- 3 cups gluten free flour
- 2/3 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 3/4 cup sugar
- 1 tsp salt
- 1/2 cup oil (canola, vegetable or sunflower)
- 1 TB vanilla extract
- 2 TB lemon juice or white vinegar
- 2 cups very cold water
- ¼ – ½ cup powdered sugar & snow flake stencil
1. Heat the oven to 350F. Grease & flour (g-free) 2 round 9″ baking pans.
2. Sift together flour, cocoa, baking soda, baking powder, sugar and salt in a medium bowl. Set aside.
3. In a separate bowl, whisk together oil, vanilla, lemon juice, and water.
4. Slowly pour wet ingredients into the bowl with the dry ingredients. I like to use my electric mixer, but you may do this by hand–just make sure you blend thoroughly–about 3 minutes on medium–make sure to get ALL the lumps out. The batter will be the consistency of brownie batter.
5. Spoon batter into greased cake pans. Spoon out as best you can and place in oven
6. Bake for 20 -25 minutes. Check center of cake with a toothpick-if it comes out clean, cakes are done! Do NOT overbake.
7. Let cool on rack for about 30 minutes then remove from pan and continue to cool cakes on rack.
8. Once cakes are cool, turn “rough side” down and place one cake on a plate. Sprinkle powdered sugar over cake. Place second layer of cake (rough side down again) on top of first layer. Place stencil on top of cake-sprinkle powdered sugar to your liking. If you would rather make 2 “short” cakes, just put each cake on a separate plate and stencil & sprinkle to your liking. Also looks good with a fresh raspberry & a sprig of mint.
This recipe was adapted from Margaret Fox’s Cafe Beaujalais Cookbook recipe, “Amazon Chocolate Cake”. Her version is made with regular flour and has a little more sugar and oil.