Gluten Free Chocolate Cake

A yummy gluten free chocolate cake that many of my friends like as much as regular(much to their surprise). If you use the really fine rice flour available in Asian grocers - it's even better!

Preheat oven to 350F (175C)

2 1/4 cups of Cathi's Fine White Flour Mix
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
1/2 c cocoa
4 eggs, separated if desired
1 1/2 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

1. Grease and rice flour two 8 or 9 inch round cake pans or line one dozen large muffin tins for cupcakes.
2. Combine the flour mix, cocoa, salt, baking soda, baking powder and xanthan gum in a bowl and set aside.
3. If desired for a lighter texture, separate the eggs and beat the whites until stiff.
4. Mix the eggs or yolks, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well.
5. Gently fold in beaten egg whites if used.
6. Spread batter into the prepared pans.
7. Bake at 350 degrees F (175 degrees C.
8. Bake cakes for 25 minutes, and cupcakes for 18-20.
9. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.


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