Ingredients
Cake:
- ▢ 1 tablespoon white vinegar or lemon juice
- ▢ 1 cup milk Dairy-free use unsweetened almond milk.
- ▢ 2 cups all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon gluten-free baking powder
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon ground cinnamon optional
- ▢ ¾ cup gluten-free cocoa powder
- ▢ 9 tablespoons unslatd butter, softened (½ cup plus one 1 tablespoon) Dairy-free use Smart Balance butter.
- ▢ 2 cups granulated sugar
- ▢ 1 teaspoon pure vanilla extract
- ▢ 2 large eggs
- ▢ ¾ cup boiling water
Chocolate Buttercream Frosting
- ▢ 1 cup unsalted butter, softened Dairy-free use Earth Smart Balance butter.
- ▢ 2 teaspoons pure vanilla extract
- ▢ ¼ teaspoon pure almond extract
- ▢ 1 cup gluten-free cocoa powder
- ▢ pinch salt
- ▢ 4 cups powdered sugar
- ▢ 3 tablespoons milk Dairy-free use unsweetened almond milk.
Instructions
- Preheat oven to 350°F.
- Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
- Add the white vinegar (or lemon juice) to the 1 cup of milk to amke teh homeamde buttermilk.
- In a medium-sized bowl add gluten-free flour with xanthan gum, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.
- In a large bowl cream the softened butter and granulated sugar with a mixer.
- Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
- Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
- Add the homemade buttermilk to teh cake batter and mix until fully combined.
- Add the boiling water to the batter and mix until fully combined.
- Pour half of the batter into the first 8″ cake pan and then pour the rest of the batter into the second 8″ cake pan.
- 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.
- Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack.
Chocolate Buttercream Frosting
- In a large bowl cream butter until smooth with a mixer.
- Add the pure vanilla and almond extract to the butter. Mix until fully combined.
- Add the cocoa powder and mix until fully combined.
- Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
- Add the milk to the frosting and beat until smooth and spreadable.
- Place the first cake with the shiny side down on a plate or a cake plate.
- 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.
- Place the second cake on top of the frosted first cake the shiny side down.
- Frost the top and side of the cake with the remaining frosting. Enjoy!
- I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
- Store leftovers in an airtight container.
- 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.
