Gluten-Free Chocolate Cake

🧂 Ingredients

• 236 grams 1:1 gluten-free flour blend
• 400 grams sugar
• 84 grams Dutch cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 224 grams milk

  (or nut milk)
• 113 grams neutral flavored oil

  (canola, avocado, vegetable etc...)
• 1 tablespoon vanilla
• 224 grams boiling water or hot coffee*

Instructions

• 1 Preheat oven to 375 degrees. Grease and flour two 9-inch cake pans, or line
  cupcake tins with papers if making cupcakes.
• 2 In a large bowl or bowl of an electric mixer, whisk the flour, sugar, cocoa
  powder, baking powder, baking soda and salt together, to evenly mix and break up
  any clumps.
• 3 In a separate bowl or measuring cup, whisk the eggs, milk, oil and vanilla
  together. (DON'T ADD the boiling water yet.)
• 4 Add the wet ingredients to the dry ingredients, and whisk or mix on medium speed
  for a few minutes, scraping down your bowl a few times during your mixing.
• 5 Carefully pour in your boiling water or coffee, and mix well with a whisk. Make
  sure to incorporate any batter on the bottom and sides of the bowl. The batter
  will be thin -- don't worry it is supposed to be.
• 6 Rest your batter for at least an hour and up to 24 hours.
• 7 Pour your batter into the prepared pans. If making cupcakes, fill each cup ⅔
  full.
• 8 Bake on the center oven rack for 10 minutes at 375 degrees, then reduce the oven
  temperature to 350 degrees and continue baking for an additional 20-25 minutes
  for cake (or 10-15 minutes for cupcakes). A toothpick inserted in the center
  should come out clean.
• 9 Cool for 10 minutes in pans, and then remove from pans and place on wire racks
  to cool. I like to put a piece of parchment under my cakes when cooling, so the
  rack doesn't dig into the fragile cake and leave marks.
• 10 Once completely cooled, frost with your favorite frosting, lightly sweetened
  whipped cream or dust with confectioners' sugar.

Nutrition Info