1/2 Cup Unsalted Butter, melted (Can substitute with 1/3 cup vegetable oil)
1 Egg, beaten
1 Cup Water
1 Tablespoon White Vinegar (Can substitute with other vinegars)
1 teaspoon Vanilla Extract
1 1/4 Cups Gluten-Free Flour Mix
3/4 Cup Unsweetened Cocoa Powder
1 1/4 Cups Granulated Sugar
1 teaspoon Kosher Salt
2 Teaspoons Baking Soda
Preheat your oven to 350°F/175°C. Grease an 8 or 9-inch cake pan, and line with parchment paper.
In a large bowl, add the melted butter, beaten egg, water, vinegar, and vanilla extract. Whisk until combined. Place a strainer over the bowl, and add to it the gluten-free flour, cocoa powder, sugar, salt, and baking soda. Tap the side of the strainer with your hand to sift the dry ingredients into the wet, and whisk to combine.
Pour the batter into your prepared cake pan and bake for about 30 to 40 minutes, until a toothpick inserted into the middle of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, before removing and allowing to cool completely on a wire rack.
Depending on the brand of gluten-free flour mix you use, you may not need all of the water in the recipe. Start with 3/4 of a cup of water, and, if needed, add more water 1 tablespoon at a time until the batter reaches proper consistency.