Wednesday, October 18, 2006

Roses and Chocolate Cake


Autumn, the perfect time for a gluten-free chocolate cake decorated with chopped walnuts and miniature roses. Yummy!

1 cup brown sugar

1 cup granulated sugar

1/2 cup vegetable shortening

1 cup rice milk or water

1 tsp. baking soda

1 tsp. vanilla

1 1/2 cups rice flour

1/2 cup chocolate powder mixed with 1/2 cup boiling water

1 1/2 cups bean flour (garbanzo/fava bean is delicious)

3 tsp. xanthan gum

dash of salt


Mix sugars and shortening. Add milk or water. Mix chocolate and soda and add to mixture. Add vanilla, flours, and a pinch of salt. Bake at 325 degrees for about 60 minutes.

No comments:

Post a Comment

Thank you for commenting on my blog post. I am always happy to hear from blog readers. Your words encourage and inspire me. I am glad you stopped by to share conversation, recipes, ideas, and thoughts on creating a welcoming home.