Ingredients
- 1 cup sugar
- ½ cup oil
- ½ cup + 2 tablespoons milk
- 1 teaspoon vanilla
- 1 ¼ cup white rice flour
- ¼ cup cornstarch
- ½ cup cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon psyllium husk powder*
- a pinch of salt
Instructions
- Combine milk, oil, vanilla and sugar and let sit for at least 5 minutes to dissolve the sugar.
- Add the rest of the ingredients and mix well to combine.
- Pour into a greased 8x8 pan. Spread out the batter with a wet spatula.
- Bake at 350 degrees for 28-30 minutes.
Notes
* Substitutions: This recipe is egg-free, but if you're not avoiding eggs, you can substitute one egg for the psyllium husk and 2 tablespoons milk. Flax seed meal can also be substituted for the psyllium husk powder.
Psyllium husk powder is my favorite egg substitute! It works similarly to flax seed meal in acting as a binder for baked goods. A little bit goes a long way. We use psyllium husk powder because most flax seed meal may have nut contamination and my son is allergic to nuts.
If you have another favorite gluten-free flour blend, substitute that in place of the white rice flour and cornstarch.