Gluten-free Chocolate Cake Recipe

We’ll kick this off with chocolate cake! This cake is gluten-free (of course, that’s probably the last time I’ll say this), vegan, and corn-free. It’s also ridiculously quick and easy to make.

1.5 cups chickpea flour*
1 cup sugar (I always use raw sugar)
1 teaspoon baking soda
3 tablespoons cocoa powder
1/2 teaspoon salt
5 tablespoon oil
1 teaspoon vanilla 
1 tablespoon vinegar
1 cup cold water

Mix dry ingredients. Then add oil, vanilla and vinegar. Then pour cold water over all. Mix (with a spoon or fork, nothing extravagant). Pour into a 2″ deep 9″x9″ baking pan. I like to add a sprinkling of raw sugar on top for a little extra fun/flavor. Bake at 350 degrees for 15-30 minutes (check until done). Let cool – the longer it cools the more chance it has for less crumbling, hopefully. Depends on your patience. (Note: measurements may not be exact… but good enough!)

Optional! If I’m feeling decadent, I’ll simmer raspberries or strawberries in some pure maple syrup and then pour on top of servings (1/4 cup maple syrup and 1/4 cup raspberries per serving? I don’t know… use your judgment). This is also good if you’re serving to others, it helps mask the GF crumbly qualities ;)

*I’m not a flour connoisseur. I like chickpea flour for protein and because it’s way easier than making a tedious mix of flours to make a good “wheat substitute”, but it is a tad heavy. Rice flour is really crumbly. If you can buy a pre-mixed GF all purpose flour, this is good. I’ve only used this from Mr. Ritt’s (awesome GF bakery in Philadelphia). 

(Wow, my first recipe and I realize I’m a horrible recipe advisor. I’m a trial and error kind of gal – live and learn, sometimes you win and sometimes you lose. It’s hard to lose with chocolate.)

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