Common Allergy free cake

ALLERGY FREE •Substitutions Vanilla: omit cocoa. Double amount of vanilla. Spice: omit cocoa. Add 1 Tbsp pumpkin pie spice. Orange: omit cocoa & vinegar. Substitute orange juice for the water. Lemon: omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added. Gluten Free: Substitute 1 3/4 cups GF Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P\\\'s All Purpose Rice Flour Mix. Others have used the following rice free sorghum blend: 1 cup sorghum flour 1/2 cup potato or cornstarch 1/4 cup tapioca starch If you prefer using bean flours, you can also use: 3/4 cup sorghum flour 1/4 cup bean flour (garbanzo) 1/2 cup potato or cornstarch 1/4 cup tapioca starch

Ingredients:

1 1/2 cup flour (see above for gluten-free options)
3 Tbsp cocoa powder (optional)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water

Directions:

Preheat oven to 350F.

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8\\\" square or 9\\\" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

See other recipes submitted by Charlotte Waters