MOIST GLUTEN FREE CAKE
20 cm pan.
- 1.5 cups gluten free plain flour * (use normal cake flour for the non gluten free cake)
- 1 cup sugar
- ⅓ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt (I add a bit more)
- 1 tablespoon apple cider vinegar
- ½ cup vegetable oil
- 1 cup water
Put all dry ingredients in a bowl and stir through with a whisk.
Add the vinegar then oil.
Add water a little at a time while mixing by hand until its all mixed. Don’t over mix.
Bake at 190°C for 45 mins.
Notes:
This batter is a little thick so don’t stress and add more liquid.
Baking time is never just 45 mins unless you mixed a single batch. Bigger cakes takes an hour usually.
Also good for cupcakes… about 20 mins. in the oven.
I have made this into different flavours, take out cocoa (I add a bit more flour then) and add vanilla.
If you substitute the water for 100% orange juice it makes an amazing zesty cake… cream cheese frosting is great for this.
Recipe and photo: Mona Croukamp
Photo 2: Dis die maak wat ek gebruik as ek hom gluten free maak. Die middelste boks. Ek’t nog nie met ‘n ander een probeer nie.
