I have an excellent gluten-free chocolate cake recipe, but want to make a yellow cake. How can I go from chocolate to yellow?
I know there are GF yellow cake recipes, but I know for sure that this cake it moist and delicious. Should I just leave out the cocoa powder?
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10 Comments
You may want to decrease the sugar by 1/4 cup, since you're taking the baking cocoa out; that depends on how sweet you like your basic cake. If you replace the water with one of the fruit juices, I would definitely decrease the sugar by 1/4 cup to balance out the sweetness of fruit.
Also, I wouldn't eliminate the baking soda as boulangere suggests. GF recipes need the baking soda to react strongly with the vinegar to achieve a proper lift. Good luck! Your recipe looks delicious.
Here are the ingredients:
* 1 1/2 cups gluten-free flour (recipe #208061) (a combination of 6 c. white rice flour, 2 c. potato starch and 1 c. tapioca starch)
* 1/2 cup cocoa
* 1 cup sugar
* 1/2 teaspoon salt
* 2 teaspoons baking soda
* 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum
* 5 tablespoons cooking oil
* 1 tablespoon vinegar
* 1 teaspoon pure vanilla extract
* 1 egg
* 1 cup water
Read more: http://www.food.com/recipe/one-bowl-gluten-free-chocolate-cake-209764#ixzz1FSjFvScu