavable mixing bowl.
4. Whisk in the Condensed milk and add Vanilla, making sure that the mixture is well blended.
5. Slowly mix 1 cup of Club Soda
6. Gradually fold in the dry ingredients, making sure that there are no lumps
7. Add 1-2 tablespoons extra Soda if batter is too thick.
8. This is a good time to taste the batter and add the confectioners sugar, just in case you prefer a sweeter taste.
9. Add Baking Soda mixed into Milk, and give the batter a good stir.
10. Using a hand blender, beat the mixture well to incorporate air and to create lightness.
11. Allow the batter to rest for 30 minutes.
12. Pour batter into a lightly greased 4 lb bundt pan.
13. Bake in preheated oven for 45-50 minutes
14. Insert a toothpick or knife into the center. Cake is ready if knife comes out clean.
15. Gluten free cakes take a little longer to bake than wheat flour cakes.
