This is my favorite chocolate cake. It mixes right in the pan and just about everyone can eat it. When made as directed it has no wheat, gluten, dairy or egg. If egg or dairy are your only concerns, then go ahead and make this with regular flour, no special adjustments are necessary.
This is an old "cowboy cake" recipe. It was made from the things on hand on the chuckwagon-- cooking staples and no eggs or butter which were difficult to transport in trail conditions.
Step 1: Ingredients & Equipment
2 ½ cups flour* or wheat-free flour blend ; or Bob's Gluten-Free Baking flour plus 2 teaspoons xanthan gum; or whatever blend you prefer) (*Reminder- regular flour is not gluten free)
1 ½ cups sugar
1/2 cups cocoa
2 teaspoons baking soda
½ teaspoon salt
2/3 cup cooking oil
2 tablespoons vinegar
1 tablespoon vanilla
2 cups cold coffee (or make with instant coffee or just use cold water)
¼ cup sugar
½ teaspoon cinnamon
You will also need an ungreased 9" x 13" baking pan, measuring cup and spoons, a fork, a small cup or a ramekin, and a cooling rack if you have one (so it will cool faster and you can eat it sooner).
Step 2: Start Mixing the Dry Ingredients
Put flour, 1 ½ cup sugar, cocoa, baking soda and salt into ungreased 13x9x2-inch baking pan. Stir well with a fork. Really make sure to get the corners.