1 cup Holly's gluten free flour mix (from Silly Yak Bakery)
1 teaspoon xanthan gum
1/2 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk or non-dairy liquid
1/2 cup soft butter or margarine (or 1/3 cup canola oil)
3/4 cup warm (110 degrees) coffee or water
Preheat oven to 350 degrees. Grease 9-inch x 9-inch square or round pan. Set aside.
Place all ingredients except warm coffee or water in blender. Add warm water or coffee and mix thoroughly. Bake 30 to 35 minutes or until tester comes out clean.
Frost with cream cheese frosting made by blending cream cheese, butter, powdered sugar and a little milk.