1 cup gluten free flour blend (we use Bob's Red Mill)
1/2 cup sugar
6 Tbsp. unsweetened cocoa powder (I use Hershey's Dark)
1 1/2 tsp. baking powder
1/2 cup hemp or rice milk (or any milk of choice - I usually use almond)
2 Tbsp. oil (I use corn or olive)
1 tsp. xanthan gum
1 tsp. vanilla
2/3 cup sugar
1 1/2 cups boiling water
1. Preheat oven to 350 degrees. In a medium sized mixing bowl stir together the flour, 1/2 cup sugar, 2 Tbsp. cocoa powder, baking powder, and xanthan gum. Add milk, oil, and vanilla; stir until smooth. Tansfer to a one quart baking dish.
2. Combine the remaining 4 Tbsp. of cocoa powder and the 2/3 cup of sugar. Slowly whisk in the boiling water. Pour gently over top of cake batter. Bake in a 350 degree oven for about 30 minutes or until cake is no longer spongy. Serve warm. Serves 6-8.
Optional: for a mocha cake, add 4 tsp. instant coffee granules with the boiling water.