Gluten-Free Chocolate Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.

2. 2

   In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, unsweetened cocoa powder, gluten-free baking powder, baking soda, and salt until well combined.

3. 3

   Add the eggs, unsweetened almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well incorporated.

4. 4

   Carefully pour in the boiling water and mix until the batter is thin and smooth. The batter will be quite liquid—this is normal.

5. 5

   Divide the batter evenly between the prepared cake pans.

6. 6

   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. 7

   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

8. 8

   Once the cakes are completely cool, spread the chocolate buttercream frosting evenly over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake as desired.

9. 9

   Slice, serve, and enjoy your delicious gluten-free chocolate cake!