Katie, Maddie, and I made this 3/13/05 for Maddie’s 11th birthday. She was wheat-free
at the time. We liked it.
- 1 C gluten-free flour mix
- ½ C buckwheat flour
- ½ C + 1 T unsweetened cocoa powder
- ½ t baking soda
- ½ t salt
- ¾ C sucanat
- ½ C canola oil
- ½ C soy or rice milk
- 1 egg
- 1 C cold water or 1 C cooled brewed coffee
- 2 t vanilla extract
- 2 T apple cider vinegar (or other light vinegar)
Combine the dry ingredients in a bowl. In another bowl combine the canola oil, milk, egg, vanilla extract and water or coffee. Add the vinegar last and stir briefly. Combine the wet and dry ingredients, stir, and pour into a cake pan. Cook at 375 degrees for 25-30 minutes.
Adapted from a recipe posted on In the Kitchen with Suzanne Martinson