Easy, Gluten-Free Chocolate Cake (9x13!)
RachelIngredients
- 2 cups gluten-free 1:1 baking flour (310 grams)
- ½ cup unsweetened cocoa powder (50 grams)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ¾ cup granulated sugar (350 grams)
- ½ cup oil (vegetable, canola or coconut oil will work (melted if using coconut oil))
- 2 large eggs
- 1/2 cup sour cream
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup hot water
- 1/3 cup unsweetened cocoa powder (35 grams)
- ½ cup butter (softened to room temperature)
- 3-4 cups confectioners’ sugar (340-450 grams)
- 1/4 cup heavy cream or milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
Instructions
Preheat the oven to 350F. Lightly grease a 9x13inch pan with cooking spray.
In a medium bowl, whisk together the dry ingredients. In the bowl of a stand mixer, add the sugar, coconut oil, eggs, sour cream, buttermilk and vanilla extract. Mix on medium-high speed until totally combined.
With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing after each addition.
Slowly pour in the hot water. Mix on medium for 2-3 minutes, scraping down the sides once until smooth and incorporated.
Pour the batter into the prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Make the Frosting: In the bowl of a stand mixer, add the cocoa powder. Mix to smooth any lumps. Add the butter and mix until smooth. Add the remaining ingredients and mix on low until incorporated. Increase the speed to medium and beat until light and fluffy. Top the cooled cake with the frosting. Swirl and spread the frosting evenly over the cake. Slice and enjoy!
Servings: 12