Gluten-Free Chocolate Cake

By jeenikeen

Lightly textured due to the almond flour and ultra moist, this cake was developed for those who can't tolerate or don't eat wheat.

Ingredients

• Chocolate Frosting:
• 1 tbsp instant coffee granules
• 1/2 cup warm water
• 3/4 cup buttermilk
• 2 eggs
• 2 tbsp 100% pure canola oil
• 2 tsp vanilla extract
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3/4 cup blanched almond meal/flour
• 3/4 cup sweet white sorghum (spelt) flour
• 3/4 cup unsweetened cocoa powder, sifted
• 1/3 cup quinoa flour
• 2 tbsp cornstarch
• 2 tsp baking soda
• 1 tsp baking powder
• 1/3 ts salt
• 1 cup unsalted butter, softened
• 2 cups icing sugar, sifted
• 1/2 cup unsweetened cocoa powder, sifted
• 1/3 cup whipping cream or milk
• 2 oz semisweet chocolate, melted and slightly cooled
• 1 tsp pure vanilla extract

Preparation

Step 1

Lightly grease two 8-inch round cake pans. Line bottoms with a round of parchment paper; set aside.

In a bowl, dissolve coffee granules in warm water, stirring until completely dissolved. Whisk in buttermilk, eggs, oil and vanilla.

In a separate large bowl, whisk together both sugars, almond flour, sorghum flour, cocoa powder, quinoa flour, cornstarch, baking soda, baking powder and salt. Put wet ingredients over dry; whisk together gently until a smooth batter is formed.

Divide batter evenly between prepared pans. Bake in centre of preheated 350°F oven for 35 to 40 minutes or until the cake begins to pull away from the sides of the pan anda cake tester inserted in the centre comes out clean. Remove pans to wire rack to cool completely (cakes may slightly dip in the centre).

Frosting:

In the bowl of an electric mixer fitted with the paddle attachment or using electric beaters, beat butter. Add icing sugar, 1/2 cup at a time. Beat in cocoa powder. Beat in cream until icing is smooth and fluffy. With spatula, fold in melted chocolate and vanilla.

Run a knife around the edge of each cake. Invert onto plates. Remove parchment paper from one cake. Place right side up on serving platter. Spread 3/4 cup of frosting over cake. Remove parchment paper from second cake. Place on top of frosting, bottom side up. Frost sides and top of cake.