This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic. It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example isthe soymilk. Oat or hemp seed milk are possible substitutes that could be used. For people sensitive to xanthan gum, psyllium husk powder might be a good substitute. This is written for making 1 9" round or square cake. If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3 for a 3 layer cake or by 2 for an 18" sheet pan Preheat the oven to 350 degreesF/177•C. I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper INGREDIENTS 1 1/2 cups All-Purpose GF flour 1 cup sugar 3 tablespoons plain cocoa or cacao 1 teaspoon baking soda 2 teaspoons
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