Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 I recently tried this recipe and have added my own notes at the end. Not health food but an acceptable cake for a child's birthday. The original recipe was egg free and I adapted it to gluten free. Martha Eggless Chocolate Cake II from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8395 & servings=24 by GINGER P Servings: 24 Ingredients: 4 1/2 cups sifted GF cake flour blend (3 Cups Brown Rice Flour, super fine if you can find it 1 Cup Potato Starch (not potato flour) 1/2 Cup Tapioca Flour 1 1/2 tsp guar gum or xanthan gum) 3 cups white sugar 1 cup unsweetened cocoa powder 1 cup vegetable oil 3 cups water 3 teaspoons baking soda 1/2 teaspoon salt 3 tablespoons vanilla extract Directions: 1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan. 2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together. 3. Add oil, water and vanilla and mix thoroughly. 4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean. This would alternatively make a 2 layer cake. Tip: The brown rice flour was a bit gritty so I allowed the batter to sit in the baking pan for 20 minutes before putting it in the oven as BL had suggested recently. Choose a good tasting oil. I used canola and it was an unfortunate choice. As a sheet cake it took a little more than an hour in my oven. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 Thank you for the recipe -- it sounds very good!! I have bought a GF flour mix at the health food store (the name escapes me right now, and the flour is at home, and I am at work). I have had good luck substituting it cup for cup for wheat flour in many recipes, so I will most likely try that one. Does anyone have a recommendation on a " good-tasting " oil? I find I am at a loss for that! Thank you, Jill , " Martha Bickford " <msew wrote: > > I recently tried this recipe and have added my own notes at the end. Not health food but an acceptable cake for a child's birthday. The original recipe was egg free and I adapted it to gluten free. > Martha > > Eggless Chocolate Cake II from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8395 & servings=24 by GINGER P > > Servings: 24 > Ingredients: > 4 1/2 cups sifted GF cake flour blend (3 Cups Brown Rice Flour, super fine if you can find it > 1 Cup Potato Starch (not potato flour) > 1/2 Cup Tapioca Flour > 1 1/2 tsp guar gum or xanthan gum) > 3 cups white sugar > 1 cup unsweetened cocoa powder > 1 cup vegetable oil > 3 cups water > 3 teaspoons baking soda > 1/2 teaspoon salt > 3 tablespoons vanilla extract > > Directions: > 1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan. > 2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together. > 3. Add oil, water and vanilla and mix thoroughly. > 4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean. This would alternatively make a 2 layer cake. > > Tip: The brown rice flour was a bit gritty so I allowed the batter to sit in the baking pan for 20 minutes before putting it in the oven as BL had suggested recently. Choose a good tasting oil. I used canola and it was an unfortunate choice. As a sheet cake it took a little more than an hour in my oven. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 I usually use canola oil. It has omega 3s and I think it taste good in baked goods as well as frying things. I use olive oil to fry in most often, but I don't think I ever used it in baking. On Wed, Aug 26, 2009 at 12:13 PM, steele_family_81230 < steele_family_81230 wrote: > > > Thank you for the recipe -- it sounds very good!! > > I have bought a GF flour mix at the health food store (the name escapes me > right now, and the flour is at home, and I am at work). I have had good luck > substituting it cup for cup for wheat flour in many recipes, so I will most > likely try that one. > > Does anyone have a recommendation on a " good-tasting " oil? I find I am at a > loss for that! > > Thank you, > Jill > > > --- In <%40>, > " Martha Bickford " <msew wrote: > > > > I recently tried this recipe and have added my own notes at the end. Not > health food but an acceptable cake for a child's birthday. The original > recipe was egg free and I adapted it to gluten free. > > Martha > > > > Eggless Chocolate Cake II from > http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8395 & servings=24by GINGER P > > > > Servings: 24 > > Ingredients: > > 4 1/2 cups sifted GF cake flour blend (3 Cups Brown Rice Flour, super > fine if you can find it > > 1 Cup Potato Starch (not potato flour) > > 1/2 Cup Tapioca Flour > > 1 1/2 tsp guar gum or xanthan gum) > > 3 cups white sugar > > 1 cup unsweetened cocoa powder > > 1 cup vegetable oil > > 3 cups water > > 3 teaspoons baking soda > > 1/2 teaspoon salt > > 3 tablespoons vanilla extract > > > > Directions: > > 1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 > inch pan. > > 2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add > sugar and mix together. > > 3. Add oil, water and vanilla and mix thoroughly. > > 4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 > hour or until toothpick inserted in center comes out clean. This would > alternatively make a 2 layer cake. > > > > Tip: The brown rice flour was a bit gritty so I allowed the batter to sit > in the baking pan for 20 minutes before putting it in the oven as BL had > suggested recently. Choose a good tasting oil. I used canola and it was an > unfortunate choice. As a sheet cake it took a little more than an hour in my > oven. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 Personally, I use grapeseed oil for most everything - it has a mild flavor, contains antioxidants and a high smoke point (or at least, higher than olive oil). I like it in baked goods, for frying with, in salad dressings and it's great for seasoning my cast iron pans! Clara I. Ogren-Rubalcaba http://www.sixfoodintolerance.com http://starredcreations.blogspot.com On Wed, Aug 26, 2009 at 12:13 PM, steele_family_81230 < steele_family_81230 wrote: > > > Thank you for the recipe -- it sounds very good!! > > I have bought a GF flour mix at the health food store (the name escapes me > right now, and the flour is at home, and I am at work). I have had good luck > substituting it cup for cup for wheat flour in many recipes, so I will most > likely try that one. > > Does anyone have a recommendation on a " good-tasting " oil? I find I am at a > loss for that! > > Thank you, > Jill > > > --- In <%40>, > " Martha Bickford " <msew wrote: > > > > I recently tried this recipe and have added my own notes at the end. Not > health food but an acceptable cake for a child's birthday. The original > recipe was egg free and I adapted it to gluten free. > > Martha > > > > Eggless Chocolate Cake II from > http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8395 & servings=24by GINGER P > > > > Servings: 24 > > Ingredients: > > 4 1/2 cups sifted GF cake flour blend (3 Cups Brown Rice Flour, super > fine if you can find it > > 1 Cup Potato Starch (not potato flour) > > 1/2 Cup Tapioca Flour > > 1 1/2 tsp guar gum or xanthan gum) > > 3 cups white sugar > > 1 cup unsweetened cocoa powder > > 1 cup vegetable oil > > 3 cups water > > 3 teaspoons baking soda > > 1/2 teaspoon salt > > 3 tablespoons vanilla extract > > > > Directions: > > 1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 > inch pan. > > 2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add > sugar and mix together. > > 3. Add oil, water and vanilla and mix thoroughly. > > 4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 > hour or until toothpick inserted in center comes out clean. This would > alternatively make a 2 layer cake. > > > > Tip: The brown rice flour was a bit gritty so I allowed the batter to sit > in the baking pan for 20 minutes before putting it in the oven as BL had > suggested recently. Choose a good tasting oil. I used canola and it was an > unfortunate choice. As a sheet cake it took a little more than an hour in my > oven. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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