Too Good To Be Gluten Free Chocolate Cake

This is the one and only gluten free chocolate cake recipe you will ever need. Why? Because no one will ever know it's made sans wheat flour… that is, unless you choose to brag.  And considering it has less sugar than the typical chocolate cake recipe, you can feel a whole lot better about the indulgence.

1 3/4 cups Bob’s Red Mill 1-1 Gluten-Free Baking Flour Mix
1 cup sugar
1 cup organic cacao powder
2 teaspoons baking soda
1 teaspoon baking power
1 teaspoon salt
2 large eggs
1/2 cup honey
1 cup black coffee
1 cup organic buttermilk
1/3 cup avocado oil, light
3 tablespoons olive oil
1 teaspoon vanilla extract
 
Preheat oven to 350 degrees.
 
Mix all dry ingredients into a bowl.  Add the wet ingredients into the bowl of a stand-mixer and mix on low while incorporating all dry ingredients then beat thoroughly.  Pour the batter into a well-greased 9 x 13 baking pan and bake for 45 – 50 minutes or until a toothpick inserted into the center comes out clean.

Diet:  Vegetarian, Gluten Free

BEST BUTTERCREAM ICING

1 stick salted butter
1 stick unsalted butter
1 teaspoon vanilla extract
1 1/2 tablespoons half & half
2 1/2 - 3 cups confectioners sugar, to taste

Bring butter to room temperature.  Add butter to the bowl of an electric mixer and beat well.  On a low setting, begin to add the sugar, a little bit at a time, until you've incorporated one full cup.  Add the vanilla extract and half and half to the bowl, continuing to beat, followed by the remaining sugar.  Beat until nice and fluffy.

If icing is too thick, loosen by adding half and half, one teaspoon at a time, until desired consistency is achieved.

Whenever possible use organic ingredients, but especially with dairy.  I use all organic ingredients when making this recipe.

Enjoy!

Diet:  Vegetarian, Gluten Free