Ingredients

• 1 cup gluten-free all-purpose flour (I use Bob's Red Mill)
• 1/2 cup white rice flour
• 1 cup brown sugar
• 1/3 cup raw cocoa powder (Natural Foods Center) OR 1/2 cup regular cocoa powder
• 1 tsp baking soda
• 1 tsp xanthan gum (optional)
• 1/2 tsp salt
• 1 cup water
• 1 tbsp vinegar
• 1 tsp vanilla extract
• 6 tbsp rice oil

Instructions

1. Combine flours, brown sugar, cocoa powder, baking soda, xanthan gum, and salt in your electric mixer or a mixing bowl.
2. Combine water, vinegar, vanilla extract, and rice oil.
3. Pour the liquid ingredients into the dry ingredients and mix.
4. Pour the cupcake batter into lined muffin tins. I like to use reusable silicon cupcake wrappers.
5. Bake at 350 degrees for 20 minutes.

Notes