Ingredients
- 2 1/4 cups brown rice flour (or white)
1/4 cup arrowroot flour (may substitute tapioca flour)
1/2 cup cornstarch
3/4 cup unsweetened cocoa powder
4 tsp. baking powder
1 T. baking soda
2tsp. salt
2 tsp. xanthan gum
1 tsp. cinnamon
1 1/2 cups evaporated cane juice sugar
1/2 cup unsweetened applesauce
1 egg white
2 T. lowfat plain yogurt (Stoneyfield is good)
1 cup very strong coffee
1/4 cup dark molasses
1 /12 cups water
1 T. cider vinegar
2 tsp. sunflower oil
1 cup canned pumpkin (Libby's is great)
Description
A Moist Deeply Flavored Chocolate Cake For Those Sensitive To Gluten. The Pumpkin Add Moist-ness Without All The Fat. No One Will Know It's There. The Coffee And Molasses Take The Flavor Deeper. Serve With Fruit Or And Top With Your Favorite Glaze Or Butt
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