No: eggs, dairy, corn, soy
Preheat oven to 350 F
Melt together in microwave-proof bowl 60-90 seconds:
1/4 cup canola oil
2 oz baking chocolate, broken in bits with a fork (check for allergens)
Stir, and blend together with:
1 cup sugar
1 cup water
1 tsp vanilla extract (check for allergens)
1 tsp vinegar
Mix in a separate bowl:
1-1/2 cups all purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt
Add dry ingredients to wet while stirring. Blend until smooth but don't over-beat. Small lumps are ok.
Prepare a rectangular pan (7.5 x 12 or 2 qt pyrex) with nonstick spray (check for allergens). Pour batter into the pan and spread to edges. It will be a thin layer but this cake puffs up while baking. Bake 25-30 min until a toothpick inserted near the center comes out clean.
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