Wednesday, December 7, 2011

Allergy Free Chocolate Cake

Here is a recipe for a Texas Sheet Cake that is so moist and yummy!  It is rich chocolate with a hint of cinnamon.  I love it without icing but chocolate icing on top makes it a chocolate lover's dream.  It's even better with vanilla hemp milk ice cream.

Texas Sheet Cake

2 cups flour blend (4 cups rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
3/4 teaspoon xanthan gum
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup Earth Balance buttery spread
1/4 cup unsweetened cocoa
1/2 cup rice milk mixed with 1/2 teaspoon lemon juice
1 teaspoon vanilla extract
3 teaspoons egg replacer mixed with 4 Tablespoons rice milk

Combine dry ingredients in large bowl.

Combine water, Earth Balance, and cocoa in small saucepan and bring to a boil, stirring frequently.  Remove from heat and pour into flour mixture.  Beat at medium speed with mixer until well-blended.  Add the rice milk/lemon juice mixture, vanilla, and egg replacer/milk mixture.  Beat well.

Pour into greased 15x10 jelly roll pan (or 9x13 sheet cake pan-bake longer if using this pan) and bake at 375 for 17-18 minutes or until cake tester comes out clean. 

For icing:
6 Tablespoons Earth Balance
1/3 cup rice milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract

Combine Earth Balance, milk, and cocoa in a saucepan and bring to a boil, stirring constantly.  Remove from heat and stir in powdered sugar and vanilla.  Pour over warm cake. 

Here is the cake before you can see I had to sneak a taste!

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