This one bowl cake is insanely rich, moist and luscious. Mix everything up and bake. Chocolate frosting is one bowl too and a perfect compliment for the cake.
- 2 cups gluten free baking flour
- 2 cups powdered sugar (not icing sugar)
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup butter milk (add 1 tsp vinegar to 1 cup milk)
- ½ cup vegetable oil or corn oil or canola oil
- 2 large eggs
- 1 cup strong coffee, very hot (add 2 tsp instant coffee to 1 cup boiling water)
- 2 tsp vanilla extract
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Grease two 9inch round pans with oil. Preheat oven at 180 C /350 F. (If baking stove top, put a large pot over low flame with a wire rack or pan inside)
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In a large mixing bowl combine gluten free flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk.
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Add in butter milk, eggs and oil and mix with electric beaters for about 2-3 minutes at low speed.
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Add in hot coffee and mix for another minute.
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Pour in vanilla extract.
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Pour the batter equally into prepared pans and bake for about 30-35 minutes or till a toothpick inserted in the center comes out clean.
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Let cool in the pans for about 20 minutes. Then remove from the pans and cool completely before frosting.
- Make sure all ingredients are at room temperature.
- Coffee should be very hot as it speeds up the process.
- Use any flavorless oil.
- Stove top baking might take slightly longer time to bake.