Annika’s Moist Cocoa Cake

5 star Avg. rating 5 from 22 votes.

Recipe Information

Recipe Created By: Amy Hugon


1 cup gluten-free flour blend
1 cup sugar
1 cup hot water
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 Tbsp Ener-G Egg Replacer mixed with 2 Tbsp water
1/2 cup unsweetened cocoa powder
1/4 cup margarine OR canola oil
1/2 cup chocolate chips (optional)
confectioners (powdered) sugar (optional)


Preheat oven to 350 °F. Panspray 8″ square pan.

Mix together dry ingredients (except for chocolate chips) and water. Add Egg Replacer mixture and melted margarine or oil; beat well. Spoon batter into pan. If desired, sprinkle chocolate chips on top. Bake 30 minutes.

If desired, sprinkle with confectioner’s sugar when cooled.

This does sag a bit in the middle. It would turn out better in smaller pans. If you make it in smaller pans, start checking for doneness at about 20 minutes.

However, since 3 kids have eaten half the cake in 10 minutes, evidently the sag isn’t a big issue.

This does taste more chocolatey with the chocolate chips on top. The cocoa flavor is more pronounced if you omit them.



The egg replacer mixture can be replaced with 1 whole egg.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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