This recipe is quick, easy, gluten-free and vegan.
Preheat the oven to 350 degrees F. In an 8-inch by 8-inch cake pan, mix:
- 1-1/3 Cups gluten-free* flour(s)
- 1 Cup sugar
- 3 Tablespoons cocoa powder
- 1 teapoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
Add
- 3 Tablespoons canola or olive oil
- 1 Tablespoon cider vinegar
- 1 Tablespoon vanilla
- 1 Cup water
Stir until mixed, and bake in preheated 400-degree (F) oven for 30 minutes (time is very approximate), or until a toothpick inserted in the middle of the cake comes out clean (i.e., no crumbs, no batter).
You can substitute up to 1/4 cup coconut flour, if you add an equal amount of extra water. Or, substitute 1/4 cup coconut flour plus 1 egg. (If you add the egg, it’s acceptable as a vegetarian dish, but is no longer vegan.)
*I like Bob’s Red Mill gluten-free All-Purpose Flour, which has some bean flours in it. Also, try mixing brown rice flour, white rice flour, tapioca starch, and/or potato starch, with or without the all-purpose flour.
