Ok, before you run at the thought of gluten free and/or vegan, I promise this is fantastic. I’ve fed it to people who are neither and they have no idea. It’s just a very moist, basic chocolate cake. It needs no frosting and it’s made even better with the addition of chocolate chips!
1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour (or your favorite GF AP flour blend)
3/4 tsp. xanthan gum
1 cup sugar
3 Tbl. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp salt
1/4 cup plus 2 Tbl. vegetable oil (I recommend coconut oil, but any veggie oil will suffice)
1 Tbl. white vinegar
1 tsp. vanilla
1 cup cold water
In a large bowl combine all dry ingredients (including sugar). After it is mixed, make 3 wells in the dry ingredients with the back of a spoon. Pour oil into one, vinegar into another, and vanilla into the last. Pour water over all and mix either by hand or on low speed of your mixer until thoroughly combined. (It does make a rather thin batter, don’t let this worry you.) Stir in chocolate chips by hand, if using.
Pour into a greased 8 inch square baking dish and bake at 350 for 30-35 minutes until the top springs back when touched and a toothpick inserted in the center comes out clean.