This is almost identical to the other Crazy Cake recipe that I just posted. However this recipe is egg free, dairy free, soy free AND wheat/gluten free.
1 c white rice flour
1/3 c potato starch
5 T and 1 tsp tapioca flour
3 T cocoa
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp white vinegar
5 T cooking oil
1 c cold water
Sift all dry ingredients into an 8 inch square greased pan. Make three depressions in four mixture and add vinegar in one depression, vanilla in the second and oil in the third. Pour cold water over all and stir thoroughly. DO NOT OVER MIX! Bake at 350 for 35 minutes.
Notes: This cake really needs to be mixed by hand. A hand mixer or a stand mixer over mixes the batter and kills the leavening process between the baking powder and vinegar.
Also, the dry ingredients really do need to be sifted. This distributes the baking powder evenly and without lumps. Baking powder lumps DO NOT dissolve during the baking process and taste icky if you bite into one.
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