One-Pan Chocolate Cake: Gluten Free, Dairy Free, Egg Free!

 
This is my favorite chocolate cake.  It mixes right in the pan and just about everyone can eat it.  When made as directed it has no wheat, gluten, dairy or egg.  If egg or dairy are your only concerns, then go ahead and make this with regular flour, no special adjustments are necessary. 

This is an old "cowboy cake" recipe.  It was made from the things on hand on the chuckwagon-- cooking staples and no eggs or butter which were difficult to transport in trail conditions.

2 ½ cups flour* or wheat-free flour blend ; or Bob's Gluten-Free Baking flour plus 2 teaspoons xanthan gum; or whatever blend you prefer) (*Reminder- regular flour is not gluten free)
1 ½ cups sugar
1/2 cups cocoa
2 teaspoons baking soda
½ teaspoon salt
2/3 cup cooking oil
2 tablespoons vinegar
1 tablespoon vanilla
2 cups cold coffee (or make with instant coffee or just use cold water)
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¼ cup sugar
½ teaspoon cinnamon

You will also need an ungreased 9" x 13" baking pan, measuring cup and spoons, a fork, a small cup or a ramekin, and a cooling rack if you have one (so it will cool faster and you can eat it sooner).

Preheat over to 350 degree Fahrenheit.

Put flour, 1 ½ cup sugar, cocoa, baking soda and salt into ungreased 13x9x2-inch baking pan. Stir well with a fork. Really make sure to get the corners.

Form 3 wells in mixture.  Pour oil in the largest well, vinegar in the middle one and vanilla in the smallest.

Pour cold coffee over all ingredients and stir with fork until well mixed, but do not beat the batter.

Combine remaining sugar (1/4 cup) and cinnamon in ramekin or small bowl.  Sprinkle evenly over batter.  Bake in 350 degree Fahrenheit oven for 35-40 minutes.

Cool on baking rack, cut and enjoy with very little mess to clean up.