Gluten-Free Chocolate Cake

One with booze, one without.

1 1/4 cups gluten-free oat flour
1/4 cup corn starch
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup brewed coffee, cold
1 tsp vanilla extract
1/2 tsp almond extract
2 tbsp white vinegar

Sift or whisk together the oat flour, corn starch, cocoa, baking soda, and salt into a large bowl. In a medium bowl, mix the oil, sugar, coffee, and extracts. Pour the wet ingredients into the dry and mix until well combined. Quickly stir in the vinegar and pour the batter into a greased 8" round cake pan. Bake at 350 degrees for 25-30 minutes.


1 1/4 cups gluten-free oat flour
1/4 cup corn starch
1/3 cup cocoa
3/4 tsp baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup + 2 tbsp vegetable oil
1 ener-g egg replacer
1/4 cup light rum
3/4 cup cold water

Sift or whisk together the oat flour, corn starch, cocoa, baking soda, and salt into a large bowl. In a medium bowl, mix the oil, sugar, egg replacer, water, and rum. Pour the wet ingredients into the dry and mix until well combined. Bake at 350 degrees for 25-30 minutes.