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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Updated recipe from Sophie Safe Cooking - non allergenic, with my modifications. this recipe is supposed to be free of eggs, soy, and milk due to my son's food allergies. The batter will be a little dry, but will be somewhat better when cooked. It needs to be pressed/poured into the pan. Ingredients:
1 1/2 cups flour |
1 cup sugar |
1/2 cup cocoa powder |
1 teaspoon baking powder |
1/4 cup vegetable oil |
1/4 cup rice milk |
Directions:
1. Whisk dry ingredients together. Add vegetable oil and rice milk and mix with a spoon until thoroughly blended. The batter will be almost too thick to pour. Pour and spread it into a greased and sugared 9 x 9 pan. Bake for 30 minutes at 350. Cool completely and enjoy!
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