This delicious, rich, moist cake is not only gluten-free but also egg and lactose-free!
Prepare 2 9" cake pans (spring form, bundt, etc) by greasing with butter (or any other fat) and sprinkle with a small quantity of flour (all-purpose, rice, or other gluten-free flour) and shake to distribute.
Preheat the oven to 350F.
In the bowl of a stand mixer, fitted with a paddle or a medium bowl, using electric beaters, beat together the oil, water and vanilla.
In a medium bowl, sift together the flour, cocoa, baking soda and salt.
Slowly add the flour mixture, to the liquid, with the mixer on it's lowest setting.
Pour the batter into the prepared pan and spread to the edges.
Smooth the top and set in the centre of the oven for 25 minutes, until the top springs back when lightly touched.
A wooden toothpick should come out clean when inserted into the centre of the cake.
