Hi Joanne -

I just wanted to thank you so much for submitting this recipe - I made
it last night for my daughter's 2nd birthday and it was without a doubt
the most fantastic cake I've EVER made.

I bought Bob's Red Mill GF Flour (which had garbanzo, Sorguhm and
arrowroot, I believe - I'm very scared of mixing my own flours...I've
had disasterous results!) and instead of Xanthan gum I made a Flax
Slurry (1/4 cup ground flax seeds and 3/4 cup hot water blended - then
reduce the milk added to the recipe by 1/2.  Use 1/2 cup of slurry and
refrigerate the rest to replace eggs in pancakes/waffles in the
morning!!).  I cooked the cupcakes considerably longer than 21 minutes
(the flax slurry makes them very moist - maybe I could have reduced the
boiling water at the end to 1/2 as well, don't know).

Anyway, they were moist, delicious, had a fantastic crispiness around
the edges.  I made a great icing to go on top and the kids put their own
vegan chocolate sprinkles on - they were amazing (and my kids are very
picky and my husband generally tries to hide his grimace when eating any
of my wheat free baking....he even got up at 3am this morning and snuck
another one!  Hee hee!)

Thank you thank you thank you for sharing this recipe - with your
permission, I'd love to post it to my Vegan Family Club group where we
share fantastic recipes.

Happy Holidays to all...

Michele




Hi,
You can try a mixture of 1/3 garbanzo bean flour, 1/3 cornstarch, 1/3
tapioca
starch for your flours; OR try a blend of 2 c sorghum flour to 1 c
cornstarch; OR a blend of 2 cups sorghum, 2/3 cup arrowrooot, 1/3 cup
tapioca starch( I
have not used the last two blends, I just got them from someone else.)

Deep Dark Chocolate Cake

2 C sugar
2  C gluten free flour blend
3/4 C Hershey's cocoa
1 1/2 tsp gluten free baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp xanthan gum
2 eggs and 1 egg white (use your egg substitute)
1 C GF milk ( try Diamond Breeze almond milk in plain, vanilla or
chocolate,
or Dairy Free potato milk)
1/2 C vegetable oil or melted  milk free margarine
2 tsp Gluten free vanilla
1 C boiling water

In large mixer bowl, stir together sugar, flours, cocoa, baking powder,
baking soda, salt and xanthan gum.  Add eggs ( or substitute), white
milk, oil or
margarine, and vanilla.  Beat on medium speed of electric mixer two
minutes.
Remove from mixer; stir in boiling water.  Pour batter into prepared
pans
(greased and floured with oil or use waxed paper).  Bake 30-35 minutes
for 9 inch
pans, 35-40 minutes for a 13 x 9 inch pan, 21 minutes for cupcakes.
Cool 10
minutes, remove from pans to wire rack.  Cool completely before
frosting.

Each time you substitute flours, you have to play with how much flour to
use.
 Sometimes the weather also affects how much you put into your recipies.

Sometimes my recipies have turned out and sometimes they have not.  My
son is
very picky too.
Good luck, Joanne