My friend adapted Mandy’s Vegan Chocolate Cake to be both vegan and gluten-free cake for her daughter’s birthday party, and very kindly agreed to share the recipe with me. I made it myself but decided to adapt it further to be oil-free. Despite a couple of kitchen disasters* on my part (mostly a failure to RTFM), it turned out really well, so here it is:
1.5 cups all-purpose gluten-free flour
1/3 cup unsweetened cocoa powder
1 teaspoons baking soda
0.5 teaspoon salt
1 cups organic brown sugar
0.5 cup organic applesauce
1 cup water
2 teaspoons vanilla extract
2 tablespoons cider vinegar
Preheat your oven to 375°F and prepare either an 8″ round or a bread pan. Sift all the dry ingredients into a large bowl and mix the wet ingredients except the vinegar in a smaller bowl. With a whisk, combine the wet and dry ingredients in the large bowl, and blend until well combined. Then stir in the vinegar and pour into your baking tray (do not delay at this point… once the vinegar is added, the cake needs to get into the oven asap!)
If you’re using a round pan, it should take about 30 minutes to make. In a loaf pan, it will take closer to 50 minutes. It is done when a knife comes out clean.
181 calories per serving
*If you really want to do what I did, you should forget to pick up cider vinegar, and use 1 tablespoon of white and 1 tablespoon of rice vinegar. And for extra fidelity to my methodology, you should completely forget to add the sugar, remember 5 minutes into baking, frantically pull the cake out of the oven, stir in half the sugar with the wrong end of a knife, read the recipe properly, grab the cake bake out of the oven for a second time, and stir in the remainder!