PREP TIMe15 minutes

COOK TIME38 minutes

ADDITIONAL TIME10 minutes

TOTAL TIME1 hour 3 minutes

INGREDIENTS

FOR THE CAKE:

• 1 1/2 cups (320g) granulated sugar
• 2 cups (285g) all purpose gluten-free flour blend
• 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 teaspoons (6g) gluten-free baking powder
• 1 1/2 teaspoons (8g) baking soda
• 1 teaspoon salt (6g)
• 2 large eggs (110g), room temperature
• 1 cup milk (260g) (or dairy-free milk)
• 1/2 cup (110g) vegetable oil (or oil of choice)
• 1 1/2 teaspoons (4g) gluten-free vanilla extract
• 3/4 cup (150g) boiling water (for activating the cocoa)

FOR THE FROSTING:

• 1/2 cup (115g) butter (or dairy-free butter)
• 1 1/2 teaspoons (4g) gluten-free vanilla extract
• 1/2 cup (50g) unsweetened cocoa powder
• 4 1/2 cups (450g) powdered sugar
• 1/4 cup (40-60g) milk (or dairy-free milk)

INSTRUCTIONS

1. Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8-inch round cake pans; set aside.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
3. Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
4. Stir in boiling water.
5. Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
7. For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
8. Frost cakes.
9. Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

*THIS IS A RECIPE FROM PINTEREST