Ingredients:
3/4 cup canola oil
1/2 cup cocoa powder
3/4 cup sugar
4 eggs
1 tsp vanilla extract
1/4 tsp salt
1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup mini chocolate chips (optional)
Directions:
Preheat the oven to 325 degrees F. Grease and flour a 9-inch square or round cake pan (or it makes 12 cupcakes).
In an electric mixer, beat the oil and cocoa powder. Add the agave or sugar, eggs, vanilla, salt, brown rice flour, tapioca flour, baking soda and baking powder. Beat again. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 25 minutes. Cool the cake completely before unmolding.
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1 comment:
If I didn't know it was gluten-free and dairy-free, I never would've guessed! It tasted just like a regular cake mix, so moist and rich and yummy!
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