Gluten Free Fudgy Chocolate Cake
 
 
Ingredients
  • For the Cake
  • 141 grams (about 1 cup) gluten free all-purpose flour
  • 149 grams (¾ cups) sugar
  • 28 grams (about ¼ cup) cocoa powder
  • 2 teaspoons instant coffee
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon xanthan gum
  • ¾ cup vegetable oil
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon white vinegar
  • 1 ½ teaspoons vanilla extract
  • For the frosting:
  • 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
  1. Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, coffee, baking soda, salt and xanthan gum.
  3. 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.
  4. 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.
  5. To make the frosting, place all frosting ingredients in a food processor and pulse to incorporate. Process until smooth, about 1 minute.
  6. 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/