Instead of the 8" × 8" pans called for in this recipe, you could also pour the batter into a 9" × 13" pan for a larger cake, or use it to make 24 cupcakes.

• 2 cups white rice flour
• 1 cup sorhgum flour
• 2 cups sugar
• 1 cup casein-free cocoa powder
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons xanthan gum or guar gum
• 1 cup cooking oil
• 1 cup rice milk
• 1 cup hot water
• 2 eggs
• 4 teaspoons vanilla

1. Preheat oven to 350°F, and grease and flour two 8" × 8" pans.

2. Stir all ingredients until well mixed.

3. Pour batter into pans.

4. Bake in oven for 30 minutes.