Ingredients
1 3/4 cups gluten-free flour mix*
1/2 cup garbanzo bean flour
1 1/2 cup sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons xantham gum
3/4 teaspoon salt
1 1/2 cup warm water
1/2 cup canola oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons white vinegar
Directions
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Preheat oven to 350 degrees.
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Grease and flour two 8-inch cake pans.
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In a large bowl, whisk together flours, sugar, cocoa, xantham gum, baking soda and salt until the flour is smooth (the garbanzo flour can clump together).
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Add water, canola oil, vanilla and white vinegar. Mix well.
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Pour evenly into cake pans. Cook for about 30 minutes or until a toothpick comes out clean.
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Cool for 15 minutes and transfer to a wire rack. The cake may be a little sticky on top, but it's still good.
*Basic Gluten-Free Flour Mix
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container.
From Yvonne Condes
