Gluten-free and egg-free pie

Gluten-free, egg-free and dairy-free chocolate cake is made very simply. As in the classic biscuit, time is needed only for kneading the dough, the oven itself will do the rest. It is based on gluten-free flour, which can be bought in any supermarket. It is based on a mixture of corn, rice and buckwheat flour in different ratios (depending on the company).

Turn on the oven at 200 degrees, while it warms up, the dough will be ready for baking.

Sift flour into a deep bowl. It is necessary to sift, otherwise the lumps that necessarily come across in the flour may not stir and be felt in the finished cake. We add cocoa, which is also desirable to sift, it often sticks together in a pack. Add the remaining dry ingredients: salt, sugar, soda.

You only need to take cold water for the pie, you can even additionally send it to the refrigerator 10 minutes before the start of cooking. Dissolve citric acid in water, add vegetable oil, stir. We take any odorless oil, preferably sunflower or corn.

Add a mixture of oil and water to the dry ingredients, stir well. You can use a fork or a whisk or connect with a mixer. After beating a little, you can be sure of the uniformity of the dough and the absence of lumps. Citric acid combined with soda and water gives a violent reaction, in the form of the formation of a large number of bubbles on the surface.

The dough is ready. The form, regardless of the material of its manufacture, is not lubricated with anything. The vegetable oil in the composition will not allow the cake to stick to the walls. Pour the dough into the mold, level it a little and send it to the oven for 30 minutes. We check the readiness with a wooden skewer.

We take the pie out of the oven immediately after cooking, but we leave it in the mold to cool down, otherwise it may burst.

We remove the cooled cake from the mold, decorate it as desired, for example, with berries, syrup, chocolate glaze, just powdered sugar. And we serve it to the table.

Bon appetit!