So rich and moist! Can be made Vegan.
Ingredients
Makes one 9 inch cake or 12 cupcakes
- 1/3 cup Unsweetened Cocoa Powder
- 3/4 cup Gluten Free Flour (Namaste Foods Organic and Gluten Free Perfect Flour Blend 1:1)
- 3/4 cup Granulated Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda (or 1/2 tablespoon of Baking Powder)
- 3/4 cup Hot Water
- 1/3 cup Milk (or Oat Milk or Almond Milk)
- 1/3 cup Grapeseed Oil (or preferred Vegetable Oil; ***Olive Oil will require at least 8 more minutes of baking time)
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar (or Apple Cider Vinegar)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine dry ingredients (Cocoa Powder, Gluten Free Flour, Sugar, Salt, and Baking Soda) in one bowl and whisk until well combined.
- Gradually add hot water to the dry ingredients while whisking.
- In a separate bowl, whisk together the Milk, Vegetable Oil, Vanilla, and White Vinegar. Gradually add this mixture to the batter while whisking.
- Mix for about 3-5 minutes or until the batter is smooth. Use a spatula to remove any remaining lumps. The batter should thicken up slightly such that it sticks on a spatula.
- Pan preparation:
- If you are baking a cake – Cut out a piece of parchment paper that covers the bottom of the cake pan.
- If you are making cupcakes – Use your favorite cupcake liners.
- Fill the pan or liners to about 3/4 or 75% full.
- Bake on middle rack for 20-25 minutes or until a toothpick comes out clean. You can also check the temperature of the center of the cake or cupcake to ensure it is at least 200 degrees Fahrenheit.
- Be careful not to open the oven prior to 20 minutes of baking or else the cake or cupcakes may deflate.
- If you filled the pan or liners to more than 3/4 or 75% full, you may need to bake for at least 5-10 more minutes.
- Cool the cake or cupcakes for at least 30 minutes before frosting or serving.
Special Tip: This cake can handle the fridge and freezer very well if you need to make a lot of cake ahead of time!
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