Art of Gluten-Free Baking
http://artofglutenfreebaking.com
-makes 1- 8 inch square cake or 12 cupcakes (it should also make an 8 inch round cake)
Baking time will differ if you use a different pan
Ingredients
1 1/2 cups (215g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 cup (200g) granulated sugar
3 TBL unsweetened non-Dutch process cocoa, sifted (do not use Dutch process cocoa)
1/2 tsp salt
1 tsp baking soda
1 tsp aluminum-free, double acting baking powder
6 TBL neutral-flavored oil, (I use rice bran oil)
1 TBL apple cider or white vinegar
1 tsp vanilla extract
1 cup (240ml) cold water (or coffee or milk)
Optional: Chocolate Frosting, Dairy-Free, Egg-Free, Soy-Free
Ingredients
1 1/2 cups (170g) confectioner’s sugar (powdered sugar)
2 TBL unsweetened cocoa (not the Dutch-process kind)
pinch of salt
2 heaping TBL non-hydrogenated butter-replacer or shortening
1/2 tsp vanilla extract
2 TBL water (or milk or coffee)–use a bit more if needed
Sift dry ingredients into a medium bowl. Mix in margarine, vanilla extract, and 1 TBL water. Beat until combined and smooth. This is enough to thinly frost an 8″x8″ cake or 12 cupcakes.
Preheat oven to 350 degrees F.
To Make a Cake:
In your 8-inch square baking pan, stir together all dry ingredients.
Make three depressions (“wells”) in the dry ingredients, 2 small and 1 large.
Pour your oil into the biggest well, and the vanilla and vinegar into the 2 smaller wells.
Pour 1 cup cold water over all. Mix well and smooth top.
To Make Cupcakes
Mix all in a large bowl, using the same order and process of the instructions above, and spoon into greased or lined cupcake tins.
Bake 8-in cake for 30-40 minutes at 350 degrees, or until tester comes out clean. Bake cupcakes for 30 minutes, or until tester comes out clean. For both, remove from oven and place on wire rack to cool completely.
Enjoy!