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Allergy Free Pudding Cake
This recipe for allergy free pudding cake was adapted from the Better Homes and Gardens Cookbook and is a great dessert to make when you don't have a lot of ingredients on hand. As it bakes, the cake rises to the top and leaves a chocolate-y sauce below. It's delicious on it's own but even better served warm and topped with "safe" whipped cream or ice cream.
Ingredients:
3/4 cup wheat free all-purpose flour mix
1/2 teaspoon xanthan gum
1/3 cup sugar
1-1/2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 cup rice milk
1-1/2 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons cocoa powder
1/2 cup sugar
1 cup boiling water
Directions:
1) Preheat oven to 350 degrees.
2) Mix flour, xanthan gum, sugar, 1-1/2 tablespoons cocoa powder and baking powder in bowl. Add milk, oil and vanilla. Mix well. Pour batter in 8x8 glass baking dish. In a separate bowl, combine 1/2 cup sugar and 3 tablespoons of cocoa powder. Add the boiling water and mix well. Carefully pour over the batter in the baking dish. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean. Serve warm.
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