Ingredients
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Instructions
- Preheat the oven to 350°F and grease an 8” or 9” circle or square cake pan with cooking spray. I like to grease a non-stick pan with oil & line with a parchment paper circle. Set aside.
- In a large bowl, whisk together the gluten free baking flour, sugar, baking soda, baking powder & salt. Sift in the cocoa powder if it’s clumpy; if not clumpy, mix right in!
- Make a well in the center of the dry ingredients using a mixing spoon and pour in the eggs, oil, water & orange juice.
- Whisk ingredients together until a chocolatey cake batter forms.
- Transfer the cake batter to the greased pan and spread evenly.
- Bake in the center rack of the oven for 50-60 minutes. A toothpick should come out mostly clean from the center (keep in mind the melted chocolate chunks may make the toothpick somewhat wet when testing the cake).
- Allow the cake to cool for 15 minutes before flipping onto a wire cooling rack to finish cooling.
Test Kitchen Notes
- Heaping tablespoon mean that each tablespoon should be mounded and not measured exact.
- This recipe will fit an 8" or 9" circle or square pan, a classic bundt pan, 12 muffins, or 24 mini muffins. Of course, baking times will vary depending on the size of the cake/muffins.
- If you don't have orange juice, feel free to swap for a plant-based milk such as almond milk or oat milk!