Preparation time: 5 minutes
Baking time: 20 to 22 minutes
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This was my mother’s cake recipe and our family of five ate it all through my childhood. Oh, the memories! Whenever we asked my mother for chocolate cake, this was the recipe. I then raised my son on Mom’s cake and it remains one of our family favorites. I have downsized it to make a 5-inch cake that is better suited to a small household. You can eat it plain, dusted with powdered sugar, or frosted (see the frosting recipes starting on page 226).
Makes 4 small slices (one 5-inch cake)
1. Place a rack in the middle position of the oven. Preheat the oven to 350°F. Generously grease a 5-inch nonstick springform cake pan (gray, not black) or a 5-inch cake pan (gray, not black). Line the bottom of the pan with parchment paper, and then grease the parchment.
2. In a small bowl, whisk together the flour blend, sugar, cocoa, salt, baking soda, and xanthan gum until well blended. With an electric mixer on low speed, beat in the egg, oil, water, and vanilla until blended. Spread the batter evenly in the pan.
3. Bake until a toothpick inserted into the center of the cake comes out clean, 20 to 22 minutes. Cool the cake completely in the pan on a wire rack. Remove the cake from the pan and transfer to a plate. Cut into 4 pieces to serve.
Per slice: 165 calories; 2g protein; 8g total fat; 1g fiber; 22g carbohydrates; 47mg cholesterol; 190mg sodium