Really, you may never have guessed this is lactose and gluten free. It’s amazing. Unlike most gluten-free recipes, this one does not crumble or turn out dry. I’ve been gluten free for about a year now, so my tastes have changed, but I couldn’t tell that it wasn’t made with wheat. This would be a great gift for someone who hasn’t been able to have cake because of their food sensitivies.
Hershey’s Chocolate Cake (adjusted)
1-¾ c brown rice flour (I use Bob’s Red Mill brand most likely found in the health food section)
2 c sugar
¾ c Hershey’s cocoa (I use a little extra without increasing sugar because I really like dark chocolate)
1-1/2 tsp baking powder
1-1/2 tsp baking soda
½ to 1 tsp salt
½ cup vegetable oil
2 tsp vanilla
2 c water
Bake in pre-heated oven at 350 for 30-35 minutes or until done. Cool and frost with:
Chocolate Non-butter Cream Frosting:
½ stick margarine (Greg’s Lite or another non-dairy alternative works fine)
Cocoa, powdered sugar, and vanilla to taste
Water to thin to proper consistency—add and mix in small amounts so it doesn’t get too thin.