Art of Gluten-Free Baking
-makes 1- 8 inch square cake or 12 cupcakes
Baking time will differ if you use a different pan
Note: This recipe uses my gluten-free flour mix:
Optional: Chocolate Frosting, Dairy-Free, Egg-Free, Soy-Free
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.
To Make a Cake:
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 C cold water over all. Mix well and smooth top.
To Make Cupcakes
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.