The name of this cake might sound a little bit strange, but that's what I call it because, well, it's a perfect weeknight treat! Because it is so quick and unbelievably simple to prepare, you won't mind whipping it up on a Thursday evening.
You'll Need:
1 1/2 Cups Gluten-Free AP Flour Blend
1/3 Cup Cocoa Powder
1 tsp. Baking Soda
1 tsp. Xanthan Gum
1/2 tsp. Salt
1 Cup Sugar
1/2 Cup Oil {Canola, Grapeseed, etc.}
1 Cup Cold Water, Brewed Coffee or, my favorite, Chai Concentrate
2 tsp. Vanilla Extract
2 Tbsp. Cider Vinegar
To Make:
Preheat your oven to 375 degrees.
Add all of the dry ingredients directly into an 8x8 inch glass baking dish and stir to combine.
Combine the oil, chai concentrate {or other liquid}, and vanilla, and then add to the dry ingredients.
Mix thoroughly until the cake batter is smooth. Remember to check the corners of the dish!
Add the cider vinegar on top of the batter, and then stir briefly, just until white swirls form in the batter.
Bake the cake for about 30 minutes, until a toothpick inserted near the center comes out clean.
Went out in the ice and snow for the ingredients I needed...TOTALLY WORTH IT! I love that it isn't too sweet. The kids all scarfed their piece down and the 3 year old (ear/sinus infection and all) asked for a second piece! Overall I'd say that this cake is a keeper! Thanks for sharing!
ReplyDeleteHooray! I'm so glad you enjoyed the cake, and *thanks* for taking the time to let me know!! <3
ReplyDeleteOf course! Hey - if I want a 9x13 do you think I can just double it??? What about doing cupcakes???
ReplyDeleteI think, yes, you could probably double the recipe and have good results. The baking time would obviously be longer, maybe somewhere around 40 minutes? But don't quote me on that!! Cupcakes would be very doable--just make a batch (or double batch) of the batter and divide evenly, and then start with a baking time somewhere between 15 and 20 minutes. My buttercream frosting recipe would be yummy on top!! ...and I've got another whipped chocolate frosting that would work too :)
ReplyDeleteI just polished off a slice of this cake (made non-GF) with a drizzle of homemade berry sauce. Oh yum yum! So much better than a box mix. I felt like something was missing when I got done and hadn't added any eggs but it came out great, nothing weird about it at all.
ReplyDeleteHooray! I'm glad you enjoyed the cake, Chanel! As for the lack of eggs, even vegans like cake ;) ;)
ReplyDeleteHere it is Thursday night and I am using this recipe again! :)
ReplyDeleteI just made this again, slipped it into the oven without my husband even knowing. That's how fast and easy it is.
ReplyDelete