Gluten Free Chocolate Brownie Cake

Chocolate Brownie Cake (Egg, sugar, milk, soy and peanut free)

Combine the following ingredients in a bowl and mix well:

1 cup Sugar (I use Splenda- it measures the same.)
1 1/4 cups Rice Flour (I buy mine at Whole Foods or World Market. Publix has it sometimes too.)
1/3 cup Cocoa Powder
1/2 teaspoon Salt
3/4 teaspoon Baking Soda
1/3 cup Canola Oil
1 cup Water
1 teaspoon Vinegar (Use Real Cider Vinegar. Distilled Vinegar doesn’t work as well with the rice flour.
1 teaspoon Vanilla Extract

Use 9×9 glass cake pan or cupcake pans. 325 degrees for about 35 minutes. Watch carefully for firmness. The only thing about not using eggs is overcooking will make the cake rubbery.

These measurements make about 15 cupcakes. The original recipe has 3 grams of fat, and 4 carbs per piece. I’m not sure how using Splenda effects those numbers.

I have made these for my 3 year old’s Mother’s Day Out Program for several years. They always beg me to bring extras for the teachers and for a child in a different age group that has Celiacs. You can “ice” these several ways. You ruin the effect if you use store bought icing. You could drizzle with powdered sugar, melt chocolate chips or make a vanilla Splenda icing and use just enough to hold fruit on top. The kids always love the fruit, especially if I theme the design. I have to make 65 cupcakes for their “Back to School” party next week and I’m trying to think of ways to decorate the cupcakes. Riley always likes if I shave apple peal to top the cupcake and use cookie cutter to make it look like a bite is out of the apple.

I will get the Splenda Icing recipe and post it for you as well. I also have another recipe for “yellow” gluten-sugar and egg free cake that uses yogurt instead of eggs. It’s very moist but falls apart if you try to make cake and not cupcakes.