As Promised ... 6 Minute Chocolate Cake (GF/vegan) 2 Die 4

Full credit to Caroline Dupont and her incredible cookbook ENLIGHTENED EATING: Nourishment for Body and Soul.  Fabulous cookbook btw!  www.carolinedupont.com

So here goes ... my favorite chocolate cake ... and yes, it does take 6 minutes.  I've adapted this recipe to gluten free and you will see notation as such.

Preheat oven 375F

INGREDIENTS:
1.5 cups light spelt flour (I used all purpose gluten free flour with 1 heaping tsp xanthum gum)
1/3 cup cocoa powder
1 tsp baking soda
0.5 tsp salt
1 cup sucanut (or sugar if you don't have sucanut)
1/2 cup good quality vegetable oil
1 cup cold water
1 TBs coffee substitute (I use splash cold coffee)
2 tsp pure vanilla extract
2 TBs vinegar (apple cider vinegar is fine)

GLAZE
6 squares semi sweet chocolate (I use 2/3 package 60% cocoa choc chips)
2/3 cup hot water or soy milk or rice/almond milk
1/2 tsp vanilla extract

1. Mix together flour, cocoa, baking soda, salt and sucanut in an ungreased 8-inch square or 9-inch round baking pan.
2. In a 2 cup measuring cup, measure and mix the oil, water, coffee and vanilla.
3. Pour the liquid ingredients into the baking pan and mix batter with a fork or small whisk.
4. When the batter is smooth, add the vinegar and stir quickly.  There will be pale swirls in the batter where the soda and vinegar are reacting.  Stir just until the vinegar is evenly distributed throughout the batter.
5. Bake for 25-30 minutes.  Set aside to cool.
6. To make the glaze, reset the oven to 300F.  Melt the chocolate in a small ovenproof bowl in the oven for about 10 minutes.
7. Stir the hot liquid and the vanilla into the chocolate until smooth.
8. Spoon the glaze over the cooked cake and refridgerate for at least 30 minutes before serving.

Serves 8