Combine dry ingredients in mixing bowl and mix thoroughly. You can leave in a air tight container with instructions, or package into 9 individual containers or snack-sized zip closure bags. About 1/3 cup per container.
When ready to bake, oil your kid-sized pan. In a bowl, mix 1/3 cup mix (or one container) with:
~ 1/4 teaspoon gluten-free vanilla
~ 1/2 teaspoon vinegar (cider or rice)
~ 2 teaspoons oil (I used olive)
~ 2 tablespoons water
Pour batter into prepared pan. In preheated oven, bake for 12-13 min. until tests done. That is at 350 in a big oven. Let cool for a couple on minutes in pan, then invert onto cooling rack. Frost cake when cool, or eat as is.