-makes 1- 8 inch square cake or 12 cupcakes
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour (also known as Mochiko or glutinous rice flour)
2 scant tsp. xanthan gum
1 1/2 C (210g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 C (200g) granulated sugar
3 TBL unsweetened cocoa, sifted
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
6 TBL neutral-flavored oil, (I use rice bran oil)
1 TBL apple cider vinegar
1 tsp vanilla extract
1 C (235ml) cold water (or coffee or milk)
Optional: Chocolate Frosting, Dairy-Free, Egg-Free, Soy-Free
1 1/2 C (170g) confectioner’s sugar (powdered sugar)
2 TBL unsweetened cocoa (not the Dutch-process kind)
pinch of salt
2 heaping TBL non-hydrogenated margarine (I use soy-free Spectrum) 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.
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 C 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 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.