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Gluten-Free and Sugar-Free Chocolate Cake

By: Chef Suzy Singh, NOW Research & Development Corporate Chef

2 cups Living Now™ Gluten-Free All-Purpose Flour*
1 cup NOW Real Food® Organic Cocoa Powder*
1 cup NOW Real Food® Sugarless Sugar*
1/2 tsp. Sea Salt
1 tsp. Baking Soda
1 cup Rice Milk
1 cup Hot Water
1 tsp. NOW Real Food® Organic Vanilla Extract*
1/2 cup Organic Canola Oil
  1. Heat oven to 350°F (325F convection). Grease and flour one 9-inch round baking pan.
  2. In a large bowl combine: flour, cocoa, sugar, sea salt, and baking soda and set aside.
  3. In Stand Mixer using paddle attachment combine rice milk, hot water, vanilla extract, and canola oil.
  4. Add the dry ingredients until batter is consistent.
  5. Pour batter into 1 prepared pan.
  6. Bake for 45-50 minutes or until the wooden pick inserted is clean.
  7. Cool for 15-20 minutes and finish with berry compote (recipe below).

*NOW items available at your local health food store 


  1. Line 24 cupcake cups with paper liner. 
  2. Fill prepared cupcake cups 2/3 full with batter.
  3. Bake cupcakes in preheated oven for 15-20 minutes, or until wooden pick inserted is clean.
  4. Cool for 10 minutes and finish with berry compote or frosting.
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