JOE SCHRADER BAKED THIS AND SENT IT ON TO BE INCLUDED IN THESE RECIPES.
HE SWAPPED OUT THE FLOUR FOR A GLUTIN-FREE FLOUR BLEND ( Red Mill ) AND THE MILK FOR A CASHEW MILK TO MAKE A GLUTIN -Free and DAIRY -Free DESSERT.
350 degrees
Bake 30 minutes
1 cup flour (or a glutin-free flour)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. baking powder
1/4 tsp salt
3/4 cup milk ( or a dairy-free milk substitute)
1/3 cup cooking oil
1tsp. Vanilla
1 egg
Grease and lightly flour an 8x8 inch baking pan. Set pan aside.
In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
Add milk, oil, and vanilla. Beat with electric mixer on low speed until just combined. Then beat on medium speed for 2 minutes. Add egg and beat 2 minutes more.
Pour batter into prepared pan.
Bake at 350 for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan. Cool thoroughly on a wire rack.
Frost with your favorite frosting.
