Hi everyone, I’ve often used gluten free flour and found it to be an easy substitute. It can be a little dry so adding sugar syrup to the finished cake is a good fix.
take one and three quarter cups and put in bowl.
add sugar
cocoa powder
add salt, baking soda and baking powder
make egg replacer with 6 tablespoons of milk product (can be dairy free)
add colour to the milk
mix veg fat egg replacer and sugar till light and fluffy
combine alternating wet and dry till everything is incorporated.
plop in to lined tin, and smooth out 
cake didn’t last long enough to photograph in one piece!!
so I did another
x2 and frosted.
hope you enjoy!
