1 cup brown rice flour blend
3/4 cup sugar
1/3 cup cocoa
1/2 tsp EACH baking soda, xanthan gum
1/4 tsp table salt
1/2 cup black bean purée, at room temperature
1 large egg, room temperature
1/2 cup hot water (120°F/50°C)
1/4 cup canola oil
1 1/2 tsp EACH apple cider vinegar, vanilla extract
Powdered sugar for dusting
- Place rack in the middle of the oven. Preheat the oven to 350 °F (180 °C). Generously grease an 8-inch round nonstick metal pan. Line with parchment paper.
- In a medium mixing bowl, whisk together the flour blend, sugar, cocoa, baking soda, xanthan gum and salt. Add the black bean purèe and egg and beat with an electric mixer on low speed until blended. Add the hot water, oil, vinegar and vanilla and beat until thoroughly blended. Spread the batter evenly in the pan.
- Bake 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes on a wire rack. Remove cake from pan with a thin metal spatula, discard parchment paper and cool completely on the wire rack. Dust the top with powdered sugar, prior to serving.