These are moist, just awesome! I was stunned when I finished making them yesterday they are just so yummy!
1 1/2 C All Purpose Flour (we of course use gf pantry's ap flour!)
3 Tbs cocoa powder
1 tsp baking soda
1 C granulated sugar
5 Tbs canola oil (feel free to sub your fave veggie oil here)
1 Tbs white vinegar
1 tsp vanilla extract
1 C cold water
In a large mixing bowl combine cocoa, baking soda, and sugar and mix. Add oil, vanilla and vinegar, then pour water into the bowl. Stir well, making sure all lumps are gone. Pour into either lined cupcake tin (makes 12) or an 8x8 or 9x9 baking pan.
Bake for about a half an hour, test with fork for doneness. YUM! Cool completely before using your fave frosting :)
- Gluten Free Mom
- I am mom to a 15 year old boy and identical twin 6 year old boys. I am the wife of a wonderful man. I have had celiac disease for 15 years. Those things define me in that order, everything else falls in line! I homeschool because the public school system was just letting my smart child slip through not learning a thing, on the honor roll no less. While I eat a completely gluten free diet I don't keep a gluten free household. No reason to make the kids suffer with me! I am writing a gluten free cookbook (slowly!) because I can't stand all the gluten free recipes out there that use five hundred flours, and I want to eat normal food like non-celiacs do. Just like I used to, I use one all purpose flour that ROCKS, The Gluten Free Pantry's All Purpose Flour. No, I do not get paid to say that ;) Every recipe on my blog can also be made with regular flour, use it just like I use my gf flour!