Gluten free chocolate cake

1 large egg

1/2 cup sugar (100 gr)

1/3 cup canola oil (66 gr)

1/4 cup water (60 ml)

1/2 cup corn flour (70 gr)

4 tablespoon cocoa powder (40 gr)

1/2 teaspoon soda powder

Preheat the oven to 338 F˚ (180 C˚).

Mix together in a bowl the corn flour, cocoa powder and soda powder.

In another bowl whisk the egg with the sugar for 30 seconds. Add the oil and water and whisk.

Add dry ingredients to wet ingredients and mix until well combined (the texture need to be thin).

Pour mixture into muffins pan or round cake pan (8 inches).

Bake for 25-30 minutes (inserted toothpick needs to come out clean).