Happy, happy, happy wedding for the son. He's married a doll who is willing to learn to bake gluten-free. This post is for her. Maybe she can perfect this cake. I am always struggling with it.
This recipe came from my g-f sister DawnL. Yeah, the baby who accompanied me on dates in high school is now teaching me about gluten-free.
She sent this recipe: Gluten-free Chocolate Cake that doesn't budge the insulin levels in her son, my Type 1 diabetic nephew. This Is It! She says that some days he eats the whole thing. Gotta love that kid.
This whole process happens in my blender--easily and in less than three minutes!
I'm having a hard time baking this because I tweek recipes, but here goes.
1/2 cup honey (I have halved this, used date paste, and substituted with agave too.)
1/4 cup oil - coconut or vegetable oil
1/2 cup cocoa (I did not used dutched as it's too rich for me.)
1 Tablespoon baking powder
1 Tablespoon soda
dash of salt
1 teaspoon vanilla
Blend the mixture until smooth and pours like cake batter, not bread dough. Add a splash of water if necessary.
I baked it at 350 25-30 minutes in an 8x8 pan just until I tapped the top and it sprang back. It does not raise overly much.
The homeschool kids gobbled it up this morning... however, I'm sure they are not renowned for a well-developed palate, pallet, palette? Homophones! Grrrrr.