Amazing and Easy GF Chocolate Cake

All right. Here's the wheat & egg free version, and I'll follow up with the wheat & egg substitutions, because it's easy & great (and bonus, it's low-fat! but high sugar. It is cake, after all.).

1 C. Water
1/2 C unsweetened cocoa, I prefer Dutched
1 T. butter
1 C. sugar
1/3 C. brown rice flour
2/3 C. Bob's Red Mill GF All Purpose Baking Flour
1 T. starch-based egg replacer plus 1/4 C water
1/2 t. salt
1 t. vanilla
a couple of drops of almond extract
1 t. baking SODA
1 T. vinegar (really)

Preheat oven to 350 degrees F, and grease and line with parchment paper an 8x8 square or an 8" round cake pan, or line cupcake tins with papers. You must do this now, as you will not have time to do it after you mix up the batter.

Mix the cocoa & water in a medium saucepan and bring to a boil. Remove from heat and add each ingredient one at a time, EXCEPT the vinegar, stirring after each addition. Whisk until it is lump-free, then add the vinegar, stir just a couple of times (it won't be all the way mixed but that's OK) and QUICKLY pour into pans and stick in the oven. The batter will be quite liquidy. Bake 40-45 minutes (cake pan) or 20-30 minutes for cupcakes, until the top is rounded & not soft to the touch. If you remember the elementary-school baking soda and vinegar volcano, you'll know why you have to do these last steps quickly.

I like to just dust the tops with powdered sugar, or frost them. It's also good if you leave out the almond extract and use a teaspoon or so of instant espresso.

For the wheat version, substitute an egg for the egg replace & water, and 1 C white or whole wheat pastry flour or a combination thereof for the Bob's & rice flour.