A healthier play on the Texas favorite, Dr. Zevia will have your friends and family not knowing the difference. Gluten free and containing less sugar than the original, this chocolate cake is perfect for all of those chocolate cravings.
1 12 ounce can Dr. Zevia soda
1/2 cup canola oil
1 stick unsalted butter (8 tablespoons)
4 tablespoons cocoa powder
1 cup sugar
1 1/2 cups Maninis multipurpose gluten-free flour
1 teaspoon baking soda
1/2 cup buttermilk
4 tablespoons unsalted butter
2 tablespoons cocoa powder
4 tablespoons milk
2 cups powdered sugar
Preheat oven to 350 F and prepare a 13x9 baking pan lined with parchment paper.
Combine the Dr. Zevia, oil, butter, and cocoa powder in a saucepan over medium heat.
Bring to a simmer, mix well, and remove from heat.
Add sugar, gluten-free flour, and baking soda to the pan and mix well.
In a separate bowl, beat the eggs and buttermilk together.
Add a small amount of the hot batter to the egg mixture and mix well.
Then add the egg mixture to the batter and mix well.
Pour into prepared baking pan.
Bake for 25 minutes, or until a toothpick comes out clean.
While the cake is cooling, make the glaze. It is ok if it is a little puffed up.
Let it rest and it will fall into place.
Combine the butter, cocoa powder, and milk together in a saucepan over medium heat.
When the butter is melted and the mixture is combined, whisk in the sugar, 1/2 cup at a time, until fully incorporated and smooth.