chocolate cake

I was recovering and craving something sweet so I made a gluten free egg free casein free cake. It is yummy and even hubby thinks so too.

I used Bob's Redmill Gluten free biscuit mix for the flour. I used oil instead of shortening.

I mixed it all right in the pan, skipping the oiling and flouring of the pan, and it was just fine.

I made the frosting with powdered sugar and cocoa and palm oil shortening and vanilla and almond milk and a sprinkle of salt. I measured nothing.

When the cake was baking I put a pie plate of pecans in the oven the last 10 minutes to roast them. Then I crushed them and added them to the frosting.

I adapted a recipe I found at about.com. The recipe was submitted by Diana Rattray. It is called NO EGG WONDER CAKE...thanks, Diana!

1 3/4 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 oil (or the recipe actually says shortening)
1 1/2 tsp. vanilla
1 TB vinegar
1 cup cold water

Mix well and bake at 350 deg for about 30 min.

I let it cool and then frosted it.

YUMMY!

Bob...you are fantastic!

While strolling the aisles of a newly revamped SUPER WAL-MART I spotted the words "GLUTEN FREE" and sure enough Bob's Redmill products are now on a shelf in the food section. I got excited and I grabbed a few bags, items I have not tried so far.

This morning I tried making waffles with his Gluten Free baking mix and they were crisp and tasty and oh my goodness it made me so happy...thank you, BOB!

It calls for an egg but I didn't use one and it calls for sugar but I didn't use any. I did put syrup on the waffles so I wasn't completely sugary free.

I look forward to trying the other recipes soon.

Have a good day!