I've started this blog as a favor for a friend so I can join his online cooking group. So, please bear with me as I learn about the world of blogging. For my first recipe I wanted to share one of our favorite family recipes.
I never imagined that I would have to cook for a family with mulitple food allergies. It can be challenging and frustrating. This cake recipe is the one that we use for birthday cakes and for cupcakes that we make ahead and freeze. There is always a cupcake on hand to take to birthday parties. This recipe is dairy free, soy free and egg free. I haven't tried making it with rice flour but would be intereseted to hear how it turns out. Enjoy -
1 1/2 cup flour
6 Tbsp. cocoa
3/4 tsp. baking soda
1 cup sugar
pinch of salt
1 cup cold water
1/4 c canola oil
1 Tbsp. white vinegar
2 tsp. vanilla extract
Preheat oven to 350 degrees. Coat an 8 inch square baking pan (we prefer to use heart shaped) with cooking spray and then dust lightly with flour.
In medium bowl, sift together flour, cocoa, and baking soda. Whisk in sugar and salt. In smaller bowl, combine water, oil, vinegar and vanilla. Pour wet ingredients into the dry ingredients and whisk until the batter is smooth. Pour batter into pan.
Bake for 30 to 40 minutes or until cake pulls away from pan and a toothpick inserted into the center comes out clean. Cool cake in pan for 10 minutes. Turn onto baking rack and let cool completely.