This is an easily ADAPTABLE CHOCOLATE CAKE recipe that works with a variety of ingredients. You can tailor it to your child's specific allergy issues.
½ c. millet, sorghum OR brown rice flour
½ c. potato starch
¼ c. tapioca starch
½ c. unsweetened cocoa
1 tsp guar gum
1-1/4 tsp baking soda
¾ tsp. salt
1 c. sugar
2 tsp gluten-free vanilla
½ c. milk or milk substitute
½ c. butter or ghee (can substitute ¼ c. olive oil and ¼ c. applesauce for low-fat)
1 large egg or ¼ c. flax egg substitute
¾ c. hot brewed coffee or water
Coat a 9-inch round or square pan with oil and dust with cocoa. Mix all dry ingredients together in a big bowl and mix all wet ingredients – except for the hot coffee -- in a smaller bowl. Mix wet with dry ingredients with an electric mixer. Slowly add the hot coffee and mix all together well. Pour into prepared pan and bake for 30-35 minutes at 350 degrees or until a toothpick inserted in the middle comes out clean.
