Dry Ingredients:

  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup sorghum flour
  • ½ teaspoon King Arthur xanthan gum
  • ½ cup agave nectar
  • ½ cup unsweetened baking cocoa
  • 1 teaspoon Bob's Red Mill baking powder
  • ¼ teaspoon baking soda

Wet Ingredients:

  • ¾ cup milk
  • 2 eggs, slightly beaten
  • ¼ cup canola oil
  • ½ teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease an 8-inch square baking pan. Dust lightly with flour, knocking out excess.
  3. In a large bowl, whisk together all dry ingredients.
  4. Make a well in the center of the dry ingredients.
  5. Add milk, oil, vanilla, and beaten eggs. Whisk together until well incorporated.
  6. Bake in preheated oven for 20-25 minutes, until a toothpick inserted in the middle comes out clean. DO NOT OVER BAKE.
  7. Allow cake to cool completely before frosting with your favorite gluten free chocolate frosting.

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