2 ½ C rice flour (or flour blend #4 below)

1 ½ C sugar or Splenda substitute

1 t baking soda (2 t sea level)

1 t salt

2 ½ t xanthan gum

½ C baking cocoa

 2/3 C canola oil

1 T vanilla

2 T vinegar

 2 C clear soda like Sprite or club soda

Stir gently until all the dry ingredients are wet.  Pour into a greased 9x13 pan.  Bake at 350 for 40 minutes or until done.

The soda pop makes the cake light and tender.

Flour Blend #4

 1 ½ C white rice flour

1 ¾ C tapioca starch

2 ¼ C soy flour

Total:  5 ½ C

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.