If Super Bowl XLV has you stepping outside your comfort zone to serve guests on a gluten-free diet, this cake won’t give you any unwanted surprises. Most of the legwork will be shopping for ingredients you might not keep in the cupboard. This three flour cake crosses the goal line like an old flourless favorite of mine that used to be served at a restaurant in Crescent Hill.
The source of the recipe is a book my husband gave me a couple of Decembers ago.
I have made minor modifications to the recipe.
Yogurt Chocolate Cake
Preheat oven to 350 degrees and grease a tube pan with butter before dusting the pan with rice flour.
In a medium bowl, combine the three flours to make a total of 2 cups. The flour combination will be about
1 1/3 cup white rice flour
½ cup potato flour
¼ cup minus 1 Tablespoon of tapioca flour
To this mixture add
1 tsp. xanthum gum
2 tsp. baking powder
1 tsp. baking soda
1 tsp. powder egg replacer
¼ tsp. salt
In a mixing bowl, beat 1 stick of butter with ½ cup Ghirardelli cocoa and 1 and 1/3 cup of sugar on medium speed. To this mixture add 1 cup of boiling water and stir.
In a small bowl, beat one egg and two egg whites. Add to the mixing bowl and beat on low speed to avoid splashing over the sides of the bowl.
Add flour mixture to the mixing bowl. Beat on low to combine.
Add ½ cup nonfat plain yogurt and 2 tsp. of GF vanilla to the mixture. Stir.
The batter will look springy and does not pour. Transfer the batter to the tube pan with a spatula.
Bake for 50 minutes on 350.
Cool for 10 min. before removing the cake from the pan.
Dust with confectioners’ sugar.
Guess what I had for breakfast this morning? Blame it on this acoustic memory of Bill Cosby!
“Eggs, eggs are in chocolate cake, and milk, oh goody--that’s nutrition!”
-Bill Cosby
