I found this recipe a long time ago, before we went gluten-free, and also before I found the aquafaba. It’s delicious, but it’s also super easy! It can be mixed and baked in one pan.

*Check out the homemade caramel recipe to pour on top!

2 1/2 cups gluten-free flour

2 cups sugar

2/3 cup cocoa powder

2 tsp baking powder

1 tsp salt

2 cups warm water

2/3 cup oil

2 tsp vanilla

2 tsp vinegar

Preheat oven 350°F (177°C) This step must not be missed!

To a 9x13 pan, add gluten-free flour, sugar, cocoa powder, baking powder and salt.

Stir with whisk to completely combine.

Add water, oil, and vanilla.

Stir until combined.

Check oven to make sure it is completely up to temperature!

If so, quickly add vinegar.

Swirl into cake with a knife.

Immediately place in oven.

Bake 30 minutes or until knife inserted in middle comes out clean.

*Sifting dry ingredients insures a less lumpy batter.

**The vinegar is what makes the cake rise. The cake must be placed in a preheated oven once the vinegar is added or else the cake will be dense.