I’ve been making this gluten free chocolate cake recipe for years and I can’t believe I’ve never shared it here! I’ve shared versions of it, like my gluten free chocolate cookies and cream cake. And I made a half batch of it to make my gluten free chocolate peanut butter ice cream cake.
Ingredients
For the Cake
1 3/4 cups all-purpose gluten free flour
3/4 teaspoon xanthan gum (omit if your blend contains it)
2 cups granulated sugar
3/4 cups cocoa powder*
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)
1/2 cup avocado oil (or canola oil)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup hot coffee
For the Frosting
1 cup butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Instructions
To make the Cake:
Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
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