I have a friend who should not be eating a lot of gluten but she loves baking. She was drooling over the Cherry Chocolate Pudding cake that I made, so I decided to try making her a cake of her own (well actually I put her to work in the kitchen to show her how to do it). I also decided to make it a smaller cake, as it is a fairly rich cake and even with taking it to work with me it was hard to get through a 9 x 13 pan of it. What we ended up with was an 8x8 pan of gluten, egg and dairy free cake!
Ingredients:
¾ + 2 tbsp all purpose GF Flour mix (I used Kinikinik brand)
¼ cup organic whole brown sugar
3 tbsp unsweetened cocoa powder
1 ½ tbsp baking powder
3 tbsp coconut milk (you could also use almond, soy, or rice - I just had coconut on hand)
¼ cup applesauce (unsweetened)
1 cup cherries - rough chopped
½ cup organic whole brown sugar
1 ½ cup hot water
2 tbsp cocoa powder
Method:
1. Preheat the oven to 350F. (if using a glass pan cook at 325F).
2. In a bowl mix together the flour, sugar, ⅓ cup cocoa powder, baking powder, milk, and applesauce. (I had to add an extra 2 tbsp of milk, try mixing without before adding it. The batter should be thick but not dry).
3. Fold in the cherries.
4. Spoon the batter into a greased and floured 8 x 8 pan (or a pan lined with parchment paper).
5. In the same bowl mix together the dark brown sugar, hot water, and ¼ cup cocoa.
6. Poor overtop of the batter.
7. Bake 35 to 40 minutes (the cake will be set but not firm, you should see some pudding bubbling up on the edges.).
