2 1/4 c gluten-free flour mix (see recipe below)
2 1/4 t xanthan gum
1 t baking soda (we leave this out)
1/4 t salt (we leave this out too)
1/2 c carob powder (cocoa would work)
1/5 c honey
1/2 c oil
1 egg, plus enough water to equal 3/4 c - 1/10 c
1 1/4 c honey
1 T vinegar
2 t vanilla extract
Preheat the oven to 350 degrees
Mix the flour mixture with the xanthan gum, (baking soda, salt), and carob powder. Stir in the 1/5 c honey.
Crack an egg into a measuring cup and add the necessary water. Beat lightly.
In a large mixing bowl, stir together the oil, egg/water mixture, the rest of the honey, vinegar, and vanilla until well blended. Add the 'dry' ingredients, mixing until well blended. Beat for a few minutes with an electric beater to help the cake rise better (watch out though as the dough likes to climb up the mixers)
Use 2 cake pans (7 inch type) or 12 muffin cups (make sure you line them). Divide the batter evenly between the pans/cups. Batter will be stiff and sticky. Use a spatula to smooth our the batter. It will not smooth out much on its own.
Bake at 350 for 30-40 minutes (20-30 for the cupcakes). Test with a toothpick or fork until it comes out clean.
The cake stays firm enough that it can easily be eaten with fingers - no fork necessary! Great for travelling. It also freezes well.
Gluten free flour mix:
2 c white rice flour
2/3 c corn starch
1/3 c tapioca starch