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• 300g rice flour
• 55g cocoa powder
•  2.5 tbsp tapioca flour (also called tapioca starch) or replace with 1.25 tbsp corn flour
• 1/2 tsp xanthan gum
• 1.5 tsp bicarbonate of soda
• 3/4 tsp baking powder
• 255g caster sugar
• 1/2 tsp sea salt
• 414mls vanilla rice milk
• 2 tbsp white wine vinegar
• 2 tsp vanilla extract
• 60mls vegetable oil

1. Mix or sift dry ingredients.

2. Mix together wet ingredients.

3. Combine.

4. The original recipe calls to pour into two oiled or greased 8″ round cake pans, and bake at 200° for 20-25 minutes.

5. If you're baking cupcakes, or a thicker, longer cake, you may need to adjust your cooking time, so check after 20 and use your own instincts after that. As for regular cakes, using a toothpick or knife and checking for it to pull out clean (or with loose crumbs) is still an effective test.