Although I have not used Gluten Free flour mixes for this recipe, many
people have and said the cake turns out wonderful! This is a great
tip from someone that made the cake using a GF mix - the mix I use is
1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3
c. potato starch, 1tsp. xanthan gum. I've used it in everything from
bread to cookies to cakes, and I love it. I do add just a bit more
leavening agent, usually baking soda, than the recipe calls for. For
instance, in this recipe I just added 1/2 of what it called for more.
So the recipe called for 1 tsp, so I added 1 1/2. And it was SO good.
Hubby didn't even know it was vegan. And he's a full on man lol.
Meat, potatoes, you get it. She also added another note for this GF
mix I only increase the leavening on cakes and bread. cookies are
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8inch square baking pan.
Make 3 depressions in dry ingredients - two small, one larger (see nr3
in photo below). Pour vinegar in one depression, vanilla in the other
and the vegetable oil in third larger depression. Pour water over
all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to
make sure it comes out clean. Cool. Top with your favorite frosting.
Note- Oven cooking times may vary, be sure to check your cake to make
sure you do not over bake.