This cake is really good whether you're gluten free or not! If you are not gluten free, just use 1-1/2 C all purpose flour. I make these as cupcakes because I find that gf stuff bakes better smaller! If you're not gluten free and are using regular flour, you can put the ingredients right into the rectangular baking pan, mix and bake in the same pan!
Ingredients:
1 C Rice Flour
1/2 C Tapioca Starch
1 C Sugar
3 Tbsp cocoa powder
1/2 tsp salt
1 tsp baking soda
Add in:
6 Tbsp. canola oil
1 Tbsp. rice vinegar (or any if you're not gf)
1 tsp gf vanilla
Note: If you are making this with regular flour and are mixing it in the baking pan, you combine the dry ingredients in the pan, make three wells and put one of each wet ingredient in each well, then mix together.
Add in 2/3 C water, rice milk, or vanilla rice milk. My advice here is to add in slowly. The consistency should be like a good traditional cake batter, fairly thick. If it looks like it's getting too runny, it is. Just add the liquid you need to get the consistency. I know this isn't really specific, but I think the tapioca starch varies in how it holds up in recipes. 2/3 cup has worked well for us, but I always check.
Pour into muffin cups and bake at 350 15 - 20 minutes. If made gf, these do not rise much, so fill the cups fairly full. This recipe makes 8, really dense and chocolatey cupcakes.
If you're stage two, you can add 1 C cold coffee for the water/milk.
Note: If you are using regular flour and not gf, the recipe calls for 1 C water or 1C cold coffee to be mixed into the baking pan mixure. Put baking pan in oven and bake at 350 for 35 - 40 minutes.