1 1/2 cups Bob’s Red Mill GF All-Purpose Baking Flour
1 tsp xanthum gum
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
Sift these ingredients together in a bowl.
1/2 cup canola or other vegetable oil
1 cup cold water
2 tsp vanilla extract
Mix these ingredients together in a two-cup measuring cup, and pour into the dry ingredients. Stir until smooth.
½ c roasted pistachios
½ cup crystallized ginger
Add these to yo battah.
2 Tbsp vinegar
Add the vinegar to the batter and stir it in evenly; you will see pale swirls at the vinegar reacts with the baking soda. Do not overstir.
For a CAKE, bake in a 8 in square or 9 in round baking pan for 25 to 30 minutes at 375 degrees.
1/2 lb bittersweet chocolate (bar or chips; quality matters!)
3/4 cup hot water or non-dairy milk
1/2 tsp vanilla extract
While the cake or cupcakes are baking, slowly melt the chocolate in a pan on the stove. Stir the hot water (or milk) and vanilla into the melted chocolate until smooth. Let the cake cool a little, then spoon the glaze over it and refrigerate for 30 minutes so the glaze sets (though it tastes just as good warm and runny). I find that this recipe makes several times as much glaze as
I actually need; the glaze stores well in the refrigerator and you can just reheat it to spread it. Or, when you’re cooking for the masses, you could make two or three cake recipes for each topping recipe.
recipe from: Kendell and Liz’s log lunch recipes!!!