45 grams (about ½ cup plus 1 tablespoon) cocoa powder
42 grams (3 tablespoons) vegetable oil
280 grams (2 ¼ cups) powdered sugar (no need to sift)
4 ounces cream cheese, room temperature, and cut into cubes
2 ounces (½ stick) unsalted butter, at room temperature
3 tablespoons buttermilk or milk (I had extra buttermilk left from the cake)
1 ½ teaspoons vanilla extract
Pinch salt
Instructions
Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, coffee, baking soda, salt and xanthan gum.
In a large bowl whisk together the oil, buttermilk, egg, vinegar and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Spread batter into prepared pan and smooth flat. Bake for 25 to 28 until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in cake pan on a cooling rack, then flip out onto rack to cool completely before frosting.
To make the frosting, place all frosting ingredients in a food processor and pulse to incorporate. Process until smooth, about 1 minute.
Spread frosting over the top of the cake and decorate with sprinkles, if desired. Cut into squares and enjoy!
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-fudgy-chocolate-cake/