Category: Gluten Free Desserts

Ingredients:

• 2 Tablespoons cooking oil (I used light EVOO.), plus more for pan
• 1/4 cup milk of choice (I used 2%)
• 1 1/2 Tablespoons hot water
• 1 1/2 Tablespoons beaten egg*
• 1 Tablespoon buttermilk (I used 2%) (or additional milk)
• 1/8 teaspoon vanilla extract
• 3 Tablespoon xylitol (birch derived recommended)
• 1/4 cup Copycat Bob's Red Mill 1-to-1 Gluten-Free Baking Flour Blend Recipe, plus more for dusting
• 2 Tablespoons gluten-free unsweetened cocoa powder (or Rochelle Dutch processed cocoa)
• 1/8 + 1/16 teaspoons gluten free baking powder (Rumford's)
• Small pinch salt
• Chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350ºF. Oil and dust with flour a mini cake pan; and set aside. (I used a 4 1/2 round x 1 3/4-inch mini spring-form pan.)
2. Whisk the first 7 ingredients (liquids and xylitol) in a small bowl and set aside.
3. In a separate small bowl, whisk together the flour blend, cocoa, baking powder and salt.
4. Add the dry mixture to the wet mixture and beat together until smooth.
5. Fold in nuts, if using.
6. Pour the batter into the prepared pan and bake on the center shelf for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Transfer to a wire rack. If using a spring-form pan, remove the ring. Allow the cake to cool for 10 - 15 minutes. Remove from pan or bottom pan and allow to cool completely. Slice into 4 pieces and serve.

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