This is a super easy cake to make from scratch. Be not intimidated. This recipe makes one 8" x 8" cake or 12 cupcakes. I line my Teflon cake pan with parchment paper. (There is some debate about whether or not Teflon is safe for baking and cooking.)
Ingredients:
1 c gluten free flour blend
3/4 c sugar
2 eggs
3/4 c unsweetened cocoa
1 tsp espresso powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c yogurt, kefir or buttermilk
Preheat oven to 350˚F. Line an 8 x 8" baking pan with parchment paper or place cupcake cups in a muffin tin. Mix dry ingredients. Mix wet ingredients. Combine. Bake for 30-35 minutes.
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