2 1/2 cups all-purpose flour blend (see note above)
1 1/4 cups unsweetened cocoa powder
1 teaspoon xanthan gum (if not included in flour blend already)
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon double-acting baking powder
1 1/4 teaspoons salt
1 Tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
1 1/4 cups rice milk
1/2 cup plus 2 Tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
1 1/4 cups warm water
1. Preheat the oven to 350F degrees. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder (or just spray with Pam).
2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, cocoa powder, xanthan gum, sugar, baking soda, baking powder and salt.
3. Add the egg replacer, rice milk, canola oil, vanilla, and warm water and beat on medium-low speed until smooth, about 3 minutes, scraping down the sides of the bowl as necessary.
4. Divide the batter evenly between the two pans.
5. Bake in the center of the oven for about 45 minutes, rotating the pans halfway through. Bake until the cake is pulling away slightly from the sides of the pans and a skewer inserted into the center of the cake comes out clean.
6. Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake. Frost as desired. Store covered.