1/4 cup white rice flour
1/2 cup tapioca flour
1/2 potato starch flour
1/2 cup garfava flour
(or 1/4 cup bean flour and increase white rice flour to 1/2 cup)
1 tsp xanthan gum
2 cups granulated sugar
3/4 cups Hershey's cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk substitute
1/2 cup oil
2 tsp vanilla
1 cup boiling water
Heat oven to 350.
Grease a bundt pan and dust it with white rice flour.
In a mixing bowl combine flours, sugar, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla, beat well with an electric mixer on medium speed for 2 min. Stir in boiling water (use a spatula). Batter will be very thin like soup. Pour batter into prepared pan. Bake at 350 for about 40 minutes or until a tester comes out clean.
Cool on wire rack in pan for about 3-5 min. then turn out onto a plate. This cake is very moist.
Drizzle:
1/6 cup Fleishmans unsalted or 2 tbl oil
3/4 tsp gf vanilla
About 1 tbs. milk substitute
1 1/2 cup powdered sugar
Mix margarine/oil, vanilla and milk together. Add powdered sugar slowly and mix together. Drizzle over the top of the cake, letting the icing drizzle down the center and the sides.