gluten free moist chocolate cake

Author of this recipe: Debra Feauto

"Indulge in a delectable gluten-free moist chocolate cake made with almond flour, coconut oil, and rich cocoa powder. Perfect for those with celiac disease or simply looking for a healthier option. #glutenfreerecipe #moistcake #chocolatecake"

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Ingredients

• - Gluten free flour blend (such as Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• - Unsweetened cocoa powder
• - Baking soda
• - Salt
• - Granulated sugar
• - Vegetable oil or melted butter
• - Eggs
• - Vanilla extract
• - Almond milk or any other non-dairy milk
• - Apple cider vinegar or white distilled vinegar
• - Chocolate chips (optional)

Steps

2. Are you looking for a delicious, moist chocolate cake that's also gluten-free? Look no further! Here are the steps to make it happen:
4. Ingredients:
5. - 2 cups gluten-free flour blend (such as Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
6. - 3/4 cup unsweetened cocoa powder
7. - 2 tsp baking powder
8. - 1/2 tsp baking soda
9. - 1/2 tsp salt
10. - 1 cup unsalted butter, softened
11. - 1 cup granulated sugar
12. - 4 large eggs, room temperature
13. - 2 tsp vanilla extract
14. - 1 1/2 cups buttermilk, room temperature
16. Instructions:
18. 1. Preheat the oven to 350°F (180°C) and grease two 9-inch cake pans with cooking spray or butter.
20. 2. In a large mixing bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
22. 3. In a separate large mixing bowl, beat the softened butter and granulated sugar together on medium speed using an electric mixer until light and fluffy.
24. 4. Add the eggs one at a time, beating well after each addition.
26. 5. Add the vanilla extract and mix well to combine.
28. 6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
30. 7. Divide the batter evenly between the two prepared cake pans.
32. 8. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
34. 9. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
36. 10. Once the cakes are cooled, you can frost and decorate them as desired. We recommend using a gluten-free chocolate frosting recipe or store-bought gluten-free cream cheese frosting.
38. Enjoy your delicious, moist, and gluten-free chocolate cake!

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