Gluten-Free Chocolate Cake

Ingredients

• 1 cup milk (For a dairy-free option, use unsweetened almond milk)
• 1 tablespoon white vinegar or lemon juice
• 2 cups all-purpose gluten-free flour with xanthan gum (I like Pillsbury gluten-free.)
• 1/2 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 3/4 cup unsweetened cocoa powder
• 9 tablespoons unsalted butter (softened, 1/2 cup plus one 1 tablespoon. For a dairy-free option use Smart Balance butter.)
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 3/4 cup boiling water
• 1 cup unsalted butter (softened. For a dairy-free option use Smart Balance butter.)
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 cup unsweetened cocoa powder
• 1 pinch salt
• 4 cups powdered sugar
• 3 tablespoons milk (For a dairy-free option, use unsweetened almond milk)

Steps

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. I like gluten-free coconut oil spray.

3. 3

   Add the white vinegar (or lemon juice) to the 1 cup of milk or dairy-free milk to make the homemade buttermilk.

4. 4

   In a medium-sized bowl, add gluten-free flour, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.

5. 5

   In a large bowl, cream the softened butter and granulated sugar with a mixer until fluffy.

6. 6

   Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.

7. 7

   Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.

8. 8

   Add the homemade buttermilk to the cake batter and mix until fully combined.

9. 9

   Add the boiling water to the batter and mix until fully combined.

10. 10

    Pour half of the batter into the first greased 9-inch cake pan and then pour the rest of the batter into the second greased 9-inch cake pan.

11. 11

    Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.

12. 12

    Allow the cakes to cool fully before frosting. I cool my cakes on a baking rack.

13. 13

    In a large bowl, cream butter until smooth with a mixer.

14. 14

    Add the pure vanilla and almond extract to the butter. Mix until fully combined.

15. 15

    Add the cocoa powder and mix until fully combined.

16. 16

    Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.

17. 17

    Add the milk to the frosting and beat it until smooth and spreadable.

18. 18

    Place the first cake with the shiny side down on a plate or a cake plate.

19. 19

    Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.

20. 20

    Place the second cake on top of the frosted first cake, the shiny side down.

21. 21

    Frost the top and side of the cake with the remaining frosting. Enjoy!

22. 22

    I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.

23. 23

    Store leftovers in an airtight container.

24. 24

    The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.