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Recipe Servings: 1 - 8 inch cake Prep Time: 5 min Description: A Dairy-free and egg-free cake that uses potato flour for gluten allergies.... Fairly safe for everybody if you substitute for appropriate oils. Allergens: Beet, Brewers yeast, Chocolate, Corn, Fermented, Fructose, Fruit/vegetable, Miscellaneous, Nightshade, Rapeseed, Spices, Sugar, Sugar cane, Sulfites, Vanilla, Vinegar, White potato, Yeast Ingredient List:

Qty	Name
2 tsp	baking soda
1/2 tsp	salt
1 cup	water
1/2 cup	canola oil
1 tsp	white vinegar
1/2 tsp	vanilla extract
1 cup	potato flour
1 cup	sugar
1/2 cup	unsweetened cocoa powder

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Instructions: Pre-heat oven to 350 degrees fahrenheit / ~ 175 celsius

Mix dry ingredients. Add the ingredients.

Bake for ~ 20-25 minutes... less if making cupcakes.


* You can replace the potato flour with 1 2/3 cups of regular flour... it will make the cake less grainy, but will make it un-safe for gluten allergies.
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Miscellaneous: Created: March 11th, 2008
Last Updated: March 11th, 2008
Source of Recipe: Friend
Filed Under: Desserts




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