1 and 1/2 cup gluten free baking flour
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
2 teaspoon baking soda
3/4 teaspoon xanthan gum
5 tablespoon cooking oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup water
Preheat oven to 300 degrees
Grease an 8 inch round cake pan. Dust it with cocoa powder
Mix all dry ingredients together. In a separate bowl, mix all the liquid ingredients.
Slowly mix the liquid mixture to the dry mixture.
Bake in preheated oven for 30- 35 min. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Set aside.
Ingredients:1 pint fresh raspberries
1/4 cup white sugar
2 tablespoon orange juice
2 tablespoon cornstarch
1 cup cold water
Combine rasberries, sugar and orange juice in a sauce pan
Whisk the cornstarch into the cold water until smooth. Add the mixture to sauce pan and bring to boil.
Simmer for about 5 minutes, stirring constantly until you reached your desired consistency.
The sauce will thicken as it cools
Puree the sauce in a blender and strain through a fine sieve. Pour over the chocolate cake. Let is soak.
The sauce will keep in the refrigerator for up to two weeks.