Ingredients:

• 2 cups gluten-free all-purpose flour (I recommend Bob’s Red Mill 1-to-1)

• 3 large eggs

• 1 cup oil (vegetable, coconut, or light olive oil works great)

• 2 cups sugar

• 1 cup unsweetened cocoa powder

• 1 cup hot water

• 1 teaspoon salt

• 1 tablespoon baking powder

Preparation:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a baking pan or line it with parchment paper for easy removal.

2. Mix the Batter:

   • In a mixing bowl or blender, combine the gluten-free flour, cocoa powder, sugar, eggs, oil, salt, and hot water. Mix until the batter is smooth and lump-free.

   • Add the baking powder as the final step, folding it gently into the batter to ensure the cake rises evenly.

3. Prepare the Pan:
   Grease the baking pan thoroughly with butter or oil, and dust lightly with gluten-free flour or cocoa powder to prevent sticking.

4. Bake the Cake:
   Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool Before Serving:
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or decorating.

Tips for Success:

• Enhance the Flavor: Add 1 teaspoon of vanilla extract or a pinch of espresso powder to the batter for extra depth.

• Toppings: Dust with powdered sugar, drizzle with chocolate ganache, or frost with cream cheese or buttercream frosting.

• Moisture Boost: Swap half the oil for unsweetened applesauce for a slightly lighter and extra moist texture.

This gluten-free chocolate cake is rich, soft, and perfect for celebrations or just because! Let me know how it turns out.