This gluten-free chocolate cake will pass for "regular"cake all day long! It's soft & moist, and super chocolatey, made with lots of high-grade cocoa. This is exactly the cake recipe used in the bakery for our best-selling freedom chocolate cupcakes. Just add water, oil & vinegar.
One bag can be scooped into 18 cupcakes, 2 - 8" round cakes, or a bigger 9" x 13" cake.
Batter keeps nicely in the fridge for up to five days, and baked cake freezes beautifully if you have any leftovers (yeah right!).
809g
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