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Gluten-free casein-free vegan chocolate cake

A very dark and moist vegan chocolate cake, but with a definite crumb structure

Makes 9 squares

Set the oven temperature at 350°F. Grease an 8"x8" or 9"x9" square pan with coconut oil or shortening. Sprinkle with rice flour.

Sift together in a large bowl:

• 1 cup white rice flour
• 1/2 cup sweet rice flour
• 1 cup plus 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 6 tablespoons unalkalized cocoa

Pour over the dry ingredients mixture:

• 1/4 cup coconut oil, melted
• 1 cup lukewarm water
• 1 tablespoon vinegar
• 2 teaspoons vanilla

Mix together until smooth, scrape in the pan, and bake until the center springs back to the touch and the cake has set in the middle, 35 minutes or longer.

Do not cut until cold. This is fork-eating plate cake, and will make sticky cupcakes.