madewithche

So rich and moist! Can be made Vegan.

Ingredients

Makes two 9 inch cakes

• 4 Cups Gluten Free Flour (Namaste Foods Organic and Gluten Free Perfect Flour Blend 1:1)
• 3 Cups Brown Sugar
• 2 Tsp Salt
• 2 Tsp Baking Soda (or 2 Tbs of Baking Powder)
• 3 Cup Hot Water
• 1 1/3 Cup Milk (or Oat Milk or Almond Milk) 
• 1 1/3 Cup Grapeseed Oil (or preferred Vegetable Oil)
• 8 Tsp Vanilla Extract
• 4 Tsp White Vinegar (or Apple Cider Vinegar) 

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine dry ingredients (Gluten Free Flour, Sugar, Salt, and Baking Soda) in one bowl and whisk until well combined.
3. Gradually add hot water to the dry ingredients while whisking.
4. In a separate bowl, whisk together the Milk, Vegetable Oil, Vanilla, and White Vinegar. Gradually add this mixture to the batter while whisking.
5. 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.
6. Fill two 9 inch cake pans to about 3/4 or 75% full. If you want thinner layers, use three nine inch cake pans and fill to about 1/2 or 50% full.
7. Bake on middle rack for 30-35 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.
8. Cool the cakes 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!