The soda pop makes this cake light and tender (it also uses no eggs or milk).
2 ½ cups rice flour
1 ½ cups white sugar (or Splenda)
2 tsp baking soda
1 tsp salt
2 ½ tsp xanthan gum (1 teaspoon per cup of flour)
½ cup Hershey's Baking Cocoa Powder
2/3 cup canola oil
1 Tbsp Vanilla
2 Tbsp vinegar
2 cups of clear soda (Sprite, 7-Up, or cold coffee or water)
Preheat oven to 350°F.
Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last.
Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes until done.
Remove and let cool before frosting (or can dust with powdered sugar).