Recipes posted on August 15, 2011 08:15
1 1/2 cups cake flour, sifted (Not self-rising flour) 3/4 cup granulated sugar OR xylitol
1/4 cup unsweetened cocoa powder 1 teaspoon baking powder
1/2 teaspoon salt 1/4 cup plus 1 Tablsp vegetable oil OR unsweetened applesauce
1 Tablsp distilled white vinegar 1 teasp pure vanilla extract 1 1/4 cups water
Preheat oven to 350, line 12 muffin tins with paper liners.....set aside.
Sift together the flour, sugar, cocoa, soda and salt.
With an electric mixer on medium high speed, combine oil, vinegar, vanilla and the
water until mixed, add flour mixture and blend well...scrape down the sides of the bowl
often....this batter will be very thin. Divide batter between the lined cups, fill each about
3/4 full. Bake for 20-25 mins. Take out of oven, then put cakes onto a rack to cool
completely. Store 3 days at room temp, or freeze for up to 1 month in freezer containers.
Dust cakes with cocoa powder and confectioners sugar before serving!