GLUTEN FREE RECIPE: G.F. Yogurt Chocolate Cake

2 cups G.F. flour mix
1 tsp xantham gum
2 tsp baking powder
1 tsp baking soda
1 tsp egg replacer (optional)
pinch of salt
1 cup boiling water
1/2 cup (1 stick) margarine or butter
1/2 cup cocoa
3/4 cup liquid egg substitute or 1 egg + 2 egg whites
1 1/3 cups sugar
1/2 cup plain yogurt
2 tsp G.F. vanilla

Preheat the oven to 350. Spray a bundt or tube pan with vegetable oil and dust with rice flour. In a medium bowl, blend the flour mix, xantham gum, baking powder, baking soda, egg replacer (if used), and salt. Set aside. In a large mixing bowl, combine the water, margarine, and cocoa and stir until the margarine is melted. In a small bowl, beat the egg substitute until foamy. Add this with the sugar to the cocoa mixture, and beat well with a wooden spoon. Beat in the dry ingredients until smooth. Add the yogurt and vanilla and mix well. The batter should be fairly thin. Pour into the prepared pan and bake 50 minutes or until a tester comes out clean. Let cool slightly before turning onto a serving plate. The cake can be dusted with confectioners' sugar, frosted with your favourite frosting or drizzled with a thin icing of confectioners' sugar mixed with milk or lemon juice.

Makes 16 to 20 servings.

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