1 ½cupsall-purpose flourI use Bob's Red Mill gluten free all purpose flour
1cupsugar
¼cupcocoa powder
½teaspoonsalt
1teaspoonbaking soda
1teaspoonpure vanilla extract
1tablespoonvinegarany variety
5tablespoonscooking oilany variety
1 ¼cupcold water
Instructions
Preheat oven to 350 degrees.
Combine the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. Add the vanilla extract, vinegar, canola oil and water. Mix well.
Pour batter into paper liners or muffin tin coated with cooking spray. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
Allow the cupcakes to cool completely before topping with your favorite frosting. Store at room temperature in an airtight container for 2-3 days or freeze to preserve freshness.
Notes
To make a cake, pour the batter into an ungreased square cake pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.