Ingredients

The following ingredients have 16 Servings
  • 1 3/4 cups granulated sugar
  • 3/4 cups dark cocoa powder*
  • 2 cups Bob’s Red Mill Gluten Free Cup for Cup flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup buttermilk**
  • 1/2 cup strongly brewed coffee, room temperature
  • 1 cup unsalted butter, room temperature**
  • 1 cup cocoa powder
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons milk or cream**

Instruction

  • Preheat oven to 350°F. Grease and line a 9 x 13 pan with parchment paper.
  • In a large bowl, whisk together sugar, cocoa powder, gluten free flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.
  • Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  • Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  • To make the frosting, place all frosting ingredients in mixing bowl.  Beat slowly at first to incorporate and then beat on high speed for 1 minute. Scrape down the bowl and repeat until the frosting has lightened slightly and is fluffy.
  • Frost cake, spreading the frosting evenly over the whole surface, using the back of a spoon to create big swirls. Top with sprinkles if desired and enjoy!