Pescatarian Gluten Free Chocolate Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.9(4)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups gluten free flour blend
- ¾ cup dutch-process cocoa powder, sifted
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 1 tsp fine salt
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup neutral oil (such as canola or vegetable oil)
- 2 tsp pure vanilla extract
- 1 cup hot brewed coffee or hot water
For the frosting
- 1 ½ cups unsalted butter, softened
- ¾ cup dutch-process cocoa powder, sifted
- 3 ½ cups powdered sugar, sifted
- ⅓ cup heavy cream
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, and salt until evenly combined.
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