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Making the gluten free chocolate cake is the same old story of sifting together the dry ingredients, adding the wet ingredients, mixing it all up, and baking the sponges until risen and fluffy and wonderful. But let’s start at the beginning. Sift together gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
We’re here to help! A common question we get here is how to bake gluten free without xanthan gum. That’s because while xanthan gum is an excellent ingredient for gluten free cooking, a small number of people experience intolerances. Fortunately, we’ve found you can substitute psyllium fiber powder for xanthan gum using a 2:1 ratio!
No xanthan gum. We just use the most delicious alternative flours for a gluten-free white cake with perfect texture and taste. The gluten-free vanilla layer cake is such an important cake to master as not only should the cake shine in its own right but it is also the building block through which many other celebration cakes can be made.
In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter. Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.
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