Gluten Free, Dairy Free Chocolate Vinegar Cake

Gluten free, Dairy free, Chocolate Vinegar Cake

Need a chocolate fix?  Don't want to break your New Year's Resolution?  Well, we've got a delicious solution for you!  Not only is the Chocolate Vinegar Bundt Cake gluten free, it's also dairy free.  The only resolution you could possibly be breaking with this cake would be the sugar...we can't do much about that and still call it a cake.  ;)

Does this Vinegar Bundt Cake look familiar?  It did to the 3 year old, hence the crumbs on the upper left hand side of the cake.  If you do recognize this cake, it's probably because you are recalling our whole wheat version.  We simply swapped out the whole wheat flour for Garbanzo Bean Flour and a couple other ingredients to help make up for the lack of gluten in the Garbanzo Bean Flour.

Either way you make it - with our without gluten...this is one simple cake you'll definitely want to add to your recipe box!

Gluten Free Chocolate Vinegar Cake

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Ingredients:

2 3/4 c Joseph's Grainery Garbanzo Bean Flour

1/4 c tapioca flour

1/4 tsp xanthum gum

6 Tbs cocoa

2 Tbs vinegar

2 c sugar

1 tsp salt

2 tsp soda

3/4 oil (we used sunflower seed oil)

2 c water

2 tsp vanilla

Directions:  Preheat your oven to 350.  In the bowl of your mixer, whisk together the flours, xanthan gum and cocoa. Add the remaining ingredients and mix until combined.  

Pour into a non-stick or coated bundt pan and bake for 50-55 minutes, or until an inserted toothpick comes out clean.  

Sprinkle with powdered sugar and serve.