Eosinophilic Esophagitis Friendly Chocolate Snack Cake

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Eosinophilic Esophagitis Friendly Chocolate Snack Cake

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Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup water
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
1 tbsp white vinegar

For the glaze

1 cup powdered sugar, sifted
3 tbsp unsweetened cocoa powder
3 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line the bottom with parchment paper.
2
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.

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