This recipe may be considered the best ever gluten-free chocolate cake. It is extremely easy to make and is moist, rich and loaded with chocolate flavor.
(For dairy free substitute, 1 cup unsweetened coconut milk, plus 1 tablespoon white vinegar)
½ cup canola oil
2 large eggs (at room temp.)
2 teaspoons pure vanilla extract
1 cup hot coffee
Frosting
1 cup softened butter
3 cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ cup heavy whipping cream (Use dairy substitute if this is vegan)
How to Make It:
Step 1:
Pre heat the oven 350° F. Spray two 8-inch cake pans with cooking spray. Line the bottom of the pans with parchment paper and also spray with non-stick spray
Step 2:
In the bowl of a stand mixer, sift the flower, xanthan gum, sugar, cocoa powder, baking powder, baking soda and salt. Mix the dry ingredients at low speed.
Step 3:
In a separate bowl, whisk to together the wet ingredients; eggs, buttermilk, vanilla and oil.
Step 4:
With the mixer running at low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
Step 5:
Scrap down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
Step 6:
Pour the batter (it will be a bit liquid and thin at this point) evenly between the two pans. Bake at 350° F. for 35-40 minutes.
Step 7:
Cool the layers on a wire pan for at least 20 minutes.
When the cakes are cool it is time to prepare the buttercream frosting.
Making the Buttercream Frosting
Step 1:
Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low until combined.
Mix in the vanilla extract and heavy cream.
Step 2:
Turn the mixer to medium high speed and beat for 1-2 minutes until the frosting is light and fluffy.
Step 3:
Now frost the cake
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