Gluten Free Chocolate Cake

Yes, … I am gluten free now. All of my older recipes still work. I just substitute gluten free flour that I buy at Costco for regular flour. Even my pie crust recipe works well that way.


Gluten Free Chocolate Cake

2 Cups minus 2 Tablespoons sugar

1 – 3/4 Cup Hershey’s cocoa

1 – 1/4 teaspoon baking powder

1 – 1/4 teaspoon  baking soda

1 teaspoon salt

2 large eggs

1 Cup plus 2 Tablespoons milk

1/2 Olive Oil (I like the flavor of olive oil. You could substitute with canola oil if you like.)

2 teaspoons vanilla extract (Use the real stuff, please. It tastes soooooo much better.)

1 Cup boiling water

Heat oven to 350. Crease and flour (gluten free flour) 13 x 9 pan. Set aside. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in mixing bowl. In another bowl, blend together eggs, milk, oil. Add to dry ingredients. Mix on medium speed for about 2 minutes. Carefully stir in boiling water. The batter will be very thin. Stir in vanilla. Pour batter in prepared pan. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Cool. Then frost with favorite frosting. I usually frost with coconut pecan frosting.