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High Altitude Wheat Free Chocolate Cake [Sep. 18th, 2009|03:46 pm]
This is a small quantity of dough, suitable for a small amount of cupcakes. I baked about 2/3 of the dough in a 5x2 inch loaf pan in a toaster oven and it behaved quite nicely. This is an adult chocolate cake - which is to say, it's dark, rich, and not too sweet.

1 cup plus 1 TB flour consisting of -
1 part rice flour
1 part tapioca
1 part potato starch

1/3 cup cocoa powder
1 tsp salt
1 tsp guar gum (If using xanthum gum, reduce - perhaps 1/4 tsp?)
2/3 cup sugar
1/2 tsp baking soda


Mix in -

1/3 cup plus 1 TB oil (could use butter, if desired)
2/3 cup milk / buttermilk / coffee (I used milk)
1 tsp vanilla
1 egg

Batter will be thin - think something like yogurt. Bake a little under 30 minutes at 350. It should double in height, and may crack on the top. Test with a toothpick. The original recipe suggested freezing it after it cooled for 5 minutes to help keep it moist, but it's edible out of the pan.

For low altitude instructions, add 2 TB sugar, remove 2 TB flour, reduce the liquid by 10%, slightly increase the leavening (1/4 tsp baking powder, perhaps?).