Gluten-Free Vegan Whacky Cake
Preheat oven to 350 °F and prepare cupcake pan with FOIL liners (the inside being foil is key to keeping these moist!)
Mix flour, xanthan gum, sugar, baking soda, salt and coco powder. In a second bowl mix water, oil and vinegar. Add the wet mix to the dry and hand mix quickly.
Fill each cup 3/4 full. Bake for 18-22 minutes, till toothpick comes out clean.
I have found that foil cupcake liners (the inside being foil not the decorative outside foil kind) helps keep these more moist! It really makes a difference if you aren’t eating them right away!
Pumpkin- replace oil with pumpkin puree, increase the water to 1 1/2 cups.