Makes 1 8″ cake or 1 dozen cupcakes. Easily doubles to make 2 8″ cakes or 2 dozen cupcakes.
1 cup (10.25 oz) Ella Bella AP GF Flour
1/2 cup (4.5 oz) Dutch cocoa powder
1 cup (14 oz) (organic) white sugar
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup hot water
1/2 cup vegetable or nut oil – I prefer sunflower oil
1 large egg (egg can easily be left out to make this a vegan recipe. The egg helps it be a bit fluffier.)
2 teaspoons vanilla extract
Preheat oven to 375 degrees. Line cupcake pan or grease cake pan(s).
Combine Ella Bella Flour, cocoa, sugar, baking soda, and salt in a bowl of a mixer. Bend with paddle attachment until combined. Pour in water, oil, egg (if using), and vanilla. Blend on medium-high until well combined, you many need to scrap the sides of the bowl down.
Pour into lined cupcake pan, filling until 3/4 of the way full. Or fill cake pan, spread batter around with spoon to get it to the edges. Place in oven and cook for 18 to 20 min. The top will look slightly dry and should start to “crack”. When done move to a cooling rack, let sit for 10 min before removing from pan. Let them cool completely before icing.
adapted from http://www.abbydodge.com/?s=chocolate+cupcakes